MASH REDOX 1kg
Mash Redox effectively protects the mash and wort from oxidation and preserves its organoleptic qualities.
Its specific formulation gives it a very high antioxidant capacity, thereby providing excellent protection for the mash and then the wort before boiling against the effects of oxygen.
It significantly reduces the action of lipoxygenase (LOX), which is responsible for most off-flavours in the final product, ensuring better "drinkability", and thus helps to extend the perception of freshness in the finished beer by making it less prone to oxidation from the early stages of production.
As a result, flavours reminiscent of stale bread or cardboard (E-2-nonenal) no longer appear. Mash Redox is completely eliminated during the boiling phase and does not affect fermentation.
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• Dose : 5 - 10 g//hL of wort depending on °P
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Mash Redox effectively protects the mash and wort from oxidation and preserves its organoleptic qualities.
Its specific formulation gives it a very high antioxidant capacity, thereby providing excellent protection for the mash and then the wort before boiling against the effects of oxygen.
It significantly reduces the action of lipoxygenase (LOX), which is responsible for most off-flavours in the final product, ensuring better "drinkability", and thus helps to extend the perception of freshness in the finished beer by making it less prone to oxidation from the early stages of production.
As a result, flavours reminiscent of stale bread or cardboard (E-2-nonenal) no longer appear. Mash Redox is completely eliminated during the boiling phase and does not affect fermentation.
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• Dose : 5 - 10 g//hL of wort depending on °P
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