Aleatan ROSE
| 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
Blend of Proanthocyanidin Tannins.
Appearance: reddish powder.
ALEATAN ROSE It has a strong antioxidant power. It stabilizes the color and reduces the organoleptic sensations deriving from green and astringent tannins, thus improving the aromatic profile and the taste quality. If used in combination with PVPP, ALEA PG or ALEAMIX AF its effectiveness increases, improving the olfactory cleanliness of the treated musts.
ALEATAN ROSE It can be used:
· during alcoholic fermentation
· in the early post-fermentation phases
· on young wine
Fractional additions are possible to improve the wine's structure and color quality.
· From 2 to 10 g/hl during fermentation to prevent oxidation, to stabilize the color and improve the phenolic potential and enhance the aromatic qualities of the wine.
· From 2 to 10 g/hl on white and rosé wines to prevent oxidation, avoid browning and increase softness.
· From 5 to 20 g/hl on red wines to prevent oxidation, to stabilize the color and reduce the astringency of wines, improving their organoleptic profile.
