specific treatments

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Limits the effects of enzymatic oxidation.

Acide ascorbique

Limits the effects of enzymatic oxidation.
Carbon very efficient in eliminating mycotoxins.

Charbon gota

Carbon very efficient in eliminating mycotoxins.
Carbons used to detach musts and white wines.

Délicarbone grains

Carbons used to detach musts and white wines.
To eliminate reduction due to the presence of hydrogen sulphide or volatile thiols.

Mercaptol

To eliminate reduction due to the presence of hydrogen sulphide or volatile thiols.
Adsorbs phenolic compounds likely to oxidize and polymerize.

POLYEX PVPP

Adsorbs phenolic compounds likely to oxidize and polymerize.
Protects wine against all oxidative phenomenon in addition to preventing ferric casse.

Redoxine

Protects wine against all oxidative phenomenon in addition to preventing ferric casse.

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