Addressing Climate Change in Winemaking: New Yeast Strain to Reduce Alcohol and Increase Acidity

Climate change has increased temperatures globally, which has led to grapes with lower natural acidity, higher brix, and higher pH. High pH has historically been a difficult winemaking situation, where microbial stability and oxidative challenges can depreciate wine quality through fermentation and ageing. Join our special guest Galdric Nogues from Lamothe-Abiet and Eglantine Chauffour from Bucher Vaslin North America to discuss the challenges associated with climate change and the solutions available to winemakers. We will share new researches results and focus on innovative yeast strain of Lachancea Thermotolerans, Excellence X-fresh, that naturally increases wine acidity, lowering alcohol, and decreasing pH.