From harvest to vat, the micro-organisms responsible for acetic deviations or the triggering of an unwanted fermentation process may undergo uncontrolled multiplication. Risks are increased by reducing sulphites additions, by temperatures that are too high (>10°C) or if the process takes a long time.
The Institut Français de la Vigne et du Vin (French Wine and Vine Institute) has selected GAÏA, a Metschnikowia fructicola yeast with no fermenting power, to combat this harmful flora. It fills an ecological niche by limiting deviations and the risk of triggering an excessively early alcoholic fermentation. GAÏA is a major tool for limiting pre-fermentation sulphiting whether used during vatting or in harvesting trucks. It also facilitates implementation of selected, inoculated S. cerevisiae yeasts to guide fermentation, and helps secure the following processes: grape harvest transport, pre-fermenting maceration, “macération de/sur bourbes” (grape lees maceration), skin maceration, must clarification, cold storage and transport of must and air-drying of grape bunches.
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