Aleatan VINTAGE L
| Family |
TANNINS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , , , , |
| Conservation conditions | , , |
| Method of use |
Add directly to the product to be treated. It is recommended to carefully homogenize the product in the mass. Do not put in contact with iron containers. Shake before use. |
LIQUIDO
Aqueous solution based on ellagic, proanthocyanidin and gallic tannins, stabilized with
SO2 (0,3% ± 0,1%).
Appearance: Thick, dark brown liquid.
The choice, characteristics and proportions of tannins used in this formulation
allow to optimize the activities of each single tannin and to obtain excellent
results in fermentation. ALEATAN VINTAGE L prevents oxidations,
by inactivating oxidase enzymes, particularly laccases and tyrosinases. It controls the
development of bacterial flora thus allowing to reduce the quantity of SO2
used, it is also particularly effective in the case of grapes affected by Botrytis
cinerea. ALEATAN VINTAGE L stabilizes the oxidation-reduction potential of the
must and wine, protecting their colour and structure, and participates in the stabilisation
phenolic of wine.
Its use is recommended during the alcoholic fermentation of red wines.
From 10 to 60 g/hl at the beginning of alcoholic fermentation to balance the fermentation potential.
oxidation-reduction, protect anthocyanins and polyphenols and inactivate oxidase enzymes.
Higher doses are recommended to promote the phenolic structuring of the wine.
