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Low SO2 wines
All along the winemaking process, from grape harvest to wine transportation, our innovative microbiological solutions help winemakers reduce SO2 additions without compromising on wine quality.
Winemakers and wine consumers are increasingly on the look-out for wines with low to no SO2 added content (sulphur dioxide). However, sulphur dioxide finds application in winemaking due to its antioxidant and antiseptic properties.
All along the winemaking process, from grape harvest to wine transportation, our innovative microbiological solutions help winemakers reduce SO2 additions without compromising on wine quality.
Our solutions can be used:
- as biocontrol and bioprotection agents to limit the development of spoilage microorganisms and subsequent defects
- during wine fermentation with low to no acetaldehyde (and low to no SO2 ) producing yeast improving sulphur dioxide addition efficiency (by limiting binding), and thus reducing the need of addition.
- to prevent must and wine from oxidation
Most of our products are certified for their use in natural and organic winemaking.
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