| 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 HELP
Additional information
Appearance
DUST
Composition
Preparation based on detoxifying yeast hulls.
General characteristics
Appearance: beige powder, with a yeasty odor.
ALEAVIT HELP It has adsorbent properties that contribute to the reduction of long-chain fatty acids, improving the metabolism of the yeast.
ALEAVIT HELP It promotes the distribution of the yeast in the mass, encouraging a regular fermentation process and avoiding slowdowns or stops that could cause unwanted organoleptic anomalies.
Added on wine, ALEAVIT HELP It also contributes to the elimination of abnormal odors, improving the olfactory cleanliness of the finished product.
Applications
The use of ALEAVIT HELP it is recommended to promote regular fermentation processes and to improve the aromatic profile of the wine.
Added during fermentation, in combination with 5-10 mg/l of oxygen, it improves the metabolism of the yeasts, enhancing their expressiveness.
Recommended Dosages
From 20 to 40 g/hl, on musts and wines, depending on the needs
Maximum legal dose EC 40 g/hl
