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Composed of highly reactive tannins which limit oxidation and the activity of oxidative enzymes. In the case of grapes affected by Botrytis cinerea and rot, Tan Antibotrytis reduces the action of oxidase (laccase) produced by the parasitic fungus. In situations where the production process involves a long pre-fermentative phase, Tan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, Tan Antibotrytis has an antioxidant effect that is synergistic with SO2.
Application: Prevent oxidation of aromatic compounds and color in grapes and must.
Dosage: White and red grapes: 50-200 g/ton
Juice: 3-20 g/hL (0.25-1.7 lb/1,000 gal)
Wine: 2-10 g/hL (0.2-0.8 lb/1,000 gal)