Aleafin PERLAGE
| Family |
YEAST DERIVATIVES FOR REFINING |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions | , |
DUST
Plant polysaccharides and yeast derivatives Saccharomyces cerevisiae rich in mannoproteins.
Appearance: light beige microgranular powder.
ALEAFIN PERLAGE it is a refining aid developed to improve the organoleptic characteristics of treated wines, in particular by acting on the finesse and persistence of the bubbles that make up the foam of sparkling and semi-sparkling wines.
ALEAFIN PERLAGE It also acts at the olfactory level, improving the persistence of aromas and increasing their complexity. Depending on the wine treated, it can determine better cleanliness and aromatic opening at the end of the second fermentation.
ALEAFIN PERLAGE contains insoluble fractions that require a few days to be fully effective. Used in the indicated doses, it does not cause significant deterioration in filtration performance.
ALEAFIN PERLAGE It is suitable for all categories of sparkling and fizzy wines where you want to obtain:
· Greater fineness of the bubbles
· Greater retention of the foam crown
· Greater creaminess of the foam when tasting
Before the second fermentation: 10 – 50 g/hL
At the end of the second fermentation: 10 – 30 g/hL
Using it before the second fermentation allows for a significant improvement in the result, especially in terms of reducing the size of the bubbles that make up the perlage.
However, use at the end of refermentation is possible and is effective if the product is left in contact for at least 5-7 days before filtration.
To melt ALEAFIN PERLAGE in 20 parts of water or wine and add to the mixture, mixing carefully.
