Increasing public concern with sulfite content in wine as well as wine quality loss by high sulfite additions have created the need for new winemaking tools and practices to reduce sulfite use. For winemakers, reducing SO2 means greater commitment of time and responsibility in avoiding the risk of exposing an unprotected wine to chemical and microbiological changes.

Lamothe-Abiet offers options able to replace SO2 for its anti-oxidant, anti-oxidasic and anti-microbial activities and produce quality, low or SO2 –free wines. The entire process of winemaking must be reviewed, especially sanitation and oxygen protection, using appropriate equipment and sanitation protocols. Learn more about Lamothe-Abiet winemaking solutions for reducing SO2 and the feedback of winemakers and users of bio-protection.

• WEBINAR: SUCCESS STORIES WITH BIO-PROTECTION HERE
• RESEARCH ARTICLE HERE
• WINEMAKING GUIDELINES FOR REDUCING SO2 IN WINEMAKING HERE
• FIND OUR OUR PREVIOUS TECHNICAL WEBINARS HERE

LET’S HEAR FROM THE WINEMAKERS

“Excellence B-Nature is an integral part of our Winemaking at Fallbrook Winery. No need for pre-fermentive soak to be cold, less SO2 at crush, a far better FSO2 to TSO2 ratio and less fermentation sulphides to deal with. Piece of mind with our higher pH lots and respectful of fruit. A great product! ” - Euan Parker, winemaker at Fallbrook winery 

“We do all wild yeast fermentations at 2 Hawks, so having a product like Excellence B-Nature to protect our vineyard yeast until they can dominate the medium is critical to successful fermentations.” - Kiley Evans, winemaker at 2 Hawks Vineyard & Winery 

FEATURED LAMOTHE-ABIET PRODUCTS
Excellence B-Nature non-Saccharomyces yeast, pure Metschnikovia pulcherrima, non fermentative. It inhibits the development of spoilage microbes such as other non-Saccharomyces, and bacteria on grapes and juice. Excellence B-Nature is an organic anti-microbial solution, used as alternative to SO2 on grapes. It protects grapes/juice from microbial contamination during transport and processing, does not inhibit Saccharomyces cerevisiae, and reduces SO2 combining compounds production, thus increasing SO2 efficiency. MORE INFO