| Famiglia |
CHIARIFICANTI SEMPLICI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , , , |
| Condizioni di conservazione | , |
| Allergeni | |
| Modalità di impiego |
Dilute in water at a ratio of 1:10 and add directly to the wine or must. For maximum effectiveness of clarification, it is recommended to proceed with gradual and continuous introduction into the |
AleaGEL 50
Additional information
Aspetto
LIQUID
Dosaggi Consigliati
FLOTATION: 5 to 20 g/hl. Because of its specificity of action, doses normally used are increased by a maximum of 50% over the usual dose of gelatin powder (ALEAGEL P).
WHITE WINES: 10 to 30 g/hl in combination with silica gel and/or bentonite.
RED WINES: 15 to 60 g/hl
CAUTION: The addition of 10 ml/hl of ALEAGEL 50 brings about 0.25 mg/l ofSO2
Caratteristiche Generali
Appearance: clear yellow solution with a sulfur dioxide odor.
ALEAGEL 50 is a hydrolyzed gelatin with excellent detangling and clarifying abilities. Compared with normal liquid gelatins, ALEAGEL 50 has a very high index of combination with tannins.
Composizione
Food grade gelatin of pure porcine origin, in 50% aqueous solution, stabilized with sulfur dioxide.
Applicazioni
ALEAGEL 50 is suitable for static clarification and flotation of musts, and for clarification of white wines, in association with silica gel and/or bentonite.
ALEAGEL 50 is also an excellent gelatin for red wines, in which it causes a rapid and complete clarification, accompanied by a good detangling action that allows a marked improvement in the organoleptic characteristics of the wine (significantly reduces the sensations of bitterness and astringency), while preserving the color intensity thanks to its low reactivity with anthocyanins.
ALEAGEL 50 is also suitable for clarifying and softening pressed wines and vinegars.
