Top of the page

Lallemand BACTILESS™ Chitosan Microbial Control

Please scroll down to view the available product sizes   Acetic acid and lactic acid bacteria control BACTILESS™ is an allergen-free, innovative microbial control agent used to protect wine from acetic and lactic acid spoilage bacteria. When used in juice/must rack before initiating malolactic ferme

Options

Item No.AvailabilityPriceQuantity
15232
15232K

Description

Please scroll down to view the available product sizes  

Acetic acid and lactic acid bacteria control

BACTILESS™ is an allergen-free, innovative microbial control agent used to protect wine from acetic and lactic acid spoilage bacteria.
  • When used in juice/must rack before initiating malolactic fermentation, when added to wine rack after 10 days contact time
  • Offers an alternative to lysozyme treatment and/or significant amounts of SO2 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
​​​​​​​Note: For this use, some of the materials in BACTILESS are listed by the TTB as acceptable in good
commercial winemaking practices in 27 CFR 24.250. For more information, please visit TTB.gov.

USES INCLUDE

  • Juice or Must Phase: To control spoilage bacteria without negatively impacting alcoholic or malolactic fermentation (MLF)

  • Post Alcoholic Fermentation Phase: To control spoilage bacteria populations if MLF is not desired

  • Post Malolactic Fermentation Phase: To reduce bacteria populations, including malolactic bacteria


Recommended Dosage

  • Juice or Wine 200–500 ppm (20–50 g/hL) (1.67–4.17 lb/1000 gal)

Usage:

  • 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). Reseal opened packaging immediately.


Downloads

Lallemand BACTILESS™ Chitosan Microbial Control

Please scroll down to view the available product sizes  

Acetic acid and lactic acid bacteria control

BACTILESS™ is an allergen-free, innovative microbial control agent used to protect wine from acetic and lactic acid spoilage bacteria.
  • When used in juice/must rack before initiating malolactic fermentation, when added to wine rack after 10 days contact time
  • Offers an alternative to lysozyme treatment and/or significant amounts of SO2 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
​​​​​​​Note: For this use, some of the materials in BACTILESS are listed by the TTB as acceptable in good
commercial winemaking practices in 27 CFR 24.250. For more information, please visit TTB.gov.

USES INCLUDE

  • Juice or Must Phase: To control spoilage bacteria without negatively impacting alcoholic or malolactic fermentation (MLF)

  • Post Alcoholic Fermentation Phase: To control spoilage bacteria populations if MLF is not desired

  • Post Malolactic Fermentation Phase: To reduce bacteria populations, including malolactic bacteria


Recommended Dosage

  • Juice or Wine 200–500 ppm (20–50 g/hL) (1.67–4.17 lb/1000 gal)

Usage:

  • 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). Reseal opened packaging immediately.


Downloads

Options

Item No.AvailabilityPriceQuantity
15232
15232K