Riduxhigh /antioxidant stabilizer/ 1kg

Product characteristics:

Thanks to the combined effect of its reducing substances, it prevents the most common change in finished white and red wines, the oxidation phenomenon.
Due to its powerful antioxidant properties, it completely reduces the redox potential within 24 hours. This manifests itself in the wine's better color and aroma stability, and highlights the sensory characteristics. Bottling usually has a more or less significant weakening effect, which can remain for a long time and can initiate very dangerous oxidation reactions. It is known that during bottling, the added SO2 is easily oxidized by hydrogen peroxide or by the radicals produced by the oxidation of various substances in the wine, so it no longer provides protection. Its presence interrupts the chain reaction that would lead to the formation of oxide radicals, immediately creates an oxygen-free environment and maintains a constant free SO2 level.

The sensory examination carried out a few days after the treatment reveals a significant improvement in color, smell and taste: it maintains the freshness of the taste and smell, and highlights the delicacy and intensity of the bouquet. The improvement is prolonged even under difficult storage conditions or after a long aging, ensuring the stability of the wines' valuable characteristics. The reduction of the redox potential and the restored citric acid bonds create a complexing effect, bind the iron and keep it in a stable reduced form, and since they are soluble, they prevent the formation of ferrous fracture, so treatment with ferrocyanide can be avoided even in the case of high iron content. Any unnecessary treatment can be a danger to the wine, and the removal of ferrocyanide-containing scum is always problematic.

Application:

Approx. Dissolve the dose in 10 parts of wine: complete dissolution takes place in 2-3 minutes

Can be used:

• In a tank, during long-term storage,
• Dosed during closed cycle mixing
• Diatomaceous earth in a layer before filtering
• Microporous

Note: 10g/hl increases SO2 by 17 mg/l.

Dosage:

• 10-25 g/hl in white and rosé wines
• 15-20 g/hl in red wines