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oenology / biotechnology / sparkling wine range: must pressing and preparation / enzymes for clarification / antibrett 2.0

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
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

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.

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ANTIBRETT 2 0
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Yeast hulls, chitosan derived from Aspergillus niger, ß-glucanase.

Packages

500 g net cans in cartons containing 4 kg.

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
CHITOSAN RANGE BROCHURE download
product
ANTIBRETT 2.0
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