Aleavit L-SPARK

Additional information
Family

ORGANIC NUTRIENTS

Gamma

ALEA EVOLUTION

Available formats

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Conservation conditions

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Allergens

Appearance

LIQUIDO

Composition

Total liquid autolysate obtained from specific yeast strains Saccharomyces cerevisiae stabilized with SO2.

General characteristics

Appearance: light brown liquid solution, with an intense yeasty odor.

The composition of Aleavit L-SPARK rich in readily assimilable free amino acids and vitamins, it has been specifically formulated for the production of sparkling wines with delicate and long-lasting fruity (pear, green apple) and floral (white flowers) aromas.

Aleavit L-SPARK guarantees complete and immediate nutrition thanks to a correct balance between vitamins, stress resistance factors and free amino acids. The ease of assimilation of free-form amino acids guarantees their complete consumption by the yeast, reducing the risk of subsequent MLF.

Aleavit L-SPARK used at the beginning of the second fermentation, decreases the production of acetaldehyde by the yeast (over 50% less than the average combined with the Aleaferm Pro-191 strain) allowing to reduce the SO2 combined, increasing shelf-life and preventing premature oxidation and atypical aging.      

Applications

The use of Aleavit L-SPARK it is recommended for obtaining rapid and regular foam formation, particularly in the production of white and rosé sparkling wines using the Martinotti-Charmat method.  

Recommended Dosages

From 10 to 40 mL/hL, depending on the needs.

Instructions for Use

Manual application: disperse Aleavit L-SPARK add to the base wine mass and mix carefully before or at the same time as inoculating the yeast / foot of the cuve.

Application with WineBr@in: Aleavit L-SPARK It is slowly collected and dosed by the machine according to the oenologist's settings.

COD: NUT13 Category: