Last Updated: 4/2024
Applies to:  Winemakers who are interested in learning how non-Saccharomyces yeasts can be used as tools for making higher quality wines. 

Yeast used in winemaking can be split into two categories; yeast that belong to the Saccharomyces genus and those that don’t. Non-Saccharomyces (non-Sacc), although poor fermenters, have metabolic capabilities that make them useful winemaking tools. Depending on the strain, non-Saccharomyces yeast can increase aroma, increase acidity, enhance mouthfeel, or offer antimicrobial and antioxidant protection.

Non-Sacc yeast have not historically been selected and dried for winemaking applications. However, in the last decade, there’s been an explosion of research on winemaking applications for non-Sacc yeast. These yeast are as varied in their applications and strain differences as their Saccharomyces cousins.

Both Saccharomyces and non-Saccharomyces yeast are able to impact wine aroma, flavor, and texture, but non-Saccharomyces yeast are not reliable fermenters. However, some non-Sacc yeast from the genera Metschnikowia, Lachancea, and Torulaspora can act in a variety of other ways which make them exciting tools for winemaking: 

LEVEL2 INITIA™ very quickly scavenges oxygen, allowing it to outcompete and suppress native spoilage organisms. GAIA™ suppresses spoilage organisms via a phenomenon called microbial crowding. By using INITIA in white or rosé juice or GAIA in red must, pre-fermentation VA production is limited.

In addition to its oxygen scavenging abilities, LEVEL2 INITIA™ also rapidly scavenges copper ions. Copper ions are an integral part of certain browning reactions and by eliminating copper, these reactions are blocked. This means that juice color is brighter (less brown) and aromas are protected (increased aromatic complexity and freshness). 

LEVEL2 LAKTIA™ can produce between 2-9 g/L lactic acid from glucose, which can lower pH and increase titratable acidity. LAKTIA is especially well-suited for wines that traditionally lack freshness, but it can be used in any variety to enhance complexity. 

LEVEL2 FLAVIA™ can release bound varietal compounds (terpenes and thiols) and LEVEL2 BIODIVA™ produces esters, leading to wines with more intense aromatic expression. These specific strains of non-Sacc can also increase mouthfeel roundness due to the release of mannoproteins (FLAVIA) and other mouthfeel components like arabinol (BIODIVA). 

Timing of inoculation: Rehydration temperature: Tolerance to alcohol: You may not need to use 25 g/hL: 

LEVEL2 BIODIVA™

Aromatically complex wines with roundness and volume

LEVEL2 BIODIVA™ produces esters that enhance fruitiness and produces compounds that increase mouthfeel, volume, and roundness.

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LEVEL2 FLAVIA™

For the revelation of varietal aroma compounds in aromatic whites and rosés

LEVEL2 FLAVIA™ can release terpenes, thiols, and polysaccharides, resulting in aromatically complex wines with good mouthfeel.

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GAIA™

For managing spoilage risks when transporting grapes or cold soaking reds

GAIA™ suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata, acetic acid bacteria, and other microflora during the pre-fermentative stages. Once rehydrated, GAIA can be added directly to the grapes during harvest (with a sprayer or into each picking bin) or to red grapes at the beginning of cold soak.

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LEVEL2 INITIA™

Protects aromas and color from oxidative damage

LEVEL2 INITIA™ consumes oxygen to protect aroma and color from oxidative damage and to suppress the growth of native, volatile acidity (VA) producing microorganisms. This bioprotective effect means that juice can be protected from microbial spoilage during thawing, clarification or during short-term juice storage and chemical additives like sulfur dioxide (SO2) can be minimized, and in some cases avoided.

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LEVEL2 LAKTIA™

Naturally acidifies grapes

LEVEL2 LAKTIA™ is added at the beginning of fermentation where it produces lactic acid from sugar (glucose), impacting acid levels and bringing freshness and aromatic complexity to wines.

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