GAIA™
(Metschnikowia fructicola)
Manage cold soaks with reduced spoilage risk
Product details
Vincent Gerbaux of the IFV (Institut Français de la Vigne et du Vin) in Beaune, has selected a Gaïa yeast for use during cold soak. The presence of Gaïa™ during cold soak limits Kloeckera apiculata growth and acetic acid production. This opens new ways to manage pre- fermentative cold soak with a biological alternative to SO2.
Selected by Institut Français de la Vigne et du Vin, France
Wine types
Technical information
- Competitive factor: Active
- Minimum temperature: 8 °C
- Maximum temperature: 16 °C
- MLF compatibility: Strongly recommended
- SO2production: Very low
- Alcohol tolerance: 3 %
Product documentation
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