COMPOSITION AND PROPERTIES
A specific mixture which combines antimicrobial and antioxidant properties, meaning it can be used as an effective tool to help reduce the levels of sulphur in wine making.
- Substantially reduces or eliminates Brettanomyces populations. It effectively reduces the populations of yeasts and lactic bacteria.
- Antioxidant effect and oxidation protector.
- Inactive oxidation catalysts.
- Reduces the metal content (Fe and Cu).