| Family |
INORGANIC FERMENTATION ACTIVATORS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , , , |
| Conservation conditions | , |
| Method of use |
Dissolve [xxxx] in a little water and add it to the must or wine to be fermented during pumping over, taking care to adequately homogenize the mass. Aerate appropriately if necessary. |
Aleavit ONE
Additional information
Appearance
DUST
Composition
Dibasic ammonium phosphate (14,8%), Ammonium sulphate (75,0%), Thiamine hydrochloride (0,2%), Chemically inert filter aid (10,0%).
General characteristics
Appearance: white-beige powder, with a faint ammonia odor.
ALEAVIT ONE regulates the fermentation of musts and wines, activating and stimulating the multiplication of yeasts.
Applications
ALEAVIT ONE is a fermentation activator designed to create the most favorable environment for the multiplication and growth of yeasts, prolonging their vitality and thus avoiding difficult or stunted fermentations. The use of ALEAVIT ONE allows the nitrogen present in the must to be integrated, allowing a more regular fermentation even after the first few days. The addition of ALEAVIT ONE is particularly useful in musts from botrytized grapes, since the molds significantly reduce the nitrogen content useful for yeasts.
The presence of thiamine induces a lower production of acetaldehyde by the yeast, allowing to obtain wines with a higher fraction of free SO2; it also favors the formation of more elegant and complex aromatic compounds.
The use of ALEAVIT ONE helps prevent the formation of hydrogen sulphide.
The use of ALEAVIT ONE is important in thermovinification, where the heat denatures the natural vitamins contained in the must.
Recommended Dosages
From 10 to 30 g/hl, depending on the APA content of the grapes.
From 20 to 30 g/hl in refermentation and in stuck fermentations.
30 g/hl of ALEAVIT ONE provides the maximum limit of thiamine permitted in the EC (60 mg/hl).
