This week we highlight three selected non-Saccharomyces yeast strains from the VIW® SHIELD range, specifically developed to manage bioprotection and enhance wine freshness, aroma, and mouthfeel in the early stages of fermentation.

VIW® SHIELD LT

Lachancea thermotolerans

What is it?

A selected non-Saccharomyces yeast designed for enological use, ideal for bioprotection and the first steps of alcoholic fermentation.

 Why use it?

• Dominates native microflora in early fermentation
• Active in 15–25 °C range up to ~10% v/v ethanol
• Produces lactic acid → enhances freshness and roundness
• Slightly reduces final ethanol content

Ideal for:
Wines where sweetness, freshness, and roundness are key. A great tool for bioprotection while also contributing to the sensory profile of the final wine.

VIW® SHIELD MP

Metschnikowia pulcherrima

What is it?

A selected non-Saccharomyces yeast used for bioprotection and aroma enhancement during the initial stages of vinification.

Why use it?

• Inhibits native flora
• Not fermentative – must be followed by Saccharomyces cerevisiae
• Preserves terpenic and thiolic precursors
• Protects musts against oxidation

Ideal for:
Juices rich in aromatic potential (terpenes, thiols), where oxidative risks are high. Perfect for white and rosé vinifications where aroma preservation is a must.

VIW® SHIELD TD

Torulaspora delbrueckii

What is it?

A selected non-Saccharomyces yeast with strong bioprotective power, also capable of starting fermentation.

Why use it?

• Active in 15–25 °C range up to ~9% v/v ethanol
• Reduces green notes and unpleasant aromas
• Ideal for cold pre-fermentative maceration

Ideal for:
Red and rosé wines where managing herbaceous character is critical. Adds palatability and helps soften aggressive profiles.