Aleafin MANNO
| Family | YEAST DERIVATIVES FOR REFINING |
|---|---|
| Gamma | ALEA EVOLUTION |
DUST
Mannoproteins obtained by thermo-enzymatic extraction and subsequent purification from yeast cells Saccharomyces cerevisiae.
Appearance: beige microgranular powder with a characteristic odor.
ALEAFIN HAND It is a refining aid developed to improve the organoleptic characteristics of treated wines, in particular by acting on the softness of the taste, the volume in the mouth and the aromatic stabilization.
ALEAFIN HAND it is totally soluble, does not cloud and does not affect the filterability of the treated wine. For pre-bottling use, it is recommended to add it to clarified and filtered wines, ready for the final microfiltration.
ALEAFIN HAND has a partial action on the tartaric and protein stability of treated wines. However, the effects depend mainly on the compositional characteristics of the wine. It is therefore not possible to give indications regarding the method of use and recommended dosages.
ALEAFIN HAND It can be used on all categories of wines, allowing the following results to be obtained:
· Improved taste balance
· Increased structure and fatness
· Mitigation of excess alcohol and pungent notes
· Mitigation of excess tannic and/or excess acidity
· Aromatic stabilization
The pure microgranular formulation is indicated in treatments at higher dosages, in particular during the refinement and in the preparation for bottling of whites and reds aged in wood.
0,2 – 5 g/hL depending on the desired result and the characteristics of the wine.
Unopened package: store in a cool (temperature below 25°C), dry and ventilated place.
Opened package: close carefully and store as indicated above.
