MULTIBIODINAMIC: Nature, science and technology
Nature and technology once again join hands through LEV2050.
As we all know, there are wineries that make spontaneous vat feet to carry out alcoholic fermentations.
This process, which is fantastic and passionate, does not always give the beneficial results that the winery might expect. Each vineyard’s own microbiota is unique in itself. The problem is that when wineries carry out this process, the quality of the yeasts inside the grapes is unknown. This, a posteriori, will condition the virtue of the final wine.
We wanted to focus on a genus of yeasts widely present on grapes all over the world, called Hanseniapora. We also wanted to focus on different species of that genus such as H. uvarum, H. guilliermondii, H. clermontiae, H. opuntiae, H. vinae, H. anomala, H. pseudoguilliermondii, H. osmophila, H. diversa, H. meyeri, H. valvyensis, H. thailandica. The most frequent species found worldwide is Hanseniaspora uvarum, formerly taxonomically named Kloeckera apiculata. This species, as well as other Hanseniaspora species, are resistant to a wide range of antifungals used in grapevine. Hence its high selective pressure on soils and grapes worldwide.
In the metabolic pathways of this yeast species, it generates acetates, acetaldehyde and acetic acid . This gives the wines organoleptically derogatory aspects.
In order to avoid these unpleasant aspects and to be able to control fermentation, the fermentation starter format was introduced on the market through the inoculation of selected yeasts, either in dry or cream format. This prevented the proliferation of this type of yeast. Deviations generated by bacteria generating lactic or acetic acids were also avoided.
In order to be able to perform vat feet (pied de cuve) safely, the protocol offered by LEV2050 to its customers is the introduction of a technological aspect: the use of bioreactors.
The value proposal is through the generation of vat feet (pied de cuve) together with the use of the bioreactor, in order to obtain a pool with a large biomass of a very high quantity of Saccharomyces native to each plot, avoiding as far as possible the deviations caused by yeasts previously mentioned or by possible bacterial developments, and thus being able to have fermentation guarantees without losing the identity sought by these wineries.
Once again, nature, science and technology come together in LEV2050. It is a great step forward that generates great value for those wineries that choose not to have starters or do not want to introduce fermentation starters.
If you would like to know more about our products, our services or about LEV2050, do not hesitate to visit our website. There you will find all the information you are looking for. We hope you liked it!