REDOXTANIN_B

CHARACTERISTICS

Redoxtanin B effectively displaces oxygen, drastically reducing its concentration in the first moments, so that browning of the must before fermentation is avoided.

APPLICATION

• In grapes and must for white and rosé 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.
• For juices (apple): On arrival at the cider press: avoid the oxidations that the fruit undergoes before the extraction of the juice, thus obtaining ciders with paler colors and a much finer aroma.

DOSAGE

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

The total sulfur dioxide content may not exceed 200 mg/l for white and rosé wines. If the amount of residual sugar (expressed as glucose+fructose) is equal to or greater than 5 g/l, the permitted values are 250 mg/l for white and rosé wines.