Bactiless™ is a 100% natural, non-allergenic form of chitin-glucan from a non-GMO strain of Aspergillus niger, which has been formulated to help control bacterial populations in wines post-fermentation. Bactiless helps to lower the viable acetic acid and lactic acid bacterial (LAB) populations, while having minimal effect on yeast populations. This polysaccharide can be used to stabilize wines post malolactic fermentation, or it can be used to inhibit malolactic fermentation. There is a minimum contact time of 10 days and the wine should be racked post treatment. Bactiless helps to avoid the negative sensory impact caused by spoilage bacteria such as acetic acid and biogenic amines. Its antibacterial effect can be enhanced with the use of SO2, but it does not replace it, as Bactiless doesn’t have an antioxidant or antifungal effect. However, Bactiless can help to reduce the amount of SO2 needed to control lactic and acetic bacteria population.