Has a strong Antimicrobial action and will stabilize and promote wine clarification

Chitosan is a natural derivative of biological origin that is obtained by partial deacetylation in an alkaline environment of chitin, a polysaccharide composed of n-acetyl-d glucosamine units. The chitosan permitted for use in oenology must in fact be of fungal origin, from fermentation of Aspergillus niger.

Fumaric acid is an acid naturally occurring in fruit and vegetables and has been isolated in the roots of the wild herbaceous plant Fumaria officinalis (Fumariaceae) from which it derives its name. Fumarate, the anionic form, is an intermediate in the citric acid cycle and is formed by the oxidation of succinate. The fumarate is then converted by fumarase to malate.

HOW TO REDUCE SULPHUR DIOXIDE WITH CHITO-F

CHITO-F exerts an antimicrobial, bactericidal, bacteriostatic and stabilizing action and promotes wine clarification. Thanks to its powerful antimicrobial action resulting from the synergy of its components, it allows for the use of less SO₂, protecting wines and thus representing an allergen-free alternative to stabilizers that perform the same function.

CHITO-F also plays an important role in the prevention and treatment of lactic acid bacteria contamination, facilitating work in the cellar. It also avoids spontaneous malolactic fermentation of malic acid, favoring an antiseptic action that guarantees the absence of biogenic amines from unselected microorganisms. This product also does not interfere with polyphenols, preserving the color of the wine.

After the addition of CHITO-F, the wines are clean on the nose and free from olfactory deviations of bacterial origin. Treated wines also show a natural freshness. CHITO-F can be used in aged red, white and rosé wines.

  Microbiological Stability     Sulfite Reduction    Allergen-free Alternative    Reduction of Biogenic Amines


   

                                                                  Freshness and Cleanliness