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Results for “Level2 Initia”
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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
Adding freshness back to wine with Level2 Laktia™
It has become common practice to acidify musts, often with tartaric acid, but now there is a biological/non-chemical alternative with Level2 Laktia™.
By Lallemand · 12 min read
