Wine style	Red, White
Objective	Antioxidant protection, Sensory enhancement
Vegan	Vegan
Ecologico	Authorized EU

In winemaking to reduce the amount of sulfur, antioxidant effect.
On grapes with poor sanitary conditions, antioxidant effect.
In red winemaking to increase the final color intensity of the wines.
In short macerations of red vinifications to protect the grape’s natural polyphenols.
In elaborations with grapes of insufficient maturity as a complement to its structure.

Antioxidant effect, by three ways: oxygen consumption, antioxidant effect and precipitation of heavy metals (catalysts of chemical oxidations).
Antioxidant protection in grapes of poor sanitary quality by laccase inhibition.
Positive effect on the color intensity of red wines, due to the co-pigmentation phenomenon.
It causes the precipitation of peptides and proteins in the must, thus protecting the grape’s natural phenols.

Apply directly or diluted (1:1) on the grape harvest or tank. Homogenize after addition in case it is added during vatting.

The best results are obtained with the PYXIS dosing system, which ensures correct homogenization of the product.

TANICOL ONE L