Tonestab 1 kg

DESCRIPTION

White and rosé wines when exposed to light, particularly if in white glass
containers, can undergo organoleptic decay known as "taste of light"
which gives the wine aromas such as cabbage, wet wool, onion and
garlic. These volatile compounds are the result of the photochemical
alteration of the redox system, mainly linked to the presence of riboflavin
exposed to light which leads to the occurrence of sudden color variations,
a phenomenon known as browning in rosé and white wines.

TECHNICAL APPLICATIONS AND CHARACTERISTICS
TONE-STAB drastically reduces the riboflavin content and corrects the
polyphenolic composition and stabilizes the color over time. It is
recommended to use TONE-STAB in pre-fermentation clarification and
especially during fermentation where riboflavin is produced.

DOSES AND METHOD OF USE
Dissolve TONE-STAB in water in a 1:10 ratio and wait 5 minutes for the
product to break down, homogenize the mass and add to the volume to
be treated. The product acts by contact, the best results are obtained
with 5-15 g/hl during fermentation or in finished wines 1 -10 g/hl leaving
the mass under gentle agitation.

PACKAGING STORAGE
Packets of 2 and 10 kg
Keep in a cold and dry place.