- Yeast derivatives, PVPP and untoasted tannins.
- Prevents degradation and oxidation of wine aroma during storage.
- High capacity for consuming dissolved oxygen, lowers wine redox potential and protects from oxidation and browning.
- Extends wine shelf life.
Tip: Highly recommended to protect wines that have been clarified, filtered and eventually stabilized.
Recommendations: Antioxidant; stabilize wine redox potential; prevent browning; prevent pinking.
- Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)
- Packaging: 2.5 kg - 10 kg