Alessandra 40+
| Family |
STABILIZERS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , |
| Conservation conditions | , |
DUST
Pure metatartaric acid, for oenological use, with an esterification index of 38/40.
Appearance: off-white powder.
Alessandra 40+ It has excellent stabilizing properties, particularly with respect to tartaric acid salts, thus preventing their precipitation and the consequent formation of deposits in the wine.
Alessandra 40+ ensures effective stabilization of wines for medium-long periods of time, avoiding tartaric precipitations.
It normally maintains its stabilizing effectiveness for a minimum period of 12-14 months from the moment of addition, but can prolong its effectiveness depending on the storage temperature of the wine.
In some cases it can cause a slight and temporary clouding, which subsequently disappears within a few days; this is attributable to its high esterification index, but does not compromise the filterability of the product in any way.
In any case, it is recommended to carry out laboratory tests to evaluate any clouding and check the filterability index after treatment.
10 g/hl of Aleastab 40+ is the maximum limit allowed in the EC.
To melt Alessandra 40+ in cold water, in a 1:10 ratio, mixing until any lumps have completely disappeared, then add to the reassembled mass and mix thoroughly.
