Unlocking the Power of Bioprotection in Winemaking

Winemaking is an art that has been perfected over centuries, yet there’s always room for innovation. One of the most exciting advancements in recent years is the use of bioprotection to enhance read more

What Does Bioprotection Really Mean?

You've Heard "Bioprotection", But What Does it Really Mean?Bioprotection has become an industry buzzword over the past couple years. But what is it really? Is it just Non-Saccharomyces yeast? We t read more

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FrootZen Now Available in Frozen and Freeze-Dried Format

Every winemaker's favorite non-Saccharomyces yeast, FrootZenTM, is now available in both frozen and freeze-dried formats, offering unparalleled flexibility, aroma, and BioProtection in your winema read more

Winemaking FrootZen Viniflora

The Evolution and Specialisation of Wine Yeasts: A 50-Year Journey

Let’s start 2024 on an educational note!Wine microbiology is at the core of all our activities, and one of our main values is to share our knowledge. As such, we are thrilled to launch a series read more

Excellence B-Nature: A Game-Changer for Winemaking

Whether you seek for a sustainable and efficient alternative to SO2 to protect your grapes from spoilage, an extra protection on your equipment, or combat the challenges of Botrytis contamination, Exc read more

Tackling Wine Microbes with (or Without) Sulphur Dioxide

Whenever the topic of wine comes up, and the discussion continues longer than it takes to uncork a bottle of the good stuff, sniffing a cork suspiciously, or say ‘hold my wine’, the conver read more

Battling Oxidation and Spoilage Microorganisms in Winemaking? Discover the Science Behind Our Solution - LEVEL2 INITIA™

Oxidation and spoilage microorganisms present a significant challenge to winemakers, particularly when attempting to reduce SO2 use in the pre-fermentative steps of white and rosé wines. The an read more

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Innovative SO2 Reduction in Winemaking

Growing public concern about the sulfite content in wine and the potential quality issues associated with high sulfite additions has driven the need for innovative winemaking techniques and practices read more

Trends in Wine: Non-Saccharomyces Yeasts for BioProtection & Sensory Impact

The event will be hosted by Penn StateThe use of non-Saccharomyces yeast is gaining increased interest in the wine industry. During Trends in Wine, David Spector and Duncan will explore the yeast read more

LEVEL2 INITIA™ Yeast for Bioprotection of White and Rosé Juice in the Pre-fermentation Phase

The pre-fermentation phase during the vinification of white and rosé wines significantly increases the quality of the wines but also carries the risk of oxidation and the development of spoilag read more