Aleavit L-SPARK
| Family | ORGANIC NUTRIENTS |
|---|---|
| Gamma | ALEA EVOLUTION |
| Allergens | SULPHITES |
LIQUIDO
Total liquid autolysate obtained from specific yeast strains Saccharomyces cerevisiae stabilized with SO2.
Appearance: light brown liquid solution, with an intense yeasty odor.
The composition of Aleavit L-SPARK rich in readily assimilable free amino acids and vitamins, it has been specifically formulated for the production of sparkling wines with delicate and long-lasting fruity (pear, green apple) and floral (white flowers) aromas.
Aleavit L-SPARK guarantees complete and immediate nutrition thanks to a correct balance between vitamins, stress resistance factors and free amino acids. The ease of assimilation of free-form amino acids guarantees their complete consumption by the yeast, reducing the risk of subsequent MLF.
Aleavit L-SPARK used at the beginning of the second fermentation, decreases the production of acetaldehyde by the yeast (over 50% less than the average combined with the Aleaferm Pro-191 strain) allowing to reduce the SO2 combined, increasing shelf-life and preventing premature oxidation and atypical aging.
The use of Aleavit L-SPARK it is recommended for obtaining rapid and regular foam formation, particularly in the production of white and rosé sparkling wines using the Martinotti-Charmat method.
From 10 to 40 mL/hL, depending on the needs.
Unopened package: store in a cool (preferably refrigerated at 4°C), dry and ventilated place.
Opened package: Reseal carefully and store as directed above; consume quickly.
