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oenology / biotechnology / specific treatments / antioxidans / aromax

AROMAX

Preserves and protects the aroma of white grapes and the colour of red wines

AROMAX
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

The Aromax range inhibits indigenous yeasts, promoting static must settling. Yeasts that can cause oxidation (Candida, Pichia, Brettanomyces) are also found in the must: they normally require a high redox potential in order to develop. The withdrawal of oxygen caused by Aromax prevents the development of these microorganisms, which are also characterized by their capacity to generate undesired compounds in the crushed grapes or must, such as ethyl acetate, and furthermore deplete the substrate of easily assimilable nitrogenous compounds. Aromax preserves and protects the aroma of white grapes and the colour of red wines, preventing oxidation from the very early processing stages.

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AROMAX
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Potassium Pyrosulphite, L-ascorbic acid.

Packages

20 kg net bags.

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
product
AROMAX
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