Managing microbes in your winemaking process can be quite a challenge. Unwanted spoilage microbes like Pediococcus, Brettanomyces, and wild yeasts can disrupt fermentation and aging, leading to less-than-ideal results.
Traditionally, potassium metabisulfite has been used to control these microbes, but it comes with its own set of drawbacks. We’ve got a better solution from Laffort!
Zymaflore Égide is a solution, a blend of Metschnikowia pulcherrima and Torulaspora delbrueckii, offers microbial protection that can be applied right from the vineyard during the picking stage or directly to the grapes upon arrival at the winery. These two methods has been successfully used for many years.
The latest advancement in using Zymaflore Égide is spraying it directly on your equipment that comes into contact with fruits and juices. Here’s how you can prepare and apply:
Preparation
Sprayer: Use a clean sprayer with wide nozzles. (no filters)
Mixing the solution: Combine 250g of Zymaflore Égide into 5L of room temperature water. Pour the water first, then add Zymaflore Égide, and stir thoroughly.
Usage Time: Use the mixture immediately or within 6 hours if kept at 25°C. (77°F)
Application
This solution can be used to treat offload platforms, trailers, sorting tables, crushers, de-stemmers, picking bins, and even harvesting machines in the vineyards & orchards. Spray Zymaflore Égide on all parts that come into contact with fruits or juice. It will help prevent unwanted biofilm buildup and introduce natural protection to your juice.
Results
Without BioProtection
Significant presence of moulds and potentially undesirable microorganisms on grapes at the end of the picking day.
With BioProtection
Absence of moulds with exclusive and progressive colonisation of Torulaspora delbrueckii and Metschnikowia pulcherrima.
Success Story
Karl Duda, Production Winemaker at
JoieFarm Winery, Naramata, British Columbia
As winemakers committed to both quality and sustainability, we continually seek ways to reduce our sulfur use without compromising wine integrity. One of the most effective tools we’ve integrated into our process is Zymaflore Égide, a non-saccharomyces yeast that has significantly enhanced our bio-protection strategies.
In red ferments, we use Égide during cold soaks to suppress spoilage organisms and indigenous flora—particularly in lots where spontaneous fermentation isn’t desired. Over five days of maceration, we observed no signs of spoilage and consistent microbial stability. The transition to primary fermentation was seamless, with saccharomyces strains easily outcompeting Égide, and no negative sensory impacts on the wines.
Beyond fermentation, Égide has transformed our cleaning protocols. Equipment like our Delta Oscillys XM—with its many difficult-to-sanitize areas—used to pose a challenge. Now, following a simple protocol of spraying a low-dose Égide solution at the end of the day, we see no fruit fly activity and consistently clean, fresh-smelling equipment in the morning. This added layer of bio-protection gives us greater confidence in our hygiene practices and reduces the risk of VA and microbial contamination.
We’ve seen clear, consistent benefits and strongly recommend it to winemakers seeking a safer, cleaner, and more controlled winemaking environment.
Contact Andy for more information
Andy Shillington
Wine, Cider & Spirits Product Sales Consultant
