Condensed tannin obtained from green tea. In musts it helps protect the aromas and colour from oxidation reactions, both by reacting directly with oxygen and by inactivating the oxidase enzymes. In white and rosé wines it protects from oxidative phenomena, improving the colour and aromatic longevity. In red wines thanks to the proanthocyanidic structure it participates in anthocyanin condensation and colour stabilization. In all wines, including sparkling ones, it corrects off-flavours by binding with molecules responsible for reduction. Suitable for winemaking protocols that promote reduced SO2 use.