Reduction of SO2 in Winemaking

This webinar from Bucher Vaslin North America explores the reduction of the wine additive SO2 in winemaking. In the video, Eglantine Chauffour highlights the drawbacks of SO2 in winemaking; Bio-protection, a biological solution that can replace the antiseptic effect of SO2 on the grapes; Excellence B-Nature, a Metschnikowia Pulcherrima, non-Saccharomyces, and non-fermentative yeast selected to fulfill a "bio-protective" role while optimizing wine quality; and alternatives to SO2 to control oxidation on grapes. Webinar attendees also discuss experiences with organic winemaking and the reduction of SO2 and sulfite use. The video recording runs 1:01:18 minutes in length.