Spoilage bacteria control
BACTILESS™ is an allergen-free, innovative microbial control agent used to protect juice, must, and wine from acetic and lactic acid spoilage bacteria.
Note: Chitin-glucan for the use of microbial control is listed by the TTB in 27 CFR 24.250 but not on 27 CFR 24.246. For more information, please visit TTB.gov
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
Juice/Must: Suspend BACTILESS in 20 times its weight of cool water and mix thoroughly prior to adding to juice/must (BACTILESS is insoluble, so it will not go into solution). If adding to must, add to the liquid, not the solids, and mix thoroughly with a pumpover. Proceed with fermentation and rack as normal. Rack again prior to initiating MLF with a double dose of LALVIN VP41™.
Wine: Suspend BACTILESS in 20 times its weight of cool water and mix thoroughly prior to adding to wine (BACTILESS is insoluble, so it will not go into solution). Leave BACTILESS in contact with the wine for 10 days, then conduct a clean racking.
To assess BACTILESS effectiveness wait 30 days post-addition before conducting any microbial analysis (traditional plating, microscopic observations or RT-PCR).
Storage: Dated expiration. Store in a dry environment below 25°C (77°F).