Protecting quality from harvesting until bottling.
A set of proposals to obtain musts and wines free of unwanted
compounds (pesticides, off-flavour phenols, H2S etc.), being able to work by reducing the use of SO2 and extending the shelf-life of products.
Added directly on grapes or must, Redox Arom creates an optimal oxidation-reduction environment, such as to allow the rapid stabilisation of the varietal aromas present and the phenolic components. This lets you avoid early oxidations or polymerisations, which compromise the subsequent proper evolution of the bouquet and colour.
Powder gum arabic, from Acacia, with instant dissolution. The branched structure and high molecular weight make it ideal for giving structure and softness while also aiding in the tartrate stability of the wine.
Crystallization nuclei with combined action to reduce calcium ions as well as potassium bitartrate. Fast and safe action without risks of potential future precipitations in bottle.
Copper citrate for the removal of reduction odours caused by H2S and mercaptans.
