| Family |
COMPLEX CLARIFIERS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , |
| Conservation conditions | , |
Aleclar QUICK
Additional information
Appearance
DUST
Composition
Bentonite, Fish Gelatin and Vegetable Proteins.
General characteristics
Appearance: homogeneous beige powder.
ALEACLAR QUICK It is a complex clarifying agent ALLERGEN FREE, which combines the positive properties of its components to implement a clarification aimed at protein stability and an improvement in taste.
Applications
Thanks to its Bentonite content, ALEACLAR QUICK It can be applied to musts and wines, in order to reduce the protein content and improve the stability of the product.
Fish Gelatin allows the reduction of the phenolic parts responsible for bitter and herbaceous hints, contributing to the organoleptic improvement of the treated wine.
Vegetable Proteins allow a selective absorption of oxidized and oxidizable fractions, contributing to an organoleptic improvement of the product.
The use of ALEACLAR QUICK on wines after alcoholic fermentation ensures a selective cleaning of the unstable components of the wine, eliminating the phenolic fractions susceptible to oxidation during normal racking and wine processing.
ALEACLAR QUICK guarantees high sedimentation and compaction speeds of the lees, ensuring lower wine losses and consequent economic savings.
Recommended Dosages
30-130 g/hl on wines and musts, depending on the desired action
To avoid over-gluing phenomena and obtain optimal clarifications, it is advisable to carry out preventive clarification tests in order to identify the optimal dosage..
Instructions for Use
To disperse ALEACLAR QUICK in cold water in a ratio of 1:10, mix thoroughly but slowly to reduce foaming. Leave to swell for 6-12 hours then add to the mixture slowly and evenly.
