New Chemical to Control Acetobacter +

Curious whether any of you have heard of this stuff before. Seems like an interesting tool to be used by larger wineries post primary fermentation.

Always interested to see ‘what’s new’ and to hear what others think.

Cheers!

https://www.winebusiness.com/suppliernews/?go=getSupplierNewsArticle&dataid=179881

I read that and thought it looked less like a new product than a broadening of the labeling for chitosan – at least both are derived from aspergillus niger. Chitosan had been initially been pitched pretty specifically at brett. A year or two ago I attended a presentation by an enologist at Enartis who said that their results, which weren’t ready for publication then, showed that chitosan was effective against most spoilage organisms. I suspect this is just marketing catching up with those results. I had never had a “no detectable acetobacter” lab test result until I started using chitosan. I use the Enartis version, but I don’t know if that matters.