Anti-reduction treatments

Bacteria for malolactic fermentation

Enzymes

Filtration additives

Microbiological stabilization

Optimization of alcoholic fermentation

Stabilization

Tannins

Treatments containing selected yeast derivatives

Vinification and fining

Wooden barrel substitutes

Yeasts for alcoholic fermentation

REDOXYL

Redoxyl, is an oenological solution for the prevention and treatment of “goût de réduit” (musty taste).

Solution 700, oenological solution for the prevention and treatment of musty taste.

Netarom, fining adjuvant derived from inactivated yeasts selected for their capacity of adsorbing products responsible for reduction tastes.