Family |
TANNINS |
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Gamma |
ALEA EVOLUTION |
Available formats | , , , |
Conservation conditions | , |
Method of use |
Dissolve [xxxx] directly in water or in the wine to be treated. It is recommended to carefully homogenize the product in the mass. Do not put in contact with iron containers. |
Aleatan GALLA
DUST
Gallic tannin extracted from Chinese gall (Rhus semialata).
Appearance: light beige powder.
ALEATAN GALLA prevents oxidation by inactivating oxidase enzymes, particularly laccases and tyrosinases.
ALEATAN GALLA controls the development of bacterial flora thus allowing the quantity of SO to be reduced2 used, it stabilizes the oxidation-reduction potential of the must and wine, protecting their color and structure, protects from oxidation thanks to the phenolic structuring of the wines.
The specific extraction and purification process makes ALEATAN GALLA odorless and very light in color, allowing its use on white and rosé wines.
It is recommended for use at the beginning of alcoholic fermentation and/or when racking wines. ALEATAN GALLA reacts with proteins present in the wine, stabilizing it. In combination with gelatin, especially in white wines, it is an excellent clarifying agent.
ALEATAN GALLA It is also used in the final stabilization phase of the wine and in pre-bottling to improve the protection from oxidation and the shelf-life of the product, in particular for white wines and sparkling wines.
· From 3 to 30 g/hL at the beginning of alcoholic fermentation to balance the oxidation-reduction potential, protect anthocyanins and polyphenols and inactivate oxidase enzymes. Higher doses are recommended in case of grapes affected by Botrytis cinerea.
· From 1 to 5 g/hL in racking.
· From 2 to 10 g/hL in the clarification of white wines.