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30 April 2018
 

ENARTIS NEWS – DO NOT FORGET: PROTECT YOUR WINE FROM BAD BUGS!

After all is pressed and fermented and the craziness of harvest starts to become a distant memory - be aware that spoilage microbes are ever present! Even with SO2 and low temperatures, the risk of unwanted malolactic fermentation, appearance of uncharacteristic aromas or increased volatile acidity are always lurking in the cellar. How can you stop the proliferation of these contaminants?

Attention: remember to protect your wine from bad bugs!
After all is pressed and fermented and the craziness of harvest starts to become a distant memory - be aware that spoilage microbes are ever present! Even with SO2 and low temperatures, the risk of unwanted malolactic fermentation, appearance of uncharacteristic aromas or increased volatile acidity are always lurking in the cellar. How can you stop the proliferation of these contaminants?

Activated chitosan: the revolution in microbiological stabilisation
Chitosan has been approved for oenological use due to its ability to eliminate Brettanomyces. This substance is widely used in both the food and pharmaceutical industry for its antimicrobial action. So, why would it only be effective in eliminating Brettanomyces? And, if chitosan acts on contact by attracting microorganisms due to its positive charges, would its antimicrobial effectivity increase if we amplified the charge? These questions have pushed Enartis to work on the chitosan production process and explore its effectiveness against other wine spoilage microorganisms.

The result of this work was the development of a specialised "activation" process that increases chitosan’s positive surface charge. The activated chitosan has a faster action in controlling Brettanomyces than standard chitosan products, but more importantly, it is proven to be very effective in eliminating other spoilage microorganisms such as Acetobacter, Pediococcus, Lactobacillus, Zygosaccharomyces and Schizosaccharomyces. This discovery is a real revolution for the wine industry now that we have an alternative antimicrobial product that is more effective and healthier than sulphur dioxide.

Enartis Stab Micro and Stab Micro M: wide spectrum antimicrobial
For the microbiological control of wines, Enartis offers two products based on activated chitosan:

  • Enartis Stab Micro M for the treatment of turbid musts and wines, where the presence of solids limits the antimicrobial effect of pure chitosan.
  • Enartis Stab Micro, to be used during wine ageing.

There are various applications for Enartis Stab Micro and Enartis Stab Micro M during this time of the year, such as:

  • Prevention of spoilage microorganisms during oak maturation
  • Production of wines with low sulphur dioxide content
  • Prevention of malolactic fermentation
  • Reduction of spoilage microorganisms in base wine for sparkling wine

For more detailed information on the mode of action and usage of Stab Micro and Stab Micro M click here to download the complete newsletter.

 
 

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