Discover the benefits of non-Saccharomyces yeasts in modern winemaking
Rethinking fermentation beyond Saccharomyces cerevisiae
For decades, alcoholic fermentation has relied almost exclusively on Saccharomyces cerevisiae. While this yeast remains the cornerstone of successful fermentation, growing knowledge of non-Saccharomyces species has opened new opportunities for winemakers seeking greater control over wine style, quality and sustainability.
Today, selected non-Saccharomyces yeasts are recognised as valuable biotechnological tools capable of contributing far beyond the start of fermentation. From protecting grapes against spoilage microorganisms to naturally enhancing freshness and aromatic complexity, these yeasts allow wineries to address many of the challenges associated with modern winemaking.
Why use non-Saccharomyces yeasts?
Depending on the selected species, non-Saccharomyces yeasts can help:
- Improve microbial protection through bioprotection
- Naturally increase wine freshness through bioacidification
- Enhance aromatic complexity and varietal expression
- Improve mouthfeel and wine balance
- Prevent oxidation
- Reduce reliance on chemical interventions such as sulphur dioxide
- Support the production of distinctive, premium wine styles
Discover our LEVEL² portfolio
The LEVEL² portfolio brings together selected non-Saccharomyces yeasts designed to help winemakers address this wide range of technical and sensory challenges during the winemaking process.
Whether your objective is bioprotection, bioacidification or sensory enhancement, LEVEL² solutions provide innovative tools to help you achieve your goals.
Published Jul 21, 2026 | Updated Jul 23, 2026