BactiCare 25g

BactiCare 25g

BactiCare is an enzyme produced from egg white protein. Its task in the egg is to kill off Gram-positive bacteria

BactiCare is a highly purified lysozyme preparation

It is possible to add BactiCare after fermentation to prevent in particular the malo-lactic fermentation. With BactiCare it is even possible to interrupt fermentation of a wine during malo-lactic fermentation.

Microbiological activities of Gram-positive bacteria (lactic-acid bacteria) are suppressed by the application of BactiCare. To obtain white wines as clean as possible BactiCare is added already to the mash/crushed grapes. To prevent the malo-lactic fermentation after alcoholic fermentation, BactiCare can also be added right after the end of fermentation. In red wine BactiCare may precipitate colouring matter, therefore carry out pretests first. Also in white wine the potential for clarification should be determined in a pretest. Cloudiness and instabilities may occur after the application of BactiCare.

Dosage When microbial activities shall be suppressed, then the dosage amounts to 25 g/100 L. When a wine shall be stopped which is in the process of malo-lactic fermentation, then 50 g/100 L are necessary.