Sulfite reduction: must bioprotection - theory and results from the field
Reduction of sulfites in wines is a huge challenge in our industry, as important as producing wines which express their terroir whilst avoiding organoleptic faults due to microbial contaminations. Managing microbiological balances should begin when the grapes are harvested, where sulfur addition has traditionally been used to limit wild flora by destroying them. The presentation shows the effect of a biological solution whose aim is to replace the antiseptic effect of SO2 on the grapes. This is a strain of Metschnikowia pulcherrima, a non-saccharomyces yeast, the fruit of a specific selection study with the scope of fulfiling this "bio-protective" role.
Join our webinar and learn about:
- the benefits of bioprotection;
- the right way to use bioprotection yeast.