MICROSTAB PH + TANICOL ONE L
The combo for healthy maceration
It is a technical decision.
Choose this combo and preserve the safety and balance of your wines from day one.
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Healthy and stable maceration from the moment the grapes are received
In campaigns marked by fungal contamination, ensuring the health of the must from maceration onwards is key to controlled alcoholic fermentation, without microbiological or oxidative deviations.
The combination of Microstab® pH (chitosan in acid solution) and Tanicol® ONE L (liquid ellagic tannin) offers double technical protection against the main risks at the
start of vinification:
- Rapid reduction of the microbial load (non-Saccharomyces yeasts and lactic bacteria).
- Prevention of early oxidation through oxygen consumption and metal precipitation.
- Inhibition of oxidative enzymes such as laccase, present in grapes affected by Botrytis cinerea.
Composition and mechanisms of action
Highly active chitosan in acidic environments
- Selective antimicrobial action (does not affect Saccharomyces yeasts)
- Inhibits the proliferation of unwanted flora from the moment of vatting.
- Contributes to pH adjustment.
Chestnut ellagic tannin in liquid form
- Immediate antioxidant effect: oxygen consumption and heavy metal sequestration.
- Inhibits polyphenol oxidases (including laccase)
Quitosano de alta actividad en medio ácido
- Acción antimicrobiana selectiva (no afecta a levaduras Saccharomyces).
- Inhibe la proliferación de flora no deseada desde el encubado.
- Contribuye al ajuste del pH.
Tanino elágico de castaño en formato líquido
- Efecto antioxidante inmediato: consumo de oxígeno y secuestro metales pesados.
- Inhibe polifenoloxidasas (incluida lacasa).
Key technical benefits
- Reduces the microbial load of musts and the risk of lactic acid bacteria proliferation.
- ️Lower risk of spontaneous alcoholic or malolactic fermentation.
- ️Does not interfere with the fermentative activity of Saccharomyces yeasts.
- Consumes oxygen, protecting other compounds from its effect.
- Allows for a reduction in SO2 input upon reception, decreasing the rate of acetaldehyde formation.
- Inhibits polyphenoloxidase enzymes, including the enzyme lacase.
- Reduces the volatile acidity caused by non-Sacchromyces yeasts.
- Promotes copigmentation and enhances the color intensity of red and rosé wines.
Results
Comparative tests of volatile acidity production in different fermentations with and
without the addition of Microstab pH (Agrovin, 2023).
Inhibitory effect of different oenological tannins on laccase (Vignault et al. 2019)
Recommended application
Timing
in the hopper or during vatting .
Recommended doses Microstab pH
50–150 ml/hL*
Recommended doses Tanicol One L
50–120 ml/hL
Frequently asked questions (Ingredients)
Yes. In these wines, the risk of oxidation is particularly high, so a product such as
Tanicol® ONE L is highly recommended to protect against lacas and prevent oxidative browning.
Combined use with Microstab® pH reduces contaminating flora from the outset,
helping to prevent unwanted malolactic fermentation and the formation of volatile acidity, which are critical issues in the production of quality white and rosé wines.
In addition, the application of Microstab pH promotes dynamic racking processes, improving flocculation and sludge compaction.
From the moment the grapes are received, especially in harvests with health risks (mildew, botrytis, overripe or damaged grapes). Acting from the outset reduces the microbial load and prevents oxidation.
Microstab® pH acts on contaminating yeasts (Hanseniaspora, Pichia, Candida, and also Brettanomyces) and lactic acid bacteria. It does not interfere with Saccharomyces cerevisiae.
Tanicol® ONE L has a direct antioxidant action: it consumes dissolved oxygen, precipitates metals such as Fe and Cu, and inactivates oxidative enzymes such as laccase (from Botrytis cinerea).
No. Both products are compatible with selected yeasts. In fact, their application improves the conditions of the must for a cleaner and more controlled fermentation, favoring the establishment of LSA.
Microstab® pH contains tartaric acid, which can contribute to a slight correction of pH, especially in musts with high values. It is recommended to check the final pH after addition to decide whether additional corrections are necessary
Tanicol ONE L: Apply directly to the receiving hopper.
Microstab pH: Can be applied to the hopper or after pressing in white musts.