Aleavit L-MAX
| Family |
ORGANIC NUTRIENTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , , , , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
| Allergens |
LIQUIDO
Total yeast autolysate Saccharomyces cerevisiae in liquid phase stabilized with SO2.
Appearance: light brown liquid solution, with a yeasty odor
Aleavit L-MAX It is a fermentation activator to be added to the alcoholic fermentation. It provides amino acids and vitamins in an easily assimilated form, promoting the metabolism of yeasts.
Aleavit L-MAX It also provides essential fatty acids, phospholipids and ergosterol which are essential for maintaining the fluidity and perfect efficiency of the cell membrane. Therefore, it helps to obtain a more regular fermentation process, avoiding slowdowns or stops.
Aleavit L-MAX promotes the maximum aromatic expression of the selected yeast thanks to its contribution of amino acids and vitamins essential for perfect metabolic activity, essential for maximising the organoleptic result.
The use of Aleavit L-MAX It is recommended to obtain regular alcoholic fermentations and to optimize the fermentation process of the yeasts. Its composition, rich in amino acids and readily assimilable vitamins, completes the availability of nutrients in the must and optimizes the fermentation process.
It therefore promotes the correct aromatic expression of the selected yeast strain, avoiding reductions or other aromatic deviations resulting from stunted fermentations.
Aleavit L-MAX added during fermentation, in combination with 5-10 mg/L of oxygen, it improves the metabolism of the yeasts, enhancing their expressiveness.
From 5 to 50 mL/hL, depending on the needs
ATTENTION: The addition of 20 ml/hl of Aleavit L-MAX provides approximately 0,5 mg/l of SO2
Manual application: disperse Aleavit L-MAX in a small quantity of must, add to the fermenting mass and homogenize.
Application with dosing pump: take the required amount and pump Aleavit L-MAX directly into the fermenting mass.
It is recommended to make fractional additions, at 1/3 and 2/3 of the alcoholic fermentation, or with greater fractionations in the case of automatic systems. WineBr@in.
