FOR NATURAL MANAGEMENT OF WINE QUALITY
Furthering its knowledge of nature and oenological phenomena, LAFFORT creates new enological specialties from natural wine components. These products come from innovative and patented production processes. Modern œnology, more natural, more precise…to create and preserve the best wine!
Keenly aware of the highly technical nature of producing rosé wines with numerous complex hues and aromas LAFFORT® launches its carrément rosé, a range of targeted products specifically adapted to the production of superior rosé wines, including POLYMUST® ROSÉ, a preparation of vegetal protein from potato and PVPP for the stabilisation of Rosé hue
Laffort SPARK® revisits the disgorging tool for sparkling wine producers.
Its ergonomic shape allows an optimal grip for manual frozenor flying (à la volée) disgorgement. Hand disgorging is also very useful for gushing wine as it allows manual control throughout the opening process by using the thumb to manage the speed of degassing, thereby limiting wine loss. This tool is also essential to efficiently disgorge trial wines or to follow the evolution of wine produced by traditional method during aging on yeast lees.
The disgorging key is solid, made entirely of stainless steel and has a non-treated wooden handle for perfect grip.
LAFFORT® now puts at the disposal of winemakers a tool for the production of wines of a great aromatic purity (very low production of negative sulphur compounds (including SO2 and H2S) and compounds binding SO2). Zymaflore® XPURE contributes masking the perception of green characters and enhances the aromatic freshness and the expression of black fruit notes. Wines fermented with this yeast provide great mouthfeel smoothness.
Yeast preparate to use for ADY rehydration in the harsh conditions of secondary fermentations of sparkling wines and fermentation restart.
Thanks to its particularly high content in ergosterol and its great richness in intracellular compounds (growth factors) necessary for secondary fermentation (prise de mousse) and fermentation restart, SUPERSTART® SPARK increases the yeasts’ resistance in these harsh conditions, resulting in clean and strong AF finishes.
LAFFORT®also offers OENOCELL® BIO,organic certified yeast cell walls.
The two products OENOCELL® and OENOCELL® BIO, made from two different strains are both usable in organic wine production according the European organic wine regulation (Regulation EU n°203/2012).
In order to ease the use of this product for small containers, LAFFORT® expands its range and offers OENOBRETT® in barrel dose allowing a direct rehydration for the treatment of 2.5 hL of wine (25 ppm).Read more, consult our EQS
A new yeast for Chardonnay, selected from one of the best terroirs of Burgundy cultivated by the standards of organic viticulture. ZYMAFLORE® CH9 can reveal the typicity of the great Chardonnays: notes of almond, fresh hazelnut, lemon and toasted bread. ZYMAFLORE® CH9 brings roundness to the wine, helping to balance potential high acidity.
VEGECOLL® was developed by our R&D team, and is a vegetal isolate of protein from potato, which has been selected for its clarification properties. Its high native protein concentration and its Zeta Potential make it a high reactive protein in wine.
VEGECOLL® is used:
• In must: especially during flotation - for a short lees flotation time and for the elimination of phenolic compounds (oxidised as well as susceptible to oxidation).
• In white, rosé and red wine: for its high clarification and sedimentation rate, stabilisation of colouring matter and elimination of red wine astringent tannins.