IMPORTANCE OF
PRE-FERMENTATION STAGES

Properly controlled

the pre-fermentation stages in white and rosé vinification allow for:

  • Expression of the varietal aromatic potential of the grapes
  • Improved wine quality

The next challenge
launched
by consumers

The traditional solution to avoid these pitfalls is the addition of SO2 (otherwise known as sulphites). However, with the shift in consumer demand towards wines with reduced or no sulphite content, winemakers are on the lookout for more natural alternatives.
Fleche

Poorly controlled

they can adversely affect wine quality as they involve certain risks:

  • Microbiological contamination
  • Oxidation of the juice, causing browning and impairment of aromas
  • The start of alcoholic fermentation, which interferes with the rest of the winemaking protocol

Our responses
to this new challenge

Offering natural microbiological bioprotection solutions while preserving wine quality.

The next challenge
launched
by consumers

The traditional solution to avoid these pitfalls is the addition of SO2 (otherwise known as sulphites). However, with the shift in consumer demand towards wines with reduced or no sulphite content, winemakers are on the lookout for more natural alternatives.
Fleche

Our responses
to this new challenge

Offering natural microbiological bioprotection solutions while preserving wine quality.

Bioprotection
with Metschnikowia pulcherrima yeast:

an excellent alternative to the use of SO2

Micro organisme

The main properties of the yeast
Metschnikowia pulcherrima

  • Rapid colonisation and growth
  • Ability to control contaminating yeast populations
  • Low to zero fermentation activity
  • Compatibility with S. cerevisiae
  • Resistance to low temperatures
Picto
In addition to the properties specific to the Metschnikowia pulcherrima species, the new LEVEL2 INITIA bioprotection yeast has an additional essential advantage, with its unique ability to protect juices and musts against oxidation.
Logo IFV

Lallemand Oenology and the Institut Français de la Vigne et du Vin have collaborated to select LEVEL2 INITIA, an original bioprotection yeast specifically for white and rosé wines.

This bioprotection yeast
has 4 main advantages:

Icon 1

A non-fermenting yeast

Icon 2

Excellent colonisation and strong growth even at low temperatures

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Excellent ability to control spoilage microorganisms

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Unique properties to protect grapes and musts against oxidation

Excellent colonisation
and strong growth

Without producing CO2

Icon levure Icon temperature

LEVEL2 INITIA can multiply without fermenting, even at low temperature.

Graphe 01

Excellent ability to control
spoilage microorganisms

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In the pre-fermentation stages, the main contaminants are oxidative yeasts such as Kloeckera and Hanseniaspora.

LEVEL2 INITIA makes it possible to greatly limit the development of these populations.

Trial conducted on Chardonnay,
without added SO2

Distribution of yeast populations
in the must

MUST BEFORE STABULATION

Hanseniaspora
32%

Branche 01 Graphe 01 04 Branche 02

Other yeasts
68%

Start of the stabulation at 10°C

Forme 01

Control
WITHOUT SO2 AND WITHOUT BIOPROTECTION

Addition of LEVEL2 INITIA

After a 5-day stabulation at 10°C

Forme 01

Control
WITHOUT SO2 AND WITHOUT BIOPROTECTION

Hanseniaspora
50%

Branche 04 Graphe 02 04 Branche 03

Other yeasts
50%

LEVEL2 INITIA Modality

Graphe 03 04 Branche 01

Hanseniaspora
3%

LEVEL2 INITIA
Very good colonisation of LEVEL2 INITIA
97%

Branche 04

A unique advantage


Protection against oxidation phenomena,
because of its high consumption of dissolved oxygen...

Icon Advantage

One of the main challenges in white and rosé vinification is protection of the juice against oxidation.

Trial conducted on a pasteurised Sauvignon Blanc juice, 14°C
with 3 different treatments:

  • 10 g/hL LEVEL2 INITIA
  • 5 g/hL SO2
  • 1 control

The dissolved oxygen is consumed very quickly by LEVEL2 INITIA, which maintains it at a level close to zero throughout the pre-fermentation stages - thus preserving wine colour and quality.

Graphe 02

...and its ability to reduce copper concentrations

Copper is a known pro-oxidant (oxidation catalyst), meaning that it promotes oxidation of juices.
By reducing the residual copper content in the juice, LEVEL2 INITIA makes it possible to limit oxidation phenomena by a mechanism complementary to its consumption of dissolved oxygen.

Ability of LEVEL2 INITIA to reduce copper content
in pre-fermentation operations

Residual copper concentration (mg/L) after 2 days at 15°C during pre-fermentation maceration of Sauvignon Blanc

Graphe 03

LEVEL² INITIA IS A BIOPROTECTION SOLUTION THAT CAN BE USED IN ORGANIC WINE PRODUCTION*

*In accordance with European Union regulations



What are the benefits of

Logo LI

on finished wines?

LEVEL2 INITIA preserves the colour of the wine,
limiting browning...

Graphe 04
Wine

…and naturally preserves
varietal aromas.

Bioprotection of aromatic compounds

Thiols are aromatic compounds revealed by the yeast and found in the form of precursors in grapes.
They are very sensitive to oxidation.

LEVEL2 INITIA preserves varietal aromatic compounds such as thiols

Trial in experimental winery

Trial conducted on Sauvignon Blanc

3MH (ng/L)

Graphe 05

4MMP (ng/L)

Graphe 06

Trial in full-scale winery

Comparison with a standard solution from a competitor
Trial conducted on Sauvignon Blanc (2020)

3MH (ng/L)

Graphe 07
Standard
Bioprotection
LEVEL2
INITIA

3MH-A (ng/L)

Graphe 08
Standard
Bioprotection
LEVEL2
INITIA

4MMP (ng/L)

Graphe 09
Standard
Bioprotection
LEVEL2
INITIA

In summary:

LEVEL2 INITIA improves the quality of your wine!

Very positive impact of LEVEL2 INITIA on finished white and rosé wines:

Increase
in fruit intensity
Better overall
wine quality
Better length
on the palate
Graphe 10
5

advantages
of using

Logo level initia green
1
Preserves varietal aromas, especially those particularly sensitive to oxidation, such as thiols.
2
Preserves the colour of the wine by limiting the browning of musts.
4
Avoids organoleptic spoilage of microbiological origin.
Levure pack
3
Flexible to use.
4
Avoids organoleptic spoilage of microbiological origin.
5
Preserves and improves the quality of your wines.
Levure pack

LEVEL2 INITIA helps limit the use of sulphites while preserving key organoleptic compounds and the freshness of your wines through its double bioprotection action.

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