Chitosan is a clarifying agent with antimicrobial properties obtained by deacetylation of chitin-glucan, a polysaccharide extracted from Aspergillus niger. Enartis’ chitosan stabilizing agent is “activated” using a unique production process that increases its positive charge and widens its contact surface area. ”Activated” chitosan for oenology has a better antimicrobial effect than standard chitosan and is able to prevent or stop the development of numerous non-Saccharomyces yeasts such as Brettanomyces and Zygosaccharomyces and bacteria including Acetobacter, Pediococcus, Lactobacillus and Oenococcus. Regarding clarification, chitosan for wine can be used to remove elements that may cause turbidity, precipitate and sensory defects to appear in the bottle, thus causing loss of wine value and customer complaints.