In grapes affected by botrytis, oxygen is markedly more active towards color and aromatic compounds. The ellagic and proanthocyanidinic tannins contained in its formulation, prevent the O2 from being steered by the laccase onto the phenolic compounds and from triggering oxidation chain reactions.
Fermotan Antibotrytis strengthens the often weak phenolic structure of wines obtained from botrytis cinerea affected grapes and enables to preserve color and aromas.
