Chitosan and fermentation

Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms present will then develop with greater or lesser strength depending on certain factors. In the webinar organised in collaboration with Agrovin last July, these aspects were described, the problems that the presence of these microorganisms can cause and the interesting applications of chitosan for their prevention: its use in the phases prior to fermentation, in the multiplication of yeasts and as an alternative to SO2. In this mini-video, you can see a summary of the webinar. You can also access the full content of the webinar by clicking on this link: https://www.infowine.com/en/video/app...