Eliminate competition with EnartisStab Micro M, a special preparation of activated chitosan.

Enartis’ chitosan-based products are the only chitosan products on the market in which the chitosan is pre-activated. Pre-activation with organic acids increases the charge, improves reactivity with a wider spectrum of spoilage microorganisms, and increases solubility, making it a more rapid and effective product. It also works in turbid must or wine due to the inclusion of yeast hulls that are rich in beta-glucans. Activated Chitosan for Antimicrobial, Antioxidant and Antioxidasic Activity: EnartisStab Micro M is an antimicrobial fining agent that can be used at any stage during the winemaking process to control spoilage microorganisms. In addition to being allergen-free and vegan-friendly, these bioregulators’ antimicrobial activity is not influenced by wine or juice pH (Figure 1). Activated chitosan can be used to control non-Saccharomyces yeast, bacteria, and molds (including Botrytis cinerea). Furthermore, it can limit oxidation reactions by chelating metals such

Stuck or sluggish fermentations can be costly in terms of labor, time and product quality. To support you this harvest, Enartis has compiled four short videos addressing the prevention and treatment of stuck fermentations: Part 1: Preventing Stuck Fermentations. Learn more about what causes stuck fermentations and how to prevent them. Part 2: Preventing Stuck Fermentations With Nutriferm No Stop. Nutriferm No Stop is a special type of yeast hull which helps detoxify must and is rich in sterols to help yeast finish fermentation. Part 3: Preventing Stuck Fermentations With EnartisStab Micro M. Eliminate competition with EnartisStab Micro M, a special preparation of activated chitosan. Part 4: Full Protocol for Preventing Stuck Fermentations. Guidelines, tips & tricks to prevent sluggish and stuck fermentations using Enartis products. For more information visit our website or contact our technical winemaking specialists at (707)836-2451 or support@enartis.com.