Home / News / From grapes to malolactic fermentation, activated chitosan improves wine quality
08 January 2018


In the early stages of vinification, the risk of spoilage microbes growing and consequently the winemaker losing sleep is huge. Enartis Stab Micro M, a preparation based on activated chitosan, is the perfect tool for controlling contaminants from grapes to malolactic fermentation and producing high-quality wines.

Why activated chitosan is different from standard chitosan?

Chitosan antimicrobial action is accomplished by contact. The positive charges present on its surface attract wine and juice microorganisms that are all negatively charged. Subsequently, it alters the permeability of the cell membrane and causes the microorganism to die for osmotic shock.
Activated chitosan, the main component of Enartis Stab Micro M, is obtained with a unique production process that amplifies its antimicrobial action. During production, organic acid treatment increases chitosan  positive charge, solubility and contact surface.

Main applications

Activated chitosan can be used in different stages of the wine production to achieve a series of benefits and improve the quality of wine. It is particularly recommended to:

• Limit the production of volatile acidity
• Reduce or eliminate the use of sulphur dioxide
• Make a "nice" spontaneous fermentation
• Complete a stuck fermentation
• Help colour stability

Download the complete newsletter from the link to get graphics and more details about the activated chitosan applications and understand what the real benefits are.


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