Growing public concern about sulfite content and the potential for quality loss from high SO2 additions, coupled with the variable grape parameters influenced by each vintage, underscores a clear need for new winemaking tools. Join us for this webinar to explore effective strategies for reducing or eliminating SO2 in winemaking.

 Leveraging Lamothe Abiet's expertise, you'll gain insights on achieving microbial, oxygen, and color stability, as well as aromatic freshness. Discover modern tools, including non-Saccharomyces yeasts (e.g., for bioprotection), fining agents, and tailored fermentation strategies, to help you craft expressive, commercially viable low/no-SO₂ wines. 

What you'll gain from this webinar: 

- The Power of Bioprotection: Learn how Metschnikowia pulcherrima can replace traditional SO2 at the crusher, during cold soak, or maceration, safeguarding your must and promoting healthier fermentations.

 - Oxygen Control: Protect wines from oxidation, preserve aromatics, and stabilize color in a low SO2 environment. 

- Enhanced Wine Quality: See how these integrated strategies contribute to more vibrant colors, greater aromatic depth, and improved overall complexity and stability in your finished wines. 

- Practical Applications: Get actionable insights and real-world examples to seamlessly integrate these advanced techniques into your winery operations. 

Join us Thursday, June 26th, for this webinar!