Description
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EnartisStab Micro offers reliable, fast-acting microbial protection with no compromise to wine clarity, aroma, or purity
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It's the smart tool for today’s quality-focused, low-intervention winemaker
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The clean, modern solution for microbial stability
EnartisStab Micro M is the only pre-activated chitosan-based microbial stabilizer on the market, providing rapid, broad-spectrum microbial control without the use of SO₂ or lysozyme. It is a clean-label, allergen-free, and vegan-friendly tool for winemakers seeking reliable protection against spoilage organisms—while preserving wine quality, color, and aroma.
Key Advantages:
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Rapid microbial action
Inhibits lactic acid bacteria and spoilage yeasts like Brettanomyces within 24–48 hours.
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Eliminates the need for lysozyme or high SO₂
Offers broad protection in wines where reduced intervention is desired.
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Clarification & filterability
Helps settle microorganisms and fine particles, improving wine stability and reducing filtration burden.
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Color and aroma preservation
Particularly effective in reds, where early microbial control helps retain vibrant fruit character and structure.
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Exclusive pre-activated formulation
Ready to use without extended hydration or solubilization—faster and more effective than standard chitosan.
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Versatile timing
Can be used in must, post-MLF, during élevage, or before bottling.
Recommended Usage Rates:
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White / Rosé: 10–30 g/hL
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Red Wine: 20–40 g/hL
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High-risk wines: Up to 50 g/hL (max)
Sample Protocol for Use:
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Determine dosage based on wine style, spoilage risk, and timing.
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Dissolve EnartisStab Micro in 10x its weight in clean, chlorine-free water (e.g., 100 g product into 1 L water).
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Mix well until fully dispersed (typically within 5–10 minutes).
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Add to wine via pump-over, mixing tank, or direct addition during transfer. Ensure thorough distribution.
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Contact time: Allow 3–5 days of contact before filtration or bottling. Do not rack off before full settling is complete.
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Compatibility: Do not combine with products containing bentonite, silica sol, or tannins in the same tank. Allow time between additions.
When to Use:
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After crushing (to reduce native spoilage flora)
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After MLF (to prevent VA or Brett growth)
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Prior to bottling (for unfiltered wines or low-SO₂ programs)
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In natural and minimal-intervention wines (vegan- and allergen-compliant)
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