Exploring non-Saccharomyces Universe
The word “non-Saccharomyces” hides in fact a tremendous diversity of species and strains inside each species, with unique characteristics and features for each one.
Exploring and understanding their individual potential and benefits for winemakers has been and still is one the main focuses of Lallemand Oenology. Apart from exploring and selecting new strains, mastering their production requires a unique know-how to offer winemakers an optimal “non-Saccharomyces” experience and satisfaction.
Lallemand Oenology has started this journey of exploring the non-Saccharomyces universe and potential benefits for wine sensorial profile more than 20 years ago and was one of the first ones to rise the challenge of offering them in a active dry form, as a result of a flexible and patient approach.
Being one of the first ones to dedicate continuously its efforts in developing specific production process customized to each strain has allowed Lallemand Oenology to gain an unparalleled expertise in the production of non-Saccharomyces yeasts.
Let’s dive into the fascinating world of non-Saccharomyces and explore the various oenological benefits of the LEVEL2™ range, the Lallemand Oenology non-Saccharomyces natural selected wine yeasts, such as bioprotection, bioacidification and maximizing wine quality potential.
Published Jul 19, 2024 | Updated Oct 1, 2024