{"product_id":"enaris-micro-stab-m","title":"EnartisStab MICRO M","description":"\u003cp\u003eEnartisStab MICRO M is a chitosan-based preparation with high antimicrobial activity due to activation with organic acids. This process increases the surface charge of chitosan and increases its ability to interact with microorganisms, altering the permeability of their cell membrane and causing their death.\u003c\/p\u003e\n\u003cp\u003eEnartisStab MICRO M inhibits the development and eliminates many yeasts and contaminating bacteria, such as Brettanomyces, Oenococcus, Lactobacillus, Acetobacter, Zygosaccharomyces, etc. Its ability to reduce spoilage microbe competition helps to ensure healthy, complete alcoholic fermentation with clean organoleptic characteristics in the final wine.\u003c\/p\u003e\n\u003cp\u003eEnartisStab MICRO M has been specifically developed for the treatment of musts and wines, even with high turbidity. Suspended solids react with the positive charges of chitosan, reducing its ability to interact with contaminants. However, EnartisStab MICRO M has been formulated to counteract this effect and enhance its antimicrobial activity. At the recommended doses, it does not affect the normal course of alcoholic fermentation.\u003c\/p\u003e\n\u003cp\u003eEnartisStab MICRO M also absorbs ochratoxin A and removes residual copper from vineyard treatments. Its use improves clarification processes and the filterability of must and wine, as well as increasing aromatic cleanliness by reducing the growth of undesirable microbiological populations.\u003c\/p\u003e\n\u003cp\u003eEnartisStab MICRO M contains no allergens or substances of animal origin and represents a viable alternative to SO2 for microbial control\u003c\/p\u003e\n\u003cp\u003eComposition: Chitosan from Aspergillus niger, inactivated yeast, lactic acid, ascorbic acid.\u003c\/p\u003e\n\u003cp\u003eApplications:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrevents and eliminates undesirable microorganisms in musts and wines.\u003c\/li\u003e\n\u003cli\u003eMLF control: non-allergenic alternative to lysozyme. It can be used to delay or inhibit malolactic fermentation.\u003c\/li\u003e\n\u003cli\u003eStuck or sluggish\u003c\/li\u003e\n\u003cli\u003eAt the end of alcoholic or malolactic fermentation, to microbiologically stabilize the wine.\u003c\/li\u003e\n\u003cli\u003eReduction in the use of SO2 by replacing it as an antimicrobial agent.\u003c\/li\u003e\n\u003cli\u003ePrevents the formation of compounds produced by microbes that can affect the organoleptic quality of wine.\u003c\/li\u003e\n\u003cli\u003eIn the pied de cuve and during tirage, it reduces the presence of non-Saccharomyces yeast and bacteria.\u003c\/li\u003e\n\u003cli\u003eTo eliminate and reduce odors related to the formation of volatile phenols, we recommend using it in synergy with FENOL FREE.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDosage: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn must to reduce microbial contamination: 5 - 10 g\/hL\u003c\/li\u003e\n\u003cli\u003eIn wine to control and reduce microbial contamination: 5 - 20 g\/hL.\u003c\/li\u003e\n\u003cli\u003eTo reduce the population of Brettanomyces bruxellensis: 5 -12 g\/hL.\u003c\/li\u003e\n\u003cli\u003eIn case of sluggish or stuck fermentation: 5 -10 g\/hL\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Enartis","offers":[{"title":"60 g","offer_id":45586206556358,"sku":"3FSTABMICRO-060","price":49.0,"currency_code":"AUD","in_stock":true},{"title":"20 g","offer_id":45586206589126,"sku":"3FSTABMICRO-020","price":21.5,"currency_code":"AUD","in_stock":true},{"title":"1 Kg","offer_id":45586206621894,"sku":"3FSTABMICRO-1K","price":455.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/3397\/3958\/files\/Enartis_EnartisStabMicroM_StabilizingAgent-2.jpg?v=1772516146","url":"https:\/\/craftlypro.com.au\/products\/enaris-micro-stab-m","provider":"CraftlyPro B2B","version":"1.0","type":"link"}