Gaia 500g
From the harvest to the tank or press, the microorganisms responsible for acetic acid production (such as Kloeckera apiculata) may undergo unchecked multiplication. The risks become even greater when pre-fermenting maceration takes place, especially if temperatures are too high (>10°C – 50°F) or if the process takes a long time.
The Institut Français de la Vigne et du Vin in France has selected Gaïa, a Metschnikowia fructicola yeast with no fermenting power to fight against this harmful micro flora.
Gaïa is a completely natural tool for limiting pre-fermentation sulfiting, whether used during cold soak or earlier (during harvesting). It also facilitates the subsequent implementation of selected and inoculated S. cerevisiae yeasts for fermentation.
Gaïa was selected from other Metschnikowia yeasts as it also enables improvement of the sensory expression while preserving varietal character. Gaïa is a powerful tool for reducing the use of SO2 in your winemaking. It is a strategy and tool developed by the IOC for the control of oxidation and microbiological contamination, whether in pre-fermentation, fermentation or ageing.
Recommended Styles: Red Wines
