You've Heard "Bioprotection", But What Does it Really Mean?
Bioprotection has become an industry buzzword over the past couple years. But what is it really? Is it just Non-Saccharomyces yeast? We think bioprotection deserves a closer look and a more practical and actionable definition.
Bioprotection is using selected microorganisms and their derivatives to combat spoilage microorganisms.
Our Bioprotection Portfolio
PRE-FERMENTATION
Non-Saccharomyces yeast that outcompetes spoilage organisms by rapidly depleting juice of oxygen.
PRE-FERMENTATION
Non-Saccharomyces yeast that outcompetes spoilage organisms by microbial crowding.
SACCHAROMYCES YEAST & MALOLACTIC BACTERIA
DURING FERMENTATION
Commercial strains of yeast and bacteria are selected for their ability to implant quickly and outcompete spoilage microorganisms. This leaves spoilage organisms with less time and ability to produce off-flavors and aromas.
POST-FERMENTATION
Chitosan-based microbial control agent for inhibiting and removing Brettanomyces yeast.
TIMING DEPENDS ON USE
Chitosan and chitin-glucan microbial control agent for controlling acetic and lactic acid bacteria.