Bioacidification

Global warming affects winegrowing, grapes and wine composition. One of the impacts of climate change is the loss of acidity and freshness in wines which is a real concern to winemakers and a challenge for the wine industry. Acidity balance impacts microbial stability, wine quality but also the ability of the wine to age well.

To answer this growing issue, biodiversity is an incredible source of inspiration. We have selected and characterised original wine yeast for biological acidification, also known as bioacidification, associated with protocols based on our deep understanding of those yeast metabolism in order to help maintain or enhance acidity and freshness, and limiting exogeneous acid addition, thus avoiding wine labelling.

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