| Famiglia |
LEGNI ENOLOGICI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , |
| Condizioni di conservazione | , |
Aleabois Ferm-A
Additional information
Aspetto
POWDER
Dosaggi Consigliati
50 to 150 g/hL in fermentation to stabilize color, improve phenolic potential and enhance the aromatic qualities of wine.
30 to 50 g/hL on wine during racking and micro-oxygenation treatments to stabilize wine color and structure and balance redox potential.
Caratteristiche Generali
Appearance: fine flakes ( > 2mm ) of brown – brown color.
Smell: characteristic aroma of toasted oak.
ALEABOIS FERM-A is a type of highly toasted American oak chips specifically designed for use on red musts during alcoholic fermentation, either in maceration or in the liquid phase.
The minimum size, while remaining above the 2 mm required by regulations, allows for its easy use in winemaking with maximum technological results without creating problems for pump-over and racking pumps.
ALEABOIS FERM-A makes it possible to significantly reduce unpleasant vegetal characters and gives aromatic cleanliness to the future wine favoring the revelation of sweet fruity aromas. It regulates the oxidation-reduction potential of wine, preventing the formation of reduced odors.
ALEABOIS FERM-A is also suitable for use during racking and during micro-oxygenation of wine in order to manage administered oxygen by promoting color stabilization and improving wine structure.
Composizione
Pieces of oak wood of American origin(Quercus alba).
Applicazioni
ALEABOIS FERM-A can be used:
-
during alcoholic fermentation
-
on young wine
Fractional additions are possible to improve wine structure and color quality.
Modalità d'Uso
ALEABOIS FERM-A is dispersed directly into the must or wine to be treated, taking care to homogenize thoroughly.
