keys steps during rosé winemaking
Protection against oxidationTo avoid the oxidation of polyphenols into quinones and to protect aromas, it is essential to implement all available techniques: evaluation of good practices in wineries (avoid air outlets, check the gaskets fittings,...), rigorous process and use of inert gases.
Refrigeration and cooling capacityCold conditions limit enzyme activity in terms of colour extraction and oxidation by polyphenol oxydases. It is therefore essential to work on these pre-fermentation phases as quickly as possible at low temperature.
PressingThe objective for rosé wines that are pressed directly is fast, qualitative release of juices to obtain the best aromas without extracting colour. It is strongly recommended to use enzymes during the filling of the press.
To each rosé a specific fining...
Early fining of rosé wines, on must or during alcoholic fermentation helps act on the phenolic compounds that trap aromas, and allows wine colour to develop and modify wine structure. Combined with good hygiene practices in the cellar and rigorous process management of cold and oxygen, an appropriate fining will help you produce high quality rosé wines
Products can have a broader spectrum of action than indicated above depending on the wine’s matrix. For further advice please contact your LAFFORT® supplier or agent.
Our seriously rosé selection...
LAFFORT® is keenly aware of the highly technical nature of producing rosé wines with numerous complex hues and aromas. Via our experimental centre and a team of dedicated staff from different specialist fields, we have expanded our expertise to offer a range of targeted products adapted for producing superior rosé wines.
- For fast, quality juice release.
- To avoid potential aromatic defects.
Yeast strains to optimise the aromatic profile according to the objective
The choice of yeast strain and nutrition both help direct and optimise the aromatic profile of a wine according to its objective.
SUPERSTART® BLANC & ROSÉ: Yeast rehydration product with a high vitamin and mineral content for optimising yeast metabolism throughout fermentation.
FRESHAROM® : Specific preparation of inactivated yeasts with a high glutathione and glutathione precursor content. Preserves aroma and enhances body on the palate.
At the end of process, certain choices can alter the aromatic profile or colour of wines; there are stabilisation options that respect the wine.
MICROCOL® ALPHA: Sodium bentonite respecting colour and aromas while also having a good protein removal capacityCELSTAB® : CMC for tartaric stabilisation, with good filterability. To be used following specific laboratory testing.