In grapes, musts and wines, and depending on the sanitary conditions of grapes, there is a succession of many different wild microorganisms: fungi, lactic acid bacteria, acetic bacteria, Saccharomyces yeasts, some oxidative yeasts like Hanseniaspora, other non- Saccharomyces yeasts, Brettanomyces, etc.
Some of these microorganisms can be beneficial for wine quality while others are spoilage microorganisms because they produce secondary metabolites such as geosmin, acetic acid, ethyl phenols, biogenic amines, mousy taint, geranium notes, acetaldehyde, or diacetyl, that will negatively impact the flavour and quality of wines.
As alternatives to chemicals, our microbiological solutions help control those spoilage microbes naturally and do not need to be labelled.
The proper inoculation of grapes, musts or wines with selected and well-characterised wine yeasts or/and wine bacteria, and proper timing of inoculation help reduce or prevent the growth of undesirable microorganisms from grapes to wines.
In parallel, the use of chitosan and chitosan-based products can also better control the undesirable microbes at different stages of the vinification process.
Depending on the quality of grapes, the winemaking process, the risk of spoilage microorganisms growth, we offer many natural solutions and protocols from vines to wines to protect wine against spoilage.
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