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When used at the time of macerating red-wine grapes, FULLCOLOR protects the colouring substances from oxidation because it’s an oxygen acceptor. It also reacts immediately with the extracted anthocyanins, forming red compounds that remain stable over time. The polysaccharides in this formula help avoid the precipitation of the newly formed colour-producing compounds. FULLCOLOR acts to protect colour-producing substances, boosts the structure, volume and flavour of the wine, protects the tannins found naturally in the grapes and stops them precipitating, inhibits laccase and tyrosinase, and is suitable as an additive in clarification processes.
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