Active bioprotection in red wines during pre-fermentation stages
During pre-fermentation, red wine must is vulnerable to the development of undesirable microorganisms, and it must be protected to avoid sensory deviations right from the beginning of the winemaking itinerary.
Increasingly, winemakers are cutting back on sulphites in response to consumer demands. New biological alternatives, like bioprotection, have been developed to manage microbial contamination to help produce wines using with less SO2.
Bioprotection focuses on controlling spoilage microorganisms rather than eliminating them. This method is particularly useful as rising pH levels make SO2 less effective.
Using non-Saccharomyces yeasts to bioprotect red musts
In recent years, there has been a growing focus on selecting non-Saccharomyces species particularly due to their natural abilities for bioprotection against spoilage yeasts and bacteria.
One such non-Saccharomyces species is Metschnikowia pulcherrima.
In this technical article, we focus on the antagonistic activity of the specific yeast strain M. pulcherrima LEVEL2 GUARDIA™ on other wine yeast species for bioprotection purposes in red winemaking.
Find all about bioprotection in your red musts by reading our article!
Published Aug 25, 2024