Aleatan RED
| Family |
TANNINS |
|---|---|
| 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. |
DUST
Blend of ellagic and proanthocyanidin tannins extracted from chestnut wood Castanea sativa e of Quebracho Schinopsis lorentzii.
Appearance: dark brown powder.
The characteristics of the tannins used to formulate this product allow for excellent results in fermentation. ALEATHAN RED prevents oxidation by inactivating oxidase enzymes and controlling the development of enzymatic flora. Stabilizes the oxidation-reduction potential of must and wine, protecting their color and structure. Participates in the stabilization of the phenolic component of wine.
Its use is recommended during the alcoholic fermentation of red wines.
From 10 to 40 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 to promote the structuring of the phenolic component of red wine.
