Aleavit THIAN
| 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. |
DUST
Ammonium Sulphate (89,8%), Thiamine Hydrochloride (0,2%), Chemically inert filter aid (10,0%).
Appearance: white-beige powder, with a faint ammonia odor. ALEAVIT THIAN regulates the fermentation of musts and wines, activating and stimulating the multiplication of yeasts.
ALEAVIT THIAN it is a fermentation activator indicated for the fermentation of large masses, even in the absence of temperature control, in which the main objective is to guarantee a regular fermentation process.
The use of ALEAVIT THIAN 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 THIAN in musts from mechanical harvesting and grapes that are not perfectly healthy, where the reduction of the latency times of the inoculated yeasts is essential.
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 THIAN helps prevent the formation of hydrogen sulphide.
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 THIAN provide the maximum limit of thiamine permitted in the EC (60 mg/hl)
