ANTIBRETT 2.0
Product based on yeast hulls, ß-glucanase enzyme and Chitosan for the elimination of Brettanomyces yeasts and the absorption of volatile phenols
Antibrett 2.0 is an innovative product based on yeast hulls, ß-glucanase enzyme and fungal Chitosan. Its components are particularly active in inhibiting the action against Brettanomyces yeasts; they also have high adsorbing properties against 4-ethylphenol and 4-ethylguaiacol, compounds giving wines unpleasant smells of horse sweat, medicine and patch. The production system used to obtain these hulls is aimed at degrading only the yeast cell wall, chitin in particular, safeguarding the structure of the cytoplasmic membrane, which has a high specific adsorbing capacity.