Aleavit L-TH
| Family |
ORGANIC NUTRIENTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
| Allergens |
LIQUIDO
Total liquid autolysate obtained from a specific yeast strain Saccharomyces cerevisiae stabilized with citric acid and SO2.
Appearance: light brown liquid solution, with an intense yeasty odor.
The composition of Aleavit L-TH rich in free amino acids, readily assimilable sulphur-containing amino acids and oligopeptides and vitamins, it has been specifically formulated for the production of white wines with a thiol aromatic profile.
Aleavit L-TH improves the metabolism of the selected yeast, improving its performance, promoting the release of thiol aromas present in the must as precursors and the production of complex fermentative aromas integrated into the thiol profile.
The use of Aleavit L-TH it is recommended to obtain regular alcoholic fermentations and to optimize the fermentation process of the yeasts, particularly for the fermentation of white wines characterized by thiol aromas.
The contribution of Aleavit L-TH can be done:
· before starting fermentation during cold stabling of white musts, possibly in combination with Aleazym THIOLS (“thiol protocol”)
· during fermentation, possibly in combination with mineral nitrogen nutrients (Aleavit ONE, Aleavit DAP-T, Aleavit L-DAP).
From 20 to 60 mL/hL, depending on the needs.
Manual application: disperse Aleavit L-TH in a small amount of must, add to the mass and homogenize.
Application with dosing pump: take the required amount and pump Aleavit L-TH directly into the fermenting mass.
Aleavit L-TH can be used with automatic systems WineBr@in.
