This is a question that comes up here time after time and one a good friend of mine had to who is a teacher of wine making at a CT university so he emailed the company with the question below.
The question} Why do you have to add the
Kiesesol before the Chitosan? My students always ask that question. What
happens if they are reversed? the insertion time is so close, I cannot
see why this is critical
The answer} Yes,
there is a reason as to why the kieselsol is added prior to chitosan.
If the order is reversed, there can be clearing issues with the wine.
The reasoning is due to the electrical charge of the fining agents as
well as compounds that exist in the wine. Kieselsol, an inert silica
gel that is negatively charged, is added to the wine. This builds up a
strong static charge due to the dead and living yeast cells also having a
negative charge in the carboy of wine. Chitosan, a positively charged
polymer, is then added to the wine. The negatively charged yeast cells
and Kieselsol particles are instantly attracted to the positively
charged Chitosan particles to form heavy clumps that fall rapidly to the
bottom, leaving a clear wine. If the order is reversed the chitosan
will not function nearly as effectively at attracting
negatively charged particles, meaning that you could end up with hazy
wines. </span>
The question} Why do you have to add the
Kiesesol before the Chitosan? My students always ask that question. What
happens if they are reversed? the insertion time is so close, I cannot
see why this is critical
The answer} Yes,
there is a reason as to why the kieselsol is added prior to chitosan.
If the order is reversed, there can be clearing issues with the wine.
The reasoning is due to the electrical charge of the fining agents as
well as compounds that exist in the wine. Kieselsol, an inert silica
gel that is negatively charged, is added to the wine. This builds up a
strong static charge due to the dead and living yeast cells also having a
negative charge in the carboy of wine. Chitosan, a positively charged
polymer, is then added to the wine. The negatively charged yeast cells
and Kieselsol particles are instantly attracted to the positively
charged Chitosan particles to form heavy clumps that fall rapidly to the
bottom, leaving a clear wine. If the order is reversed the chitosan
will not function nearly as effectively at attracting
negatively charged particles, meaning that you could end up with hazy
wines. </span>