Our ongoing dialogue with winemakers around the world, coupled with the activities of our market intelligence team, has helped in recent efforts to find effective solutions for winemakers to four main questions:
-
How to lower the number of manipulations in winemaking and in particular the use of sulfites (SO2)?
-
How to avoid spoilage yeasts or bacteria contamination such as Brettanomyces, including during wine maturation?
-
How to avoid biogenic amines such as histamine or the presence of ochratoxine in final wines and to facilitate exports?
-
How to develop a range of wine products with a lower alcohol concentration through natural solutions that would fit in well with todays´ consumer expectations?
