CHITO-F: THE FIRST ENHANCED CHITOSAN ON THE MARKET
CHITO-F HAS A STRONG ANTIMICROBIAL, BACTERIOCIDAL AND BACTERIOSTATIC ACTION, STABILISES AND PROMOTES WINE CLARIFICATION.
CHITO-F: A BALANCED BLEND OF CHITOSAN AND FUMARIC ACID
From the latest studies of our R&D department comes a new specific treatment based on fumaric acid and chitosan.
Chitosan is a natural derivative of biological origin that is obtained by partial deacetylation in an alkaline environment of chitin, a polysaccharide composed of n-acetyl-d glucosamine units. The chitosan permitted for use in oenology must in fact be of fungal origin, from fermentation of Aspergillus niger.
Fumaric acid is an acid naturally occurring in fruit and vegetables, and has been isolated in the roots of the wild herbaceous plant Fumaria officinalis (Fumariaceae) from which it derives its name. Fumarate, the anionic form, is an intermediate in the citric acid cycle and is formed by oxidation by succinate dehydrogenase of succinate. The fumarate is then converted by fumarase to malate.
Fumaric acid is used today in many food products.
HOW TO REDUCE SULPHUR DIOXIDE WITH CHITO-F
CHITO-F exerts an antimicrobial, bacteriocidal, bacteriostatic and stabilising action and promotes wine clarification. Thanks to its powerful antimicrobial action resulting from the synergy of its components, it enables the use of less SO2, protecting wines and thus representing an allergen-free alternative to stabilisers that perform the same function.
CHITO-F also plays an important role in the prevention and treatment of lactic acid bacteria contamination, facilitating work in the cellar. It also avoids spontaneous malolactic fermentation of malic acid, favouring an antiseptic action that guarantees the absence of biogenic amines from unselected microorganisms.
Wine healthiness and sustainability are the results of its use.
This product also does not interfere with polyphenols, preserving the color of the wine.