| Family |
ANTIOXIDANTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , |
| Conservation conditions | , |
| Allergens |
Aleanox GC
Additional information
Appearance
DUST
Composition
Potassium Metabisulphite (34%), L-Ascorbic Acid (19%), Citric Acid (42%), Metatartaric Acid (5%).
General characteristics
Appearance: homogeneous white powder, with a slight odor of SO2.
ALEANOX GC prevents oxidation of wine caused by contact with air, in particular changes and/or breaks in color and color loss. The ascorbic acid present rapidly reduces the oxygen dissolved in the wine; in combination with citric acid, it prevents the formation of iron-based complexes, which can cause unwanted clouding and/or precipitation. The presence of sulfur dioxide ensures the lowering of the oxidation-reduction potential, with a consequent prolonged reducing action.
This allows the finished wine to maintain its original colour, brilliance and bouquet, even after long storage.
ALEANOX GC It is also the ideal combination with potassium sorbate for the biological stabilization of wines.
Applications
Suitable for the treatment of all types of wine, particularly fine wines.
It is normally added to wine as a final stabilizer, at the end of processing and before bottling. Very effective also in the decanting of wines during the year.
Recommended Dosages
From 10 to 20 g/hl as a normal preventive.
From 20 to 40 g/hl for wines subject to chemical-physical alterations.
10 g/hl of ALEANOX GC provide approximately 17 mg/L of SO2 and 19 mg/L of ascorbic acid
Maximum permitted dose 130 g/hL
Instructions for Use
To melt ALEANOX GC directly into the wine, in a 1:10 ratio, and add to the mass, homogenizing it carefully and avoiding any contact with oxygen.
