ALLIANCE™ 2.5 kg

ALLIANCE™ – Chitosan derived from natural chitin

When applied before inoculation, ALLIANCE™ promotes better embedding of yeast and reduces the lag phase by binding fermentation inhibitors.
It can remove pesticide residues.
Minimizes the risk of volatile acidity (VA) and ethyl acetate (EA) formation by removing spoilage yeast and bacteria.
It has no negative effect on Saccharomyces yeast.
At the end of fermentation, it is strongly recommended to remove the lees to eliminate bound compounds.

The ALLIANCE™ combines the antimicrobial effect of pure chitosan and the adsorption properties of specific wine yeast cell walls. Thanks to its broad-spectrum effect, it helps reduce harmful microorganisms present in the must, including spoilage yeasts and bacteria.

The ALLIANCE™ antimicrobial effect does not affect the functioning of Saccharomyces cerevisiae (yeast used in winemaking); in fact, it improves its fermentation performance through the specific detoxifying effect of the cell walls. Its use can reduce the required amount of SO₂ for controlling undesirable flora.

DESCRIPTION

• Reduces the risk of spoilage microorganisms

BENEFITS

• Its special formula contains pure chitosan (from Aspergillus niger, EU manufactured) and wine yeast cell walls.
• Can be applied preventively at the very beginning of alcoholic fermentation to:
  • Reduce microbial load, thus promoting the activation and efficiency of the selected yeast.
  • Detoxify the must from short and medium-chain fatty acids and pesticides.
  • Clean and disinfect the fermentation medium for better yeast performance.
  • Reduce the risk of high volatile acidity due to spoilage microorganisms.

The ALLIANCE™ can be used in the production of white, rosé, and red wines (during the pre-fermentation and alcoholic fermentation stages).

• In white and rosé wines, it can help delay or prevent secondary (malolactic) fermentation if it is undesirable.
• In red wines, it can delay malolactic fermentation. In this case, racking is recommended, followed by inoculation with selected lactic acid bacteria.

WINEMAKING APPLICATION GUIDE

Recommended dosage: 10–30 g/hL
Maximum allowed dosage: 46 g/hL

• In case of high contamination risk (poor health status, high gluconic acid, high pH, low active SO₂ concentration), increase the dosage.
• Dissolve ALLIANCE™ in 20 times its weight of water, then homogenize with gentle mixing. Then add to the must and mix thoroughly throughout the entire volume of the tank.

PACKAGING AND STORAGE

• 0.5 and 2.5 kg aluminum pouch
• Store in a cool, dry place.
• For single use after opening.