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.

 REGISTRATION 

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.

Preventive: 2-4 g/hL every 4 months.

Curative: 5-8 g/hL, followed by racking

MORE INFO ON KILLBRETT

Use code: KILLBRETT10 for 10% discount on KILLBRETT. Valid until Dec. 30th.

Use code: COEFF10 for 10% off 20 or more boxes of COEFF2 and COEFF5. Valid until Dec. 30th.