Beverages Technology

Vegetal processing to assist Winemakers & Beverage technologists

KitoZyme has patented unique and innovative solutions for beverage companies, which are based on our KiOfine© range of non-animal, fungal-sourced chitosan and chitin-glucan.

These new non-GMO ingredients enable us to provide vegetal alternatives for five important areas of significance across the industry:

  • NATURAL MICROBIOLOGICAL CONTROL
  • SULFITE REDUCTION
  • HEAVY METAL TRAPPING
  • CLARIFICATION
  • ANTI-OXYDATIVE ACTIVITY

Innovative and unique tools for winemakers

KitoZyme is the manufacturer of the only chitin derivatives, namely chitosan and chitin-glucan, authorized by the International Organization of vines and wines (OIV) for wine fining and clarification.
Our global cooperation with Lallemand Group and ICV empowers us to deliver new products for oenologists and wine makers throughout the world under their trademarks. In the south of France, ICV distributes our brand KiOfine B in order to control Brettanomyces populations. Those products are currently used in over 20 countries, including France, Spain, Italy, Germany, Portugal, USA, Australia, South Africa, Argentina, Chile and New Zealand.
KitoZyme Wine treatment
NO BRETT INSIDE, OENOBRETT AND KILLBRETT
This is a highly effective tool designed to control Brettanomyces in the cellar. It has been proven to reduce Brettanomyces populations from 3 x 105 cells/mL to 0 following just 10 days of treatment.
BACTILESS
This helps to control the bacterial population in wines, avoiding. It avoids the negative sensory impacts that are associated with weathering bacteria such as acetic acid and biogenic amines.
QI NOOX
This has been specially developed for its antioxidant properties on musts and on wines. It is used on white and rosé musts that show a tendency to oxidation (altered vintage for example) or wines, including even those that are oxidized. It allows for the rapid sedimentation of the complex.
QI TRAPPING
This innovation has been designed to significantly reduce the iron and other heavy metals (copper, aluminum, lead, etc...) in wine.
QI UP
This unique, effective and innovative flotation adjuvant features a speed of action that enables it to float all types of musts while preserving the organoleptic qualities of the original product.

Other beverages

we also work with…

Based on our experience in wine, KitoZyme is conducting research and development activities in:
  • Fruit juices
  • Beers
  • Ciders
  • Cognacs
Fungal chitosan and chitin-glucan offer innovative and efficient tools to eliminate contaminants, deleterious bacteria, yeasts and molds.
Our biopolymers are very cost-effective and easy to use.
We are currently involved in several cooperative projects to develop clarification solutions in fruits juices.
Together with a partner, we are also testing the micro-encapsulation of vitamins with our material to protect them during the whole process and shelf life.
Should you have any project in Beverages technology, please let us know! We will be more than happy to talk with you.

Interested in collaborating?

We are looking for partners to co-develop and distribute new solutions based on our patented ingredients!