| Famiglia |
ANTIOSSIDANTI |
|---|---|
| Gamma |
ALEA EVOLUTION ,SPINDAL HELLAS |
| Variante | |
| Condizioni di conservazione | , |
| Allergeni | , |
Aleanox F
Additional information
Aspetto
Appearance: light brown homogeneous powder with slight SO2 odor
Dosaggi Consigliati
10 to 30 g/hl: fractional additions to grapes and must during harvest, transport and unloading.
10 g/hl of ALEANOX F provides about 26 mg/L of SO2 and 50 mg/L of Ascorbic Acid.
Maximum allowable dose 50 g/hL
Caratteristiche Generali
Specific antioxidant for applications on grapes and musts. Preserves and enhances the varietal aromatic characteristics of grapes and musts, while performing an effective antioxidant, antioxidase and antimicrobial action. ALEANOX F reduces the dissolved oxygen content in the must, thus preventing oxidation of the natural aromatic and phenolic component of the grape, safeguarding varietal aromatic character and reducing SO2, with less production of acetaldehyde and H2S during alcoholic fermentation and a marked improvement in the organoleptic quality of the wine.
Composizione
Potassium metabisulfite (50%), ascorbic acid (50%)
Applicazioni
Treatment of grapes and musts during transport to the winery to prevent oxidation and contamination by indigenous bacterial flora. ALEANOX F prevents oxidation of musts, safeguarding the aromatic potential of grapes and musts.
ALEANOX F ensures: protection from the action of oxidase enzymes especially in musts obtained from grapes affected by Botrytis Cinerea; regular fermentations: the antiseptic action of SO2, enhanced by the bacteriostatic effect of hydrolysable tannin, slows down the development of lactic acid bacteria and thus prevents the appearance of bacterial alterations even under conditions of high pH and reduced stabilization and clarification treatments: used on grapes ensures SO2 protection, but limits its maceration action where this is not desired (white grapes rich in polyphenols, sparkling wine bases (especially blanc de noirs), mechanical harvesting).
Modalità d'Uso
Dissolve ALEANOX F in wine water, at a ratio of 1:10, and add directly to grapes or must.
