Control spoilage bacteria
Description
BactilessTM is a 100% natural non-GMO and non-allergenic biopolymer from fungal Aspergillus niger origin
which helps to control the bacteria population in wines. BactilessTM formula helps to lower the viable acetic
and lactic bacteria population allowing easy removal. Despite its effectiveness towards a wide spectrum of
bacteria, BactilessTM does not affect yeast population. Its antibacterial effect can be enhanced with the use
of SO2, but it does not replace it, as BactilessTM doesn’t have an antioxidant and antifungal effect. However,
BactilessTM can help to reduce the amount of SO2 needed to control lactic and acetic bacteria population.
BactilessTM helps to avoid the negative sensory impact caused by spoilage bacteria such as acetic acid and
biogenic amines.
Application and results
• Microbiological stabilization action against :
 Lactic bacteria: BactilessTM can be used to drastically reduce bacteria population and to prevent
bacteria growth in wines especially after malolactic fermentation offering an interesting alternative to
lysozyme treatment and/or significant amounts of SO2. BactilessTM helps to protect wines from spoilage
lactic bacteria and reduces their production of metabolites such as biogenic amines.
Lactic bacteria management in red wines in Winery-scale trials.
Lactic bacteria management in a red wine
Spoilage bacteria contamination occurred
during a stuck alcoholic fermentation (Malbec, Argentina, 2015)
Lactic bacteria population (cfu/mL)
1.E+07
1.E+06
1.E+05
L. brevis,
L. plantarum,
L. paracasei,
O. oeni
Control
20 g/hL
Lactobacillus
1.E+04
O. oeni
1,0E+05
1,0E+04
O. oeni
1,0E+03
1.E+03
1,0E+02
1.E+02
1.E+01
1.E+00
1,0E+01
Argentina
Red wine – Stuck AF
Spain – Merlot 2014
pH 3.84 – Free SO2 34
Total SO2 99
Spain – Syrah 2015
pH 3.81 – Free SO2 3
Total SO2 6
Spain – 2015
pH 3.57 – Total SO2 7
1,0E+00
Lactic bacteria
Control
20 g/hL
Lysozyme 20 g/hL
Acetic bacteria management in red wines in Winery-scale trials.
 Acetic bacteria:
BactilessTM is also effective against
acetic bacteria helping to lower
viable population and prevent their growth.
This application can help to control
volatile acidity levels.
Acetic bacteria population (cfu/mL)
1.E+05
1.E+04
1.E+03
1.E+02
1.E+01
1.E+00
Argentina
red wine 2015
Spain - merlot 2014
Spain - syrah 2015
Spain 2015
Control
20 g/hL
France (Bordeaux)
merlot 2015
Trial in a Chardonnay wine (pH = 3.4) in collaboration with IFV:
Comparison of different microbial stabilization tools
and kinetics of malic acid degradation in the case
of a lactic acid bacteria contaminated wine.
 Malolactic fermentation control
Malic acid degradation - chardonnay 2014 - pH 3.4
4,5
4,0
Malic acid (g/l)
3,5
Control
3,0
20 g/hL
2,5
SO2 - 4 g/hL
Lysozyme 40 g/hL
2,0
1,5
1,0
0,5
0,0
0
10
20
30
40
50
60
70
80
90
In white and rosé wines, BactilessTM can help
to delay or inhibit malolactic fermentation
when it’s not desired.
In red wines, BactilessTM can be used to delay
the malolactic fermentation after treatment
followed by racking.
Time
100 (days)
BactilessTM can avoid malolactic fermentation in white wines.
Dosage and instructions for use
• Recommanded average dosage from 20 g/hL up to 50 g/hL in case of high level contamination.
• Suspend BactilessTM in water or wine before adding to the wine, then mix thoroughly the whole volume of
tank.
• Minimum contact time is 10 days. Then rack the wine and separate from its lees.
Packaging and storage
•1
0 x 500 g jars.
• Store in a dry environment below 25° C.
The information herein is true and accurate to the best of our knowledge however this data sheet
is not to be considered as a guarantee expressed or implied or as a condition of sale of this product.
May 2016
1480 Cader Ln. | Petaluma, CA 94954
ph. 707-765-6666 | fax 707-765-6674
[email protected]
www.scottlab.com