It is used at the end of alcoholic fermentation to protect white and rosé wines from oxidative phenomena, both during tank storage and racking. The antioxidant action is particularly effective thanks to the presence of mainly gallic hydrolysed tannins which, by binding the oxygen present in the wine, prevent degradation reactions of the polyphenols, in particular catechins, and the aromatic components. Infinity Redox is ideal for winemaking with reduced use of SO2, in particular when combined with the use of Tannex, Tanniferm Blanc or Infinity Blu on the grapes and must, and the use of Tanniblanc or Infinity Fruity White in pre-bottling.