Enartis Stab Micro M to Stabilize VA in Wines - 40 g

Apply to Red and Rose must to reduce microorganism populations, MLF control and control of microbial contamination during secondary fermentation. 

Dosage and preparation: 

Dissolve in 1:20 parts of water. Stir continuously to avoid clumps. Add uniformly to juice or wine continuously stirring or during pump-over. Stir occasionally for at least 30min. White and rose juice: Add 10-30g/100lt before yeast inoculation.

Red must: Add 15025 g/100lt at the beginning of maceration. Product will remain effective during fermentation