Low SO2 levels are key in high quality bulk wine production!

Saccharomyces cervevisiae yeasts in winemaking conditions spontaneously produce SO2 during their fermentative activity. The level of production could be higher than 60mg/L. This production depends on many environmental factors such as pH, temperature, grape variety… but it is also linked to the yeast strain genotype. Lalvin has been especially selected for its very low production of SO2 with the security to complete alcoholic fermentation.