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Results for “pre-fermentation phase”
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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
Preventing pinking during harvest
Pinking, or the appearance of abnormal pink colouring in white wines, is a frequent fault in varieties such as Sauvignon blanc, Chenin blanc, Chardonnay and Colombard.
By Barbera Scotti · 5 min read
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
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
