In this video interview with Enartis, we discuss the importance of using chitosan in winemaking and how a specific activation process makes it possible to control contaminants in all winemaking steps.  

Rising temperatures due to ongoing climate change are increasingly leading to a major imbalance in grape ripening. This results in more musts and, consequently, wines with a higher pH, which are more exposed to the risk of microbial contamination (Brettanomyces, Acetobacter, Zygosaccharomyces, Pediococcus, Lactobacillus and Oenococcus), affecting their final quality.  

In an increasingly competitive market, it is therefore essential for wineries to produce quality wines without microbiological contamination or other off-flavors, but with greater aromatic intensity and complexity, better structure and texture in the mouth. 

In addition, from an efficiency point of view, the antimicrobial effect of sulphur dioxide is reduced with increasing pH (it is estimated that a wine at pH 4 requires four times more SO2 than a wine at pH 3.2), which means more massive additions of this additive, which is less and less demanded by the consumer. 

Enartis has developed bioprotective solutions, alternatives to sulphur dioxide and non-allergenic, based on activated chitosan, which can limit the development of specific undesirable microorganisms while preserving the quality of the wine throughout the winemaking process. 

Find out more by watching the video interview with Michele Manzo (Sales Manager Enartis Italy) and Francesco Invernizzi (Infowine).