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Results for “Juice stabulation”
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Stirring things up - Sauvignon blanc juice stabulation
A study performed using healthy Austrian Sauvignon blanc grapes showed how stabulation can improve your wine.
By Carien Coetzee · 5 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
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
