Aleafin BODY
| 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. ,It is always advisable to carry out small preliminary tests to determine the optimal dose. |
DUST
Inactivated yeasts, catechin tannins and plant polysaccharides.
Appearance: beige powder with red reflections.
ALEAFIN BODY it is a latest-generation complex adjuvant based on vegetal polysaccharides, specifically selected inert yeasts and condensed tannins.
ALEAFIN BODY It is indicated for the refinement of all types of wines. It allows to increase the body and the sweet tannic structure while improving the gustatory balance and the softness. It regulates the redox potential allowing to rebalance even the excesses of aromatic opening. Its use during the refinement phase in substitution or integration of the natural fine lees of the wine allows to increase the volume perceived in the mouth and the gustatory complexity.
ALEAFIN BODY It is an adjuvant for refinement indicated for applications on red and white wines that require an improvement in the structure and taste sweetness.
10-40 g/hL, depending on the products treated and the results to be obtained.
