Tannins - Limiting antioxidant and antioxydase effects
Tannins
- Limiting antioxidant and antioxydase effects
- Limiting the oxidative degradation of anthocyanins; protecting and stabilizing colour over time
- Special tannin-based products for vinification
Bacteria for malolactic fermentation
Enzymes
Filtration additives
Microbiological stabilization
Optimization of alcoholic fermentation
Stabilization
Treatments containing selected yeast derivatives
Treatments to correct specific defects
Vinification and fining
Wooden barrel substitutes
Yeasts for alcoholic fermentation
