Reductine super anti-casse 1 kg

Reductine is an oenological product that lowers the wine’s rH, treats and prevents all types of casse and oxidation. It gives the wine clarity and stability. Within certain limits, it can be considered a valid alternative to potassium ferrocyanide where the excess of heavy metals is limited.

It is used in all types of wine, especially premium wines that require prolonged storage. It also acts as a preservation aid in wines with low alcohol content and low acidity.

Our anti-casse blend consists of 46% anhydrous citric acid, 36% potassium metabisulphite and 18% L-ascorbic acid.

For use, dissolve 15–20 g/hL of product in a small volume of wine, then add to the total mass and mix, taking every precaution to minimise aeration. 10 g/hL of Reductine contributes about 20 mg/L of sulphur dioxide.

What is “casse”?

Casse is one of the most frequent defects in oenology. It is often caused by a sub-optimal winemaking process and lack of attention to detail. It is therefore a typical alteration of home production processes and can be considered virtually extinct at a professional level.

In oenology, casse should be regarded as an alteration rather than a disease; the most common effects are loss of clarity, suspended matter and colour distortions.

Types of casse:

• Oxidasic casse: evident when, after bottle ageing, the wine shows colour break with browning, turbidity and formation of an almost oily-or iridescent-film;
• Cupric (copper) casse: oxidation presenting with turbidity and a reddish precipitate;
• Ferric casse: oxidation caused by excessive iron, seen as turbidity with a precipitate tending to black;
• Phosphatic or white casse: an alteration more common in white wines, causing whitish turbidity and a milky appearance.