| Famiglia |
LEGNI ENOLOGICI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | |
| Condizioni di conservazione | , |
Aleabois Ferm-B
Additional information
Aspetto
SCAGLIE
Dosaggi Consigliati
On fermentation to enhance the aromatic qualities of wine: 50-200 g/hL
On young wine: 50-100 g/hL
On raisin wines: 100-500 g/hL
Caratteristiche Generali
Appearance: cream, light brown, ochre-colored flakes.
Smell: characteristic aroma of unroasted and lightly toasted oak.
ALEABOIS FERM-B is a blend of unroasted, low-toasted French and American oak chips specifically designed for use on white and rosé musts during alcoholic fermentation.
ALEABOIS FERM-B allows the aromatic potential to be greatly increased as it promotes the production of fermentative aromas by the selected yeast with a fresh fermentative fruity aromatic style (white peach, apricot, pineapple, white and yellow flowers). The aromatic kit of these wines turns out to be more intense and more stable over time. It regulates the oxidoreductive potential of the wine, preventing the formation of reduced odors.
ALEABOIS FERM-B contributes substantially to the structuring of the wine, which is increasingly present in the mouth, full and balanced.
Composizione
Pieces of oak wood of French and American origin(Quercus sp.).
Applicazioni
ALEABOIS FERM-B can be used:
– during alcoholic fermentation (preferred choice)
– on young wine (for a less intense and complex result)
Modalità d'Uso
ALEABOIS FERM-B can be used sparged into the fermenting must or with food-mesh infusion bags that allow easy and quick recovery of the product at the end of fermentation.
It is advisable to maintain contact throughout the duration of fermentation and in case it is necessary to recover the bags, wash them and soak them again after the first racking. Evaluate the overall duration of treatment by tasting.
