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Redoxtanin T is a complex that protects against oxidation in both grapes and red grape musts. Its use directly on the grapes helps to protect the polyphenolic compounds.

Wine style

Applied to






Redoxtanin T effectively displaces oxygen, drastically reducing its concentration in the first moments, so as to avoid browning of the musts before fermentation.


In grapes and musts destined for red wines:

  • During harvesting: protecting the fruit from oxidation before reaching the winery.
  • In the reception hopper: protecting the grapes from direct contact with oxygen.
  • In harvests of poor sanitary quality: Avoiding and protecting against the action of laccase and oxidases.


  • In grape harvest 6-10 g/hl or 100kg
  • In poor quality harvests 10-12 g/hl or 100 kg
  • Maximum legal dose: 50 g/hl

The total sulfur dioxide content may not exceed 150 mg/l for red wines. If the amount of residual sugar (expressed as glucose+fructose) is equal to or greater than 5 g/l, the permitted values are 200 mg/l for red wines.


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