Facing a challenge with your wine?

• Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
• Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
• Designed for treatment of grapes, juice or must
• Interacts with a wide spectrum of microorganisms, reduces their activity and growth and precipitates them
• Reduces sulfide defects, volatile phenols, VA and off-flavor production
• Improves clarification and filterability

Tip: Use Stab Micro M as a preventive treatment on grapes or juice to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
Dosage: 10-40 g/hL (0.8-3.4 lb/1,000 gal)

Wines produced with this strain are both powerful on the nose and palate and suitable for ageing in oak. ES 488 produces intense fruit and spicy aromas that are evident during the first stages following fermentation and remain persistent. Given its high extraction capacity, it results in wines with great structure and color. It also helps mask herbaceous notes in grape varieties that are rich in methoxypyrazines and C6 aldehydes.
Application: Red wines for medium to long ageing; New World style; grand red wines.
Dosage: 200 g/ton

• Moderate speed fermenter.
• Medium nutrient requirements.
• Produces elegant, complex, varietal wines with spicy and red fruit aromas and balanced structure.
• Excellent for terroir expression and high-quality grapes.

Application: Varietal expression; esters production; medium to long ageing; premium red wines; intense and stable color; structure and roundness.
Dosage: 200 g/ton

One of the most loved strains of the Enartis Ferm range! It produces very intense aromas of fruit and violets along with elevated quantities of glycerol and polysaccharides. The resulting wines are round on the palate and have good color and aroma.
Application: Rosé wines; specialty wines such as Beaujolais Nouveau; fruity, young or moderately aged red wines.
Dosage: 200 g/ton

For Use in Winemaking

• Fast fermenter.
• Low nutrient requirements.
• Low VA, H₂S and SO₂ production.
• Expresses thiols (ß-lyase activity).
• Produces white and tropical fruit aromas, increasing aromatic complexity without overshadowing primary aromas.

Recommendations: Intense aromas; thiol production; varietal expression; ester and acetate production.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

Yeast strain with dual ability to express thiols (ß-lyase activity) and produce high content of esters. Expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense cultivar aromas. Good fermenter at low temperatures and in reductive conditions. Low producer of H₂S, medium nutritional requirements.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

• Moderate speed fermenter.
• Low nutrient requirements.
• Low volatile acidity, H₂S and SO₂ production.
• Releases high amount of polysaccharides during the sur lie stage.
• Creates compact lees reducing the number of bâtonnage and pump-overs.
• Preserves varietal fruit, produces delicate wines with round and complex mouthfeel.

Recommendations: Varietal expression; barrel fermentation; lees ageing; large volume on the palate.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

Winy is produced from high quality raw materials, i.e. without metals which could favor oxidation of potassium metabisulfite. Winy undergoes a purification process that eliminates oxygen and sulfites that could create sulfates. Enartis controls and guarantees the technical specifications of its products. The specifications of Winy are often better than those specified by law and the average concentration values are often higher.

For Use in Winemaking

• Pure and high quality potassium metabisulfite
• Low odor (less irritation), easy to dissolve, low clumping formulation
• Scavenges oxygen and oxidation byproducts
• Prevents juice browning by inhibiting oxidasic enzymes
• Wide spectrum antimicrobial

Dosage: 1 g of Winy contains approximately 0.56 g of SO₂

For Use in Cider Making

• Pure and high quality potassium metabisulfite
• Capable of scavenging oxygen, reducing oxidation, killing unwanted micro-flora, rendering polyphenols more soluble
• Acts as an antioxidasic agent against oxidases (laccase and tyrosinase) throughout cider making

Dosage: 1 g of Winy contains approx. 0.56 g of SO₂
               1 g into 1 L contains approx. 560 ppm SO₂

Nutriferm ML is a nutrient specific for malolactic bacteria. Increasing nutrients in wine stimulates the growth of bacteria at inoculation and improves cell division. Nutriferm ML provides polysaccharides, amino acids, co-factors and vitamins. The cellulose contained in the preparation acts as a support for bacteria cells and absorbs compounds that may inhibit cell growth. The combined effect of Nutriferm ML’s components ensures the domination of the inoculated strain over natural flora and dramatically reduces the length of malolactic fermentation. It’s particularly recommended to promote malolactic fermentation in difficult wines.
Application: Promote malolactic fermentation; high acid wines.
Dosage: 20-30 g/hL (1.7-2.5 lb/1,000 gal)

• Freeze-dried form for direct addition after rehydration.
• Isolated from Sonoma County, California.
• Fast and complete malolactic fermentation even under difficult conditions such as high alcohol and polyphenol content.
• Respects aromatic characteristics of wine and does not produce biogenic amines.

Recommendations: ML in difficult conditions; high alcohol; low pH; white, rosé, red and sparkling wines; fruity wines.

Malolactic bacteria must not spend more than two days in transit. Overnight shipping is ideal.

• Gallic tannins.
• High antioxidant activity and antimicrobial activity, it strengthens the protective action of SO2.
• Protects wine from browning, “light-struck” defects and oxidation.

Recommendations: Antioxidant; prevent browning; prevent “light-struck” defects; white and rosé wines.
Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

For Use in Winemaking

• Complex additive containing DAP yeast hulls, and cellulose.
• Prevents irregular kinetics while maintaining efficient sugar transports.
• Improves yeast alcohol tolerance, prevents H₂S formation and exerts detoxifying action.

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

• Complex additive containing an inorganic nitrogen source from diammonium phosphate, as well as yeast hulls and cellulose to assist yeast through to end of fermentation
• Prevents irregular kinetics while maintaining efficient sugar transport
• Improves yeast alcohol tolerance, prevents H2S formation and exerts detoxifying action 

Usage: Suspend in 10 times its weight of warm water and add at 1/3 sugar depletion.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Autolyzed yeast with an elevated content of free amino acids and thiamine hydrochloride (vitamin B1).
• Shortens lag phase, prevents formation of H2S and acetic acid, and increases production of polysaccharides.
• Vital in initial phases of yeast multiplication.

Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.

For Use in Winemaking
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

For Use in Cider Making
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

• Potassium metabisulfite, ascorbic acid and hydrolyzable tannins.
• Strong antioxidant and antimicrobial actions. When used on grapes, AST acts as an antibacterial and antioxidant.

Recommendations: Antioxidant; Botrytis cinerea affected fruit; antimicrobial; harvest machine; grape transport.
Dosage: 150-200 g/ton of grapes 
                 15-20 g/hL (1.2-1.7 lb/1,000 gal) in juice 
                 10 g/hL (0.8 lb/1,000 gal) of AST contains approximately 28 ppm SO2

• Inactivated yeast, autolyzed yeast, thiamine hydrochloride (vitamin B1).
• Helps maintain yeast membrane integrity, prevents and corrects fermentation anomalies.

Usage: Dissolve in 10 times its weight of water.
Dosage: 20-40 g/hL (1.7 - 3.4 lb/1,000 gal)

EZ Ferm improved! This strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and minimal nutritional needs with a strong affinity for fructose metabolism. EZ Ferm 44 is the recommended yeast for solving problems of sluggish and stuck fermentations.
Application: Restarting sluggish and stuck fermentations.
Dosage: 400 g/ton or 40 g/hL (3.4 lb/1,000 gal)

• Autolyzed yeast, thiamine hydrochloride (vitamin B1) (0.15%).
• Supplements the must with all nutritional factors necessary for yeast fermentative metabolism: amino acid nitrogen, long chain fatty acids, sterols, vitamins and microelements.
• Stimulates a regular and complete fermentation leading to the production of wines without defects, flawless both in the mouth and in the nose.
• Granulated nutrient that is less powdery, easier to dissolve and safer to use.
• EasyTech direct inoculation yeast nutrition.

Dosage: 10-40 g/hL (0.8-3.4 lb/1,000 gal)