Level Initia - Lallemand Wine

IMPORTANCE OF
PRE-FERMENTATION STAGES

Properly controlled

the pre-fermentation stages in white and rosé vinification allow for:

Expression of the varietal aromatic potential of the grapes
Improved wine quality

The next challenge
launched
by consumers

The traditional solution to avoid these pitfalls is the addition of SO₂ (otherwise known as sulphites). However, with the shift in consumer demand towards wines with reduced or no sulphite content, winemakers are on the lookout for more natural alternatives.
Fleche

Poorly controlled

they can adversely affect wine quality as they involve certain risks:

Microbiological contamination
Oxidation of the juice, causing browning and impairment of aromas
The start of alcoholic fermentation, which interferes with the rest of the winemaking protocol

Our responses
to this new challenge

Offering natural microbiological bioprotection solutions while preserving wine quality.

The next challenge
launched
by consumers

Our responses
to this new challenge

Offering natural microbiological bioprotection solutions while preserving wine quality.

Bioprotection
with Metschnikowia pulcherrima yeast:

an excellent alternative to the use of SO₂

The main properties of the yeast
Metschnikowia pulcherrima

Rapid colonisation and growth
Ability to control contaminating yeast populations
Low to zero fermentation activity
Compatibility with S. cerevisiae
Resistance to low temperatures

In addition to the properties specific to the Metschnikowia pulcherrima species, the new LEVEL² INITIA bioprotection yeast has an additional essential advantage, with its unique ability to protect juices and musts against oxidation.

Lallemand Oenology and the Institut Français de la Vigne et du Vin have collaborated to select LEVEL² INITIA, an original bioprotection yeast specifically for white and rosé wines.

This bioprotection yeast
has 4 main advantages:

A non-fermenting yeast

Excellent colonisation and strong growth even at low temperatures

Excellent ability to control spoilage microorganisms

Unique properties to protect grapes and musts against oxidation

Excellent ability to control
spoilage microorganisms

In the pre-fermentation stages, the main contaminants are oxidative yeasts such as Kloeckera and Hanseniaspora.

LEVEL² INITIA makes it possible to greatly limit the development of these populations.

Trial conducted on Chardonnay,
without added SO₂

Distribution of yeast populations
in the must

MUST BEFORE STABULATION

Hanseniaspora
32%

Other yeasts
68%

Start of the stabulation at 10°C

Control
WITHOUT SO₂ AND WITHOUT BIOPROTECTION

Addition of LEVEL² INITIA

After a 5-day stabulation at 10°C

Control
WITHOUT SO₂ AND WITHOUT BIOPROTECTION

Hanseniaspora
50%

Other yeasts
50%

LEVEL² INITIA Modality

Hanseniaspora
3%

LEVEL² INITIA
Very good colonisation of LEVEL² INITIA
97%

A unique advantage

Protection against oxidation phenomena,
because of its high consumption of dissolved oxygen…

One of the main challenges in white and rosé vinification is protection of the juice against oxidation.

Trial conducted on a pasteurised Sauvignon Blanc juice, 14°C
with 3 different treatments:

10 g/hL LEVEL² INITIA
5 g/hL SO₂
1 control

The dissolved oxygen is consumed very quickly by LEVEL² INITIA, which maintains it at a level close to zero throughout the pre-fermentation stages – thus preserving wine colour and quality.

...and its ability to reduce copper concentrations

Copper is a known pro-oxidant (oxidation catalyst), meaning that it promotes oxidation of juices.
By reducing the residual copper content in the juice, LEVEL² INITIA makes it possible to limit oxidation phenomena by a mechanism complementary to its consumption of dissolved oxygen.

Ability of LEVEL² INITIA to reduce copper content
in pre-fermentation operations

Residual copper concentration (mg/L) after 2 days at 15°C during pre-fermentation maceration of Sauvignon Blanc

LEVEL² INITIA IS A BIOPROTECTION SOLUTION THAT CAN BE USED IN ORGANIC WINE PRODUCTION*

*In accordance with European Union regulations

What are the benefits of

on finished wines?

…and naturally preserves
varietal aromas.

Bioprotection of aromatic compounds

Thiols are aromatic compounds revealed by the yeast and found in the form of precursors in grapes.
They are very sensitive to oxidation.

LEVEL² INITIA preserves varietal aromatic compounds such as thiols

Trial in experimental winery

Trial conducted on Sauvignon Blanc

3MH (ng/L)

4MMP (ng/L)

Trial in full-scale winery

Comparison with a standard solution from a competitor
Trial conducted on Sauvignon Blanc (2020)

3MH (ng/L)

Standard
Bioprotection

LEVEL²
INITIA

3MH-A (ng/L)

Standard
Bioprotection

LEVEL²
INITIA

4MMP (ng/L)

Standard
Bioprotection

LEVEL²
INITIA

advantages
of using

Preserves varietal aromas, especially those particularly sensitive to oxidation, such as thiols.

Preserves the colour of the wine by limiting the browning of musts.

Avoids organoleptic spoilage of microbiological origin.

Flexible to use.

Avoids organoleptic spoilage of microbiological origin.

Preserves and improves the quality of your wines.

LEVEL² INITIA helps limit the use of sulphites while preserving key organoleptic compounds and the freshness of your wines through its double bioprotection action.

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IMPORTANCE OF PRE-FERMENTATION STAGES

The next challenge launched by consumers

Our responses to this new challenge

The next challenge launched by consumers

Our responses to this new challenge

Bioprotection with Metschnikowia pulcherrima yeast:

an excellent alternative to the use of SO2

The main properties of the yeast Metschnikowia pulcherrima

This bioprotection yeast has 4 main advantages:

Excellent colonisation and strong growth

Without producing CO2

LEVEL2 INITIA can multiply without fermenting, even at low temperature.

Excellent ability to control spoilage microorganisms

Trial conducted on Chardonnay, without added SO2

Distribution of yeast populations in the must

MUST BEFORE STABULATION

Start of the stabulation at 10°C

Control WITHOUT SO2 AND WITHOUT BIOPROTECTION

Addition of LEVEL2 INITIA

After a 5-day stabulation at 10°C

Control WITHOUT SO2 AND WITHOUT BIOPROTECTION

LEVEL2 INITIA Modality

A unique advantage

Protection against oxidation phenomena, because of its high consumption of dissolved oxygen…

One of the main challenges in white and rosé vinification is protection of the juice against oxidation.

Trial conducted on a pasteurised Sauvignon Blanc juice, 14°C with 3 different treatments:

...and its ability to reduce copper concentrations

Ability of LEVEL2 INITIA to reduce copper content in pre-fermentation operations

LEVEL² INITIA IS A BIOPROTECTION SOLUTION THAT CAN BE USED IN ORGANIC WINE PRODUCTION*

What are the benefits of

on finished wines?

LEVEL2 INITIA preserves the colour of the wine, limiting browning…

…and naturally preserves varietal aromas.

Bioprotection of aromatic compounds

3MH (ng/L)

4MMP (ng/L)

3MH (ng/L)

3MH-A (ng/L)

4MMP (ng/L)

LEVEL2 INITIA improves the quality of your wine!

LEVEL2 INITIA helps limit the use of sulphites while preserving key organoleptic compounds and the freshness of your wines through its double bioprotection action.

I want to know more

IMPORTANCE OF
PRE-FERMENTATION STAGES

The next challenge
launched
by consumers

Our responses
to this new challenge

The next challenge
launched
by consumers

Our responses
to this new challenge

Bioprotection
with Metschnikowia pulcherrima yeast:

an excellent alternative to the use of SO₂

The main properties of the yeast
Metschnikowia pulcherrima

This bioprotection yeast
has 4 main advantages:

Excellent colonisation
and strong growth

Without producing CO₂

LEVEL² INITIA can multiply without fermenting, even at low temperature.

Excellent ability to control
spoilage microorganisms

Trial conducted on Chardonnay,
without added SO₂

Distribution of yeast populations
in the must

Control
WITHOUT SO₂ AND WITHOUT BIOPROTECTION

Addition of LEVEL² INITIA

Control
WITHOUT SO₂ AND WITHOUT BIOPROTECTION

LEVEL² INITIA Modality

Protection against oxidation phenomena,
because of its high consumption of dissolved oxygen…

Trial conducted on a pasteurised Sauvignon Blanc juice, 14°C
with 3 different treatments:

Ability of LEVEL² INITIA to reduce copper content
in pre-fermentation operations

LEVEL² INITIA preserves the colour of the wine,
limiting browning…

…and naturally preserves
varietal aromas.

LEVEL² INITIA improves the quality of your wine!

LEVEL² INITIA helps limit the use of sulphites while preserving key organoleptic compounds and the freshness of your wines through its double bioprotection action.