Enartis

The successful restart of a stuck fermentation

The successful restart of a stuck fermentation depends upon three critical factors:

• Diagnose the cause(s) of fermentation arrest.
• Appropriate wine treatment.
• Proper acclimation of yeast

An effective treatment consists in using EnartisStab Micro M and Nutriferm No Stop. They are useful, when combined, to guarantee a regular and complete fermentation: the first one eliminates microorganisms, while the second assists yeast in completing fermentation correctly.

ENARTISSTAB MICRO M
EnartisStab Micro M is a chitosan-based preparation with high antimicrobial activity.
The production process and activation with organic acids increases the surface charge of chitosan and increases its ability to interact with microbial cells, altering the permeability of the cell membrane causing death.
EnartisStab Micro M was created specifically for the treatment of must and turbid wine. In fact, in cloudy liquids, the solids react with the positive charges of chitosan, which consequently loses part of its ability to attract the cells of microorganisms. Winery trials show that for this application, the use of activated chitosan with chitin-glucan has a greater microbial effect than chitosan alone. The β-glucans contained in cell walls of inactivated yeast act as clarifiers with the suspended solids and preserve the antimicrobial effect of chitosan.

EnartisStab Micro M also absorbs ochratoxin A and removes residual copper from vineyard treatments, thus reducing the risk of fermentation abnormalities and oxidations. It improves clarification and the filtration capacity of must and wine and increases aromatic cleanliness by adsorbing off-aromas produced by spoilage microorganisms such as volatile phenols and sulfur compounds.

NUTRIFERM NO STOP
Nutriferm No Stop is made from inactivated yeast and autolyzed yeast selected for their high content of unsaturated long-chain fatty acids, sterols, micronutrients and essential vitamins. These elements are indispensable for yeast at risk of sluggish or stuck fermentations.

The long-chain fatty acids and sterols are integrated into the cell membrane of active yeast and improve the permeability and resistance to stress factors that accumulate during fermentation (high concentration of sugars, alcohol, high or low temperatures, pressure, etc.). Supplementing yeast with these long-chain fatty acids also limits the production of short-chain fatty acids which are toxic to yeast and negative for sensory characteristics (rancid, volatile acidity).

The insoluble portion adsorbs toxic substances produced during fermentation (short-chain fatty acids) or present on grapes (copper, toxins, vineyard protection, etc.) and provides physical support to yeast.