| Famiglia |
ANTIOSSIDANTI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , |
| Condizioni di conservazione | , |
| Allergeni | , |
Aleanox
Additional information
Aspetto
POWDER
Dosaggi Consigliati
10 to 20 g/hL as a normal preventive.
20 to 40 g/hL for wines subject to chemical and physical alterations.
10 g/hL of ALEANOX provides about 28 mg/L of SO2 and 22 mg/L of ascorbic acid.
Caratteristiche Generali
Appearance: homogeneous white powder with slight SO2 odor.
ALEANOX prevents oxidation of wine caused by contact with air, particularly modification and/or breakage and loss of color. The ascorbic acid present rapidly reduces dissolved oxygen in wine; in combination with citric acid, it prevents the formation of iron complexes, which can cause unwanted cloudiness and/or precipitation. The presence of sulfur dioxide ensures that the oxidation-reduction potential is lowered, resulting in a prolonged reducing action.
This allows the maintenance of the finished wine’s original color, brightness and bouquet, even after long storage.
ALEANOX is also an ideal match for potassium sorbate for the biological stabilization of wines.
Composizione
Potassium metabisulfite (53%), L-ascorbic acid (22%), Citric acid (20%), Metatartaric acid (5%).
Applicazioni
Suitable for treating all types of wine, particularly fine wines. It is normally added to wine as a final stabilizer, at the end of processing and before bottling. Also very effective in wine racking throughout the year.
Modalità d'Uso
Dissolve ALEANOX directly in wine, at a ratio of 1:10, and add to the mass, homogenizing it thoroughly and avoiding any contact with oxygen.
