Correctors - Others
ACIDE ASCORBIQUE 
Acts to prevent the “oxidation shock” suffered by sparkling wines, produced using the traditional method, during disgorging.It has a strong reducing power. In an acidic medium, it fixes the oxygen to form dehydroascorbic acid. In this way, it prevents wine oxidation and iron precipitation.
ACIDE ASCORBIQUE
Intervient en prévention du « choc oxydatif » subi par les vins effervescents, vinifiés en méthode traditionnelle, lors du dégorgement.
ACIDE FUMARIQUE
Treating wines to inhibit or retard malolactic fermentation.
REDOXYL
Pleasure ensure that you comply with current legislation in your wine producing region.A highly concentrated solution of Copper sulphate, citric acid and SO2. REDOXYL prevents and treats reduction flavours.
SENTINEL™
Control spoilage bacteria and delay malolactic fermentation Formulation based on 100% fungal biopolymers (Aspergillus Niger) Reduces lactic and acetic bacteria populations in musts and wines Broader spectrum of action than lysozyme, alternative to SO2
TRAP’METALS
Reduces the concentration of metals in musts and wines.An innovative, non-allergenic solution.