ALEASTAB CHITO
| Family |
STABILIZERS |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions | , |
GRANULAR
Chitosan of fungal origin from Aspergillus niger. Citric acid E330
Appearance: fine, beige, partially soluble powder.
Alestab CHITO It is an oenological adjuvant based on Chitosan, a natural polysaccharide of fungal origin, extracted from Aspergillus niger.
Not classified as an allergen (2007/68 EC) and not of animal origin, it is particularly effective in fighting yeasts of the genus Brettanomyces and against many other unwanted microorganisms, it also has a counteracting action on oxidative phenomena by chelating metals and catechins.
Alestab CHITO It is normally used as a stabilizer at the end of fermentation processes (both alcoholic and malolactic fermentation), taking care to regulate the SO content2 of wine, in accordance with correct winemaking practices.
Alestab CHITO is able to inhibit malolactic fermentation, therefore when this is required, as for most red wines, it is recommended to use it only at the end of the MLF. Alternatively, in all those cases where for operational needs or technological choice (e.g. Pinot Noir) it is necessary to delay the MLF to the following spring, it is recommended to use Alestab CHITO at the end of the alcoholic fermentation and a subsequent removal of the same through repeated racking before the subsequent inoculation of Aleabacter FREEZE or FREEZE HA bacteria.
4-10 g-hL depending on the phase of use and microbiological pollution.
Maximum legal dose according to current EU regulations: 15 g/hL
(permitted use reduction of populations of unwanted microorganisms, in particular Brettanomyces).
Dissolve in water in a 1:10 ratio, shaking well.
To improve solubility and effectiveness, it is recommended to acidify the water with 10% citric acid or 5% lactic acid.
Add to the mixture to be treated, taking care to mix it well.
The treated wine must have a temperature above 10°C and must be shaken once a day for the first 3 days.
It is possible to decant and separate the chitosan-containing lees after 8-10 days.
