AEB GROUP
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  Oenology
Wine stabilizers
Riduxhigh
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riduxhigh-logoAntioxidasic stabilizer

Riduxhigh is an oxidation-reductive stabilizer with a complexing effect on cations with variable valence, iron in particular, and a complementary action towards tartaric precipitations.

The vigorous antioxidasic properties of this agent cause the oxidation-reduction potential to abate completely in 24 hours and to remain constant in time.

The lowering of the oxidation-reduction potential and the action carried out by the set up citric links, maintain and immobilize the iron in a stable and soluble form, inhibit the development of the ferric casse and make the treatment with ferrocyanide redundant, even in the presence of high quantities of iron.

The reducing power of the product ensures an excellent stability, improves wine organoleptic conditions and represents a very effective cure in oxidized wines.

Riduxhigh acts in the critical bottling stages and prevents the oxidation of sulphur dioxide by the side of hydrogen peroxide or other wine constituents. This agent blocks the chain reaction leading to the formation of oxidized radicals, re-established an environment free from oxygen and maintains it in time, with constant levels of free SO2.

The wines treated with Riduxhigh, when submitted to pasteurization, do not suffer any alteration in their general properties.

Riduxhigh is successfully utilized in red, white and rosť wines, in the tank for a prolonged storage or before the continuous dosing, sheet or micro-porous filtration.

10 g/hL of Riduxhigh increase the SO2 in wines by 17 mg/L.


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