M2 BIO

Particularly indicated to remove oxidizable polyphenols and catechins during organic wine fermentation.
Particularly, it carries out the following actions: 

• Prevents “pinking” (turning pink of some white wines), removing selectively the oxidizable phenolic substances also responsible for bitter tastes and reduction of olfactory freshness.
• If necessary, it reduces the colour tone of white musts, such as Pinot Grigio, Verduzzo, Trebbiano.
• It stabilizes the colour of rosé wine (with addition of tannins and macro oxygenation), removing the oxidizable compounds of the colour.