Oenobrett® is a specific compination of a natural polysaccharide: chitosan and a pectinase / glucanase enzymatic preparation that facilitates the lysis and the elimination of Brettanomyces yeasts.
The synergy of this preparation ensures its efficiency regardless of population level, physiological state and strain of Brettanomyces or the colloidal state of the wine.
- Chitosan breaks the parietal structure, accented by synergic effect of enzymes that increase the settling of lysed spoilage yeast.
- Significant diminution of Brettanomyces population, spoilage prevention.
• Recommended dosage: 10 g/hL (100 ppm). EU Regulation: Maximum legal dosage: 25 g/hL (250 ppm).
USA Regulation 27 CFR 24.246 Specific TTB Limitation: 104.3 lb/1,000gal (12,500ppm