Microorganisms such as pediococci and lactobacilli can be hard
to control, especially in high pH wines where sulfur dioxide
(SO2) is much less effective. Adding high levels of SO2 to
control these spoilage bacteria may also inhibit the yeast
involved in alcoholic fermentation, whereas inovapure does
not inhibit yeast.
The early addition of low levels of inovapure can inhibit
the spoilage organisms associated with stuck/sluggish alcoholic
fermentation, increased volatile acidity (VA) and the production
of biogenic amines. It will also prevent the occurrence of
a spontaneous malolactic fermentation caused by these spoilage
bacteria, which contributes to off flavours and the overall
reduction of the quality of the wine.
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