The news brings to a close seven years of research and development, and marks the launch of two non-allergic fining agents, derived from vegetal instead of animal sources. The two new ingredients are now ready to be used in the clarification and stabalisation of musts and wines.
The Organisation of Vine and Wine (OIV) has just adopted the monographs for two polymers: chitin-glucan and chitosan, and eight of their wine related uses, into the International Oenological Codex.
KitoZyme business development manager Sandrine Gautier said this approval means the molecules will now become available commercially under the trade names KiOfine-CG (chitin-glucan) and KiOfine-Cs (chitosan).
Gautier told Nutra Ingredients that the distinguishing features of the two fining agents is that they are both allergen-free and of vegetal rather than animal origin. The two new ingredients are extracted from fungal sources: A. bisporus and A. niger, both of which are by-products of the food industry.
They can be used by winemakers in place of animal proteins, mineral or synthetic agents to clarify and stabalise wine.
Clarification and stabalisation
KiOfine-CG is the clarifying agent, designed to enhance the clarity of wine and protect it from progressive oxidation which damages colour intensity. According to KitoZyme, the ingredient also maintains the wine’s balance and promotes visual and aromatic finesse.
Its sister product, KiOfine-Cs, is the stabiliser used to detoxify wines by precipitating all undesirable compounds, microorganisms, and contaminants, particularly iron, lead, cadmium, ochratoxin A, and Brettanomyces.
Gautier said the ingredient is unusual in being a natural and quick solution to contamination problems that are often caused by excess yeast. She said it also has no negative effects on the sensory qualities of wine, so winemakers can protect the individual personalities of their products.
KiOfine-CG and KiOfine-Cs have both been tested at pilot and industrial scale.