With hotter growing seasons and shifting harvest windows, winemakers are increasingly challenged by high pH, low acidity, and elevated alcohol in their musts. These changes can lead to wines that feel flat, overly ripe, and microbiologically unstable, often requiring higher SOâ‚‚ doses and risking aroma loss and reduced freshness. 

In this webinar, we’ll explore two innovative yeast tools designed to naturally correct these imbalances from the fermentation stage:      

• Excellence X-Fresh (Lachancea thermotolerans): a bio-acidifying yeast that converts sugars into lactic acid, helping to lower pH, increase total acidity, and reduce alcohol in must—while boosting microbial stability.
• Excellence Celsius (Saccharomyces cerevisiae): a fermentation yeast that produces elevated levels of glycerol and malic acid, enhancing mouthfeel, freshness, and aroma intensity. 

Together, these strains support a balanced, sustainable winemaking strategy in the face of climate change—and respond to consumer demand for fresher, lower-alcohol wines with vibrant acidity. 

Register here.