LEVEL2 SALVA™: one-of-a-kind bioprotection yeast against Brettanomyces

LEVEL2 SALVA™: THE NEW SPECIFIC BIOPROTECTION YEAST AGAINST BRETTANOMYCES

Lallemand Oenology, expert in bioprotection, introduces LEVEL2 SALVA™, a groundbreaking bioprotection solution specifically targeting Brettanomyces bruxellensis during the pre-fermentative stages of wine production.

LEVEL2 SALVA™: A Natural Solution for Brettanomyces Control in Winemaking

LEVEL2 SALVA™ is a targeted biotechnological solution that produces the Brettanomyces Inhibition Factor Spkt1, which actively disrupts the cell wall of Brettanomyces yeast. It is particularly efficient in significantly reducing Brettanomyces populations and the formation of volatile phenols—key contributors to wine spoilage.

This natural solution can be applied at multiple stages of the pre-fermentation process, from freshly harvested grapes to tank filling. Additionally, LEVEL2 SALVA™ supports a reduction in sulfur dioxide (SO₂) usage without compromising wine stability or quality. It offers winemakers a natural and sustainable alternative for managing Brettanomyces contamination.

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