This property is in large part due to the ability to raise the redox potential, preventing the formation of hydrogen sulphide and favoring the formation of aromatic molecules. It stimulates the maturation of tannins, reducing their astringency and is optimal for protecting and stabilizing the color even in the early stages of fermentation.
Evertann fruity
It is a tannin that interacts positively with aromatic grape precursors, enhancing their fruity notes especially those of cherry red fruits.
IT