| Famiglia |
ATTIVANTI INORGANICI DI FERMENTAZIONE |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , |
| Condizioni di conservazione | , |
| Modalità di impiego |
Dissolve [xxxx] in a little water and add it in pumping over to the must or wine to be fermented, taking care to properly homogenize the mass. Aerate conveniently as appropriate.< |
Aleavit HELP
Additional information
Aspetto
POWDER
Dosaggi Consigliati
20 to 40 g/hl, on musts and wines, as needed
Maximum EC legal dose 40 g/hl
Caratteristiche Generali
Appearance: beige-colored powder with yeast odor.
ALEAVIT HELP has adsorptive properties that contribute to the decrease of long-chain fatty acids, improving yeast metabolism.
ALEAVIT HEL P favors the distribution of yeast in the mass, promoting a regular fermentation progress and avoiding slowdowns or stoppages that could be the cause of undesirable organoleptic anomalies.
Added on wine, ALEAVIT HELP also contributes to the elimination of anomalous odors, improving the olfactory cleanliness of the finished product.
Composizione
Preparation based on detoxifying yeast peels.
Applicazioni
The use of ALEAVIT HELP is recommended to promote regular fermentation courses and to improve the aromatic profile of wine.
Added during ongoing fermentation, in combination with 5-10 mg/l oxygen, it improves yeast metabolism enhancing its expressiveness.
