Enartis

In modern enology, non-Saccharomyces yeasts are no longer considered mere contaminants, but rather true strategic allies in the production of more balanced wines that meet the demands of today’s market.

In this video interview we explore the role of these microorganisms and their concrete benefits: from bioprotection during the prefermentative stages to natural acidification and aroma modulation during fermentation.

With Alessandro Magrin (Technical Winemaking Specialist Enartis) and Francesco Invernizzi (‪Infowine‬), we will see how Metschnikowia pulcherrima, Torulaspora delbrueckii and Lachancea thermotolerans can help reduce the use of sulphites, improve the organoleptic profile, and modulate the acidity of the final wine.

A natural approach to fermentation management, capable of answering to new production and market requirements.

Enjoy the video!