CHARACTERISTICS
Microstab pH is a stabilizer with antimicrobial activity that limits the development of spoilage populations. Its use allows:
Control malolactic fermentation (MLF): in white and rosé musts it can be used to delay or inhibit MLF without affecting the normal development of alcoholic fermentation.
Reduce the negative sensory impact caused by undesirable microbial contaminations (volatile acidity, biogenic amines, volatile phenols).
Its high antimicrobial capacity allows lower SO2 levels during processing
APPLICATION
-At harvest, as an antimicrobial, with must acidifying capacity.
-In musts and wines to limit the development of contaminating flora. Its antimicrobial effect makes it possible to reduce the sulfur dosage.
COMPOSITION
Liquid formulation based on chitosan of fungal origin and L (+) tartaric acid (E-334).
DOSAGE
Must and wine. 200-400 ml/hl
Doses of 200 ml/hl increase by ≈1 g/l total acidity .
Maximum legal dose allowed: 400 ml/hl
INSTRUCTIONS FOR USE
Application on grapes:
Add the total amount corresponding to the volume of grapes to be incorporated in the reception hopper, after crushing and destemming or during the filling of the press or macerator.
Application on must or wine:
Add the total amount corresponding to the total must or wine to be treated ensuring its total homogenization. The addition of the preparation with a dosing pump ensures uniform distribution of the product.
