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Antiseptic
At high doses, it inhibits all types of fermentation in musts and wines.
At low doses, it naturally selects microorganisms (yeasts and bacteria) that best promote smooth vinification.
Antioxidant
By combining with the oxygen available in musts and wines, it avoids browning processes in musts and changes in tint in wines.
In must, it inhibits tyrosinase, which causes oxidation.
