GAIA™

For managing spoilage risks when transporting grapes or cold soaking reds

GAIA™ suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata, acetic acid bacteria, and othermicroflora during the pre-fermentative stages. Once rehydrated, 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 but can tolerate approximately 3% alcohol
• Metschnikowia fructicola strain
• Selected by the Institut Français de la Vigne et du Vin (IFV), France

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Frequently used in: Pinot noir, or other reds undergoing cold soak
When to add GAIA: Directly to grapes or to must undergoing cold soak
When to add Saccharomyces: After cold soak or whenever fermentation is desired
Optimal conditions:

• Total SO2: <50 ppm
• Temp: 4-20°C (39-68°F)

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Usage: Click here for rehydration instructions. Note: GAIA remains viable up to 9 hours after rehydration.
Storage: Dated expiration. Store at 4-11°C (39-52°F). Once opened use immediately.

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Downloads
IOC GAIA - Specification Sheet
IOC GAIA - Technical Data Sheet
Lallemand Yeast - Product Declarations
Lallemand Yeast - Safety Data Sheet