VINITANON

APPLICATION

In must or grapes:

• In winemaking to reduce the amount of metabisulfite.
• On grapes with poor sanitary conditions.
• In short macerations of red vinifications, especially in case of lack of polyphenols.

In wines:

• Clarifying agent, favoring the precipitation of proteins in solution.
• Antiseptic effect.
• Antioxidant effect that helps to protect the color and bouquet of the wine.
• Eliminates excess oxidation aromas in wines.
• High complexing power with Fe(III) and Cu(II).
• To avoid the risk of over-sizing, together with certain protein clarifiers such as gelatines.

ORGANOLEPTIC QUALITIES

Vinitanon gives the wine the following characteristics:

• Reduces the oxidized aromatic notes of certain wines with an acetaldehyde concentration above the perception threshold.
• Accentuates the sensation of body and structure in the mouth.