Activation Thiazote PH (Kg 1)

Activation Thiazote PH (Kg 1)

Alcoholic fermentation activator.
Suitable for the production of products intended for direct human consumption within the framework of regulated use in oenology.
Compliant with EC Regulation No. 606/2009.

The combined contribution of ammonium salts and thiamine hydrochloride (vitamin B1) contained in THIAZOTE allows:

• the multiplication of the yeast population while ensuring its viability.
• to accelerate fermentation.
• to decrease the content of ketone acids (role of thiamine), which can combine with SO2.

WINEMAKING CONDITIONS
The addition of THIAZOTE is recommended in two stages: half the dose at yeast inoculation, the other half no later than the end of the first third of alcoholic fermentation. Do not mix the preparation with active dry yeasts (ADY). Prepare THIAZOTE and add it to the tank after inoculation with ADY.

DOSAGE

• 10 to 50 g/hL in white, rosé or red wines. This should be adjusted according to the initial assimilable nitrogen content of the must, the potential alcohol level and the turbidity.
• Maximum legal dose EC: 50 g/hL (this dose of THIAZOTE provides the maximum legal dose (EC) of thiamine, 60 mg/hL).
• We remind you that European Community legislation authorises the use of ammonium sulfate or ammonium phosphate up to 100 g/hL.

IMPLEMENTATION
Use a clean, inert container. Dissolve the total quantity of THIAZOTE to be added in 10 times its weight of water or must. Mix well, then immediately incorporate into the tank during pump-over.