KillBact^®

Chitosan (of fungal origin, Aspergillus niger) and lysozyme (enzyme extracted from chicken egg white, E1105) formulation

KillBact® is a natural protect made from chitosan and lysozyme, substances known for their capacity to reduce and control the microbial population. .

KillBact® can be used to manage yeast, malolactic bacteria and acetic bacteria populations. It helps to avoid the negative effects of spoilage microorganisms in the wine (production of volatile acidity or ethyl phenols). Using KillBact® can help to decrease the amount of SO₂ used during maturation for sulfite-free or lower sulfite winemaking.

This product is allowed for a use in NOP according to the current regulations

Linked technical tools

MANAGING BRETTS RISK

Technical booklet

This practical booklet aims to give information and simple, effective tools for the preventive and curative management of Brettanomyces.

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Sulfite free wines
(white and rosé)

Technical booklet

The following protocol gives certain solutions proposed by Lamothe-Abiet for the production of sulfite-free white or rosé wines.

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