Aleaclar SPECIAL M

Additional information
Family

COMPLEX CLARIFIERS

Gamma

ALEA EVOLUTION

Available formats

,

Conservation conditions

,

Appearance

DUST

Composition

Vegetable Carbon, Fish Gelatin, Vegetable Proteins, Yeast Husks 

General characteristics

Appearance: dark grey homogeneous powder

ALEACLAR SPECIAL M it is a complex ALLERGEN-FREE clarifying agent, which combines the positive properties of its components to carry out selective adsorption on oxidized fractions, some phenolic fractions and aromatic substances deriving from microbiological pollution.

Applications

The particular molecular structure of the fraction composed of vegetable carbon and yeast hulls makes it particularly effective in the comparison of some molecules responsible for organoleptic deviations deriving from microbiological pollution.

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 SPECIAL M 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.

In combination with Bentonite and Silica Gel it helps to accelerate the clarification processes, promoting the obtaining of brilliant wines.

ALEACLAR SPECIAL M guarantees high sedimentation and compaction speeds of the lees, ensuring lower wine losses and consequent economic savings. 

Recommended Dosages

From 20 to 160 g/hL on wines

From 10 to 80 g/hL in musts and in refermentation 

Max dose 200 g/hL 

Instructions for Use

To disperse ALEACLAR SPECIAL M in cold water in a 1:10 ratio, mix carefully but slowly to reduce foam formation, and add to the mass to be treated with a Venturi tube or dosing pump during pumping over. 

COD: CHK08 Category: