{"id":748833,"date":"2026-07-29T16:51:54","date_gmt":"2026-07-29T14:51:54","guid":{"rendered":"https:\/\/fermentis.com\/?p=748833"},"modified":"2026-07-29T16:51:54","modified_gmt":"2026-07-29T14:51:54","slug":"low-so2-wine-bioprotection","status":"publish","type":"post","link":"https:\/\/fermentis.com\/en\/news\/fermentation\/wine-oenology\/low-so2-wine-bioprotection\/","title":{"rendered":"Low Sulfites Winemaking"},"content":{"rendered":"\n\t
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<\/b>Lowering SO2<\/sub> in Your Wine is Getting Easier with our New Bioprotection Solution<\/span><\/b><\/h1><\/div>\n\t
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As a wine consumer, if you are looking for qualitative low-to-no-sulfite wines, you know it can be challenging. As a winemaker, if you are trying to craft wines with lower levels of sulfites, you know it is difficult to achieve. It requires a deep understanding of your processes, a solid knowledge of the science behind\u00a0sulfites\u00a0mechanisms of action, and continued efforts at all stages of your\u00a0wine\u2019s\u00a0life cycle.<\/strong><\/span>\u00a0<\/strong><\/p>\n

The reasons why you are working on a low(er) SO2<\/sub>\u00a0winemaking program can be\u00a0very diverse\u00a0and multiple. You may be producing organic wines or simply trying to follow regulatory limits. You may be targeting\u00a0to reduce\u00a0the allergens in your wines or trying to use fewer chemicals in general. You may be worried about the negative effect that SO2<\/sub>\u00a0can have on your wines\u2019 organoleptic qualities, or you are simply targeting to follow the overall health trend. In any case, Fermentis has solutions for you.<\/strong><\/span>\u00a0<\/strong><\/p>\n

Anne Flesch, Technical Sales Support Manager for Fermentis in the Americas, says, “For those seeking a low SO2<\/sub>\u00a0regimen, we recommend employing a multi-targeted approach using microbiological, chemical, and\/or physical alternatives to replace its functions. Focusing and harnessing the power of\u00a0yeast and\u00a0yeast\u00a0derivatives is a good first step to take.”<\/span>\u00a0<\/span><\/p>\n

Understand the value of SO2<\/sub> and the great potential of alternatives <\/strong><\/span><\/h3>\n

In the must, SO2<\/sub>\u00a0helps prevent the onset of undesirable fermentations, such as those from acetic acid bacteria, and inhibits oxidative enzymes like grape tyrosinases and laccases. In the finished wine, it protects against bacterial and\u00a0<\/span><\/span>Brettanomyces<\/span><\/span><\/em>\u00a0<\/em>spoilage.\u00a0<\/span>It also guards against oxidation during winemaking operations and helps prevent off-flavors and color degradation.<\/span> For these reasons, lowering SO2<\/sub>\u00a0risks losing its antimicrobial, antioxidant, and oxidase-inhibiting properties and requires far greater stringency by the winemaking team<\/strong>. Anne Flesch\u00a0<\/span>notes\u00a0<\/span>that \u201cit’s very easy to go overboard with SO2<\/sub>\u00a0as a safeguard of your operations<\/span>,<\/span>\u00a0but\u00a0<\/strong><\/span>high levels can result in less fruity wines, a bitter or burning taste, or even a matchstick odor<\/strong>\u201d, all characteristics that can be apparent to consumers.<\/span><\/span>\u00a0<\/span><\/p>\n

\"Anne<\/p>\n

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“Carefull<\/strong><\/span>y managing your fermentations<\/strong> should be a big part\u00a0<\/strong><\/span>of your low SO2<\/sub> winemaking program”<\/strong><\/span><\/h3>\n<\/blockquote>\n

In December 2025, we launched Saf\u0152no\u2122 Bioprotect MP-72<\/a><\/strong>,\u00a0<\/span>a non-<\/span><\/span>Saccharomyces<\/span><\/span><\/em>\u00a0<\/em>yeast strain<\/span>. A<\/span>\u00a0<\/span><\/span>Metschnikowia<\/span>\u00a0pulcherrima<\/span><\/span><\/em>,\u00a0<\/span>this product is\u00a0<\/span>a great\u00a0<\/span>bioprotection<\/span>\u00a0tool for\u00a0<\/span>your<\/span>\u00a0<\/span>must<\/span>. It has the ability to colonize the must<\/strong><\/span>\u00a0during\u00a0<\/span>prefermentative<\/span>\u00a0phases<\/span>, reducing the growth of non-desirable yeast and reducing the need for SO<\/span><\/strong><\/span>2<\/span><\/span><\/strong>\u00a0at this stage.<\/strong> It can be used in white or rose musts from short clarification to longer pre-fermentation practices such as\u00a0<\/span>stabulation<\/span>\u00a0for up to 5 days at ~10\u00b0C \/50\u00b0F or 10 days at ~4\u00b0C \/40\u00b0F. It can also be used in red winemaking during cold soak.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

\u201c<\/span>A<\/span>s soon as you inoculate with your chosen commercial\u00a0<\/span><\/span>Saccharomyces<\/em> cerevisiae<\/em><\/span><\/span>, it will quickly take\u00a0<\/span>over for<\/span>\u00a0the alcoholic fermentation<\/span>,<\/span>\u201d<\/span>\u00a0adds Flesch. The\u00a0<\/span>additional<\/span>\u00a0value is that it can increase the aromatic profile and volume of your wines, while keeping its analytical profile without fault and lower in sulfites.<\/span><\/span>\u00a0<\/span>\u201d<\/p>\n

\"\"<\/span><\/h3>\n

Saf\u0152no\u2122 Bioprotect MP-72<\/span><\/h3>\n

Other Fermentis products that help craft low sulfite wines include a selection of low SO2<\/sub> producing SafOeno\u2122 yeasts and yeast-derived nutrients, such as SpringFerm\u2122 Xtrem<\/a><\/strong>\u00a0and<\/strong> SpringFerm\u2122 Equilibre<\/a>, which is rich in thiamine (a vitamin proven to reduce SO2<\/sub> production during fermentation). \u201cCarefully managing your fermentations should be a big part of your low SO2<\/sub> winemaking program,\u201d says Flesch.<\/p>\n

Other yeast-derived tools include SpringArom\u2122<\/a>, an inactivated yeast rich in glutathione (a natural antioxidant molecule). It can be used before and until the end of fermentation in whites and ros\u00e9s. There are also <\/span>yeast derivatives that mimic aging on lees and limit the microbial risks associated with such practices<\/span>, such as SpringCell\u2122 Color G2<\/a> to be used just before yeast inoculation or <\/span>SpringCell\u2122 Manno<\/a>\u00a0for use at the end of fermentation or the beginning of aging.<\/span>\u00a0<\/span><\/p>\n

For more information and recommendations, reach out to your local Fermentis sales team member or contact us via our contact form<\/a>.<\/span><\/p>\n\t\t\n