Bioprotection: SO2 Alternatives for Microbial Control

This webinar from Bucher Vaslin North America explores the need for new winemaking tools and practices to reduce sulfite use as an additive. In the video, Eglantine Chauffour highlights the drawbacks to using the popular sulfite SO2 in winemaking; bio-protection through the use of Bio-Nature, a Metschnikowia Pulcherrima, non-Saccharomyces, non-fermentative yeast; and winemaking tools available to control spoilage microbes during aging. The video recording runs 39:43 minutes in length.