BACTILESS™ is an allergen-free, innovative microbial control agent used to protect juice, must, and wine from acetic and lactic acid spoilage bacteria.

• Uses include: 
  • NEW USE – Use in the juice or must phase to control spoilage bacteria without negatively impacting alcoholic or malolactic fermentation (MLF)
  • Use post alcoholic fermentation to control spoilage bacteria populations if MLF is not desired
  • Use post malolactic fermentation to reduce bacteria populations, including malolactic bacteria
• When used in juice/must rack before initiating malolactic fermentation when added to wine rack after 10 days contact time
• Offers an interesting alternative to lysozyme treatment and/or significant SO2 additions, but does not replace the use of SO2 as it does not have antioxidant or antifungal properties
• BACTILESS is sensory neutral and cannot decrease any sensory contribution already produced by spoilage bacteria
• BACTILESS is a 100% natural, non-allergenic source of chitin-glucan and chitosan from a non-GMO strain of Aspergillus niger 
• When BACTILESS is used early in the winemaking process LALVIN VP41™ is the suggested malolactic bacteria strain

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