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For the success of fermentation, both fermentative and organoleptic, proper yeast nutrition is crucial. This nutrition should be complete and include organic as well as mineral nitrogen, sterols, vitamins and minerals at specific stages of the fermentation. The nutrition adjustment should be considered precisely and different factors taken into account to provide the must needs and the expectations of the winemaker. Taking into account the different parameters (potential, available nitrogen level, yeast strain, etc.), LAFFORT® now offers a decision-making tool for the nutritional correction of must. Check it out, we hope it will be useful for the next harvest!

Do not hesitate to contact your LAFFORT® representative if you have any questions about this tool.

The products

Recommanded preparation application / issue
SUPERSTART® ROUGE
Fermentation security /clean and strong fermentation finish.
High AF temperatures. Temperature changes.
Lack in sterols/ restart of « pied de cuve ».
SUPERSTART®BLANC Fermentation security /clean and strong fermentation finish.
Production and revelation of aromatics optimized.
Low temprature, Low turbidity fermentation.
SUPERSTART®SPARK Harsh conditions of secondary fermentations of sparkling wines and fermentation restart/quick fermentation restart/ help completing sugar degradation
DYNASTART®/SUPERSTART® Aromatic expression / production optimisation.
Alcoholic fermentation at low temperature.
High potential alcohol degree.
Sterol deficiency / Restarting stuck fermentation
Assimilable nitrogen deficiency
Growth factor deficiency.
NUTRISTART® Assimilable nitrogen deficiency
Growth factor deficiency.
NUTRISTART® ORG

Nutrition a 100% from yeast origin.
Assimilable nitrogen deficiency
Growth factor deficiency.

TURBICEL®   Low turbidity

BI-ACTIV®

OENOCELL® &
OENOCELL® BIO

Stuck fermentation / restarting fermentation

MALOSTART®

Specific malolactic bacterial activator.
Increases lactic acid bacteria populations
and ensures significantly faster MLF kinetics.
 
 
 
Download our nutrient brochure

For the success of fermentation, both fermentative and organoleptic, proper yeast nutrition is crucial. This nutrition should be complete and include organic as well as mineral nitrogen, sterols, vitamins and minerals at specific stages of the fermentation. The nutrition adjustment should be considered precisely and different factors taken into account to provide the must needs and the expectations of the winemaker. Taking into account the different parameters (potential, available nitrogen level, yeast strain, etc.),

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