laffort - cellartek.com · extraction of mannoproteins and the hsp12 peptide, improving their...
TRANSCRIPT
Innovation and passion are the immutable characteristics in the genes of the LAFFORT® team. For more than 120 years, this has provided the drive in the development of an oenology of precision®.
Inspired by nature and supported by LAFFORT® investment in R & D, this oenology of precision® is a direct link to the uniqueness of your terroirs and the revelation of the typicity of your grape varieties.
In June 2018 LAFFORT® gained ISO 22000 certification, guaranteeing the best quality control systems in terms of food safety, a necessary step as a producer and in line with the needs of our market. We are always available to implement new standards of quality in order to always better assist you in the creation, production, and marketing of your wines.
We have designed our new website to better meet your expectations, with a dedicated space: LAFFORT & YOU. This interactive library continues to grow with new application tools and more intuitive functions. This year, we are also developing a dedicated website for NOBILE® with its own Decision Support Tools.
LAFFORT® is a team of motivated and attentive professionals, at your service for your own oenology of precision®.
Philippe GUILLOMETGeneral Manager - LAFFORT® SAS
Bordeaux, France
LAFFORT®, founding sponsor of la cité du vin.
2019 / 20
Harvest essentials
1
CONTENT
Fining4LAFFORT® fining tools for harvest 4
Tannins5Fermentation tannins 5
Enzymes6Granulated enzymes 6
7Liquid enzymes
Nutrients8Yeast rehydration & fermentation 8
Yeast Products9Enhance mouthfeel & natural sweetness perception 9
Focus // BIOPROTECTION
Yeasts10ZYMAFLORE® range 10
ACTIFLORE® range 11
White, rosé & sparkling wines 12
Red wines 13
14
Bacteria15Malolactic bacteria: LACTOENOS® range 15
Winemaking Protocols16Super premium rosé 16
For fruit forward reds
For aromatic whites 18
Thiols enhancing tools 19
For full bodied whites 20
For Pinot Noir 21
22
For big structured reds 23
Fermentation Correction24Sluggish & stuck fermentation products 24
2
NEW PRODUCTS // 2019
SÉ
LE
CT
ION
TE
RR
OIR
CX9VIN BLANC - WHITE WINE
USAGE ŒNOLOGIQUE / OENOLOGICAL USE500 g - 1.1 lbs
Saccharomyces cerevisiae
ZYMAFLORE
ZYMAFLORE® CX9Active dry yeast selected for Chardonnay winemaking. Developed from a vineyard selection from one the most prestigious climates of Burgundy and the breeding technique perfected and controlled by LAFFORT®. ZYMAFLORE® CX9 develops notes of lime, fresh hazelnut, almond and toasted bread. The palate shows a subtle balance between smoothness, strength
and volume.
P. 12
ANTIOXIDANT - ANTISEPTIQUE
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
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SUPRAROM®
TRA
ITEM
ENT
SPEC
IFIQ
UE
Protection des moûts contre l'oxydationPréserve la fraicheur et l'intensité des arômes
SUPRAROM®Oxidation protection for white & rosé musts and juices. SUPRAROM® is a blend of potassium metabisulfite, TANIN GALALCOOL®, and ascorbic acid. Preserves freshness and aromatic intensity, and is an excellent addition for botrytis infected fruit. SUPRAROM® is a complex blend of products in an easy-to-use formula for addition to
harvest bins in the vineyard.
P. 25
ZYMAFLORE® ÉGIDETDMP
Formulation of two strains (Torulaspora delbrueckii and Metschnikowia pulcherrima) for use in bio-protection of grapes and juices, and as an SO
2 reduction strategy. These
strains will colonize the medium and restrict the growth of undesirable non-Saccharomyces
cerevisiae microflora. ZYMAFLORE® EGIDETDMP can be simply sprinkled on the fruit, making an easy application in the vineyard or at winery
reception.
P. 14
LAFAZYM® THIOLS[+]
A blend of pectinase enzymes designed to extract aromatic (thiol) precursors from juice before alcoholic fermentation. The secondary activities act synergistically with yeast to increase thiol metabolism and improve the biotransformation rate of the thiol precursors
by yeast.
P. 6
LAFASE® XL PRESSA purified liquid enzyme for maceration and pressing during white and rosé vinification. LAFASE® XL PRESS increases high quality juice yields, thereby decreasing the duration of the press cycles. Achieving juice yields at lower pressure reduces the crushing of skins and seeds to limit the extraction of phenolic compounds.
P. 7
EGIDETORULASPORA DELBRUECKII
METSCHNIKOWIA PULCHERRIMA
SÉ
LE
CT
ION
TE
RR
OIR
TDMP
ENZ
YM
E
Préparation enzymatique liquide pour la macération et le pressurage des vendanges destinées à l’élaboration de vins blancs
et rosés. / Liquid enzymatic preparation for maceration and pressing of grapes intended for white or rosé wines production. / Preparación enzimática líquida para la maceración y el prensado
de vendimias destinadas a la elaboración de vinos blancos y rosados. / Preparato enzimatico liquido per le operazioni di
macerazione e pressatura delle uve destinate all’elaborazione dei vini bianchi e rosati. / Flüssiges Enzympräparat für die Mazeration
und die Pressung von Traubenmaterial, aus dem Weiß- oder Roséweine bereitet werden sollen.
2-5 mL/100 kgValeur de standardisation / Standardisation values / Valor de
estandarización / Valore di attività standardizzato / Durchschnittliche Einsatzmenge:
Pectin Lyase: 183 PLU/mL Ingrédients / Ingredients / Ingredientes / Ingredienti / Inhaltsstoffe:
Water, glycerol, pectinases, potassium chloride.Conservation / Storage / Conservación / Conservazione / Lagerung:
0-10°C (32-50°F).
3HAKLMI*chefej+
CS 61 611 - 33072 Bordeaux cedex France - www.laffort.comIn Australia, Imported by: Laffort Australia, 43 Bradmill Avenue - Rutherford - NSW 2320 - Australia
POIDS NET / NET WEIGHTPESO NETO / PESO NETTO
NETTOGEWICHT
1 L(1,2 kg)
Usage œnologique / Oenological use / Per uso enologico / Uso enológico / Für den önologischen Gebrauch
œnologiericerca
innovaciónresearchi n n o v a t i o n
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LAFASE®
XL PRESSPréparation d'enzymes purifiées
LAFAZYM® THIOLS[+]
ENZ
YM
ES
LAFAZYMF ® THIIIOLS
ENZ
YM
ES
USAGE ŒNOLOGIQUE / OENOLOGICAL USE250 g - 0.55 lbs
MOÛT DE RAISINGRAPE MUST
Préparation d'enzymes purifiées. / Purified enzymatic preparation.
3
®
ALL
ERGEN FREE
S A N S A L L ER
GÈ
NE
NEW PRODUCTS // 2019
LAFAZYM® 600 XLICE
Highly concentrated purified liquid pectinase enzyme blend intended for juice clarification. LAFAZYM® 600 XLICE is a very robust enzymatic preparation high in side activities, allowing for fast depectinization at cold juice temperatures (down to 40°F) and a wide range of pH (2.9 - 4.0). Excellent for rapid juice depectinization
prior to flotation or centrifugation.
P. 7
MICROCONTROL®A combination of natural polysaccharide (chitosan), potato protein isolate, and a pectinase/ß-glucanase enzyme preparation for the microbial management of wines. A vinification tool for use in SO
2 reduction
winemaking protocols.
P. 24
POLYMUST® ROSÉPOLYMUST® ROSÉ is a fining agent combining the action of vegetal protein (potato protein isolate) specifically selected for its high reactivity towards phenolic compounds and PVPP for the prevention and control of rosé juice oxidation in fermentation. POLYMUST® ROSÉ decreases the content of phenolic compounds and allows the stabilization of hue by eliminating oxidized and oxidizable polyphenols that
may alter wine color.
P. 4
PRÉPARATION À BASE DE PVPP
ET DE PROTÉINES VÉGÉTALES (PATATINE)PREPARATION WITH PVPP AND VEGETAL PROTEIN
(PATATIN, POTATO PROTEIN ISOLATE)
œnologiericerca
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POLYMUST® ROSÉ
CO
LLA
GE
/ FI
NIN
G
POIDS NET - NET WEIGHT: 1 kg - 2.2 lbsUSAGE ŒNOLOGIQUE - OENOLOGICAL USE
ENZ
YM
E
0,25 L(0,3 kg)
Prépar ation d'enzymes purifiées
LAFAZYM® 600 XLICE
NUTRISTART® AROMFrom its observations and research results, LAFFORT® has broadened the yeast nutrition range with NUTRISTART® AROM, an organic and mineral nitrogen-based formula specially developed to increase wine aromatic complexity and aroma protection. NUTRISTART® AROM is a mid-fermentation nutrient, added during fermentation to
facilitate a healthy yeast population.
P. 8
NU
TRIM
ENT
/ N
UTR
IEN
T
NUTRIMENT COMPLET
POUR LA FERMENTATION ALCOOLIQUECOMPLETE NUTRIENT FOR ALCOHOLIC FERMENTATION
œnologiericerca
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NUTRISTART®AROM
POIDS NET - NET WEIGHT: 1 kg - 2.2 lbsUSAGE ŒNOLOGIQUE / OENOLOGICAL USE
Développe la complexité organoleptique des vins.Develops the organoleptic complexity of wines.
POWERLEES® RougeThis new formula based on inactivated yeast and ß-glucanase enzymes is specially developed to boost the extraction of mannoproteins and the Hsp12 peptide, improving their diffusion in the wine early on. Wines treated with POWERLEES® Rouge have an increased fruit expression and smoother texture,
perfect for early-to-market red wines.
P. 9
PRO
DU
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E LA
LEV
UR
E /
YEA
ST P
RO
DU
CT
PRODUIT DE LA LEVURE
Stabilisation et affinage des vins rouges.
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
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POWERLEES®Rouge
4
PRODUCT WINE TYPEPRODUCT MATERIAL
APPLICATION DOSAGE PACKAGE SIZE
VEGECOLL® White, red, roséPotato protein
isolate
Gentle phenolic fining, improves clarity, excellect for
flotation.10 - 100 ppm 500 g bags
GELAROM® White, red, roséLiquid gelatin
solution
Reduces phenolic content and astringency, improves
aromatic expression. 30 - 60 mL/hL
1 L5 L
20 L jugs
GECOLL® SUPRA
White & redLiquid gelatin
solution
Reduces phenolic content and astringency, improves clarity
& settling. 40 - 100 mL/hL
1 L5 L
20 L jugs
VINICLAR® White & rosé PVPPReduces browning, pinking &
bitterness.50 - 800 ppm 1 kg bags
POLYLACT® White & rosé PVPP & caseinReduces polyphenolics,
browning, pinking & bitterness.
150 - 1000 ppm1 kg
10 kg bags
POLYMUST® PRESS
White, red, roséPVPP, bentonite, potato protein
isolate
Reduces oxidized characters, great for press fractions.
150 - 1000 ppm 1 kg bags
POLYMUST® ROSÉ
White & roséPVPP & potato protein isolate
Reduces phenolic content, stabilizes hue by removing
oxidizible polyphenols.300 - 800 ppm
1 kg10 kg bags
CASEI PLUS White & roséPotassium caseinate
Reduces oxidized characters, increases clarification.
50 - 600 ppm1 kg
5 kg bags
ARGILACT White & roséCasein & bentonite
Reduces oxidized characters and bitterness. Reduces
laccase activity. 400 - 1000 ppm
1 kg25 kg bags
MICROCOL® ALPHA
White & rosé Sodium bentoniteRemoves heat sensitive
proteins, excellent clarifying capacity, preserves aroma.
100 - 800 ppm1 kg5 kg
25 kg bags
MICROCOL® FT White & roséCalcium/sodium
bentonite
Removes heat sensitive proteins. Can be used during
crossflow filtration.300 - 800 ppm 15 kg bags
LAFFORT® fining tools offer a range of solutions for polishing juice and wine during harvest, from the curative approach at juice settling on whites and rosés, to post pressing treatments for young red wines.
NEW
FIN
ING LAFFORT® FINING TOOLS
FOR HARVEST
5
PRODUCT RED WINE PROTECTION, STRUCTURE, COLOR STABILITY DOSAGE PACKAGING
TANIN VR SUPRA®
VR SUPRA® & VR SUPRA® Élégance are specific blends of ellagic and proanthocyanidic tannins for red wine vinification. These products combine the
beneficial effects of different tannins, without adding bitterness. Wine structural improvement of midpalate texture.
Sacrificial effect of binding with grape proteins in must to preserve natural grapetannins. Favors tannin-anthocyanin reactions for color stability.
Inhibits oxidative enzymes in Botrytis-infected must.
TANIN VR SUPRA®: Recommended for bigger tannin varieties; Bordeaux reds, Zinfandel, Syrah.
TANIN VR SUPRA® Élégance : Recommended for lighter tannin varieties; Pinot Noir, Grenache, Sangiovese.
100 - 800 ppm1 kg5 kg
TANIN VR SUPRA®Élegance
Timing: add to grapes at initial phase of grape processing.
All LAFFORT® tannins benefit from a unique formulation, the Instant Dissolving Process (IDP). IDP enables perfect solubility in must and wine, thus no dissolution of tannins in water is required, saving labor time during harvest.
INS
TA
NT DISSO
LVIN
G
PROCESS
PRODUCT COLOR STABILITY, STRUCTURE, PROTECTION DOSAGE PACKAGING
TANIN VR COLOR®
VR COLOR® and VR GRAPE® are high in catechin tannin content specific for stabilizing coloring matter in red wines. Both tannin preparations will contribute to
overall structure balance of the wine.
TANIN VR COLOR®: Blend of catechin from different sources (OxyProtect process), highly reactive. Great for varieties with color deficiency or unstable color (Pinot Noir, Grenache, Zinfandel).
TANIN VR GRAPE®: 100% grape catechin tannin, contains negligible quantity of phenolic acids, which
are known Brettanomyces substrates. Compensates for natural grape tannin deficiency (low tannin/anthocyanin ratio or under ripe fruit).
100 - 300 ppm1 kg5 kg
TANIN VR GRAPE®
100 - 400 ppm 500g
Timing: add to tank one-third of the way through fermentation.
PRODUCT WHITE & ROSÉ FERMENTATION TANNIN DOSAGE PACKAGING
TANIN GALALCOOL®
TANIN GALALCOOL® and GALALCOOL® SP are highly purified extract of oak gall tannins. Both tannins facilitate clarification and precipitate unstable proteins,
lowering overall bentonite need for heat stability.
TANIN GALACOOL® reduces enzymatic oxidation activity in Botrytis infected fruit (laccase, polyphenol oxidase), complementing the activity of SO
2.
TANIN GALACOOL® SP is softer, adding mid palate texture to the finished wine and protecting juice from oxidation.
20 - 200 ppm 1 kg
TANIN GALALCOOL®
SPTiming: add at juice settling.
TAN
NIN
SFERMENTATIONTANNINS
6
Naturally present in all living organisms, enzymes are high precision catalysts. LAFASE® and LAFAZYM® enzymes have become standard aids in a broad spectrum of winemaking applications. These enzymes not only ease pressing, clarification and filtration processes, they also allow for aromatic expression, improved wine mouthfeel, color and structure. Using the appropriate enzyme will reduce the amounts of other interventions.
PRODUCT DESCRIPTION DOSAGE PACKAGING
RED
WIN
ES
LAFASE® HE GRAND CRU
Specific blend of purified pectinases with side activities for traditional macerations.
Produces structured wines rich in coloring matter and elegant tannins.
Encourages extraction of small size polysaccharides, Rhamnogalacturoans (RGII), building mouthfeel.
Optimizes wine clarification and free run wine yield.
25 - 45 g/ton100 g
500 g tin 5 kg bag
LAFASE® FRUIT
Specific blend of purified pectinases with side activities for producing seductive, fruity, colorful and rounded wines,
intended for early consumption. Specific for short macerations, enabling gentle extraction
of anthocyanins and limiting mechanical actions. For wine clarification and extraction of aroma precursors from skins.
25 - 45 g/ton 250 g tin
WH
ITE
WIN
ES
LAFAZYM® PRESS
Concentrated and purified pectolytic enzyme preparation to optimize pressing by increasing free run yield
and decreasing pressing cycle length. Increase free run yield.Ease juice clarification.
25 - 45 g/ton 100 g
500 g tin
LAFAZYM® EXTRACT
Specific blend of pectinase enzymes for extracting aromatic precursors from skin and pulp.
Reduces skin contact time.Ease wine clarification.
20 - 30 g/ton 250 g tin
LAFAZYM® CL
Concentrated purified pectolytic enzyme preparation for juice and wine clarification.
Improved lees settling and compaction, ensures fast juice racking. Active under extreme conditions (low pH, high pectin content,
low temp tolerance to 41°F).
5 - 20 ppm100 g
500g tin
LAFAZYM® THIOLS[+]
Pectolytic enzyme preparation with protease side activities designed to improve yeast thiol revelation.
Increases wines aromatic perception and mouthfeel.30 - 60 ppm 250 g tin
NEW
Purified in Cinnamoyl Esterase to avoid volatile phenol formation in wine.
PRACTICAL
ADVICE
ENZYM
ES GRANULATED ENZYMES
7
Liquid enzymes are the most convenient to handle and dose, and require cold storage at less than 50°F. LAFFORT® liquid enzymes are sold in 1L and 10L jugs. They are specific blends of pectinase enzymes produced from Aspergillus niger. LAFFORT® enzymes comply with all international enological specifications.
PRODUCT DESCRIPTION DOSAGE PACKAGING
LAFASE® XL Clarification
Blend of pectinase enzymes rich in side activities allowing for very fast depectinization of white and rosé juices. Its fast activity makes this an excellent choice for flotation or static settling. Eases wine clarification
and improves filterability.
Excellent clarification of highly turbid thermo-treated red musts.
For static juice settling: 0.5 - 1 mL/hL.
For fast depectinization
before flotation: 2 - 3 mL/hL.
For thermo-treated red
musts: 3 - 5 mL/hL.
1L 10 L jugs
LAFASE® XL Extraction
Pectinase blend rich in side activities for efficient extraction in red and white musts:
Increases extraction of anthocyanins and tannins in red fermentations. LAFASE® XL Extraction helps to reduce mechanical action (pump overs), allows for a drier pomace and increased overall wine volume at
time of red pressing. Eases juice and wine clarification, making wine filtration more efficient.
When used on white musts, it increases free run juice yields and extracts aroma precursors from skins.
For pre-fermentation maceration with red
grapes: 20 - 40 mL/ton
(2000 lbs of grapes).
For white musts: 20 mL/ton
(2000 lbs of grapes).
1L 10 L jugs
SPECIALTY RANGE
LAFAZYM® 600 XLICE
Highly concentrated purified pectolytic enzymes preparation high in side activities with enhanced efficiency on a wide range of pH (2.9 - 4.0) and
temperature (41⁰F - 131⁰F). Excellent capacity for depectinizing grape musts from difficult varieties
(Muscats, Sauvignon Blanc, Pinot Gris). Significantly improves lees compaction and reduces juice loss in lees.
0.5 - 4 mL/hL250 mL10 L jugs
LAFASE® XL PRESS
Liquid preparation of purified enzymes to optimize pressing and extraction of aroma precursors during the processing of white and rosé musts. LAFASE® XL PRESS will increase free run juice yields, shorten
press cycles, and shorten skin contact time for aroma extraction.
10 - 40 mL/ton (2000 lbs of grapes)
1 L 10 L jugs
LAFASE® BOOSTLiquid blend of pectolytic enzymes highly concentrated in secondary activities designed for use with basic clarification enzymes to improve
depectinization with difficult varieties and sub-optimal fruit conditions.
1 - 1.5 mL/hL in addition to the standard
clarification enzyme already added.
250 mL1 L jugs
For most effective use, dilute liquid enzymes in 10 times the volume in water (10% solution) before using.
PRACTICAL
ADVICE
NEW
NEW
ENZYM
ESLIQUID ENZYMES
8
Fermentation nutrition
The major growth factor for yeast is nitrogen. Yeast Assimilable Nitrogen (YAN) is supplemented during fermentation depending on initial YAN content and potential alcohol.
Yeast rehydration products that are rich in sterols to be used in yeast rehydration preparation. Use will strengthen yeast membranes, reduce VA and H
2S production, and promote a clean healthy fermentation.
PRODUCT DESCRIPTION DOSAGE PACKAGING
SUPERSTART® Blanc
Specific formulation, rich in vitamins and mineral salts, optimizes the production of aromatic compounds by the yeast.
YAN brought by 200 ppm ≈ 4 mg/L.
OMRI: Listed for use in organic winemaking.
200 - 300 ppm1 kg5 kg
SUPERSTART® Rouge
Due to its high ergosterol content, SUPERSTART® Rouge will significantly increase yeasts’ resistance to ethanol and high
fermentation temperatures.YAN brought by 200 ppm ≈ 2 mg/L.
OMRI: Listed for use in organic winemaking.
PRODUCT DESCRIPTION DOSAGE PACKAGING
THIAZOTE® Diammonium phosphate (DAP) and thiamine.
YAN brought by 100 ppm ≈ 21mg/L. 100 - 500 ppm
1 kg5 kg
NUTRISTART® Complex yeast nutrient, combining organic nitrogen,
DAP and thiamine.YAN brought by 100 ppm ≈ 15 mg/L.
200 - 300 ppm1 kg5 kg
20 kg
NUTRISTART® ORG
100% organic nitrogen from yeast origin. YAN brought by 100 ppm ≈ 10 mg/L.
200 - 600 ppm200 g 1 kg5 kg
Find out more : Discover our "YEAST NUTRITION" DECISION-MAKING TOOL,
on our webste, section LAFFORT & YOU.
NUTRISTART® AROMNUTRISTART® AROM is specifically formulated to develop the organoleptic complexity (aroma and taste) of white and rosé wines. The balance of nitrogen sources results in the production of elegant wines with more
finesse, and higher aromatic complexity. The glutathione-rich fraction of the formulation works to protect fermentation aromas (esters & thiols) from oxidation during aging. YAN brought by 100 ppm = 14 mg/L. Dosage: 200 - 600 ppm.
NU
TRIM
ENT
/ N
UTR
IEN
T
NUTRIMENT COMPLET
POUR LA FERMENTATION ALCOOLIQUECOMPLETE NUTRIENT FOR ALCOHOLIC FERMENTATION
œnologiericerca
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NUTRISTART®AROM
POIDS NET - NET WEIGHT: 1 kg - 2.2 lbsUSAGE ŒNOLOGIQUE / OENOLOGICAL USE
Développe la complexité organoleptique des vins.Develops the organoleptic complexity of wines.
1 kg5 kg
NEW
NU
TRIE
NTS
Yeast rehydration & fermentationNUTRIENTS
9
OENOLEES® Specific preparation of yeast cell walls (Patent 1850682).
Developed as a result of LAFFORT®’s research on the properties of yeast lees and their importance in wine. OENOLEES® contributes towards improving the organoleptic qualities of wine by:
• �Elevating midpalate length (mannoproteins).
• Reducing aggressive characters (fining by yeast hulls).
• Giving a sensation of sweetness with Hsp12 peptide.
OMRI: listed for use in organic winemaking.
APPLICATION TYPE OF WINE DOSAGE ADDITION MOMENT CONTACT TIME
Increase Mouthfeel White 100 - 200 ppm During alcoholic fermentation or post ferment Minimum 1 month
Lees Replacement White & red 100 - 300 ppm Directly after fermentation 1 - 6 months
Gentle Tannin Fining Red wine 300 - 500 ppm Directly after fermentation 1 - 2 months
Reduce Green Character Red wine 200 - 400 ppm Directly after fermentation 1 - 3 months
1 kg5 kg
POWERLEES® Rouge Specific formulation of inactivated yeast rich in mannoproteins and ß-glucanase enzymes.
• �Inactivated yeast rich in mannoprotein and in Hsp12 peptide (origin of the peptides with sweetening power) for giving more mouthfeel and a sensation of sweetness.
• �ß-glucanase (ß 1-3, ß 1-6) to accelerate extraction of mannoproteins and Hsp12 peptides from dead yeast cells. Will also ease settling and filtration steps during wine preparation for bottling.
• �Develops fruity flavors in red wines.
• �Can be added anytime during fermentation or added just after fermentation to red wine on lees for aging.
Dosage 150 - 400 ppm
1 kg5 kg
PRO
DU
IT D
E LA
LEV
UR
E /
YEA
ST P
RO
DU
CT
PRODUIT DE LA LEVURE
Brevet EP 1850682 - pour l’élimination de certains polyphénols
PRODUIT DE LA LEVURE
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
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OENOLEES®NATURAL CLARIFICATION
PRO
DU
IT D
E LA
LEV
UR
E /
YEA
ST P
RO
DU
CT
PRODUIT DE LA LEVURE
Stabilisation et affinage des vins rouges.
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
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i n n o v a t i o n
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POWERLEES®Rouge
NEW
ZYMAFLORE® XPURE
ZYMAFLORE® XPURE + POWERLEES® Rouge 30 g/hL
60
70
80
90
100
110
120
%
Fermentation in synthetic media at 77°F.
Yeasting with ZYMAFLORE® XPURE at
200 ppm.
Hsp12 measurement via HPLC. Additions of formulations
at the beginning of AF.
YEA
ST P
ROD
UC
TS
Specific yeast product additions during fermentation
ENHANCE MOUTHFEEL & NATURAL SWEETNESS PERCEPTION
10
* Yeast alcohol tolerance depends on nutrition, temperature, etc. It is recommended to use SUPERSTART® Rouge (for red wines) or SUPERSTART® Blanc (for white and rosé wines) and a higher yeast dose rate for wines with high alcohol potential.
WHITE & ROSÉ WINE
RED WINE
ORGANIC
ALL TYPESOF WINES
Varietals YeastAlcohol
Resistance*(%v/v)
NitrogenRequirements
Optimal Fermentation
Temperature °F
Fermentation Kinetics
Whites and reds for complex aromatic profile and increased mouthfeel. ALPHA 8 -10% Medium 50 - 79 Slow
Cabernet, Merlot,Pinot Noir, Malbec F15 16% Medium 68 - 90 Rapid
Grenache, Syrah, Barbera F83 16.5% Medium 68 - 86 Regular
Cabernet, Cabernet Franc,Merlot, Tempranillo FX10 16% Low 68 - 95 Regular
Pinot Noir, Merlot RB2 15% Low 68 - 90 Regular
Zinfandel, Petite Sirah, Syrah RX60 16.5% High 68 - 86 Regular
Pinot Noir, Syrah, Zinfandel, Tempranillo XPURE 16% Low 59 - 86 Regular
Chardonnay CH9 16% Medium 57 - 72 Regular
Chardonnay CX9 16% Low 57 - 72 Regular
Grenache Blanc, Riesling, Pinot Gris, Viognier DELTA 15% High 57 - 72 Regular
All sparkling base winesTirage bottling SPARK 17% Low 50 - 90 Rapid
Late Harvest, Semillon,Riesling ST 15% High 57 - 68 Regular
Chardonnay, Riesling,Gewürztraminer, Muscat VL1 14.5% High 61 - 68 Regular
Chardonnay, Viognier, Roussanne VL2 15.5% Medium 57 - 68 Regular
Sauvignon Blanc,Vermentino, Gewürztraminer
Pinot Gris, RoséVL3 14.5% High 59 - 70 Regular
Sauvignon Blanc,Albariño, Rosé X5 16% High 55 - 68 Rapid
Chardonnay, ViognierPinot Gris, Chenin Blanc, Rosé X16 16.5% Medium 54 - 64 Rapid
Organic 011 BIO 16% Low 57 - 79 Rapid
ZYM
AFL
ORE
®
YEA
STS
Step out of the ordinary...ZYMAFLORE®
11
ACTIFLORE® yeasts are technical strains which ensure complete fermentations, with no negative sensory faults even under stressed situations. ACTIFLORE® yeasts are categorized as “work horse” strains, an excellent choice for value and popular premium wine categories. The yeast strains in the ACTIFLORE® range have low nitrogen needs, higher alcohol tolerances, and a wide optimal temperature zone, making the fermentations easy to manage.
YEAST STRAIN CHARACTERISTICS YEAST NAMEALCOHOL
TOLERANCE*NITROGEN
REQUIREMENTS
OPTIMAL TEMPERATURE
RANGE (°F)
Very high resistance to alcohol, clean fermentation profile, recommended for
fermentation restart. Fructophilic yeast.
ACTIFLORE® BO213 18% Low 53 - 86
High production of fermentation esters, low temp tolerance, and short lag phase. Excellent
implantation capacity. ACTIFLORE® ROSE 15% Low 53 - 65
Polysaccharide production, low production of VA. Versatile yeast for all wine types (Chardonnay, Cabernet, Pinot, Merlot).
ACTIFLORE® F33 16% Low 55 - 86
Specially adapted for difficult conditions (high volume, low turbidity, low temperature). Low
production of H2S.
ACTIFLORE® RMS2 17% Low 53 - 86
* Alcohol tolerance increases when SUPERSTART®/DYNASTART® is used.
Find out more : Discover our "FERMENTATION RESTART PROTOCOL" DECISION-MAKING TOOL
on our website, section LAFFORT & YOU.
ZYM
AFL
ORE
®
YEA
STA
CTI
FLO
RE®
YEA
STS
Yeast rangeACTIFLORE®
12
ZYMAFLORE® X5Sauvignon Blanc, Albarino, Rosé
Very high expression of volatile thiols (4MSP).Suitable for fermentation at low temperatures.
Aromatic and complex wines.
ZYMAFLORE® VL3Sauvignon Blanc, Vermentino,
Gewürztraminer, Pinot GrisHigh expression of volatile thiols.
Provides an increase of sweetness sensations (Hsp12 peptide).
Very good mouthfeel contribution.
ZYMAFLORE® DELTASauvignon Blanc, Riesling,
Pinot Gris, ViognierHigh expression of volatile thiols,
particularly grapefruit notes (3SH).
ZYMAFLORE® X16Chardonnay, Pinot Gris, Chenin Blanc, Rosé
Very high aromatic esters production.Suitable for fermentation at low temperatures.
Excellent fructose utilization.POF- (“Phenolic Off Flavor” negative).
ZYMAFLORE® CX9Chardonnay
Smoothness, strength and volume.Lime, fresh hazelnut, almond
and toasted bread.POF- ("Phenolic Off Flavor" negative).
ZYMAFLORE® VL2Chardonnay, Viognier, RoussanneHigh polysaccharide production.
POF- ("Phenolic Off Flavor" negative).
ZYMAFLORE® VL1Chardonnay, Riesling, Gewürztraminer, MuscatHigh ß-Glucosidase activity favoring the release
of floral terpenes.POF- (“Phenolic Off Flavor” negative).
ZYMAFLORE® CH9Chardonnay
Fresh almond and hazelnuts, citrus fruits andtoasted bread.
ZYMAFLORE® STLate Harvest, Semillon, Riesling
Resistant to high sugar concentrations.Sensitive to SO
2 for easy arrest of fermentation.
Late harvest and Botrytis wines.
NEW
ZYM
AFL
ORE
®
YEA
STS
WHITE, ROSÉ & SPARKLING WINES
13
ZYMAFLORE® RB2Pinot Noir, Merlot
High expression of cherry/kirsch type varietal aromas.Elegant mouthfeel.
Favors preservation of color.
ZYMAFLORE® XPUREPinot Noir, Zinfandel, Syrah, TempranilloVery low production of undesirable sulfur
compounds (notably SO2 and H
2S) and
compounds binding SO2.
Aromatic freshness and expression of black fruit notes.Great smoothness of mouthfeel.
ZYMAFLORE® RX60Zinfandel, Merlot, Syrah
Very high aroma production - fruity and spicy.High alcohol tolerance.
ZYMAFLORE® F15Cabernet, Merlot, Pinot Noir, Malbec
Low production of negative sulfur compounds.Fruity, full-bodied wines with varietal
expression.
ZYMAFLORE® FX10Cabernet, Petite Sirah, Merlot
High alcohol tolerance and good fructose utilization.
High polysaccharide production.Preserves varietal specificity and terroir
Silky, full-bodied wines, destined for aging.
ZYMAFLORE® F83Grenache, Syrah, Barbera
High production of red fruit and floral aromas.Great for Mediterranean grape varieties.
ZYMAFLORE® ALPHATD
Torulaspora delbrueckeii strain• Significantly improves mouthfeel in
both red and white wines.• Improves aromatic complexity and
profile.• Reduces VA production during ferment,
good for late harvest.• Compatible with all Saccharomyces
cerevisiae.
ZYMAFLORE® ÉGIDETDMP
Torulaspora delbrueckeii & Metschnikowia pulcherrima strains• Bio-protection during pre-fermentation
stages.• Reduce the use of SO
2 on fruit.
• Reduce the risk of off flavor during cold soak.
• Compatible with all Saccharomyces cerevisiae.
Non - SaccharomycesNEW
ZYM
AFL
ORE
®
YEA
STSRED WINES
14
Torulaspora delbrueckii• Cryophilic yeast.• Resistance to SO
2.
• High implantation capacity.
Metschnikowia pulcherrima• Weak fermentation characteristics.• Excellent for direct inoculation on grapes.• High implantation capacity.
Bioprotection uses microorganisms preferentially selected from the medium for which they are intended to be used in order to:
Colonize the medium.
Limit the development of other microorganisms during the pre-fermentation phase.
Trial on Sauvignon Blanc, 2016. Settling = 53°F / 48h.
Inoculation of ZYMAFLORE® ÉGIDE TDMP at 50 ppm on must prior to
settling. SO2
+: 50 ppm. SO2
-: 20 ppm.
�ABSENCE OF FERMENTING ACTIVITY.
ANALYSES AFTER SETTLING
SO2+ SO
2- ZYMAFLORE ÉGIDETDMP
Reducing sugars (g/L) 237 235 239
Mineral N (mg N/L) 49 51 48
Organic N (mg N/L) 104 104 96
Turbidity (NTU) 140 140 140
1,0E+07
1,0E+06
1,0E+05
1,0E+04
1,0E+03
1,0E+02
1,0E+01
1,0E+00Must SO�+ SO�- SO�-/TD+MP
CFU
/mL
N��-SACCHAROMYCE� ������
Indigenous populations
imposing a strong
microbial pressure
Population only
composed of
Egide species
Trial on Merlot, 2016. Cold Soaking = 55°F / 48h.
Inoculation of ZYMAFLORE® ÉGIDETDMP at 50 ppm
on must at vatting.
SO2
+: 40 ppm. SO2
-: no addition of sulfur.
��REPLACEMENT OF THE INDIGENOUS FLORA BY THE INOCULATED FLORA.
�REDUCTION OF MICROBIAL PRESSURE.
EGIDETORULASPORA DELBRUECKII
METSCHNIKOWIA PULCHERRIMA
SÉ
LE
CT
ION
TE
RR
OIR
TDMP
BIOPROTECTION
PROTECTION WITHOUT FERMENTATION
FOCUS // ZYMAFLORE® ÉGIDETDMP
& BIOPROTECTION
CAN BE USED WITHOUT REHYDRATION
From a practical perspective:
ZYMAFLORE® ÉGIDETDMP can be applied with or without rehydration.
Recommended dosage: between 20 and 50 ppm.
PRACTICAL
ADVICE
EFFECTIVE MICROBIAL PROTECTION
15
MALOSTART® 100% organic nutrition formulated to optimize the supply of amino acids essential to the bacteria while reducing the quantities of biogenic amine precursors of amino acids (histidine, tyrosine). Also rich in vitamins required by the bacteria and rich in minerals which are essential co-factors for enzymatic function.
Dosage: 300 ppm.
PRODUCT DESCRIPTION DOSAGE & PACKAGING
DIR
ECT
INO
CU
LATI
ON
STR
AIN
S
LACTOENOS® B7 DIRECT
Fast fermentation kinetics, even in stressful conditions (low pH, high total SO2,
high alcohol, and low temperatures). Produces low VA and diacetyl, preserving the fruity character of the wine.
2.5 hL (60 gal)25 hL (660 gal)
250 hL (6600 gal)
LACTOENOS® SB3 DIRECT
Versatile strain for all wine types. Will help to reveal and integrate woody notes from wines undergoing ML fermentation in barrel. Low production of VA and
diacetyl, and no biogenic amine production. Recommended for co-inoculation.
2.5 hL (60 gal)25 hL (660 gal)
250 hL (6600 gal)
BU
ILD-U
P ST
RA
INS
LACTOENOS® 450 PREAC
Strong implantation capacity at any stage of its inoculation (co-inoc or sequential). This strain was specifically selected for its resistance to high alcohol conditions. The acclimatization is a one-step protocol, approx. 12 hour build up.
50 hL (1300 gal)250 hL (6600 gal)
LACTOENOS® B16 STANDARD KIT
Very resistant strain particularly suited for low pH wines and for restarting MLF. The acclimatization is made by a multistep protocol, approx. 3 day build up.
50 hL (1300 gal)250 hL (6600 gal)
Find out more : Discover our "YEAST NUTRITON" DECISION-MAKING TOOL,
on our webste, section LAFFORT & YOU.
1 kg
NU
TRIM
ENT
/ N
UTR
IEN
T
œnologiericerca
innovación
i n n o v a t i o n
nature
ACTIVATEUR DES FERMENTS MALOLACTIQUES.
Facilite le départ des fermentations malolactiques et en accélère la cinétique.
1 kgUSAGE ŒNOLOGIQUE
MALOSTART®
PRODUCT ALCOHOL PH TOTAL SO2
TEMPERATURE
LACTOENOS® B7 DIRECT ≤ 16 % vol. ≥ 3.2 ≤ 60 mg/L ≥ 59°F
LACTOENOS® SB3® DIRECT ≤ 15 % vol. ≥ 3.3 ≤ 40 mg/L ≥ 59°F
LACTOENOS® 450 PREAC ≤ 17 % vol. ≥ 3.3 ≤ 60 mg/L ≥ 61°F
LACTOENOS® B16 STANDARD ≤ 16 % vol. ≥ 2.9 ≤ 60 mg/L ≥ 59°F
OUV
REZ /
VERSEZ • OPEN / POUR
• IN
OC
ULATION DIRECTE • DIRECT I
NOC
ULA
TIO
N •
Add after ML inoculation.
BAC
TERI
A
LACTOENOS® Product RangeMALOLACTIC BACTERIA
16
• Separate juices from the bins; they can be blended back if the quality is high enough.
• Use inert gas or dry ice during the entire grape reception process (destemmer, pump, press, and tank). Use CO
2 gas or dry ice during press filling, usually 3 to 5 lbs per ton of grapes
(4 lbs of dry ice = 240 gallons of CO2 released). Nitrogen may also be used.
• Add pressing enzyme at 30 g per 2000 lbs grapes. Use LAFAZYM® PRESS for faster and greater free run juice yield at lower pressures with less maceration.
• Split SO2 addition if possible between press filling and juice pumping to tank. Add total of
50 ppm.
• Increase pressure levels using the Champagne cycle, with maximum 3 rotations for the total pressing cycle.
• Separate free run and press juices: normally noted by pressure and tasting but also possible by pH.
• Grapes must be healthy and clean, with potential alcohol between 12.5 and 13.5% v/v.
• Maximum grape temperature 54 - 58°F, use cooling if necessary, to slow down uncontrolled enzymatic reactions.
• Sprinkle bins with SUPRAROM® at 100 - 250 ppm to avoid uncontrolled skin extraction and juice oxidation; use of double bottom (with drain screens) bins recommended.
Grape arrival
Pressing
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• For yeast preparation, use 200 ppm of SUPERSTART® BLANC & ROSÉ along with 200 ppm ofZYMAFLORE® X5, X16 or DELTA. Add the yeast preparation to the tank when the temperature difference is lower than 10°C.
• Adjust fermentation temperature between 61 and 65°F.
• Adjust assimilable nitrogen if necessary, split in two additions.
(see nutrition decision tool on www.laffort.com).
• Adjust juice acidity with 1/3 malic acid and 2/3 tartaric acid, depending on needs.
• Protect aromas with 300 ppm of FRESHAROM® after one-third of fermentation (an inactivated yeast preparation rich in glutathione and protective metabolites).
• For juice fining, add a fining agent after fermentation start (1/3 fermentation): o Free run juice fining: 600 to 800 ppm of POLYLACT® to prevent quinones formation, which would
trap aromas.
o Press juice fining: 400 to 600 ppm of POLYMUST® ROSÉ.
• Incorporate 200 to 300 ppm of MICROCOL® ALPHA.
Fermentation
• Add SO2 at 50 ppm six days after the end of alcoholic fermentation during the first racking (to avoid
residual sulfite-reductase activity).
• After blending and filtration, test protein stability. In case of tartaric stabilization with CELSTAB®, it is recommended to perform a cold test (6 days at 24°F) to test tartaric stability while taking into account potential interaction between CMC and coloring matter. According to results, treat with 1 mL of CELSTAB®
per liter of wine. Wait 24 hrs before membrane filtration and bottling.
End of fermentation and aging steps
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Pressing Enzyme Treatment
ZYMAFLORE® X5Modern
Bright, clean fermentation profile, helps express thiols (grapefruit, boxwood).
Juice Fining
Yeast Choice
ZYMAFLORE® VL3Classic
High expression of grapefruit & passion fruit, enhances mouthfeel.
ZYMAFLORE® DELTATerroir
High expression of citrus & lychee, gives sweetness sensation (Hsp12 peptide).
Yeast Re-hydration
Fermentation Nutrition
THIAZOTE®Diammonium phosphate (DAP)
and thiamine.
NUTRISTART® AROMComplex yeast nutrient, composed of organic nitrogen,
DAP and thiamine to optimize wine aroma.
NUTRISTART® ORG100% organic nitrogen
from yeast origin.
SUPERSTART® BLANC Yeast rehydration product rich in sterols and minerals that help yeast
develop more intense fermentation esters and thiols. Dosage: 300 ppm (2.5 lbs/1000 gallons).
Aroma Protection & Mouthfeel - Glutathione
FRESHAROM® Glutathione based product to help protect wine aromatics from
oxidation during cellar aging and bottling, giving the wine greater aging potential.
Dosage: 300 ppm (2.5 lbs/1000 gallons).
Increase free run juice yields, shorten press cycles, and extract aroma precursors from the skins.
LAFAZYM® PRESSDosage: 30 g/ton.
LAFASE® XL PRESSDosage: 20 mL/ton.
Applied to grapes before pressing.
Preventative treatment of oxidation, preserving aromatic profile. Eliminate oxidized phenolics, preventing browning and pinking during aging.
POLYMUST® PRESSDosage: 200-400 ppm.
Blend of PVPP, bentonite, & potato protein.
Add to juice settling tank.
LAFAZYM® THIOLS[+]
Extract more aromatic precursors from the juice before alcoholic fermentation begins.
Dosage: 30 - 50ppm
Dissolve in yeast re-hydration water at 104°F before adding yeast.
Add at 1/3rd fermentation completion (~15 brix).
Winemaking protocol for aromatic whites
19
Pectolytic enzyme blend with secondary activities designed to reveal the aromatic potential of thiol-rich grape varieties
• Add to juice post-pressing and pre-fermentation
• The secondary activities act synergistically with yeast to increase thiol metabolism by yeast. Important to use a thiol-enhancing yeast strain such as ZYMAFLORE® X5, DELTA or VL3.
• Use in conjunction with stabulation (p. 16) for best results.
LAFAZYM® THIOLS[+] - added to juice before fermentation111
LAFAZYM® THIOLS[+]
ENZ
YM
ES
LAFAZYMF ® THIIIOLS
ENZ
YM
ES
USAGE ŒNOLOGIQUE / OENOLOGICAL USE250 g - 0.55 lbs
MOÛT DE RAISINGRAPE MUST
Préparation d'enzymes purifiées. / Purified enzymatic preparation.
PRO
DU
IT D
E LA
LEV
UR
E /
YEA
ST P
RO
DU
CT
PRODUIT DE LA LEVURE
Protection des arômes des vins blancs et rosés
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
innovación
i n n o v a t i o n
nature
FRESHAROM®NATURAL AROMA PROTECTION
• Grape glutathione can be rapidly lost by oxidative juice handling.
• Glutathione production in yeast can be increased with a timely nutritional addition.
• A minimum of 15 ppm glutathione is needed in wine for optimal aroma protection.
• Add FRESHAROM® during the first third of alcoholic fermentation. Dosage 200 - 300 ppm.
• LAFFORT USA ARC research trials in 2015 and 2016 at several wineries saw an average of 19 ppm Glutathione at the end of alcoholic fermentation.
FRESHAROM® - added during fermentation112
0
10
20
30
40
50
60
Control FRESHAROM®
Aro
mat
ic In
dex
C6C2 (floral)
C4C2 (pineapple)
AH (pear)
C10C2 (floral)
C8C2 (floral)
PE (rose)
APE (rose)
AI (banana)
A3SH (passionfruit)
3SH (grapefruit)
4MSP (boxwood, tomato leaf)
Aromatic Index (concentration perception thresold) in volatile thiols and
fermentation esters after 3 months of aging on a Sauvignon blanc.
NU
TRIM
ENT
/ N
UTR
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T
NUTRIMENT COMPLET
AZOTE ORGANIQUE ET MINÉRAL
Participe à la complexitéaromatique des vins blancs et rosés.
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
innovación
i n n o v a t i o n
nature
NUTRISTART®
AROMA complete nutrient (organic and mineral nitrogen), NUTRISTART® AROM is specifically formulated to develop organoleptic complexity (aromas, flavors, and mouthfeel) of white and rosé wines. The glutathione rich fraction of the formulation provides protection of ester and thiol aromas formed during the alcoholic fermentation.
Dosage: 200 - 600 ppm.
NUTRISTART® AROM - fermentation nutrient113
Glutathion Tripeptide
CH2
OO O
O
OHOH
SH
NH
NH
Y-glutamyl Cystényl Glycocolle
Thiols enhancing tools
20
Juice Clarification Enzyme Treatment
ZYMAFLORE® X16Modern
Very high aromatic ester producer, pear,pineapple, & peach. Strong fermentation
capacity.
Juice Fining
Yeast Choice
ZYMAFLORE® CX9Classic
Contributes meyer lemon, fresh almondand hazelnut aromas with creamy
mouthfeel. Strong fermentation capacity.
ZYMAFLORE® VL2Terroir
Enhances peach & pear aromas, notesof toasted bread. High polysaccharide
production.
Yeast Re-hydration
Fermentation Nutrition
THIAZOTE®Diammonium phosphate (DAP)
and thiamine.
NUTRISTART®Complex yeast nutrient, combining organic
Nitrogen, DAP and thiamine.
NUTRISTART® ORG100% organic nitrogen
from yeast origin.
SUPERSTART® BLANC Yeast rehydration product rich in sterols and minerals that help yeast develop more intense fermentation esters and thiols. Dosage: 300 ppm (2.5 lbs/1000 gallons).
Building Mouthfeel - Hsp12 Peptide
OENOLEES® Specific preparation of yeast cell walls for eliminating bitterness and adding perception of sweetness (Hsp12 peptide). Will enhance mouthfeel, giving rich sur lie aging character.Dosage: 200 - 300 ppm (2.5 lbs/1000 gallons).
Pectinase enzymes for faster clarification, more compact lees volume, and efficient post fermentation settling and filtration.
LAFAZYM® CLDosage: 5 - 20 ppm
LAFASE® XL ClarificationDosage: 20 mL/ton.
Added to juice after pressing.
Preventative treatment of oxidation, preserving aromatic profile. Eliminate oxidized phenolics, prevent browning during barrel aging and remove bitterness.
POLYLACT®Dosage: 200 - 400 ppm. Blend of PVPP & Casein. Add to juice settling tank.
Dissolve in yeast re-hydration water at 104°F before adding yeast.
Add at 1/3rd fermentation completion (~15 brix).
Winemaking protocol for full bodied whites
21
Fruit Forward Pinot Noir Full-bodied Pinot Noir
Cold Soak
ZYMAFLORE® ALPHATDNS
Torulaspora delbrueckeii.
Add during cold soak to prevent spoilage organisms in must. Reduce VA production during cold soak and fermentation.Compatible with all Saccharomyces cerevisiae.
Dose Rate 200 - 300 mg/L
Pectinase Enzymes For Efficient Aroma, Color, And Tannin Extraction
LAFASE® FRUITFocus on color and flavor extraction from grape.
Dosage: 30 g/Ton.
LAFASE® HE GRAND CRUFocus on color and tannin extraction from grape.
Dosage: 30 g/Ton.
Yeast Choice
ZYMAFLORE® RB2Classic
Burgundian strain giving notes of cherry, cranberry & raspberry.Contributes to elegant mouthfeel and preserves color.
ZYMAFLORE® XPUREFinesse
Aromatic purity, low production of negative sulfur compounds,enhances mouthfeel with polysaccharides and notes of cherry
& blackberry.
SUPERSTART® ROUGEYeast rehydration product rich in sterols to help build healthy yeast membranes for greater temperature and alcohol resistance.
Dosage: 300 ppm (2.5 lbs/ 1000 gallons).
Dissolve in yeast re-hydration water at 104°F before adding yeast.
Color Stabilization
TANIN VR COLOR®Fermentation tannin, high in catechin specific for stabilizing
coloring matter. Contributes to overall structure and balance of the wine.
Dosage: 100 - 300 ppm.
TANIN VR GRAPE®100% grape catechin tannin for color stability and compensates
for natural grape tannin deficiency. Can be used duringfermentation or aging.
Dosage: 100 - 300 ppm.
Fermentation Nutrition
NUTRISTART® ORG100% organic nitrogen from yeast origin.
THIAZOTE®Diammonium phosphate (DAP) and thiamine.
POWERLEES® ROUGEInactivated yeast rich in mannoprotein and Hsp12 peptides, plus ß-glucanase enzymes,
to maximize mouthfeel and fruit flavors. Will give a perception of sweetness to the finished wine. Dosage: 150 - 300 ppm
Add any time during fermentation.
Winemaking protocol for Pinot Noir
22
Maceration Enzyme Treatment
ZYMAFLORE® RX60Modern
Very high aroma production. Raspberry, blueberry & blackberry.
Excellent fermentation kinetics and high alcohol tolerance.
Fermentation Tannin - Protection & Structure
Yeast Choice
ZYMAFLORE® XPUREFinesse
Aromatic purity, low production ofnegative sulfur compounds, goodmouthfeel with notes of cherry
& blackberry.
ZYMAFLORE® RB2Terroir
Burgundian strain giving notes of cherry, cranberry & raspberry.
Contributes to elegant mouthfeel and preserves color.
Yeast Rehydration
Fermentation Nutrition
THIAZOTE®Diammonium phosphate (DAP) and thiamine.
NUTRISTART®Complex yeast nutrient, combining organic nitrogen,
DAP and thiamine.
NUTRISTART® ORG100% organic nitrogen from yeast origin.
SUPERSTART® ROUGEYeast rehydration product rich in sterols to help build healthy yeastmembranes for greater temperature and alcohol resistance.Dosage: 300 ppm (2.5 lbs/1000 ppm).
Pectinase enzymes for efficient aroma, color and tannin extraction from grape skins. Allows for earlier pressing, higher pressing yields, and more efficient post fermentation settling and filtration.
LAFASE® FRUITDosage: 30 g/Ton.
LAFASE® XL ExtractionDosage: 20 mL/ton.
Add to must at crusher or first tank mixing.
Preventative treatment of oxidation, preserving aromatic profile. Eliminate oxidized phenolics, prevent browning during barrel aging and remove bitterness.
VR SUPRA®ÉléganceFermentation tannin, blend of skin, seed, and wood tannins.For enhancing structure, stabilizing color, and inhibitingoxidative enzymes (laccase) from mold infection.Dosage: 200 - 400 ppm.
Add to must at crusher or first tank mixing.
Dissolve in yeast re-hydration water at 104°F before adding yeast.
VR COLOR®Fermentation tannin, high in catechin tannin specific for stabilizing coloring matter. Contributes to overall structure and balance of the wine.Dosage: 200 - 400 ppm.
Add during first 1/3rd of fermentation.
POWERLEES® ROUGEInactivated yeast rich in mannoprotein and Hsp12 peptides, plus ß-glucanase enzymes, to maximize mouthfeel and fruit flavors. Will give a perception of sweetness to the finished wine. Dosage: 150 - 300 ppm
Add any time during fermentation.
Winemaking protocol for fruit forward reds
23
Maceration Enzyme Treatment
ZYMAFLORE® FX10Modern
High polysaccharide productioncontributes to midpalate length,
masks green character, and preserves fruit.
Fermentation Tannin - Protection & Structure
Yeast Choice
ZYMAFLORE® XPUREFinesse
Aromatic purity, low production of negative sulfur compounds,
good mouthfeel with notes of cherry & blackberry.
ZYMAFLORE® F15Terroir
Produces fruity, well balanced wines.High glycerol production for increased
mid palate weight. Enhances darker fruitcharacters.
Yeast Rehydration
Fermentation Nutrition
THIAZOTE®Diammonium phosphate (DAP)
and thiamine.
NUTRISTART®Complex yeast nutrient, combining organic nitrogen, DAP and thiamine.
NUTRISTART® ORG100% organic nitrogen
from yeast origin.
SUPERSTART® ROUGEYeast rehydration product rich in sterols to help build healthy yeastmembranes for greater temperature and alcohol resistance.Dosage: 300 ppm (2.5 lbs/1000 ppm).
Pectinase enzymes for efficient color and tannin extraction from grape skins. Allows for earlier pressing, higher pressing yields, and more efficient post fermentation settling and filtration.
LAFASE® HE GRAND CRUDosage: 30 g/Ton.
LAFASE® XL Extraction Dosage: 30 mL/ton.
Add to must at crusher or first tank mixing.
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uilding outhfeel sp eptide
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A sluggish or stuck fermentation can be defined as any fermentation where the rate of sugar depletion has slowed dramatically or stopped completely.
BASIC STEPS FOR RESTARTING FERMENTATIONS:1 - Know your numbers: VA, ML, Alcohol, RS, F/TSO
2, pH, TA.
2 - If VA is above 0.85 g/L , lower VA before restarting.3 - Detoxify the must (yeast hulls).4 - Build yeast restart culture (multi step protocol).
*** Contact local technical representative for full restart protocol (also available on website).
KNOWN CAUSES:• Mistake in re-hydration process.• High brix must = high alcohol.• Temperature spikes (heat and cold).• Toxins produced from struggling yeast.• Competition from unfavorable microbes.• Nutrient deficiency.
PRODUCT DESCRIPTION DOSAGE PACKAGING TIMING
MICROCONTROL®
A specific formulation of chitosan, potato protein, and enzymes for
reducing the unfavorable microbial load at juice stage or after alcoholic &
ML fermentation.
100 ppm 500 g
Can be used on must before fermentation for biocontrol or after alcoholic & ML
fermentation is complete for protection during aging. Addition between AF and ML fermentation will inhibit ML fermentation.
LYSOZYM
To prevent/kill gram-positive bacteria (Oenococcus, Lactobacillus/
Pediococcus) outbreaks which can inhibit fermentation.
200 - 400 ppm 1 kgContact your local rep
for info on treatment.
BI-ACTIV®
A specific formulation of yeast hulls (detoxification), cellulose (physical support), and yeast extract (amino acids and vitamins for nutrition).
BI-ACTIV® contains no YAN.
300 - 400 ppm 1 kgAdd at first sign of
sluggish fermentation.
OENOCELL®
Highly purified yeast cell walls for the stimulation and activation of alcoholic fermentation through adsorption of
fermentation inhibitors.
300 - 400 ppm 1 kgPreventative addition in mid fermentation, or as curative treatment to restart stuck
ferments.
SUPERSTART® SPARK
Specific preparation of autolyzed yeast and inactivated yeasts naturally rich in vitamins, minerals, fatty acids, and sterols (ergosterol), particularly for
yeast re-hydration for restarts.
300 - 400 ppm 1 kg
Added to the rehydration water, SUPERSTART® SPARK will increase the quantity of sterols in the yeast membrane, ensuring a high resistance to alcohol, giving greater rate of success for
restarting fermentations.
ACTIFLORE® BO213
Yeast strain with excellent fermentation capacity, fructophilic, tolerates up to 18% alcohol, ferments at wide temperature range (50 - 90°F)
and low nitrogen requirements.
300 - 400 ppm500 g
10 kg
Multi step build up protocol for yeast restart culture. See detailed protocol for timing (available on www.laffort.com or
from a technical representative).
Sluggish & stuck fermentation products
ppm or mg/L 100 200 300 400 500 600 700 800 900 1000
g/hL 10 20 30 40 50 60 70 80 90 100
lbs/1000 gallons 0.8 1.7 2.5 3.3 4.2 5.0 5.8 6.7 7.5 8.3
mL/hL 1 5 10 20 30 40 50 100 200 300
mL/1000 gallons 38 189 379 757 1,136 1,514 1,893 3,785 7,570 11,355
mL/gallon 0.04 0.19 0.38 0.76 1.14 1.51 1.89 3.79 7.57 11.36
Conversion
1 gal = 3.785 L1L = 1000 mL1 hL = 100 L = 26.40 gal1 lbs = 454 g 1 US ton = 2000 lbs = 907 kg
12 x 750 mL case = 2.37753 gal1 barrel = 225 L = 59 gal1 ton = 165 gal approx.1 g/L = 0.1%1 metric ton = 1000 kg = 2205 lbs
FOCUS // LAFFORT® COMMODITY PRODUCTS
FOCUS // LAFFORT® CONVERSION CHARTS
ANTIOXIDANT - ANTISEPTIQUE
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
innovación
i n n o v a t i o n
nature
SUPRAROM®
TRA
ITEM
ENT
SPEC
IFIQ
UE
Protection des moûts contre l'oxydationPréserve la fraicheur et l'intensité des arômes
SUPRAROM®
Oxidation protection for must and juice, preserving freshness and aromatic intensity. Composed of POTASSIUM METABISULFITE, TANIN® GALALCOOL and ascorbic acid.
1 kg
SOLUTION 10
A stable 10% solution of POTASSIUM METABISULFITE, easy to ship and handle, ready to use.
1 L, 10 L
Solution titrant 100 g/L d’anhydride sulfureux pur
SOLUTION 10BISULFITE DE POTASSIUM ET ANHYDRIDE SULFUREUX
EN SOLUTION AQUEUSE
CO
NSE
RV
ATI
ON
POTASSIUM METABISULFITE
Sulfiting of juices and wines.
1 kg
QUALITÉ POUDRE ~ E 224
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
innovación
i n n o v a t i o n
nature
MÉTABISULFITEDE POTASSIUM
CO
NSE
RV
ATE
UR
S ET
AN
TIO
XY
DA
NTS
ANTISEPTIQUE - ANTIOXYDANT - ANTIOXYDASE
ANOXYDE C
Pure L-Ascorbic acid
1 kg
TRA
ITEM
ENT
SPÉC
IFIQ
UE
ACIDE L-ASCORBIQUE - E 300
Antioxydant - Evite les risques prématurés d'oxydation,prévient les riques de casses ferriques (complémentaire
de l'acide citrique)
1 kgUSAGE ŒNOLOGIQUE
œnologiericerca
innovación
i n n o v a t i o n
nature
ANOXYDE C