Oenobrett (250 gr)

Oenobrett (250 gr)

Chitosan and enzyme based preparation for the control of Brettanomyces spoilage.
Qualified for the elaboration of products for direct human consumption in the field of the regulated use in Oenology.
In accordance with the regulation (EC) n° 2019/934.

Specifications and oenological applications:

OENOBrett™ is a specific combination of a natural polysaccharide: chitosan and a pectinase / glucanase enzymatic preparation that facilitates the lysis and the elimination of Brettanomyces yeasts.

Physical and analytical characteristics:

• Aspect: thin powder
• Colour: clear beige

Chemical and microbiological analysis

• Acetylation degree (mol %): 0 - 30
• Humidity (%): < 10
• Coliformes (CFU/g ): < 60
• E. coli (/25 g): none
• Salmonella (/25 g): none
• Lead (ppm): < 3.5
• Arsenic (ppm): < 2.5
• Mercury (ppm): < 0.4

Protocol for use:

Oenological conditions:

• Treatment must be after the completion of both AF and MLF.
• Adjust wine SO₂ in accordance to good oenological practices.

Dosage:

• Recommended dosage: 10 g/hL (100 ppm).
• EU Regulation: Maximum legal dosage: 25 g/hL (250 ppm).

Implementation:

• Dissolve in ten times its weight in water or wine – Use a clean and inert container.
• Introduce the preparation into the wine, homogenise properly (maintain a stable wine temperature above 10°C throughout the treatment).
• Possible racking after 8 days of treatment.

Storage recommendation:

• Store above ground level in a dry area not liable to impart odours. Ensuring stock is kept at a moderate temperature, in its original, unopened packaging.
• Optimal date of use: 3 years

Packaging:

• 250 g boxes

Consult our product datasheet - Safety data sheet