| Wine style | |
|---|---|
| Objective | |
| Vegan | |
| Ecologico |
Technology
Discover our Own Innovation Systems and High Technical Value. We are the present and future of innovation in winery equipment.
ASCORBIC ACID
Ascorbic acid or Vitamin C is a preservative that, when added to wine, oxidizes by consuming the dissolved oxygen, thus protecting the wine, preventing the oxidation of aromatic compounds (preserving the aroma and fruitiness) and polyphenolic compounds.
CHARACTERISTICS
It prevents the oxidation of Fe(II) to Fe(III), thus avoiding ferric bankruptcy, although due to its legal limit it is a very limited treatment.
APPLICATION
Antioxidant in musts and wines.
DOSAGE
- Must or wine 5 – 8 g/hl
- Curative 15 – 20 g/hl
Maximum legal limit in wines: 25 g/hl.
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REDOXTANIN_B
Protection of the aromatic fraction for white and rosé grapes and musts
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