With hotter growing seasons and shifting harvest windows, winemakers are increasingly challenged by high pH, low acidity, and elevated alcohol in their musts. These changes can lead to wines that feel flat, overly ripe, and microbiologically unstable, often requiring higher SOâ‚‚ doses and risking aroma loss and reduced freshness.  In this webinar, we’ll explore two innovative yeast tools designed to naturally correct these imbalances from the fermentation stage:       Excellence X-Fresh (Lachancea thermotolerans): a bio-acidifying yeast that converts sugars into lactic acid, helping to lower pH, increase total acidity, and reduce alcohol in must—while boosting microbial stability. Excellence Celsius (Saccharomyces cerevisiae): a fermentation yeast that produces elevated levels of glycerol and malic acid, enhancing mouthfeel, freshness, and aroma intensity.  Together, these strains support a balanced, sustainable winemaking strategy in the face of c

  System Account System Account 0x010100043A3A8B2F2ED841920AEAB92B93F32F       Non-Saccharomyces Yeast   Bioprotection and more   Once overlooked, non-Saccharomyces yeasts have emerged as versatile tools that can significantly enhance wine aroma, acidity, mouthfeel, and overall quality. Discover how these unique yeasts are as varied in their applications and strain differences as their Saccharomyces cousins.   READ MORE     LEVEL2 SALVA™ BIOPROTECTION   SALVA offers specific bioprotection against Brettanomyces, including SOâ‚‚ resistant strains.   Learn More LEVEL2 FLAVIA™ ENHANCE AROMA AND TEXTURE   FLAVIA increases expression of terpenes and thiols (varietal aromas), increases roundness due to mannoprotein release.   Learn More   LEVEL2 INITIA™ BIOPROTECTION   INITIA consumes oxygen, suppressing the growth of microorganism and

Non-Conventional Wine Yeast, Oak Compound Analysis, Optimizing Aromatic Expression, and Low Alc, Low Cal & Vegan Winemaking The WIN Expo Winemaking & Production conference program will feature FOUR sessions discussing The Use of Non-Conventional Wine Yeast, Oak Compound Analysis, Optimizing Aromatic Expression of Wine Grapes, and Low Alc, Low Cal & Vegan Winemaking Solutions. Read more below: Non-Conventional Wine Yeast and Their Impact on Sensory Characteristics What are the specific advantages of using Metschnikowia pulcherrima and other non-traditional yeast strains in winemaking? This session, sponsored by AB Biotek, will provide attendees with an opportunity to taste wines made with a yeast strain sourced from the AWRI and experience how these new yeast strains can potentially create novel wine styles with increased aroma, palate complexity, and enhanced color as compared to Sacharramyces cerevisiae and uninoculated controls. - LEARN MORE about this session. Advances

Wine Industry Network is proud to partner with VINIDEA to launch the ENOFORUM USA event in Santa Rosa, CA, on May 11th. "ENOFORUM is the only opportunity where the three pillars of innovation come together," says Gianni Trioli, VINIDEA's founder and president, "the researchers, the suppliers who fund much of this research and develop the technology, and the pioneering winemakers who implement the new technologies in their daily work and often adapt them for greater efficiency. When these three groups work together, we have innovation that is not just research published in a paper, but practical solutions ready to be applied at the winery." Winemakers and viticulturists recognize the benefits of collaboration with their vendors, often going to them with a problem or an idea that the supplier then develops into a product. It's not unusual for them to work together to test the innovation during its development. The same is true for researchers, who often rely