Protecting quality from harvesting until bottling.
A set of proposals to obtain musts and wines free of unwanted
compounds (pesticides, off-flavour phenols, H2S etc.), being able to work by reducing the use of SO2 and extending the shelf-life of products.
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 lactic acid bacteria development and the malolactic fermentation in white, rosé, red and sparkling wines. Suitable for protocols with reduced SO2 use.
Liquid chitosan activated to inhibit the growth of lactic acid bacteria during alcoholic fermentation, in sparkling wine bases, during the second fermentation as in storage and aging phases. It forms part of an SO2 reduction protocol.
Thanks to the joint action of activated carbon and Polimersei fibres, it effectively adsorbs the mycotoxins, in particular Ochratoxin A, from musts and withe wines.
