Institute Oenologique de Champagne (IOC) Non-Saccharomyces
Gaïa™
The strain Metschnikowia fructicola exhibits zero fermentative capacity but competitive activity against undesirable yeast strains. Gaïa™ is a useful “bio-tool” for reducing the use of sulfite in pre-fermentation stages (crusher, press, extractions, grape must transport, storage).
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Calypso
A strain of the species Metschnikowia pulcherrima which helps in the reduced use of sulfite, in the bioprotection of precursor aromatic compounds, freshness and color during the pre-fermentation stay of white and rosé must in the tank (cold stabulation)
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BoreAL
A strain of the species Lachanchea thermotolerans which has the ability to convert glucose into L-lactic acid and produce wines with aromatic complexity.
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