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Results for “Bioprotect”
Showing 1–12 of 13 results
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Specific bioprotection against Brettanomyces
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.
By Lallemand · 15 min read
Bioprotection – a microbial alternative to SO2
Healthy grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria. The variety and population of microorganisms present on the grape surface will depend on many factors. However, high sugar concentrations on the berry surface of damaged grapes will especially favour…
By Morné Kemp · 7 min read
The case for bioprotection in winemaking
The case for bioprotection is based on its role as a natural alternative to reduce or eliminate chemical additives and was inspired by the agri-food industry.
By Laffort · 7 min read
Active bioprotection in red wines with Metschnikowia pulcherrima
One of the non-Saccharomyces yeasts studied is Metschnikowia pulcherrima. This article will focus on the antagonistic activity of a specific strain, M. pulcherrima LEVEL2 Guardia™, on other wine yeast species for bioprotection applications.
By Amandine Deroite · 5 min read
Fermentis launches SpringFix™ Mousy and SafŒno™ Bioprotect MP-72
SpringFix™ Mousy is used to remediate mousy off-flavors and restore sound wine hygiene. SafŒno™ Bioprotect MP-72 is designed for the bioprotection of grapes and musts.
By SA Wine Industry · 2 min read
Bioprotection as an alternative to sulphur dioxide in the pre-fermentation phase
There has been recent research on bioprotection as an alternative to sulphite addition in the pre-fermentation phase. This technical article discusses the many advantages of using bioprotection agents.
By Sara Windholtz & other authors · 8 min read
Level2 Initia™ – yeast for bioprotection of white and rosé juice in the pre-fermentation phase
The pre-fermentation phase during the vinification of white and rosé wines significantly increases the quality of the wines, but also carries the risk of oxidation and the development of spoilage microorganisms. These risks may result in loss of quality.
By Marion Bastien and Vincent Gerbaux · 6 min read
Hot vineyards not that "VA VA" Voom after all
VA (volatile acidity) in wine is a given, with a concentration of 0.6 g/L or lower quite normal.
By Bernard Mocke · 3 min read
Trichoderma pruning wound protection - when after pruning is it best to apply?
PHOTO: Pixabay.
By Doronae · 12 min read
Working alongside winemakers
Reputable oenological products firm Lamothe-Abiet of Bordeaux, France, has appointed Pellenc as its distributor in South Africa.
By Carlin Cloete · 4 min read
Metschnikowia pulcherrima yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 8 min read