HomepageReferences & ResourcesInnovation series on low-SOโ‚‚ wines: Part 1

Innovation series on low-SOโ‚‚ wines: Part 1

๐Ÿ‘ As consumer preferences shift towards healthier, more sustainable choices, Lallemand Oenology is rising to the challenge. Starting this week, we’re delighted to bring you a seven-part series on pioneering solutions for making exceptional wines with minimal SO2.

๐Ÿ”ŽLallemand Oenology has always responded to the wine industry needs with daring innovations that help shape and sculpt wines while respecting their typicity. With our 50 years of experience in wine
#yeast production and innovation, 35 years of experience in wine hashtag
#bacteria production, we understand how microorganisms develop and grow into quality tools for hashtag
#winemakers.

๐Ÿ”ฌOur R&D and technical teams pioneered, developed, tried and tested now OIV-approved and recommended methods such as bioprotection with non-Saccharomyces yeast or the use of co-inoculation to control contaminants.

From hashtag
#bioprotection techniques to innovative hashtag
#fermentation management strategies, next posts will delve into the science and art of low-SO2 winemaking. In the next one, we’ll explore how advanced products such as LEVEL2 INITIAโ„ข, GLUTASTARโ„ข and OPTIMUM WHITEโ„ข are revolutionizing the field by improving wine quality and sustainability.

Stay tuned to find out how these innovations not only meet but exceed winemakers’ and consumers’ expectations, ensuring that every glass poured is a step towards a greener future. ๐ŸŒฟ๐Ÿท

Published Jun 26, 2024 | Updated Jun 27, 2024

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