The TTB has expanded the approved usages of chitosan from Aspergillus niger.  Scott Laboratories is pleased to announce that as of July 15, 2021, chitosan from Aspergillus niger is approved for use in juice and wine for fining and clarification (27  CFR § 24.250*). Chitosan from A. niger was previously only approved for use in wine to remove spoilage organisms; however, it has the potential for many applications in juice  and wine. This approval is a breakthrough for clean-crafted, vegan winemaking as QI’UP XC and NO[OX] are both chitosan-based animal-free, non-allergenic fining agents that serve as  alternatives to gelatin and casein.  QI’UP XC is used for superior clarification in juice or wine. This innovative floccing agent from the IOC can be used during traditional juice settling  or flotation. QI’UP XC is a specialized preparation of chitosan that has a high surface  charge allowing it to bind to solid particles in juice