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Acetic acid and lactic acid bacteria control
Bactiless™ is a 100% natural, non-allergenic source of chitin-glucan
from a non-GMO strain of Aspergillus niger. Bactiless helps protect wine from acetic acid and lactic acid spoilage bacteria, reducing the production of acetic acid and biogenic amines. Bactiless can be used to drastically reduce bacteria populations and to help prevent bacteria growth in wines, especially after malolactic fermentation. It offers an interesting alternative to lysozyme treatment and/or significant amounts of SO2. The effectiveness of Bactiless can be enhanced with SO2, but it does not replace the use of SO2 since it does not have antioxidant or antifungal properties. Bactiless can help inhibit malolactic fermentation when it is not desired. In wines where malolactic fermentation is desired, Bactiless should not be used until after MLF is complete.
Bactiless is shown to be effective against a broad spectrum of wine bacteria, but does not affect yeast populations.
Recommended dosage
200–500 ppm 20–50 g/hL 1.67–4.16 lb/gal
45–113 g/60 gallon barrel
Suspend Bactiless in 5–10 times its weight in cool water or wine (Bactiless is insoluble, so it will not go into solution). Bactiless should be mixed to obtain a homogenous addition. Leave Bactiless in contact with the wine for 10 days and then conduct a clean racking. If malolactic fermentation is desired, Bactiless should not be added until after MLF is complete.
To determine the effectiveness, a period of 20–30 days post-racking should be respected before microbial analysis. This is regardless of method used; traditional plating, microscopic observations or RT-PCR.
Dated expiration. Store in a dry environment below 25°C(77°F).
Note: This product contains ingredient(s) currently listed by the TTB as acceptable in good commercial winemaking practices in 27 CFR 24.250. For more information please visit