| Family |
WINE WOODS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions | , |
Aleabois Ferm-R
Additional information
Appearance
FLAKES
Composition
Pieces of oak wood of French and American origin (Quercus sp..).
General characteristics
Appearance: Cream, light brown, reddish brown flakes.
Odour: Characteristic aroma of untoasted and lightly toasted oak.
ALEABOIS FERM-R is a blend of untoasted and toasted French and American oak chips, specifically designed for use on red grapes and musts during alcoholic fermentation and in the early post-fermentation stages.
ALEABOIS FERM-R allows to significantly increase the aromatic potential as it favors the production of fermentative aromas by the selected yeast with a fresh red fruit aromatic style (cherry, morello cherry, raspberry, strawberry...) and simultaneously acts on the reduction of vegetal characteristics. The aromatic profile of these wines is more intense and more stable over time.
ALEABOIS FERM-R increases the structure and volume of the wine, improving its softness and promoting an early achievement of taste balance.
Applications
ALEABOIS FERM-R It can be used:
· during alcoholic fermentation, especially if this occurs, at least in part, in the liquid phase after the end of maceration
· on young wine after the first racking
Recommended Dosages
· in fermentation to enhance the aromatic qualities of the wine: 100-200 g/hL
· on young wine: 50-100 g/hL
Instructions for Use
ALEABOIS FERM–R it can be used by scattering in the fermenting must (pumpable version) or with infusion bags made of food-grade mesh which allow for simple and rapid recovery of the product at the end of fermentation.
It is recommended to maintain contact for the entire duration of fermentation and if necessary to recover the bags, wash them and immerse them again after the first racking. Evaluate the overall duration of the treatment with tasting.
