Robur Sweet Cherry

The polysaccharides are extracted from the green parts and in part from shrubby plants, rich in tannic acid, with an innovative low-temperature-process, maintaining unaltered the organoleptic characteristics and the reactivity of the molecule, retaining a particularly high antioxidant power.

Studied for addition at final bottling phase, it has dual action:

• Organoleptic: fixes aromas and protects against oxidation, increasing persistence, complexity and intensity (it particularly increases the fruity freshness and the cherry and apricot notes) balancing gustative asperities.
• Chemical: it stabilizes the combined SO2 (SO2-acetaldehyde-tannin bridge), protects free and total SO2 (up to 24-36 months after bottling); it adjusts the oxidant action of copper.