V-Protect P 1 kg

GENERAL CHARACTERISTICS

In the processing phase, it helps protect the must from undesirable oxidation and browning, and stabilizes aroma and flavor components. L-ascorbic acid limits the activity of oxidase enzymes such as laccase and polyphenol oxidase. The simultaneous presence of tannins and sulfur dioxide allows the blocking of the effects of any free radicals. Proanthocyanidin tannins enable the production of fruitier and more complex wines. Early application of sulfur dioxide limits the proliferation of wild yeast strains and bacteria, which often cause aroma changes.

DOSAGE AND APPLICATION

White grapes: 10-15 g/hl Red grapes: 20-30 g/hl

Every 10 g/hl of V-Protect produces 28 mg/l of sulfur dioxide and 25 mg/l of L-ascorbic acid.

Dissolve in ten times its volume of water and add evenly to the grapes or must.

PACKAGING AND STORAGE

Store the product in a cool, odor-free and moisture-free place. After opening, reseal the package tightly after use.