Protects juice and wine from standard oxidation and the effects of Botrytis infected grapes.
- Acts as an aid during clarification or enhance fruit character in white wines.
- Can be added to heavily Botrytis affected reds in conjunction with Color-Tan.
- Selectively reacts with proteins and reduces the activity of laccase and tryosinase on anthocyans and polyphenols, lowering the risk of oxidation.
- Acts as a taste corrector, especially when in the presence of Botrytis affected fruit.
Application: To be used on botrytis affected fruit and at any stage that a wine may be exposed to oxidation.
Packaging: 1 kg and 25 kg packet.
Recommended Dosage: 0.4 – 1.2 lb/1,000 gal.; 5 – 15 g/hL.