TAN C is a tannin whose use allows to precipitate proteins in solution; deactivate oxidizing enzymes, in particular tyrosinase and laccasi; control bacterial development; buffer the redox potential of must and wine, stabilizing it in an optimal range for fermentation and aging; protect the natural color and bouquet of the wine.
It is a completely natural and efficient system to complete the action of SO2, avoiding problems related to a deficient or excessive dosage.