By exploring the microbial biodiversity associated with the winemaking process, Saccharomyces and non-Saccharomyces, Oenococcus and non-Oenococcus… we continuously select naturally occurring microorganisms. These make it possible to reveal and maximise the grapes’ full potential throughout the winemaking process, from the vine to the bottle.
Our in-depth production processes, exhaustive characterisation studies, full process of validation of new solutions, and rigourous quality policy allow us to offer a reliable and complete range of bio-sourced and visionary solutions and help wine producers throughout their complete winemaking journey.
A deep understanding of our products and of the synergies emerging between them constitutes an invaluable asset we offer to support winemakers throughout the winemaking process. Our complete and tailored solutions respond to market evolutions and challenges.
Our natural solutions can also be used as biocontrol and bioprotection agents. They reduce the need for sulfites, prevent wine from oxidising during ageing, and limit the development of undesirable aromatic compounds and microorganisms. They bring answers to new environmental constraints and new market expectations.
We produce all our microorganisms in our own facilities, and control our production processes from A to Z. This allows us to offer products that are traceable for 4 years after they leave our plants. Each product undergoes no less than 20 quality tests.
All our products comply with OIV Codex specifications and application regulations. They are allergen-free, non-GMO and most of them are additives and not concerned by new wine labelling rules. Also, most of them can be used in organic winemaking.
Not all products are available in all markets nor associated claims in all regions.
Species: Saccharomyces cerevisiae cerevisiae
Alcohol tolerance: 16 %
Nutritional needs: Low
