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P. 21
In The Winery
the release of polysaccharides.
“We initially only made a small
quantity for the trials, but it became
wildly popular and quickly sold out,”
said Bertaccini. “Levulia Torula pro-
vides excellent dominance in fermen-
tation and great control over micro-
organisms. It is organic and usually
paired with another inoculation for
a strong fermentation finish. We are
seeing the demand grow and now
have much more available because
of the success of our New Zealand
trials.”
Because it is organic, Levulia Torula
has a shorter recommended shelf life
of two years and is suitable for all
grape varietals, including Sauvignon
Blanc, Chardonnay, Gewurztraminer,
Colombard, Riesling, Muscat,
Sémillon and more.
of Torulaspora delbrueckii dies down and rapidly
begins its autolysis during alcoholic fermentation,
where it supplies nutrients and contributes to the
detoxification of the medium. It also helps reduce
the sensations of astringency in the mouth through
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