HANDBOOK OF WINEMAKING ROSÉ WINES · 2019. 1. 9. · aleafin gielle aleatan rose aleafin gielle handbook of winemaking rosÉ wines harvest & crush end fermentation fermentation must

FERMENTA_ TION

END FERMENTA_ TION

MUST CLARIFICA_ TION

START FERMENTA_ TION

AROMAS EXALTATION& PROTECTION

HARVEST & CRUSH

H A N D B O O K O F W I N E M A K I N G R O S É W I N E S

O2

ALEASOL 61 ALEATAN VINTAGE WHITE

ALEATAN RH ALEATAN VINTAGE WHITE

ALEAZYM CM ALEAZYM AROMEX L

ALEATAN RH ALEATAN VINTAGE WHITE

ALEAZYM CM ALEAZYM AROMEX L

B A S I C R O S È

F L O R A L R O S È

F R U I T Y R O S È

ALEAZYM CLAR ALEAZYM FLOT L

ALEAGEL 50 ALEASIL

ALEAZYM CLAR

ALEAZYM CLAR ALEAZYM FLOT L

ALEAGEL 50 ALEASIL

ALEAVIT SPRINT ALEAFERM EASY

ALEAFERM SMART D ALEAVIT DAP-T

CELLULOSE

ALEAVIT SPRINT ALEAFERM 0-12 ALEAVIT DAP-T

CELLULOSE

ALEAVIT SPRINT ALEAFERM CRIO ALEAVIT DAP-T

CELLULOSE

ALEAVIT ERG ALEAMIX

ALEAMIX AF

ALEAVIT ERG ALEAVIT YA

ALEAMIX ALEAMIX AF

ALEAVIT ERG ALEA NUTRIWHITE

ALEAMIX ALEAMIX AF

ALEAPOWER RED FRUIT ALEAPOWER FRESH

ALEATAN VINTAGE WHITE ALEATAN ROSE ALEAFIN GIELLE

ALEATAN ROSE ALEAFIN GIELLE

H A N D B O O K O F W I N E M A K I N G R O S É W I N E S

H A R V E S T & C R U S H

E N D F E R M E N T A T I O N

F E R M E N T A T I O N

M U S T C L A R I F I C A T I O N

S T A R T F E R M E N T A T I O N

A R O M A S E X A L T A T I O N

& P R O T E C T I O N

W O R K I N G P H A S E

ALEATAN PLUS

via Pertini, 12 - 40062 Molinella (BO) ITALIA tel +39 346 58 33 882 fax +39 051 05 44 133 [email protected] [email protected] alea-evolution.com aleanewscafe.com

Thinus Verwey Cell: +27 (0)83 6070 343 Email: [email protected]

Esmarie Smuts Winemaker Cell: +27(0) 72 013 1041 Email: [email protected]

South Africa distributor

Branch/Department: Food/Wine 13 A&B Zinfandel Road, Saxenburg Park 2, Kuilsriver Tel: +27 21 905 5380 Fax: +27 21 905 5453 Tel: +27(0) 21 905 5380 Fax: +27(0) 21 905 5453 Melita Cell: +27(0) 82 853 8304 Website: www.lakefoods.co.za

N O T E S

S T Y L E E X H I B I T O R & F I N I N G T A T A N N I N S

ALEATAN VINTAGE WHITE

Aqueous solution of extra pure white-coloured gallo-tannin, stabilized with SO2 (0.3% ± 0.1%). Used as an antioxidant and structuring agent in white and rosè wines, it shows a reduced astringency and no bitterness. Dosage: 10-50 ml/hl Packaging: 10 kg bag in bag 25 kg drum

ALEATAN ROSE

Mixture of proanthocyanidinic tannins extracted from grape seeds. It stabilizes color and reduces the organoleptic sensations resulting from green and astringent tannins, improving the wine aromatic profile and quality on the palate. Used in combination with ALEAMIX AF, it can boost their effectiveness and improve the olfactory cleanliness of the treated musts. Dosage: 2-15 g/hl Packaging: 0,250 kg tin 1 kg bag

ALEATAN PLUS

Blend of proanthocyanidic, ellagic and gallo-tannins. Suitable for any red wines where it is necessary to significantly stabilize the coloring matter. It has good antioxidant properties and helps to achieve a clean nose and palate. Dosage: 5-30 g/hl Packaging: 1 kg bag 10 kg bag

ALEAFERM 0-12

Suitable for great white wines production, in which we want to enhance the aromatic complexity and typicality of the grape. Its carbossi-sulfur-beta-lyasic activities allows the optimal synthesis of thiolic aromas. It integrates harmoniously floral notes (boxwood, broom, ...), citrus (grapefruit) and tropical (passion fruit). Dosage: 10-30 g/hl Packaging: 0,500 kg bag 5 kg bag 10 kg bag

SULPHITINGS

ALEASOL 61

Pure aqueous solution of ammonium pirosulphite above 60%. Allows to make additions of sulphur dioxide and nitrogen (in the ammonia form) simultaneously in grape must. 10 ml / hl provide about 61 mg / l of SO2 and 18 mg / l of nitrogen (as NH4). Dosage: 1-10 ml/hl Packaging: 28 kg drum 1400 kg flow bins

ALEATAN RH

Antioxidant for grapes, musts and wines composed by potassium pirosulphite, ascobic acid and gallotannins. It carries out an effective antioxidant, antimicrobial and antioxidasic action. It prevents oxidation and microbiological contamination in general, preserving the aromatic potential and improve balance on the palate. Dosage: 10-40 g/hl Packaging: 1 kg bag 10 kg bag

Y E A S T S ALEAFERM CRIO

Yeast strain suitable for all wines in which the distinctive aromatic profile, as well as ripe and fruity notes should be highlighted. In white wines, it enhances the elegance and aromatic complexity, while also contributing to balance on the palate; in red and rosé wines, it enhances fruity hints and contributes to color stabilization. Dosage: 10-30 g/hl Packaging: 0,500 kg bag 5 kg bag 10 kg bag

ALEAFERM SMART D

Fermentation starter composed by 2 Saccharomyces strains designed for brandy base wine production. It has low nutritional requirements and it produces low quantity of SO2, acetic acid and acetaldehyde. It is suitable for all case in which fermentation certainty is required. Dosage: 10-30 g/hl Packaging: 5 kg bag 10 kg bag

ALEAFERM EASY

Fructophilic Yeast strain for easy and sure fermentations. Suitable for stuck fermentation and re-fermentation processes. Being very vigorous and thanks to its very short lag phase, its use is particularly recommended on masses with heavy microbiological contamination and on musts from dried grapes. Dosage: 10-30 g/hl Packaging: 0,500 kg bag 5 kg bag 10 kg bag

N U N U T R I E N T S

CLARIFING AGENTS

ALEAVIT YA

Preparation of yeast autolysed. Provides amino acids, vitamins and nitrogen in a form that is immediately available for yeasts. It is recommended to add it while fermentation is in progress (4 vol% done). Dosage: 10-40 g/hl Packaging: 10 kg bag 25 kg bag

ALEAVIT SPRINT

Preparation of yeast autolysate and inactivated yeast very rich in amino acids, sterols and thiamine. It is advisable to add it at the beginning of fermentation. Particularly suitable for difficult fermentation and refermentation processes. Dosage: 5-30 g/hl Packaging: 1 kg bag 10 kg bag

ALEAVIT ERG

Preparation of yeast autolysate, DAP and thiamine. To add when alcoholic fermentation is started; it supplies ammonia nitrogen, minerals, sterols, amminoacids, peptides and vitamins in usable form improving yeast metabolism. 10 g/hL of ALEAVIT ERG supplies about 15 mg/L of YAN (yeast available nitrogen). Dosage: 20-60 g/hl Packaging: 10 kg bag 20 kg bag

ALEA NUTRIWHITE

Complex nutrient specific for white wines. Composed of yeast autolysate, DAP, gallic tannins and thiamine. It allows to perform yeast nutrition simultaneously to a strong antioxidant protection. 10 g/hL of ALEAVIT NUTRIWHITE supplies about 10 mg/L of YAN (yeast available nitrogen). Dosage: 20-60 g/hl Packaging: 10 kg bag

ALEAVIT DAP-T

Dibasic ammonium phosphate (DAP) and thiamin. Nitrogen and vitamins used at the beginning of alcoholic fermentation to activate protein synthesis and cell growth. They ensure a quick start of fermentation processes, a lower development of hydrogen sulphide and an increased production of fermentation aromas. Dosage: 10-40 g/hl Packaging: 5 kg bag 20 kg bag

ALEAMIX AF

ALLERGEN-FREE fining agent for fermentation based on PVPP, yeast glucans, bentonite and cellulose. It has clarifiers and stabilizers capacity that reduces the phenolic fraction and eliminates unstable protein fractions. Its high speed of sedimentation helps raking, centrifugation and filtration operation. Dosage: 30-100 g/hl Packaging: 10 kg bag 20 kg bag

ALEAMIX

Fining complex based on casein, bentonite and cellulose. It carries out the selective adsorption of the main substances responsible for phenolic and protein instability. It reduces the amount of heavy metals and ensures the smooth running of fermentation. Dosage: 30-100 g/hl Packaging: 10 kg bag 20 kg bag

ALEAPOWER RED FRUIT

Complex product based on yeast extract and tannin. It improves the structure (roundness, mouthfeel,…) and the flavor (better cleaning sensation). It enhance the fruity aromatic expression (cherry, currant, raspberry ...). Dosage: 5-15 g/hl Packaging: 1 kg bag 10 kg bag

ALEAPOWER FRESH

Complex product based on yeast extract and tannin. It improves the structure (roundness, mouthfeel,…) and the flavor (better cleaning sensation). It enhance the fresh, fruity and citrus aromatic expression (grapefruit, mandarin ...). Dosage: 5-15 g/hl Packaging: 1 kg bag 10 kg bag

ALEAFIN GIELLE

Complex fining agent based on yeast hulls rich in glutathione. Used in post-fermentation processes to accelerate “sur lies” aging, preserving aromas and the wine from any oxidation and furthering a better expression of the aromatic potential of the treated products. Dosage: 10-40 g/hl Packaging: 1 kg bag 10 kg bag

E N E N Z Y M E S

ALEAZYM CM

Granulated pectinase standardized with maltodextrins to 450 PLU / g. It has a significant b-glucosidase activity and other secondary activities such as pectin-lyase, pectin esterase, polygalacturonase and arabinase. Thanks to its capacity to extract aromas, it is suitable on cold maceration of white wines. Dosage: 2-4 g/hl Packaging: 0,500 kg tin 2,5 kg tin

ALEAZYM AROMEX L

Liquid enzyme preparation with a significant b-glucosidase activity and other secondary activities such as pectin-lyase, pectin esterase, polygalacturonase and arabinase. Thanks to its capacity to extract aromas, it is suitable on cold maceration of white wines. Pectinase minimum activity of 400 PLU / g. Dosage: 1-3 g/hl Packaging: 1 kg bottle 10 kg drum

ALEAZYM CLAR

Granular enzyme preparation with high pectolytic activity (350 PLU/G), suitable for static clarification and cold maceration processes of red wines. It also works in extreme conditions of pH (3.0-4.0) and temperature (5-35 °C). Dosage: 2-4 g/hl Packaging: 0,500 kg tin 2,5 kg tin

ALEAZYM FLOT L

Liquid enzyme preparation. Since its high pectolytic activity (560 PLU / g) makes its action very quick, this product is quite useful during flotation. It is advisable to use it at room temperature to improve its efficiency. Dosage: 1-3 g/hl Packaging: 1 kg bottle 10 kg drum