During the vinification of red wines:
- It favors color stability and protects the most easily oxidizable polyphenols.
- It compensates the deficit of condensed tannin, achieving a balanced proportion of anthocyanins and tannins.
- In the production of aged red wines, due to its antioxidant capacity, protecting both the most easily oxidizable polyphenols and the aromas. Prevents premature aging of the wine, giving it more longevity.
Vinification: 10-40 g/hl