EnartisStab MICRO M is a chitosan-based preparation with high antimicrobial activity due to activation with organic acids. This process increases the surface charge of chitosan and increases its ability to interact with microorganisms, altering the permeability of their cell membrane and causing their death.

EnartisStab MICRO M inhibits the development and eliminates many yeasts and contaminating bacteria, such as Brettanomyces, Oenococcus, Lactobacillus, Acetobacter, Zygosaccharomyces, etc. Its ability to reduce spoilage microbe competition helps to ensure healthy, complete alcoholic fermentation with clean organoleptic characteristics in the final wine.

EnartisStab MICRO M has been specifically developed for the treatment of musts and wines, even with high turbidity. Suspended solids react with the positive charges of chitosan, reducing its ability to interact with contaminants. However, EnartisStab MICRO M has been formulated to counteract this effect and enhance its antimicrobial activity. At the recommended doses, it does not affect the normal course of alcoholic fermentation.

EnartisStab MICRO M also absorbs ochratoxin A and removes residual copper from vineyard treatments. Its use improves clarification processes and the filterability of must and wine, as well as increasing aromatic cleanliness by reducing the growth of undesirable microbiological populations.

EnartisStab MICRO M contains no allergens or substances of animal origin and represents a viable alternative to SO2 for microbial control

Composition: Chitosan from Aspergillus niger, inactivated yeast, lactic acid, ascorbic acid.

Applications:

• Prevents and eliminates undesirable microorganisms in musts and wines.
• MLF control: non-allergenic alternative to lysozyme. It can be used to delay or inhibit malolactic fermentation.
• Stuck or sluggish
• At the end of alcoholic or malolactic fermentation, to microbiologically stabilize the wine.
• Reduction in the use of SO2 by replacing it as an antimicrobial agent.
• Prevents the formation of compounds produced by microbes that can affect the organoleptic quality of wine.
• In the pied de cuve and during tirage, it reduces the presence of non-Saccharomyces yeast and bacteria.
• To eliminate and reduce odors related to the formation of volatile phenols, we recommend using it in synergy with FENOL FREE.

Dosage: 

• In must to reduce microbial contamination: 5 - 10 g/hL
• In wine to control and reduce microbial contamination: 5 - 20 g/hL.
• To reduce the population of Brettanomyces bruxellensis: 5 -12 g/hL.
• In case of sluggish or stuck fermentation: 5 -10 g/hL