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Excellent antioxidant and antioxidase capacity. Its use in winemaking is very useful for the protection of grapes, especially in harvests of poor sanitary quality.

Wine style

, ,

Applied to






In must or wine:

  • Protects against oxidation due to its high capacity to lower the redox potential. Its application before the start of alcoholic fermentation is particularly interesting.
  • On grapes with poor sanitary conditions due to its great capacity to inhibit enzymatic activities such as laccase and tyrosinase.
  • In winemaking it helps to reduce the amount of metabisulfite.
  • Precipitates some unstable proteins.


Must: 5-30 g/hl

Wines: 5 -10 g/hl


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