| Tan’Activ C |
Crushing, fermentation and maceration |
- Protects the natural color of the must and wine
- Inhibits the action of polyphenol oxidase (laccase and tyrosinase)
- Promotes the bacteriostatic effect of sulfur dioxide
- Eliminates unpleasant notes due to the presence of sulfur compounds (thiols)
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| Tan’Activ CE |
Fermentation and maceration |
| Tan’Activ QBC |
Crushing and fermentation |
- Protects the natural color of the must and wine
- Inhibits the action of polyphenol oxidase (laccase and tyrosinase)
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| Tan’Activ QS-SOL |
Crushing and fermentation |
- Reduces bitter and herbal notes over the time
- Improves the polyphenolic profile of the wine in combination with the grape’s tannins
- Protects the natural color of the must and wine
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| Tan’Activ T80 |
Crushing, fermentation, maceration and filtration |
- Inhibits the laccase and tyrosinase activity in grapes affected by Botrytis cinerea
- Increases the antioxidant capacity of wines
- Reduces the use of bentonite, as a fining agent
- Can be applied directly in the vineyard
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| Tan’Activ GC |
Crushing, fermentation, maceration and filtration |
- Increases resistance to oxidation in wines
- Catches the free radicals responsible for some degradation of wines
- Promotes proteins’ precipitation during clarification
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| Tan’Activ FNG |
Crushing, fermentation, maceration and filtration |
| Tan’Activ Q |
Fermentation, maceration and aging in barrel |
- Reacts with oxygen exerting a protective action of the aromatic precursors (vanilla notes)
- Stabilizes the oxidation-reduction potential and the aromatic profile of red wines aged in barrels
- Protects the natural color of the must and wine
- Completely removes the volatile sulfur compounds
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| Tan’Activ QP |
Fermentation, maceration and aging in barrel |
- Reacts with oxygen exercising a protective action against the aromatic precursors (spicy and balsamic notes)
- Stabilizes the oxidation-reduction potential and the aromatic profile of red wines aged in barrels
- Completely removes the volatile sulfur compounds
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| Tan’Activ R |
Maceration and aging |
- Reacts with oxygen exercising a protective action of the aromatic precursors (vanilla & spicy notes)
- Confers a full flavor profile to the wines aged in barrels
- Used in wines aged both in wood and steel
- Stabilizes the oxidation-reduction potential and the aromatic profile of red wines aged in barrels
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| Tan’Activ GUT |
Fermentation, maceration and aging |
- Ensures the stability of the aromatic profile of wine with a simple tannic structure
- Improves the softness and harmony of the wines
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| Tan’Activ U |
Fermentation, maceration and aging |
- Guarantees the stability of wines’ aromatic profile with a simple tannic structure
- Reduces the excessive dryness and astringency of wines
- Restores the polyphenolic profile of the wine produced from grapes with a low degree of phenolic maturity
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| Tan’Activ M |
Maceration and aging |
- Guarantees the stability of wines’ aromatic profile with a simple tannic structure
- Reduces the excessive dryness and astringency of wines
- Improves the softness and harmony of wines
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