Bioprotection is a natural way to inhibit microbial contaminants (yeast, mold and bacteria). Use wine bioprotection for your wine production.
This biocontrol – wine bioprotection not only helps you to prevent flavor defects, it also helps you to build and protect your brand!
- Bioprotection is the art of using natural microbial food cultures to inhibit unwanted contaminants, preventing food spoilage or enhancing food safety.
- Fermentation by food cultures has been known from ancient times as a natural way of preserving food.
- We use our superior knowledge of food microbiology to identify and select the best of the good bacteria to be used for bioprotection.
- Bioprotection enhances the effectiveness of a good sanitation program but is never an alternative to good cleaning and hygienic design of the production
Viniflora® cultures are natural food cultures selected especially to control fermentation processes, preserving the varietal character of the grapes. Viniflora® helps to prevent the growth of undesirable flora and protects the flavor potential of the wine during its maturation.
Viniflora® cultures can benefit you in three distinct ways:
- Keep the label clean with no added SO2 – or else minimize its use
If you improve quality and consistency the natural way, you can keep your label clean. Use Viniflora® to make sure your wines are appreciated by as many people as possible, reducing the use of SO2 in your wine.
- Take control
Use VINIFLORA® bioprotective cultures for wine protection to make sure there is no deviation in the process and to keep your wine character, from vintage to vintage.
- Improve your bottom line
Use VINIFLORA® bioprotective cultures for wine protection to help increase your profitability by getting the best out of the grapes.
