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TYPE DE VIN
APPLICATION
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PLUS D'INFOS
Bactiless™ Vin rouge

Vin blanc

Vin rosé

Control of bacterial spoilage Fiche technique Bactiless™ is a 100% natural non-GMO and non-allergenic biopolymer from fungal Aspergillus niger origin which helps to control the bacteria population in wines. Bactiless™ formula helps to lower the viable acetic and lactic bacteria population allowing easy removal. Despite its effectiveness towards a wide spectrum of bacteria, Bactiless™ does not affect yeast population. Its antibacterial effect can be enhanced with the use of SO2, but it does not replace it, as Bactiless™ doesn’t have an antioxidant and antifungal effect. However, Bactiless™ can help to reduce the amount of SO2 needed to control lactic and acetic bacteria population. Bactiless™ helps to avoid the negative sensory impact caused by spoilage bacteria such as acetic acid and biogenic amines.
No Brett Inside® Vin rouge

Vin blanc

Vin rosé

Control Microbial Contamination Certificat général Fiche de données de sécurité Fiche technique Brettanomyces bruxellensis are a threat to wine quality. These yeasts are capable of developing in difficult media (high alcohol, nutritional deficiencies, high SO2), at all stages of vinification and are responsible for the production of undesirable aromatic compounds: volatile phenols (4-ethyl-phenol, 4-ethyl-guaiacol, 4-ethyl-catechol). These compounds give rise to the perception of isagreeable ‘animal-like’ notes (leather, stable, barnyard) or pharmaceutical notes (Band-Aid®, medicinal)…Even at low population levels (1 to 1000 CFU/mL), Brettanomyces constitute a threat, as they can produce these volatile phenols at any moment. When the concentrations of these phenols are weak or below perception thresholds, they can mask the wine’s bouquet and compromise its varietal expression, and its intensity. In many regions, the volume of wine affected by Brettanomyces is relatively significant. No Brett Inside® (chitosan of fungal origin) represents an innovative and efficient tool for fighting against Brettanomyces.

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