Aleanox
| Family |
ANTIOXIDANTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , |
| Conservation conditions | , |
| Allergens |
DUST
Potassium metabisulphite (53%), L-ascorbic acid (22%), Citric acid (20%), Metatartaric acid (5%).
Appearance: homogeneous white powder, with a slight odor of SO2.
ALEANOX prevents wine oxidation caused by contact with air, in particular changes and/or breakages and color loss. The ascorbic acid present rapidly reduces the oxygen dissolved in the wine; in combination with citric acid, it prevents the formation of iron-based complexes, which can cause unwanted clouding and/or precipitation. The presence of sulfur dioxide ensures the lowering of the oxidation-reduction potential, with a consequent prolonged reducing action.
This allows the finished wine to maintain its original colour, brilliance and bouquet, even after long storage.
ALEANOX is also the ideal combination with potassium sorbate for the biological stabilization of wines.
Suitable for the treatment of all types of wine, especially fine wines. It is normally added to the wine as a final stabilizer, at the end of processing and before bottling. Very effective also in the decanting of wines during the year.
From 10 to 20 g/hL as a normal preventive.
From 20 to 40 g/hL for wines subject to chemical-physical alterations.
10 g/hL of ALEANOX provide approximately 28 mg/L of SO2 and 22 mg/L of ascorbic acid.
Dissolve ALEANOX directly in the wine, in a 1:10 ratio, and add to the mass, homogenizing it carefully and avoiding any contact with oxygen.
