| 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. |
Aleatan PLUS
Additional information
Appearance
DUST
Composition
· Blend of proanthocyanidin tannins extracted from Quebracho Schinopsis lorentzii and Acacia Catechu wood
· Gall tannin extracted from the galls of plants of the Anacardiaceae family
General characteristics
Appearance: dark brown powder.
The choice, characteristics and proportions of the tannins used in this formulation allow to optimize the activities of each single tannin and to obtain excellent results in fermentation. ALEATAN PLUS prevents oxidation by inactivating oxidase enzymes, particularly laccases and tyrosinases. It controls the development of bacterial flora, thus allowing the amount of SO2 used to be reduced. It is also particularly effective in the case of grapes affected by Botrytis cinerea. ALEATAN PLUS stabilizes the oxidation-reduction potential of the must and wine, protecting their color and structure, and participates in the phenolic stabilization of the wine.
Applications
Its use is recommended during the alcoholic fermentation of red wines.
Recommended Dosages
From 5 to 30 g/hlthe beginning of alcoholic fermentation to balance the oxidation-reduction potential, protect anthocyanins and polyphenols and inactivate oxidase enzymes. Higher doses are recommended to promote the phenolic structuring of the wine.
