Pure activated chitosan, EnartisStab Micro controls the growth of a large number of unwanted yeast and bacteria that can spoil wine during ageing and/or bottling. EnartisStab Micro is particularly recommended for removing Brett and the off-flavors produced by this microorganism.
EnartisStab MICRO M is a special preparation of activated chitosan designed for the treatment of cloudy wines, where the content of solids can limit the antimicrobial effect of the pure chitosan. EnartisStab MICRO M is effective in reducing a large number of spoilage yeast and bacteria that contaminate must and wine. It can also be used as a non-allergenic alternative to lysozyme for the control of malolactic bacteria.
Special blend of yeast derivative, PVPP and untoasted oak tannin, EnartisStab SLI prevents the degradation and oxidation of wine aromas during storage. It is recommended for the protection of wines that have already been clarified, filtered and eventually stabilized and that by consequence, are very sensitive to oxidation. EnartisStab SLI will protect wine from oxidation by providing solids capable of consuming accumulated oxygen while lowering the redox potential.
Aqueous solution of potassium bisulfite. Sulfiting agent that enables sulfur dioxide to easily and safely be added during all winemaking processes, from harvest to bottling.
SO2 concentration: 150 g/L (15% w/v).
A condensed tannin extracted from the skin of pressed (not fermented) white grapes. Its addition to must or wine immediately after primary fermentation provides better color and protein stability. Moreover, being high in thiol precursors, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines