Already from the end of the alcoholic fermentation, Infinity Redox protects white and rosé wines from oxidative phenomena, both during the storage in stainless steel tanks as well as during racking.
The antioxidant action is particularly efficient thanks to the presence of hydrolysable tannins, mainly gallic ones, that bind with oxygen found in the wines and hence preventing degradation reactions on the polyphenols, in particular catechins and the aromatic components.
The extraction process and the consequent purity Infinity Redox give a tannin that has a limited impact on the nose, even though it does give a cleaner aroma in slightly reduced wines. As for the mouthfeel it increases slightly the structure, but not excessively.
REDUCING SO2 USE
Infinity Redox is suitable for use in winemaking practices that involve reduced SO2 use, in particular when used in combination with Tanniferm Blanc or Infinity Blu on grapes and in the must, and also with Tanniblanc or Infinity Fruity White addition before bottling.
DOSAGE and METHODS OF USE
1-2 g/hl during racking 2-5 g/hl during storage Dissolve Infinity Redox in a small amount of water or wine and add to the volume to be treated.
PACKAGING and STORAGE
500 g and 12.5 kg bags. Keep the product in sealed original packaging in a cool and dry place.