Stuck Fermentation
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- 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)Product
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For Use in Winemaking
- 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: 10-30 g/hL (0.8-2.4 lb/1,000 gal)“Starting from a no-SO2 trial, using Enartis Stab Micro M has now become a part of my winemaking protocol on all of my red wines. It not only helps me to control spoilage organisms proactively, but also helps to reduce my SO2 addition with a better protection than SO2 on its own.”
Matthieu Finot, Winemaker, King Family Vineyards, VAFor Use in Cider Making
- Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
- Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
- Designed for treatment of juice or other turbid media prior to or during fermentation
- Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them
- Reduces sulfide defects, VA and off-flavor production
- Improves clarification and filterability
Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)
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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)Product
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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)Product
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- 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)Product
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