| Family |
ORGANIC NUTRIENTS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | |
| Conservation conditions |
,
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
| Allergens |
Aleavit L-AG
Additional information
Appearance
LIQUIDO
Composition
Total yeast autolysate Saccharomyces cerevisiae in liquid phase.
General characteristics
Appearance: light brown liquid solution, with a yeasty odor
ALEAVIT L-AG It is a fermentation activator to be added to the alcoholic fermentation. It provides amino acids and vitamins in an easily assimilated form, promoting the metabolism of yeasts.
ALEAVIT L-AG It also provides essential fatty acids, phospholipids and ergosterol which are essential for maintaining the fluidity and perfect efficiency of the cell membrane. Therefore, it helps to obtain a more regular fermentation process, avoiding slowdowns or stops.
ALEAVIT L-AG promotes the maximum aromatic expression of the selected yeast thanks to its contribution of amino acids and vitamins essential for perfect metabolic activity, essential for maximising the organoleptic result.
Applications
The use of ALEAVIT L-AG It is recommended to obtain regular alcoholic fermentations and to optimize the fermentation process of the yeasts. Its composition, rich in amino acids and readily assimilable vitamins, completes the availability of nutrients in the must and optimizes the fermentation process.
It therefore promotes the correct aromatic expression of the selected yeast strain, avoiding reductions or other aromatic deviations resulting from stunted fermentations.
ALEAVIT L-AG added during fermentation, in combination with 5-10 mg/L of oxygen, it improves the metabolism of the yeasts, enhancing their expressiveness.
Recommended Dosages
From 5 to 50 mL/hL depending on the needs.
Instructions for Use
Manual application: to disperse ALEAVIT L-AG in a small quantity of must, add to the fermenting mass and homogenize.
Application with dosing pump: take the required amount and pump ALEAVIT L-AG directly into the fermenting mass.
It is recommended to make fractional additions, at 1/3 and 2/3 of the alcoholic fermentation, or with greater fractionations, up to continuous dosing, in the case of automatic systems.
