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ELEVAGE Glu
Refining agent for wines
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
The tendency of a wine to brown is proportional to the ratio between cinnamic acids and glutathione. Low glutathione results in higher tendency to browning with loss of freshness and aromatic intensity. Moreover lack of glutathione results in higher formation of quinones that behave as free radicals and quickly release their oxidative power in the media. Elevage Glu naturally brings glutathione in solution, protecting the wine. Elevage Glu is capable of regulating the redox potential in musts and wines.
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
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ELEVAGE Glu
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