For white and rosé juices:

• Elimination of oxidisable and oxidised phenolic compounds.
• Preservation of glutathione content and limitation of browning or «pinking» phenomena.

For red wines, qualitative and economic optimisation:

• Decreasing 3-methyl-2,4 noanedione (MND) content, responsible of oxidised notes in wines (prune aroma).
• Reducing the microbial load.
• Improving the stabilisation of colouring matter.
• Softening astringency, green aromas and metallic notes.