Non-Saccharomyces Yeast for Bioprotection

Many new non-Saccharyomyces yeast products have become available in recent years. These products have been marketed for their bioprotective qalities as well as their ability to add complexity to the finished wine. In Virginia, wet vintages and high humidity may increase the overall microbial load on our grapes, leading to a greater need for protection against spoilage. Addition of non-Saccharomyces yeast at crush may be a valuable tool to replace SO₂ use or augment its effectiveness.

In 2019, two WRE experiments examined the effectiveness of non-Saccaromyces yeast in reducing microbial populations and volatile acidity. The results of these trials were presented in a recorded video due to restrictions put in place during the COVID-19 pandemic.

Watch the presentation here