Aleatan WHITE
| Family |
TANNINS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , , |
| Conservation conditions | , |
| Method of use |
Dissolve [xxxx] directly in water or in the wine to be treated. It is recommended to carefully homogenize the product in the mass. Do not put in contact with iron containers. |
DUST
Gallic tannins extracted from Chinese gall (Rhus chinensis Mill.), country (Caesalpinia spinosa) and condensed tannins extracted from Schinopsis lorentii.
Appearance: beige powder.
ALEATAN WHITE prevents oxidation of musts and white wines mainly by inactivating the oxidase enzymes (tyrosinase and laccase) naturally present in grapes, especially in the case of botrytized grapes.
Furthermore, ALEATAN WHITE contributes to the control of indigenous bacterial flora, allowing the quantity of SO to be reduced2 used during the winemaking process.
It stabilizes the oxidation-reduction potential of the must and wine, protecting their color and structure.
ALEATAN WHITE reacts with proteins present in the must and wine, promoting stabilization and thus allowing a reduction in the use of bentonite. In combination with gelatin, especially in white wines, it is an excellent clarifying agent.
We recommend the use of ALEATAN WHITE during the crushing, pressing and subsequent static decantation or flotation of white and rosé musts, as well as in the early stages of alcoholic fermentation.
Particularly suitable for altered and contaminated white and red grapes Botrytis cinerea where it inactivates oxidase enzymes.
· 5 – 20 g/hL for the protection of musts and wines in fermentation
· 10 – 40 g/100 kg in the case of botrytized white and red grapes
· 2 – 10 g/hl in the clarification of white wines
