Lallemand

LEVEL2 SALVA™ is a new non-Saccharomyces yeast of the species Suhomyces pyralidae used as a specific bioprotection against Brettanomyces bruxellensis during the pre-fermentative steps of wine production.

The importance of thiols in whites is well described, but their role in red wine aromatic profile is largely underestimated, but seems to be an important contributor of the intensity and diversity.

Specific research has focused on how sterols influence yeast’s physiological state and metabolism and how it was directly correlated with a secure end of fermentation.

It has become common practice to acidify musts, often with tartaric acid, but now there is a biological/non-chemical alternative with Level2 Laktia™.

In this article we present research work carried out in collaboration with the University of Burgundy, which has highlighted the impact of a new specific inacti

Twenty years ago, it was thought that stuck fermentations were mainly due to two things: nitrogen deficiency and the glucose/fructose ratio of the must. Recentl