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.