It has a great capacity to imprison oxygen, forming, with the polyphenols already present in the wines, soft, stable and large complexes. Its use changes into an advantage those unwanted oxygenations that may accidentally occur during storage and stabilization phases. It contributes to ennobling and strengthening the tannic structure of wines, preserving aromas and color tones from oxidation. It is particularly suitable at the end of the maceration and in the early stages of aging to integrate tannic deficiencies caused by protein excess.
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