Chitosan based to inhibit Brettanomyces development and volatile phenol production. It can be used in all wines, in particular during red wine aging after the malolactic fermentation. Suitable for protocols with reduced SO2 use.
Chitosan based to inhibit Brettanomyces development and volatile phenol production. It can be used in all wines, in particular during red wine aging after the malolactic fermentation. Suitable for protocols with reduced SO2 use.