Innovations derived from nature :

 

 

Thanks to the constant improvement of our understanding of nature and oenological phenomena, LAFFORT launches oenological innovations derived from the natural components found in wine. These specialities are obtained from innovative and patented production procedures.
They reveal a new oenological pathway, concurrently both more natural and more precise… enhancing and conserving the best of the wine.

LAFFORT LAFFORT has been rewarded for its research in the domain of oenology, and particularly in the domain of mannoproteins, by the 2006 Gold Innovation award at Vinitech.

From the observation and the knowledge of the mechanisms involved during maturing on lees, two new applications have revolutionised the post-fermentative approach to wines: a peptide with a strong sweetening capacity and a specific mannoprotein for stabilising potassium bitartrate.

 

BIOLEES®

BIOLEES®, sweetness without the sugar

A specific peptide fraction (Moine, V. et al., Symposium d’œnologie de Bordeaux, 2007) naturally released by yeasts during autolysis (maturing on lees) possesses an excessively low perception threshold (16 mg/L compared with 3 g/L for saccharose).
BIOLEES® is a new maturation concept, combining an increase in sweetness with a decrease in acid and bitter sensations:
- Specific preparation of yeast cell walls with a high content of this peptide (Patent N° 0452803).
- Refining effect favouring the elimination of certain polyphenols which are responsible for aggressive sensations.

 

 

MANNOSTAB®

 

MANNOSTAB®, natural wine stability

Mannostab® is the only mannoprotein, naturally present in wines, which has the property of stabilising potassium salt precipitations. This specific mannoprotein, MP40, is extracted from the yeast cell wall by an enzymatic process according to a patented procedure (Patent N° 2726284). It is this exclusive procedure that guarantees and conserves the tartaric stabilisation capacity of MP40.

Mannostab® is the first natural treatment for tartaric stability of wines based on the inhibition of the potassium bitartrate crystallization. It preserves all of the organoleptic characteristics of wines.

 

More information: consult the product data sheet of Mannostab®

 

 

Bioarom®

 

BIOAROM® is the result of research on protection phenomena concerning oxidation during lees maturation (LAVIGNE et al, 2000). Yeast plays an important role in the biosynthesis and release of antioxidant compounds, such as amino acids and sulfurous peptides including glutathione.

 
Thanks to its unique reducing metabolite composition, Biarom is able to :
• Allow the yeast to assimilate these glutathione precursors (cysteine, N-acetyl cysteine) during AF, and thus synthesize more of this tripeptide.
• Allow the acquired aromatic potential of the wines which have been elaborated to gain a higher protection from oxidation.

 Due to its double composition, BIOAROM® enables the aromatic potential of the wine to be efficiently protected and to significantly delay the appearance of oxidised notes.

 

More information: consult the product data sheet of Bioarom®

 

 

Yeast bio-product