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Redoxvin Arome is a complex that protects against oxidation in both grapes and musts. Its use directly on grapes prevents oxidation of polyphenolic compounds and helps to protect aromatic expression to the maximum.

Wine style






Redoxvin Arome effectively displaces oxygen, drastically reducing its concentration in the first moments, so as to avoid browning of the must before fermentation.


In grapes and must:

  • During harvesting: protecting the fruit from oxidation before arrival at 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 10-15 g/hl or 100 kg
  • In poor quality harvests 15-20 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 and 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 200 mg/l for red wines and 250 mg/l for white and rosé wines.

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