Aleafin MATURATION
| Family | YEAST DERIVATIVES FOR REFINING |
|---|---|
| Gamma | ALEA EVOLUTION |
Inactivated yeast.
Appearance: beige powder with a characteristic yeasty odor.
ALEAFIN MATURATION is a refining aid based on inactivated selected yeast. The strain used has been specifically selected for its high content of readily available mannoproteins, oligosaccharides and nucleic acids.
Its use during the refinement phase as a replacement or addition to the natural fine lees of the wine allows for an increase in the volume perceived in the mouth and in the complexity of the taste.
ALEAFIN MATURATION It is an adjuvant for refinement indicated for applications on red and white wines that require an improvement of the structure and volume in the mouth.
ALEAFIN MATURATION It is indicated in the refinement phase, preferably with the bâtonnage technique on:
-
EMPTY AND LEAN WHITE WINES
-
EXCESSIVELY ACID AND VEGETABLE WHITE WINES
-
UNDER-STRUCTURED RED WINES
-
ALL WINES TO COMPLETE THE TREATMENT WITH STRUCTURING TANNINS (Aleatan Structure, Aleatan Skin, Aleatan Quercus)
10-40 g/hL, depending on the products treated and the results to be obtained.
It is advisable to carry out preventive laboratory tests in order to identify the optimal dosage for the product to be treated.
