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Microbial Control

  • Antibrett

    Antibrett

    $33.99

    Antibrett

    $33.99

    v

    Antibrett

    $33.99

    Antibrett is used for the removal of aromas associated with smoke taint and brettanomyces as well as prevevention of brettanomyces character in contaminated barrels.

    Bench trials are always recommended.

    Wait at least two weeks before assessing results. Rack after 2 weeks then filter.

    Antibrett is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.

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  • Lysovin

    Lysovin

    $4.99

    Lysovin

    $4.99

    v

    Lysovin

    $24.99

    Lysozyme is a naturally occurring enzyme isolated from egg whites. It is used in wine to inhibit lactic acid bacteria. Lysozyme degrades the cell wall of gram-positive bacteria such as Oenococcus, Pediococcus, and Lactobacillus. Due to their protective external membranes, Lysozyme is not effective against gram-negative bacteria like Acetobacter. It also has no activity against yeast. Lysozyme’s effectiveness depends not only on the type of bacteria, but also the number of cells present. Unlike SO2, Lysozyme is more effective at higher pH’s when lactic acid bacteria growth is favored. Lysozyme does not replace SO2 because it has no anti-oxidative effect. It can, however, be used to help greatly reduce the amount of SO2 needed to achieve microbial stability over the life of both red and white wines.

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  • Lysozyme

    Lysozyme

    $20.99

    Lysozyme

    $20.99

    v

    Lysozyme

    $20.99

    Lysozyme is a naturally occurring enzyme isolated from egg whites. It is used in wine to inhibit lactic acid bacteria. Lysozyme degrades the cell wall of gram-positive bacteria such as Oenococcus, Pediococcus, and Lactobacillus. Due to their protective external membranes, Lysozyme is not effective against gram-negative bacteria like Acetobacter. It also has no activity against yeast. Lysozyme’s effectiveness depends not only on the type of bacteria, but also the number of cells present. Unlike SO2, Lysozyme is more effective at higher pH’s when lactic acid bacteria growth is favored. Lysozyme does not replace SO2 because it has no anti-oxidative effect. It can, however, be used to help greatly reduce the amount of SO2 needed to achieve microbial stability over the life of both red and white wines.

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  • No Brett Inside

    No Brett Inside

    $110.99

    No Brett Inside

    $110.99

    v

    No Brett Inside

    $110.99

    Brettanomyces Control with Chitosan, No Brett Inside is an effective tool to control Brettanomyces in the cellar. Comprised of chitosan, a natural polysaccharide from Aspergillus niger (same organism where oenological enzymes are sourced), No Brett Inside has been shown to reduce Brettanomyces populations to 0 after 10 days of treatment.

    No Brett Inside has been administratively approved for continual use under 27 CFR 24.250. As a result of updated TTB regulations, customers using No Brett Inside do not have to file an application for use.

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  • Oenobrett

    Oenobrett

    $24.99

    Oenobrett

    $24.99

    v

    Oenobrett

    $24.99

    Chitosan and enzyme based preparation for the control of Brettanomyces spoilage.

    The chitosan degrades the yeast cell walls and enzymatic activity increases the settling rate of the lysed yeast. This reduction of the Brettanomyces yeast population is significant and prevents spoilage.

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  • Oenosteryl 2

    Oenosteryl 2

    $28.99

    Oenosteryl 2

    $28.99

    v

    Oenosteryl 2

    $28.99

    The tablet OENOSTERYL EFFERVESCENT slow releases 2g of SO2 when added directly into the wine or must, thus producing an effervescence which helps to achieve good mixture. For use on volumes
    superior to 400 L we recommend a homogenization to insure an effective distribution of the sulfitage. Unstable product: when used in contact with air, the SO2 contents and effervescence decrease. To be
    stored in an air tight container. Optimal date of use: 24 months after packing date. Box contains a quantity of 48 2 g tablets or 96 g per box.

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  • Oenosteryl 5

    Oenosteryl 5

    $35.99

    Oenosteryl 5

    $35.99

    v

    Oenosteryl 5

    $35.99

    The tablet OENOSTERYL EFFERVESCENT slow releases 5g of SO2 when added directly into the wine or must, thus producing an effervescence which helps to achieve good mixture. For use on volumes
    superior to 400 L we recommend a homogenization to insure an effective distribution of the sulfitage. Unstable product: when used in contact with air, the SO2 contents and effervescence decrease. To be
    stored in an air tight container. Optimal date of use: 24 months after packing date. Box contains a quantity of 48 5 g tablets or 240 g per box.

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  • Potassium Metabisulfite (KMBS)

    Potassium Metabisulfite (KMBS)

    $92.99

    Potassium metabisulfite (KMBS) is a white crystalline salt, which contains 57.6 % sulfur dioxide (SO2). Potassium metabisulfite is dissolved in warm water before being used. It reacts with natural acids to release sulfur dioxide, which protects from unwanted microorganisms and oxidation. A great antioxidant and antimicrobial agent. Can be added directly into solution, sprayed on the top layer to prevent yeast film, and can be used as a general sanitizer.

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  • Sulfur Discs

    Sulfur Discs

    $38.99

    Sulfur Discs

    $38.99

    v

    Sulfur Discs

    $38.99

    Sulfur Discs for sulphiting of wooden vats and barrels through burning. Discs come in a 1 Kg bucket and measure either 2.5 or 5 grams each per disc. Sulfur Disc Holder recommended for hanging inside the barrel.

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  • Sulfur Sticks

    Sulfur Sticks

    $8.99

    v

    Sulfur Sticks

    $8.99

    Sulfur Sticks that when burned give off So2 gas into the barrel. it is recommended to burn a stick inside of barrels that are sitting without liquid for more than 30 days. This procedure should be done on a monthly basis until barrels are ready to receive the beverage. Barrel should be rinsed prior to filling.

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