For Use in Winemaking
- Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
- Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
- Designed for treatment of grapes, juice or must
- Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them
- Reduces sulfide defects, volatile phenols, VA and off-flavor production
- Improves clarification and filterability
Tip: Use Stab Micro M as a preventive treatment on grapes or juice to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
Dosage: 10-40 g/hL (0.8-3.4 lb/1,000 gal)
“Starting from a no-SO2 trial, using Enartis Stab Micro M has now become a part of my winemaking protocol on all of my red wines. It not only helps me to control spoilage organisms proactively, but also helps to reduce my SO2 addition with a better protection than SO2 on its own.”
Matthieu Finot, Winemaker, King Family Vineyards, VA
For Use in Cider Making
- Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
- Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
- Designed for treatment of juice or other turbid media prior to or during fermentation
- Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them
- Reduces sulfide defects, VA and off-flavor production
- Improves clarification and filterability
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)
