Glutarom – 100 gram – Oxidationsforebyggende inaktiveret tørgær med højt glutathione (GSH) indhold – (IOC, Epernay, Frankrig)
100,00 DKK
In StockIOC – Institut de Oennologie de Champagne – har udviklet hele to typer GLUTAROM – som er inaktiveret reducerende Glutathione holdig tørgær. Glutarom , Glutarom EXTRA og Laffort Powerless-LIFE og Lallemand GLUTASTAR har samme stabiliserende forebyggende virkning på tilsat Sulfit under lagring, hvilket betyder at den anti-oxidante virkning forlænges og bevares når GLUTAROM tilsættes.
Læs mere på disse 6 sider om Glutarom virkning og virkemåde samt om udfordringen med at fremstille sulfitfri vin::https://www.perdomini-ioc.com/en/perdominews/sulphite-free-wines-can-it-be-done/
GLUTAROM tilsættes druemosten ved gæringen start og er tilsat vinen ned alm indeling til højt Sulfitindhold. Glutarom stabilisere farve, aromastoffer og forebygger landtidsvirkende oxidation ved at forlænge sulfit anti-oxidative egenskabere. Glutarom er rig til peptide glutahthion der stabilisere anti-oxidation. Glutarom stabilisere også farve og aroma, der ligeledes påvirkes af langsom Oxidation. Glutaron/Glutastart erstatter ikke sulfit anti-pxidative virkning, men forlænger sulfidets virkning.
GLUTAROM er til vine med almindelig til høj indhold af Sulfit (50-100 mg/L, alias 50-100 ppm
Datablad ses her med anvendelse og egenskaber samt dosering : FT GLUTAROM (EN)
GLUTAROM EXTRA er specielt ´beregnet til vine med lavt indhold af sulfit (4 – 15 mg/L, 4-15 ppm)f.eks. Grundvined til mousserende vin, eller økologiske vine. (se dette produkt nærmere beskrevet på hjemmesiden)
Datablad her og anvendelse og egenskaber samt doserting : FT GLUTAROM EXTRA (EN)
Her en kort beskrivelse på engelsk om Glutarom:
To preserve the freshness and aromas of white wines
Glutarom is made up of cellular crusts which are naturally rich in glutathione.
With its antioxidation properties, GLUTAROM prevents faulty aromatic ageing in white whines and the loss of fruity aromas in young wines.
A natural source of polysaccharides, it improves the volume in white wines.
Beskrivelse
GLUTAROM
Protection of early aromas in white and rosé wines. Preventing oxidation by high content of reducing Glutathione.
OENOLOGICAL APPLICATIONS
GLUTAROM is a specific nutrient based on inactived yeasts rich in glutathione and polysaccharides. Its preparation process helps it transfer these molecules to the wine must, together with their anti-oxidation and anti-aroma depletion properties.
Glutathione is a natural tripeptide antioxidant from grapes that works like a shield against oxygen and, above all, the oxidising quinones resulting from the oxidation of polyphenols. After using GLUTAROM , grape varieties with low levels of glutathione will be better protected against oxidation. GLUTAROM is also extremely useful for the purposes of bringing out varietal thiols.
Made from selected lees, GLUTAROM also ensures the rapid release of yeast polysaccharides that will interact with the aromas as they form and thus guarantee their improved stabilisation over time.
GLUTAROM is best added at the start of alcoholic fermentation or even before yeast inoculation in order to benefit from its protective and stabilising effects as soon as possible. In cases of slow or weak fermentation, a later addition may be considered in order to preserve the aromas in musts more vulnerable to oxygen.
INSTRUCTIONS FOR USE
Add GLUTAROM in suspension to 10 times its own volume of water or wine must.
Glutathion is released in wine during ageing ; therefore, during ageing on lees, we recommend to do some
“batonnage” (by stirring or pumping over).
DOSE RATE
Add 15 to 30 g/hL on white must at the beginning of the alcoholic fermentation.
PACKAGING AND STORAGE
• 1 kg bags.
GLUTAROM can be keep 2 years in their original packaging stored in a cool and dry place protected from direct sun-light.
Datablad for Glutarom: FT GLUTAROM (EN)