Family |
WINE WOODS |
---|---|
Gamma |
ALEA EVOLUTION |
Available formats | , |
Conservation conditions | , |
Aleabois Ferm-A
DUST
Pieces of American oak wood (quercus alba).
Appearance: fine flakes (> 2mm) of brown-dark colour.
Odor: characteristic toasted oak aroma.
ALEABOIS FERM–A It is a type of highly toasted American oak chips specifically designed for use on red musts during alcoholic fermentation, both in maceration and in the liquid phase.
The minimum size, while remaining above the 2 mm required by law, allows for easy use in winemaking with maximum technological results without creating problems for pumping over and decanting pumps.
ALEABOIS FERM–A It allows to significantly reduce unpleasant vegetal characteristics and gives aromatic cleanliness to the future wine, favoring the revelation of sweet fruity aromas. It regulates the oxidation-reduction potential of the wine, preventing the formation of reduced odors.
ALEABOIS FERM–A It is also suitable for use during the racking phase and during the micro-oxygenation of the wine in order to manage the oxygen administered, promoting colour stabilisation and improving the structure of the wine.
ALEABOIS FERM–A It can be used:
-
during alcoholic fermentation
-
on young wine
Fractional additions are possible to improve the wine's structure and color quality.
From 50 to 150 g/hL in fermentation to stabilize the color, improve the phenolic potential and enhance the aromatic qualities of the wine.
From 30 to 50 g/hL on wine during racking and micro-oxygenation treatments to stabilize the color and structure of the wine and balance the redox potential.
ALEABOIS FERM–A It is dispersed directly into the must or wine to be treated, taking care to homogenize carefully.