| 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 DAP-T
Additional information
Appearance
DUST
Composition
Ammonium phosphate dibasic and Thiamine hydrochloride.
General characteristics
Appearance: White-beige powder, with a faint ammonia odor
ALEAVIT DAP-T regulates the fermentation of musts and wines, activating and stimulating the multiplication of yeasts.
Applications
ALEAVIT DAP-T 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 DAP-T 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 DAP-T in musts from botrytized grapes, since the molds significantly reduce the nitrogen content useful for the yeasts.
The presence of thiamine induces a lower production of acetaldehyde by the yeast, allowing to obtain wines with a higher fraction of SO2 free; it also promotes the formation of more elegant and complex aromatic compounds.
The use of ALEAVIT DAP-T helps prevent the formation of hydrogen sulphide.
The use of is important ALEAVIT DAP-T 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 DAP-T provide the maximum limit of thiamine permitted in the EC (60 mg/hl)
