Once overlooked, non-Saccharomyces yeasts have emerged as versatile tools that can significantly enhance wine aroma, acidity, mouthfeel, and overall quality. Discover how these unique yeasts are as varied in their applications and strain differences as their Saccharomyces cousins.
When tank space is limited,SALVA, INITIA, orGAIA can be added directly to picking bins to delay fermentation and preserve fruit during storage.
Canned Wines
Bioprotective non-Saccharomyces yeasts help minimize early SOâ‚‚ use, limiting total sulfur and allowing more freedom in post-fermentation additions.
Aromatic Whites & Fruity Reds
FLAVIA™ and BIODIVA™ can also be used to further enhance aromatic and varietal expression in whites and reds.
Our parent company, Lallemand, specializes in microorganisms and their derivatives, and they have been at the forefront of non-Saccharomyces yeast development, dedicating over 20 years to unlocking the potential of these diverse microorganisms.
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