ALLIANCE™
Reduce the risk of spoilage microorganisms
ALLIANCE™ combines the antimicrobial activity of pure chitosan and the sorption properties of specific wine yeast cell walls. ALLIANCE ™ helps to lower the viable spoilage microorganisms in the must with a broad spectra action on spoilage yeast and bacteria. ALLIANCE™ antimicrobial effect doesn’t affect Saccharomyces cerevisiae ; on the contrary, because of its specific detoxifying cell-walls, it enhances the yeast performance to complete the alcoholic fermentation. It can help reduce the amount of SO2 needed to control the undesirable flora
Chitosan Origin
It is guaranteed through 4 different characteristics:
-Three characteristics established by Resolution OIV/OENO 368/2009:
-a content of residual glucan > at 2 %,
-a settled density ≥ at 0.7 g/cm³
-a viscosity in solution 1 % in acetic acid 1 % < at 15 cPs
-One characteristic established by Res OIV-OENO 728-2025
Isotopic ratios ¹³C/¹²C and ¹⁵N/¹⁴N: δ¹³C > −14.2‰ or δ¹³C < −24.9‰ but if −25.1‰ ≤ δ¹³C ≤ −24.9‰, then δ¹⁵N > +2.7‰.
These characteristics guarantee the authenticity of fungal chitosan from Aspergillus niger and exclude any animal origin, that is not admitted by the OIV.
As part of our commitment to quality, transparency, traceability and responsibility towards our customers and wine consumers, we can provide—upon request— a product certificate with the four characteristics listed above, confirming the fungal origin (Aspergillus niger) of the chitosan used in ALLIANCE™.
Wine types
Technical information
- Application: Pre-fermentation and during fermentation
- Impact: Control of contaminants
- Dosage: 10 g/hL to 30 g/hL
Product documentation
FAQ
Yes. ALLIANCE™ is suitable for red, white and rosé wines, regardless of grape variety or winemaking style.
ALLIANCE™ is best used during prefermentation or at the very early stages of alcoholic fermentation, where it helps to clean the must while creating optimal conditions for rapid and efficient yeast implantation.
“ALLIANCE™ combines two complementary modes of action:
– Fungal chitosan (Aspergillus niger) that reduces indigenous spoilage microorganisms.
– Yeast cell walls that adsorb fatty acids and fermentation-inhibiting compounds in musts.
This synergy detoxifies the must, reduces contamination pressure and optimises the implantation of selected wine yeasts.”
Yes. ALLIANCE™ is fully compatible with all products in the LEVEL²™ non-Saccharomyces range. Their complementary modes of action provide effective and comprehensive management of microbial contamination risks.
“ALLIANCE™ is:
– Compatible with ML PRIME™ (Lactiplantibacillus plantarum) in coinoculation.
– Compatible with our Oenococcus oeni bacteria only in sequential inoculation.
This ensures safe and complete malolactic fermentation.”