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Lallemand BACTILESS™ Chitosan
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  • Lallemand BACTILESS™ Chitosan
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  • Lallemand BACTILESS™ Chitosan

Lallemand BACTILESS™ Chitosan

Price from 4,00 EUR

Lallemand BACTILESS™ Chitosan for Wine & Cider Microbial Control

Lallemand BACTILESS™ is a premium fungal chitosan specially developed for microbial control in wine, cider, fruit wine and mead. It helps inhibit unwanted spoilage bacteria, improves microbiological stability and supports clean, controlled fermentations. BACTILESS™ can be applied before fermentation, after alcoholic fermentation or after malolactic fermentation (MLF) to reduce the risk of bacterial spoilage and preserve wine quality.

How to Use Lallemand BACTILESS™ in Winemaking and Cider Production

BACTILESS™ is suitable for professional and home winemaking where effective control of lactic acid bacteria and acetic acid bacteria is required. It contributes to improved microbial stability while helping maintain aroma, freshness and overall product quality throughout vinification and ageing.

BACTILESS™ Before Alcoholic Fermentation

Add BACTILESS™ to juice or must before yeast inoculation to reduce unwanted bacterial populations and create optimal conditions for a clean, healthy fermentation. This application is particularly beneficial for grapes, apples and other fruit with elevated microbial loads.

  • Disperse BACTILESS™ in a small amount of cold water or must.
  • Add the suspension evenly to the juice or must before pitching the yeast.
  • Mix thoroughly before inoculating with wine or cider yeast.

BACTILESS™ After Alcoholic Fermentation

Following primary fermentation, BACTILESS™ helps control spoilage microorganisms and unwanted lactic acid bacteria, reducing the risk of spontaneous or undesired malolactic fermentation while improving microbiological stability before ageing.

  • Disperse the product in cold water.
  • Add evenly to the finished wine or cider.
  • Mix thoroughly and allow approximately 10 days of contact time before racking.

BACTILESS™ After Malolactic Fermentation (MLF)

After successful malolactic fermentation, BACTILESS™ helps stabilise wine prior to maturation and bottling by limiting the growth of spoilage bacteria and improving microbial protection during storage.

  • Add BACTILESS™ immediately after completed malolactic fermentation.
  • Allow approximately 10 days of contact time.
  • Rack the wine off the lees before ageing or bottling.
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BACTILESS™ from Lallemand – Protect Wine, Cider & Mead from Spoilage Bacteria

BACTILESS™ from Lallemand is a premium fungal chitosan that helps protect wine, cider and mead against unwanted lactic acid bacteria and acetic acid bacteria. By improving microbial stability throughout production, BACTILESS™ helps preserve freshness, aroma and flavour while reducing the risk of bacterial spoilage during ageing and bottling.

Why Choose Lallemand BACTILESS™?

Even after a successful fermentation, unwanted bacteria can continue to develop and compromise the quality of your finished beverage. BACTILESS™ provides an easy and effective way to improve microbiological stability, helping both home winemakers and professional producers produce cleaner, fresher and more stable wines, ciders and meads.

  • Helps reduce lactic acid bacteria (LAB).
  • Helps reduce acetic acid bacteria (AAB).
  • Supports control of volatile acidity (VA).
  • Reduces the risk of bacterial spoilage.
  • Protects aroma, freshness and overall product quality.
  • Minimal impact on active wine yeast.
  • Suitable for home and commercial wine, cider and mead production.

How to Use BACTILESS™

Wine

BACTILESS™ can be applied before fermentation, after alcoholic fermentation or after malolactic fermentation (MLF) to help control spoilage bacteria and stabilise wine before ageing and bottling.

Cider

Maintain a fresh fruit character by reducing unwanted bacterial growth during fermentation, maturation and bottle conditioning. BACTILESS™ helps improve microbial stability and supports long-term cider quality.

Mead

Protect mead during maturation and storage by limiting unwanted bacterial activity, helping preserve clean flavours, balanced aromas and overall stability before bottling.

Natural Chitosan for Better Microbial Stability

BACTILESS™ is produced from natural fungal chitosan derived from Aspergillus niger. It targets unwanted spoilage bacteria while having minimal impact on active yeast populations, making it an excellent addition to modern winemaking, cider making and mead production. BACTILESS™ may also help reduce the need for higher SO₂ additions as part of an overall microbial management strategy.

Dosage & Application

Recommended dosage is 20-50 g/hL depending on the microbial load.

  • Disperse BACTILESS™ in clean water or a small amount of wine, cider or mead.
  • Add the suspension while stirring thoroughly.
  • Allow a minimum contact time of 10 days.
  • Rack off the lees before ageing or bottling.

Storage

Store in a tightly sealed package in a dry place below 25°C.

Select your required quantity before ordering.

View the BACTILESS™ technical data sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine here.

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