In winemaking, WINY is used as an antioxidant and antimicrobial agent.
In musts and wines WINY
• prevents browning, loss of aromas and appearance of bitter and herbaceous tastes;
• blocks the action of oxidases;
• prevents and slows down the development of undesired microflora;
• accelerates the extraction of phenolic and colour compounds contained in grape skin.
Wine industry: addition of sulphur dioxide to wine and must.
MSDS, Product Technical Data Sheets and the latest product catalogue are available directly from the Enartis website. Visit www.enartis.com.au.