| Famiglia |
DERIVATI DI LIEVITO PER AFFINAMENTO |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , |
| Condizioni di conservazione | , |
| Modalità di impiego |
Dissolve [xxxx] directly on wine, at a ratio of 1:10, then add to the mass to be treated, taking care to homogenize thoroughly. |
Aleafin GIELLE
Additional information
Aspetto
POWDER
Dosaggi Consigliati
5-40 g/hL, depending on the products treated and the results to be obtained.
Use with repeated additions during the aging phase is recommended, particularly for those types of white and rosé wines that tend to evolve toward bitter tastes.
Caratteristiche Generali
Appearance: beige-colored powder with a characteristic yeasty odor
ALEAFIN GIELLE is a complex fining aid, in which the high presence of glutathione associated with other sulfur peptides contributes to the protection and enhancement of the aromas present, thanks to a strong antioxidant capacity.
Composizione
Inert yeast with high glutathione release.
Applicazioni
ALEAFIN GIELLE acts selectively on the oxidizable compounds constituting the structure of wine, combining stably with the oxygen and free radicals present. This characteristic allows for a preservation of aromatic quality and complexity over time, also contributing to an increase in structure and smoothness, as well as a reduction in bitter notes resulting from oxidation of phenolic compounds.
ALEAFIN GIELLE is suitable for aging and in association with the bâtonnage technique to supplement or replace the fine fermentation lees.
ALEAFIN GIELLE is the ideal solution for managing oxidation, color and bitter sensations in white and rosé wines from more or less prolonged aging.
