You've Heard "Bioprotection", But What Does it Really Mean? Bioprotection has become an industry buzzword over the past couple years. But what is it really? Is it just Non-Saccharomyces yeast? We think bioprotection deserves a closer look and a more practical and actionable definition.  Bioprotection is using selected microorganisms and their derivatives to combat spoilage microorganisms.Our Bioprotection Portfolio  LEVEL2 INITIA  PRE-FERMENTATION  Non-Saccharomyces yeast that outcompetes spoilage organisms by rapidly depleting juice of oxygen.  GAIA  PRE-FERMENTATION  Non-Saccharomyces yeast that outcompetes spoilage organisms by microbial crowding. SACCHAROMYCES YEAST & MALOLACTIC BACTERIA DURING FERMENTATION  Commercial strains of yeast and bacteria are selected for their ability to implant quickly and outcompete spoilage microorganisms. This leaves spoilage organisms with less time and ability to produce off-flavor