Low SO2 wine series: Fermentation management

Natural Solutions for Low SO₂ Wines: Managing fermentation with specific yeasts preventing acetaldehyde production 

Our series on Low SO₂ wines today explores the fermentation management and highlights a key strategy: How to reduce the production of by-products such as acetaldehyde (SO₂ binding) and H₂S (wine defects, rotten-egg aroma) during alcoholic fermentation.

🏆 Our innovative and patented QTL technology (Quantitative Trait Loci) enables us to select wine yeasts with unique phenotypes that produce very low to zero levels of SO₂, H₂S and acetaldehyde.

Wine yeasts such as LALVIN ICV OKAY™, LALVIN SENSY™,  LALVIN ICV OPALE 2.0™ and LALVIN PERSY™ are a few examples of yeasts that have been developed using this innovative selection technique.

In addition to their capacity to produce very low to zero levels of SO₂, H₂S, using them for fermentation also allows a better efficiency of SO₂ additions during red, rosé and white winemaking. In fact, their very low acetaldehyde production leads to a reduction in the SO₂-bound fraction, allowing the same level of protection but with lower SO₂ additions. 

This approach represents a commitment to sustainability and quality in winemaking, focusing on natural processes to produce great low SO2 wines.

Stay tuned for next episode of our series – we’ll talk about volatile phenols in wine and how to control them!  🍇🌿