Chitocel is an AEB product derived from Aspergillus niger, able to reduce/eliminate spoilage yeasts such as Brettanomyces bruxellensis and bacteria during fermentation. In particular it prevents lactic acid bacteria contamination and reduce the volatile acidity in final wine.

Chitocel can also be used during aging in barrels, whereas even a small amount of cells present in the wood pores are able to influence negatively the organoleptic perception of the wine (e.g. volatile phenols).

Chitocel is therefore a broad-spectrum hypoallergenic agent for microbiological control all along the wine production chain. Another positive effect linked to the antimicrobial action of Chitocel is the possible reduction in the use of SO2. In fact, sulfur is limited in its antimicrobial efficiency by particular conditions, such as higher pH values than the norm that decrease its free form, or wines with high content of residual sugar, where the sulfur is more easily bonded. What makes Chitocel even more interesting is its composition. Together with the active component, purified yeast hulls gives the product good absorbency, eliminating foul-smelling molecules such as volatile phenols from the wine (Pradelles et al. 2008).

Watch the video to learn more: