| Family |
ANTIOXIDANTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | |
| Conservation conditions | , |
| Allergens | , |
Aleanox F
Additional information
Appearance
Appearance: Light brown homogeneous powder with slight odor of SO2
Composition
Potassium metabisulphite (50%), ascorbic acid (50%)
General characteristics
Specific antioxidant for applications on grapes and musts. It preserves and enhances the varietal aromatic characteristics of grapes and musts, while performing an effective antioxidant, antioxidase and antimicrobial action. ALEANOX F reduces the dissolved oxygen content in the must, thus avoiding the oxidation of the natural aromatic and phenolic components of the grape, safeguarding the varietal aromatic character and reducing SO2, with lower production of acetaldehyde and H2S during alcoholic fermentation and a clear improvement in the organoleptic quality of the wine.
Applications
Treatment of grapes and musts during transport to the cellar, to prevent oxidation and contamination by indigenous bacterial flora. ALEANOX F prevents the oxidation of musts, safeguarding the aromatic potential of grapes and musts.
ALEANOX F 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 therefore prevents the appearance of bacterial alterations even in conditions of high pH and reduction of stabilization and clarification treatments: used on grapes it ensures the protection of SO2, limiting however its maceration action, where this is not desired (white grapes rich in polyphenols, sparkling bases (especially blanc de noirs), mechanical harvesting).
Recommended Dosages
From 10 to 30 g/hl: fractional additions to grapes and must during harvesting, transport and unloading.
10 g/hl of ALEANOX F They provide approximately 26 mg/L of SO2 and 50 mg/L of Ascorbic Acid.
Maximum permitted dose 50 g/hL
Instructions for Use
To melt ALEANOX F in wine water, in a 1:10 ratio, and add directly to the grapes or must.
