Microbial Control


Inodose Granules and Tablets are made up of a blend of potassium metabisulfite and potassium bicarbonate made by the Institut Oenologique de Champagne. These easy-to-use options release a precise dose of SO2 to help prevent overdose problems. Cellar workers and others in the immediate area require no safety equipment because both the granules and tablets are solid and odorless. Inodose Granules and Inodose Tablets can be used for various applications:

  • In gondolas or picking bins to inhibit oxidation of grapes and juice, especially from Botrytis or mold.
  • To inhibit indigenous yeast and bacteria.
  • In tanks before fermentation and directly into barrels after malolactic fermentation.
  • During transport of must or juice.
  • To make sulfite additions to barrels.


Lysozyme is a naturally occurring enzyme which can be used in wine to control lactic acid bacteria (LAB) including Oenococcus spp., Pediococcus spp. and Lactobacillus spp. Oenococcus is favorably associated with malolactic fermentation (MLF) but can also produce volatile acidity (VA) under certain conditions. Pediococcus and Lactobacillus are usually considered spoilage organisms. Lysozyme is a natural product isolated from egg whites and has been used for many years as a biopreservative in the processing and storage of hard cheese. The enzymatic activity of lysozyme can degrade the cell walls of gram-positive bacteria (including LAB) but not gram-negative bacteria (Acetobacter) or yeast. Lysozyme’s effectiveness depends on the type of bacteria and the number of cells present.


Velcorin® is the trade name for dimethyldicarbonate (DMDC), a microbial control agent produced by LANXESS®. Since 1988, Velcorin has been used in the United States in wine, low-alcohol wine, and non-alcoholic wine as well as juice, juice sparklers, sports drinks and ready-to-drink teas. Velcorin is very effective at low dosages against a broad range of yeast, bacteria and molds. Unlike other chemical preservatives, Velcorin is non-persistent and does not affect wine taste, bouquet or color. In addition, Velcorin can remain active for several hours (depending on hydrolysis rate) thereby helping to eliminate contamination from other sources such as bottles, closures and filling equipment.



No Brett Inside product composed of chitosane is completely natural. Chitosane is a natural polysaccharide extracted from the Aspergillus niger fungus. Its effectiveness at controlling the Brettanomyces population has been demonstrated for several years in multiple laboratory tests and industrial-scale trials. Applied at the rate of 4-8 g/hL, No Brett Inside can reduce the Brettanomyces population significantly in 10 days of treatment..

No Brett Inside is an original and patented process developed by the company KitoZyme and Lallemand. It is easy to use, biodegradable, non toxic, non allergenic and has been approved by the Organisation Internationale de la Vigne et du Vin (OIV) in July 2009, and by the European Union in December 2010, as a new practice in the oenological codex.


Bactiless™ is a 100% natural, non-allergenic form of chitin-glucan from a non-GMO strain of Aspergillus niger, which has been formulated to help control bacterial populations in wines post-fermentation. Bactiless helps to lower the viable acetic acid and lactic acid bacterial (LAB) populations, while having minimal effect on yeast populations. This polysaccharide can be used to stabilize wines post malolactic fermentation, or it can be used to inhibit malolactic fermentation. There is a minimum contact time of 10 days and the wine should be racked post treatment. Bactiless helps to avoid the negative sensory impact caused by spoilage bacteria such as acetic acid and biogenic amines. Its antibacterial effect can be enhanced with the use of SO2, but it does not replace it, as Bactiless doesn’t have an antioxidant or antifungal effect. However, Bactiless can help to reduce the amount of SO2 needed to control lactic and acetic bacteria population.