GAIA� suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata, acetic acid bacteria, and other microflora during the pre-fermentative stages. GAIA can be added directly to the grapes during harvest (with a sprayer or into each picking bin) or to red grapes at the beginning of cold soak.

� Minimizes production of ethyl acetate and acetic acid from native microflora
� Preserves fruit characters and aromas
� Protect grapes and must for up to 5 days if the temperature is also <10�C (<50�F)
� Non-fermentative and can tolerate approximately 3% alcohol
� Metschnikowia fructicola strain
� Selected by the Institut Fran�ais de la Vigne et du Vin (IFV), France