• Preparation of inactive yeasts and proanthocyanidin tannin. Rich in mannoproteins, which has a structuring and stabilising effect on the chromatic qualities of red wines.
• Colloidal Protection of the polyphenol fraction, preventing precipitation of the colour substances.
• Reducing astringency and enhancing body and volume sensations in the mouth.
• Improves the stability and evolution over time of the colour.