Microbial Stability and Control: EnartisStab Micro (Chitosan) Application during Wine Maturation | Enartis

Microbial Stability and Control: EnartisStab Micro (Chitosan) Application during Wine Maturation

Wine spoilage during maturation is one of the most significant concerns for winemakers in preserving wine quality. Sulfur dioxide (SO2) has long been the additive of choice for preventing wine spoilage, but with increasing incidences of microbial resistance to SO2, it is imperative that winemakers explore alternative additives for microbial control. EnartisStab Micro (chitosan) is a natural product derived from Aspergillus niger, which possess antimicrobial and antioxidant properties. We will be presenting trial data with the application of EnartisStab Micro during wine maturation utilizing resuspension strategies.

Please join Enartis USA for this free, 60-minute informational webinar that will include the following topics:

  • Microbial control
  • Alternatives to SO2
  • Malolactic bacteria spoilage
  • Brettanomyces spoilage

 

PowerPoint Presentation

 

 

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