| Family |
YEAST DERIVATIVES FOR REFINING |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions | , |
| Method of use |
Dissolve [xxxx] directly in the wine, in a 1:10 ratio, then add to the mass to be treated, taking care to homogenize thoroughly. |
Aleafin EMME
Additional information
Appearance
DUST
Composition
Complex product based on yeast hulls with high release of mannoproteins.
General characteristics
Appearance: beige powder.
ALEAFIN EMME it is a complex adjuvant for refinement, in which the high presence of mannoproteins and macromolecules deriving from the cytoplasmic membrane allow an increase in the complexity and structure of the wine, increasing the harmony and softness at the taste level.
ALEAFIN EMME contributes to improving the chemical-physical stability of wine over time. It is indicated for refinement and in association with the bâtonnage technique to supplement or replace the fine fermentation lees.
Applications
ALEAFIN EMME it is an adjuvant for refinement indicated for applications on red and white wines where you are looking for important structure, increased volume in the mouth, gustatory complexity, softness and roundness, stabilization of the aromatic profile and of the polyphenolic composition.
ALEAFIN EMME contributes significantly to tartaric and protein stabilization.
It is recommended to maintain ALEAFIN EMME in contact with the wine for medium-long periods, carrying out periodic pumping over, in order to enhance its structuring and stabilising actions.
Recommended Dosages
5-40 g/hL, depending on the products treated and the results to be obtained.
Maximum legal dose in the EU 40 g/hL
It is advisable to carry out preventive laboratory tests in order to identify the optimal dosage for the product to be treated.
