Gallovit C is a formulation based on gall tannin and ascorbic acid to be used in wines’ processing. It can be used before or during those cellar operations which may bring or diffuse oxygen into the must. The quality of the formulation’s components prevents the increase in yellow tones; on the contrary its high reactivity enables to obtain wines with a pleasant colour.
When using Gallovit C, wine oxygen is immediately captured by ascorbic acid, which oxidizes into dehydro-ascorbic acid. This one comes in contact with gall tannin, which oxidizes and regenerates Vitamin C from dehydro-ascorbic acid.
The gall tannin, in this way, acts as an oxygen accumulator which will be afterwards degraded by proanthocyanidins naturally present in wines.
Gallovit C does not contain potassium metabisulphite and therefore it does not increase the SO2 level in wines. Thanks to this characteristic it can be used when the utilization of sulphur dioxide has to be reduced or when very high values of such antiseptic are already present.