Antioxidants

Uncontrolled exposure to oxygen is an ever-present threat in winemaking, as over-exposure to oxygen can make a wine lose its fresh fruit aromas and flavors and smell stale. It can also impact the wine’s color and structure. White and rosé wines develop undesirable brown pigmentation while reds lose their vibrancy and intensity.

Oxidation can occur throughout the winemaking process and is a threat to grapes, must, juice, and the finished wine. The use of antioxidants such as ascorbic acid, cellulose, silica, SO2, potassium metabisulfite, and certain tannins are effective tools to protect your wine.

ATPGroup offers a full range of products that can be used at various stages of winemaking and our Enology Products Specialists and Technical team can advise on the best solutions for your wine style and budget.