In the early stages of winemaking, the must is particularly susceptible to oxidation and microbiological contamination, which can compromise the wine’s final profile. Metzy acts as a bioprotective solution, rapidly colonising the medium even at low temperatures and competing with the indigenous microflora. The production of pulcherriminic acid enables the chelation of iron, further limiting the growth of spoilage microorganisms. Oxygen consumption helps to reduce the risk of oxidation. The result is a more stable must, ready for sequential inoculation with selected yeasts, with greater control over the fermentation process and better preservation of the sensory profile.
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