Specific bioprotection against Brettanomyces
Naturally controlling Brettanomyces at the onset of wine production with LEVEL2 SALVA™
LEVEL2 SALVA™ is a new non-Saccharomyces yeast of the species Suhomyces pyralidae used as a specific bioprotection against Brettanomyces bruxellensis during the pre-fermentative steps of wine production. LEVEL2 SALVA™ produces the specific Brettanomyces Inhibition Factor Spkt1, which disrupts the cell wall of Brettanomyces. Our study demonstrates its effectiveness in reducing Brettanomyces populations and volatile phenol production. It can be used at various stages of pre-fermentation, including on harvested grapes, all the way to tank filling. Additionally, LEVEL2 SALVA™ enables a reduction in SO2 usage without compromising wine stability and quality, offering a natural alternative for managing Brettanomyces contamination.
Naturally controlling Brettanomyces at the onset of wine production with LEVEL2 SALVATM
- Classical control against Brettanomyces
- The interest of controlling Brettanomyces in the pre-fermentative steps
- A new non-Saccharomyces selection: LEVEL2 SALVA™
- LEVEL2 SALVA™ characterisation
- Brettanomyces Inhibitation Facto Spkt! mechanism
- LEVEL2 SALVA™ bioprotection efficience against Brettanomyces: validation in grape must at lab scale
- Pilot and winery trials: scaling up
- recurrent grape block contamination
- Addition of LEVEL2 SALVA™ on harvested grapes
- Early contamination of Brettanomyces: efficiency of LEVEL2 SALVA™
- Reduction in SO2 usage with LEVEL2 SALVA™
- An integral bioprotection approach to control Brettanomyces
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Published Oct 20, 2025 | Updated Jan 5, 2026