• 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.

Data Sheet

Safety Data Sheet

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