Stuck Fermentation

In the case of stuck fermentations, quick action is needed to prevent the growth of acetic and lactic acid bacteria which may affect the organoleptic quality of wine.

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  1. NUTRIFERM NO STOP
    • 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)

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    35-212-0001
    1 kg

    Regular Price: $35.00

    Special Price $30.00

    - +
    35-212-0010
    10 kg
    $300.00
    - +
  2. NUTRIFERM NO STOP
    • 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)

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    35-212-0001
    1 kg

    Regular Price: $35.00

    Special Price $30.00

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  3. EnartisFerm EZ Ferm 44

    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)

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    45-175-0500
    500 g
    $46.00
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    45-175-0010
    10 kg
    $580.00
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  4. EnartisStab MICRO M
    • 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)

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    35-762-0001
    1 kg
    $325.00
    - +
    35-762-0010
    10 kg
    $2,950.00
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  5. NUTRIFERM ULTRA
    • 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)

     

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    35-217-0001
    1 kg
    $65.00
    - +
    35-217-0010
    10 kg
    $600.00
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  6. NUTRIFERM ADVANCE

    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)

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    Price

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    35-215-0001
    1 kg
    $28.00
    - +
    35-215-0010
    10 kg
    $240.00
    - +
  7. NUTRIFERM ENERGY
    • 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)

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    Price

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    35-200-0001
    1 kg
    $50.00
    - +
    35-200-0010
    10 kg
    $440.00
    - +

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