What opportunities does microbial biodiversity offer to tackle climate change and craft wines with increasingly distinctive profiles?
 
Welcome to Episode 4 of Season 2 of Winemaking Experiences by Enartis, the podcast dedicated to the world of winemaking.
 
We’re joined by Paolo Antoniali, CEO of Italiana Biotecnologie, to explore the potential of non-Saccharomyces yeast: from biocontrol strategies to reduce the use of sulfites, to sequential fermentations that lower alcohol content and enhance aromatic complexity.
 
Join us to discover why these yeasts represent the future of winemaking and how they can turn winery challenges into opportunities by providing sustainable and high-value solutions.