| Tan’Activ C |
Crushing, fermentation and clarification |
- Inhibits the action of polyphenol oxidase (laccase and tyrosinase)
- Promotes the bacteriostatic effect of sulfur dioxide
- Partially eliminates the volatile sulfur compounds
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| Tan’Activ CE |
Fermentation and maceration |
- Inhibits the action of polyphenol oxidase (laccase and tyrosinase)
- Promotes the bacteriostatic effect of sulfur dioxide
- Completely removes the volatile sulfur compounds
|
| Tan’Activ T80 |
Crushing, fermentation, maceration, clarification and filtration |
- Inhibits the laccase and tyrosinase activity in grapes affected by Botrytis cinerea
- Increases the antioxidant capacity of wines
- Reduces the bentonite consumption as a clarifier
- Promotes protein precipitation during clarification
- Can be applied directly in the vineyard
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| Tan’Activ GC |
Crushing, fermentation, maceration and clarification |
- Increases the resistance to oxidation in wines
- Traps the free radicals responsible for some degradation of wines
- Promotes protein precipitation during clarification
|
| Tan’Activ FNG |
| Tan’Activ Q |
Fermentation, maceration and barrel aging |
- Reacts with oxygen exerting a protective action against the aromatic precursors (vanilla notes)
- Stabilizes the oxidation-reduction potential and the aromatic profile of white wines aged in barrels
- Protects the natural color of the must and wine
- Completely removes the volatile sulfur compounds
|
| Tan’Activ QP |
Fermentation, maceration and barrel aging |
- Reacts with oxygen exerting a protective action against the aromatic precursors (spicy & balsamic notes)
- Stabilizes the oxidation-reduction potential and the aromatic profile of white wines aged in barrels
- Protects the natural color of the must and wine
- Completely removes the volatile sulfur compounds
|
| Tan’Activ R |
Maceration and aging |
- Reacts with oxygen exerting a protective action against the aromatic precursors (vanilla & spicy notes)
- Confers a full flavor profile to wines aged in barrels
- Used in wine aging both in wood and steel
- Stabilizes the oxidation-reduction potential and the aromatic profile of white wines aged in barrels
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| Tan’Activ GUT |
Fermentation, maceration and aging |
- Guarantees the stability of the wines’ aromatic profile with a simple tannic structure
- Improves the softness and harmony of wines
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| Tan’Activ U |
Fermentation, maceration and aging |
- Guarantees the stability of the 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 the 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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| Tan’Activ Tea Extra |
Fermentation and maceration |
- Increases resistance to oxidation in wines
- Reacts with oxygen exerting a protective action against the aromatic precursors (floral notes)
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