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Chitosan

Compound extracted from Aspergillus niger fungus for microbiological control, metal creation and with antioxidant function
Chitosan is a compound that interacts highly selectively with microorganisms in wine, optimizing their precipitation and significantly inhibiting their development. Main benefits of chitosan are:

  • Selective precipitation of microorganisms: chitosan acts selectively on the microorganisms present in the wine, facilitating their precipitation. This process helps reduce microbial load and prevent unwanted alterations.
  • Prevention and correction of off-flavors: this compound is effective in preventing and correcting off-flavors caused by microbiological alterations. Its action can be used both as a preventive measure during winemaking and as a remedy for problems encountered after bottling.
  • Improvement of cleanliness and filterability: chitosan contributes to the improvement of wine cleanliness and filterability. This is especially important for obtaining a clear wine free of suspended particles.

Chitosan obtained from pure Aspergillus niger.

5-15 g/hl.
Vary the dose according to the cleanliness of the wine, the species of contaminating microorganism, and the duration of treatment.
Preliminary laboratory tests are recommended to determine the dose to be used.

Dissolve chitosan 1:20 in water, stirring carefully to avoid lump formation. Uniform the solution to the mass of wine to be treated by pumping back indoors, keeping the product stirring for at least 30 minutes.
After 6 to 8 days after treatment, provide decanting and/or filtration of the treated wine.

0.500 kg bag and 20 kg bag.
Store the product in a cool, dry and ventilated place.
In case of partial use, close tightly before storing under the specified conditions.
Use quickly.
Hygroscopic product.

Chitosan is a compound that interacts highly selectively with microorganisms in wine, optimizing their precipitation and significantly inhibiting their development. Main benefits of chitosan are:

  • Selective precipitation of microorganisms: chitosan acts selectively on the microorganisms present in the wine, facilitating their precipitation. This process helps reduce microbial load and prevent unwanted alterations.
  • Prevention and correction of off-flavors: this compound is effective in preventing and correcting off-flavors caused by microbiological alterations. Its action can be used both as a preventive measure during winemaking and as a remedy for problems encountered after bottling.
  • Improvement of cleanliness and filterability: chitosan contributes to the improvement of wine cleanliness and filterability. This is especially important for obtaining a clear wine free of suspended particles.

Chitosan obtained from pure Aspergillus niger.

5-15 g/hl.
Vary the dose according to the cleanliness of the wine, the species of contaminating microorganism, and the duration of treatment.
Preliminary laboratory tests are recommended to determine the dose to be used.

Dissolve chitosan 1:20 in water, stirring carefully to avoid lump formation. Uniform the solution to the mass of wine to be treated by pumping back indoors, keeping the product stirring for at least 30 minutes.
After 6 to 8 days after treatment, provide decanting and/or filtration of the treated wine.

0.500 kg bag and 20 kg bag.
Store the product in a cool, dry and ventilated place.
In case of partial use, close tightly before storing under the specified conditions.
Use quickly.
Hygroscopic product.

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