Control Microbes During Ageing – SO2 alternatives

Ensuring microbial stability is fundamental for preserving wine quality and avoiding economic losses from spoilage. Capable of developing at any time during the winemaking process, spoilage microbes are opportunist organisms which are difficult to control and eliminate. Recent developments offer winemakers new tools to prevent and eliminate undesirable microorganisms while limiting SO2. Lamothe-Abiet developed KILLBRETT®, a pure chitosan selective fining agent that reduce the population of spoilage microorganisms such as Brettanomyces, Lactobacillus, Oenococcus, Pediococcus and Acetobacter. It can be used as preventive and curative during wine ageing.

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