BACTILESS

BACTILESSTM – Chitosan for controlling lactic and acetic bacteria

BACTILESS is a 100% natural non-genetically modified chitosan made from Aspergillus niger (mushroom origin). It serves the targeted reduction of lactic acid and acetic acid bacteria in wine and contributes to microbiological stabilization.

The product complies with the OIV Oenological Codex and is produced free of animals. It affects Saccharomyces cerevisiae does not affect the alcoholic fermentation.

Benefits of BACTILESSTM

• Reduces lactic acid and acetic acid bacteria
• Prevents or delays malolactic fermentation
• Helps with fixed fermentation (Stuck Fermentation)
• Reduces the demand for SO2
• Alternative to Lysozyme
• 100% fungal origin – no animal chitosan

Scope of application

• Prevention of unwanted MLF in white and rosé wines
• Delay of MLF in red wines
• Stabilisation after malolactic fermentation
• Volatile acid control

Dosage

Recommended dose: 20 – 50 g/hL depending on the microbiological load.

Application

Suspend BACTILESSTM in 20 times the amount of water, stir it homogeneously and add to the must or wine. Contact time in the wine: 5-10 days, then tapping from the depot.

Product details

• Pure chitosan from Aspergillus niger
• OIV compliant
• Production in the EU
• Packaging: 500 g bags / 5 kg containers

Note: For oenological use only.