Aleatan RH
| Family |
ANTIOXIDANTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , , |
| Conservation conditions | , , |
| Allergens |
DUST
Potassium Metabisulphite (50%), L-Ascorbic Acid (30%), Gall Tannin (20%)
Appearance: light brown homogeneous powder, with a slight odor of SO2..
Specific antioxidant for application on grapes and musts, thanks to the balance between its constituents it preserves and enhances the varietal aromatic characteristics of grapes and musts, carrying out at the same time an effective antioxidant, antioxidase and antimicrobial action, also reducing the extractive effect of SO2.
ALETAN RH reduces the content of dissolved oxygen in the must, thus avoiding the oxidation of the natural aromatic and phenolic component of the grape, safeguarding the varietal aromatic character and reduces the contribution of SO2 in the pre-fermentation phases, with lower production of acetaldehyde and H2S during alcoholic fermentation and a clear improvement in the organoleptic quality of the wine. The contribution of tannin contributes to the structure and taste balance.
Treatment of grapes and musts during transport to the cellar, to prevent oxidation and contamination by indigenous bacterial flora. ALEATAN RH prevents oxidation of musts, safeguarding the aromatic potential of grapes and musts: its use is recommended in the production of fragrant and well-structured wines. ALEATAN RH guarantees:
· protection from the action of oxidase enzymes especially in musts obtained from grapes affected by Botrytis cinerea,
· regular fermentations: the antiseptic action of SO2, enhanced by the bacteriostatic effect of hydrolysable tannin, slows down the development of lactic bacteria and thus prevents the appearance of bacterial alterations even in high pH conditions
· reduction of stabilization and clarification treatments: used on grapes it ensures the protection of the SO2, limiting however the macerative action, where this is not desired (white grapes rich in polyphenols, sparkling wine bases – especially blanc de noirs – mechanical harvesting).
15 – 30 g/hl: fractional additions to grapes and must during harvesting, transport and unloading.
10 g/hL provide approximately 28 mg/L of SO2 and 30 mg/L of Ascorbic Acid.
To melt ALEATAN RH in water or wine, in a 1:10 ratio, and add directly onto the grapes or into the must, taking care to mix well.
