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GAÏA™
(Metschnikowia fructicola)

Manage cold soaks with reduced spoilage risk

Vincent Gerbaux of the IFV (Institut Français de la Vigne et du Vin) in Beaune, has selected a Gaïa yeast for use during cold soak. The presence of GAÏA™ during cold soak limits Kloeckera apiculata growth and acetic acid production. This opens new ways to manage pre- fermentative cold soak with a biological alternative to SO2.

Selected by Institut Français de la Vigne et du Vin, France

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
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Wine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Wine types

Red
Low SO<sub>2</sub> Strategies

Technical information

  • Competitive factor: Active
  • Minimum temperature: 8 °C
  • Maximum temperature: 16 °C
  • SO2production: Very low
  • Alcohol tolerance: 3 %

Product documentation

Documentation

Specification datasheetSafety datasheetKosher certificateProduct declarationDownload all

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