Aromatic uva

The Triple Action: antioxidant, antioxidasic and antiseptic; it finds its ideal application on grapes. The synergic action of its components is more effective than sulfur dioxide and inert gases (e.g.: nitrogen) in obtaining more regular fermentations, protected from the damage of oxidase enzymes. A further advantage, tied to its use, is that of being able to reduce sulfur dioxide dosage.