Wine type

White

Red

Rose

Certifications

Allergen Free

(+) Aroma

Antioxidant solution combining potassium metabisulfite and ascorbic acid, ideal for preparing musts and crushed grapes before the start of alcoholic fermentation.
+Aroma is an innovative, next-generation antioxidant complex, specially developed to enhance the quality of wines by carefully managing oxygen levels during the winemaking process. This product is intended for direct application to freshly made grapes or musts, and is distinguished by its unique ability to remove excess oxygen, thus providing optimal protection against oxidation. The main benefits of +Aroma are:

  • Aroma preservation: +Aroma keeps the valuable aromatic notes of the grapes and grape varieties intact. This contributes to greater complexity and refinement of the resulting wines.
  • Minimization of unwanted compounds: +Aroma significantly reduces the formation of unwanted compounds, improving the overall stability of the wine.
  • Preservation of organoleptic characteristics: +Aroma helps maintain the essential organoleptic characteristics of the wine over time, ensuring consistent and satisfying quality.

Potassium metabisulfite
Ascorbic acid

20 g/q of grapes or hl of must.
Warning: with this dose 54 mg/l of SO₂ is added.

Dissolve the dose in about 10 parts water, then add to the freshly obtained mass or distribute evenly over the grapes for preventive purposes.

1 kg bag.
Store in a cool, dry place.

+Aroma is an innovative, next-generation antioxidant complex, specially developed to enhance the quality of wines by carefully managing oxygen levels during the winemaking process. This product is intended for direct application to freshly made grapes or musts, and is distinguished by its unique ability to remove excess oxygen, thus providing optimal protection against oxidation. The main benefits of +Aroma are:

  • Aroma preservation: +Aroma keeps the valuable aromatic notes of the grapes and grape varieties intact. This contributes to greater complexity and refinement of the resulting wines.
  • Minimization of unwanted compounds: +Aroma significantly reduces the formation of unwanted compounds, improving the overall stability of the wine.
  • Preservation of organoleptic characteristics: +Aroma helps maintain the essential organoleptic characteristics of the wine over time, ensuring consistent and satisfying quality.

Potassium metabisulfite
Ascorbic acid

20 g/q of grapes or hl of must.
Warning: with this dose 54 mg/l of SO₂ is added.

Dissolve the dose in about 10 parts water, then add to the freshly obtained mass or distribute evenly over the grapes for preventive purposes.

1 kg bag.
Store in a cool, dry place.

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