| Famiglia |
TANNINI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , , |
| Condizioni di conservazione | , |
| Modalità di impiego |
Dissolve [xxxx] directly into water or wine to be treated. It is recommended that the product be thoroughly homogenized in the mass. Do not put in contact with iron containers. |
Aleatan GALLA
Additional information
Aspetto
POWDER
Dosaggi Consigliati
– 3 to 30 g/hL at the start of alcoholic fermentation to balance oxidation-reduction potential, protect anthocyanins and polyphenols, and inactivate oxidase enzymes. Higher doses are recommended in grapes affected by Botrytis cinerea.
– 1 to 5 g/hL in racking.
– 2 to 10 g/hL in clarifications of white wines.
Caratteristiche Generali
Appearance: light beige powder.
ALEATAN GALLA prevents oxidations by inactivating oxidase enzymes, particularly laccases and tyrosinases.
ALEATAN GALLA controls the development of bacterial flora thus enabling a reduction in the amount of SO2 used, stabilizes the oxidation-reduction potential of must and wine, protecting their color and structure, and protects against oxidations by phenolic structuring of wines.
The specific extraction and purification process makes ALEATAN GALLA odorless and very light in color, allowing its use on white and rosé wines.
Composizione
Gallic tannin extracted from Chinese gall(Rhus semialata).
Applicazioni
It is recommended for use at the beginning of alcoholic fermentation and/or in wine racking. ALEATAN GALLA reacts with and stabilizes proteins in wine. In combination with gelatin, especially in white wines, it is an excellent clarifier.
ALEATAN GALLA is also used in final wine stabilization and pre-bottling to improve oxidation protection and product shelf-life, especially for white wines and sparkling wines.
