| Famiglia |
NUTRIENTI ORGANICI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , |
| Condizioni di conservazione |
,
Open package for liquid product/short shelf life e.g., enzyme and yeast |
| Allergeni |
Aleavit L-SPARK
Additional information
Aspetto
LIQUID
Dosaggi Consigliati
10 to 40 mL/hL, depending on requirements.
Caratteristiche Generali
Appearance: light brown liquid solution with intense yeast odor.
Aleavit L-SPARK ‘s composition, rich in readily assimilable free amino acids and vitamins, is specifically formulated for the production of sparkling wines with delicate and long-lasting fruity (pear, green apple) and floral (white flowers) aromas.
Aleavit L-SPARK provides complete and immediate nutrition through a proper balance of vitamins, stress resistance factors and free amino acids. The easy assimilation of free-form amino acids ensures their complete consumption by yeast, decreasing the risk of subsequent MLF.
Aleavit L-SPARK used at the beginning of frothing, decreases the production of acetaldehyde by the yeast (more than 50% less than average combined with the Aleaferm Pro-191 strain) allowing reduced combined SO2, increasing shelf-life and averting early oxidation and atypical aging.
Composizione
Liquid total autolysate obtained from specific Saccharomyces cerevisiae yeast strains stabilized with SO2.
Applicazioni
The use of Aleavit L-SPARK is recommended to obtain rapid and regular frothing takes, especially in the production of white and rosé sparkling wines using the Martinotti-Charmat method.
Modalità d'Uso
Manual application: disperse Aleavit L-SPARK add to base wine mass and carefully homogenize prior to or concurrently with yeast inoculation/ pied de cuve.
Application with WineBr@in: Aleavit L-SPARK is picked up and dosed slowly by the machinery according to the winemaker’s settings.
