Chitosan is a clearing agent, added to wine after fermentation has completed. Chitosan is produced commercially and comes from chitin, which is the structural element in the exoskeleton of crustaceans (crabs, shrimp, etc.). There is a warning on the package stating that the product is made from shellfish; however, people who are allergic to shellfish are allergic to the meat, not the shell. Most experts believe that chitosan will not be problematic for those with shellfish allergies. Additionally, the wine is filtered prior to bottling, the chitosan then removed.|
How is chitosan used?
Chitosan is positively charged, and readily binds to negatively charged particles in wine. It is therefore often added to the wine after fermentation has been completed to aid in the clarification process. Chitosan is often used in combination with kieselsol, which is negatively charged. Together the two fining agents can be extremely effective in obtaining a clear final product. These two clearing agents can be purchased together in one package under the name Super Kleer.
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Page last modified on Thursday 08 of April, 2010 07:26:40 PM GMT