Anti-Microbials

Many types of spoilage yeast and bacteria can ruin a wine and render it undrinkable and un-sellable. Wines with lower acidity and alcohol and some residual sugar, as well as those that have not undergone malolactic fermentation, are particularly vulnerable.

To protect against unwanted microorganisms such as Brettanomyces, Lactobacillus, and Acetobacter, ATPGroup offers both chitosan-based and lysozyme-based products. While lysozyme is derived from egg whites, chitosan is growing in popularity because it is derived from fungi and is both vegan-friendly and non-allergenic. From pre-fermentation to wine maturation, these solutions help control microorganisms and prevent spoilage.

Because the specific parameters of your wine, including pH and the microorganisms you want to control, will influence the effectiveness of anti-microbial products, your ATPGroup Enology Products Specialist can offer guidance on the best application for your wine.