AleaGEL FLOT
| Family |
SIMPLE CLARIFIERS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , |
| Conservation conditions | , |
LIQUIDO
Pure edible gelatine of porcine origin, in aqueous solution, stabilized with sulphur dioxide.
Appearance: clear yellow solution, with odor of sulfur dioxide.
ALEAGEL FLOT it is a hydrolyzed gelatin, with high molecular weight proteins, which allows for rapid flocculation in musts.
To the pH of the wine, ALEAGEL FLOT It has a very high charge density, making it particularly reactive and effective.
ALEAGEL FLOT It is indicated for the static clarification and flotation of musts, in association with silica gel and/or bentonite.
ALEAGEL FLOT flocculates faster than traditional gelatins, forming coagula that rapidly incorporate suspended solids and rising gas, while achieving very low turbidity levels.
WHITE MUST FLOTATION: from 20 to 80 mL/hL
FLOTATION OF MUSTS FROM THERMO VINIFICATION: from 90 to 120 mL/hL
To melt ALEAGEL FLOT in water in a 1:2 ratio and add directly to the wine or must.
If you use a dosing pump (frequently supplied with flotation systems) you can use ALEAGEL FLOT without dilution by sucking it directly from the container.
To identify the optimal dosage and to avoid over-gluing phenomena, it is advisable to carry out preliminary flotation tests in the laboratory with scalar doses of gelatine, alone or in association with other clarifying agents.
