- Initial combination with the anthocyanins released in the first phase of maceration (aqueous phase). It avoids color fading and a better evolution over time is achieved. High antioxidant power.
In the descube:
- It compensates the amount of condensed tannin from grapes by favoring a balanced proportion of anthocyanins and tannins.
During refining and prior to bottling:
- Contribution of structure and sensory quality to the wine. Stability in bottle. Eliminates reduction notes.
Red wines 5-15g/hl
Rosés and whites 1-5g/hL