Prevent Brettanomyces spoilage before fermentation begins

Why Brettanomyces remains a winemaker’s challenge

Brettanomyces is one of the most feared spoilage yeasts in winemaking. Once established, it can generate volatile phenols responsible for undesirable aromas such as barnyard, leather and medicinal notes, compromising fruit expression and overall wine quality.

The challenge is that contamination can begin long before these defects become detectable, often during harvesting, transport or pre-fermentation operations.

Prevention starts before fermentation

Managing microbial populations at the earliest stages of vinification is one of the most effective ways to reduce spoilage risk.

Early bioprotection helps:

LEVEL² SALVA™: Bioprotection from day one

LEVEL² SALVA™ is a bioprotection solution designed to help winemakers secure grapes and must from the earliest stages of the winemaking process.

LEVEL² SALVA™ helps reduce the risk of Brettanomyces, during critical pre-fermentation periods such as:

The result is greater process security, cleaner fermentations and wines that better preserve their freshness and fruit character.

Learn more about LEVEL² SALVA™

Discover how LEVEL² SALVA™ can strengthen your microbial management strategy and help prevent Brettanomyces from the very start of vinification.