A non-Saccharomyces strain for the bioprotection of musts and grapes that allows winemakers to reduce or avoid using SO2 during pre-fermentative phases. Recommended for white and rosé (cold settling or stabulation) and red grapes (cold soak/maceration).
- Isolated in a Loire Valley vineyard in France through a program carried out in partnership with the French Institute of Wine and Wine (IFV).
- Low fermentation capacity and strong ability to colonize the environment and ensure the bioprotection of grapes and musts.
- Limits the development of undesirable wild yeast while not inhibiting the growth of the yeast selected for alcoholic fermentation.
Packaging: 500 g
