Success Stories – Reduce SO2 with Bio-Protection

Increasing public concern with sulfite content in wine as well as wine quality loss by high sulfite additions have created the need for new winemaking tools and practices to reduce sulfite use. SO2 has been one of the most commonly used wine additives for centuries for its antioxidant and antimicrobial activities. Finding alternatives while keeping high quality wines is a challenge for the wine industry.

Join us for this 30 min webinar to learn about bio-protection and successful solutions to reduce SO2.

• The drawbacks of SO2 in winemaking
• Bio-protection, a biological solution that can replace the antiseptic effect of SO2 on the grapes.
• The applications of Excellence B-Nature (Pure Metschnikowia Pulcherrima, non-fermentative yeast, selected to fulfill a “bio-protective” role while optimizing wine quality.)
• Winemaker Roundtable

When? June 9th, 2022 at 9 AM

Register here now