LAFFORT - cellartek.com · extraction of mannoproteins and the Hsp12 peptide, improving their diffusion in the wine early on. Wines treated with POWERLEES® Rouge have an increased

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

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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.

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ANTIOXIDANT - ANTISEPTIQUE

1 kgUSAGE ŒNOLOGIQUE

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SUPRAROM®

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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.

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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.

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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.

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EGIDETORULASPORA DELBRUECKII

METSCHNIKOWIA PULCHERRIMA

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TDMP

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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

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LAFASE®

XL PRESSPréparation d'enzymes purifiées

LAFAZYM® THIOLS[+]

ENZ

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LAFAZYMF ® THIIIOLS

ENZ

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MOÛT DE RAISINGRAPE MUST

Préparation d'enzymes purifiées. / Purified enzymatic preparation.

3

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ALL

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S A N S A L L ER

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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)

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POLYMUST® ROSÉ

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POIDS NET - NET WEIGHT: 1 kg - 2.2 lbsUSAGE ŒNOLOGIQUE - OENOLOGICAL USE

ENZ

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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.

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NUTRIMENT COMPLET

POUR LA FERMENTATION ALCOOLIQUECOMPLETE NUTRIENT FOR ALCOHOLIC FERMENTATION

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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.

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PRODUIT DE LA LEVURE

Stabilisation et affinage des vins rouges.


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POWERLEES®Rouge

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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

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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

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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

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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

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ITE

WIN

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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

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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.


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

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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.


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.


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.

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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

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Yeast rehydration & fermentationNUTRIENTS

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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

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Brevet EP 1850682 - pour l’élimination de certains polyphénols



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OENOLEES®NATURAL CLARIFICATION

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Stabilisation et affinage des vins rouges.


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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

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Specific yeast product additions during fermentation

ENHANCE MOUTHFEEL & NATURAL SWEETNESS PERCEPTION

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* 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

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YEA

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Step out of the ordinary...ZYMAFLORE®

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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

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Yeast rangeACTIFLORE®

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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

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YEA

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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

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®

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

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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

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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

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ACTIVATEUR DES FERMENTS MALOLACTIQUES.

Facilite le départ des fermentations malolactiques et en accélère la cinétique.


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


MOÛT DE RAISINGRAPE MUST

Préparation d'enzymes purifiées. / Purified enzymatic preparation.

PRO

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YEA

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Protection des arômes des vins blancs et rosés


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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.

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NUTRIMENT COMPLET

AZOTE ORGANIQUE ET MINÉRAL

Participe à la complexitéaromatique des vins blancs et rosés.


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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



and thiamine.

NUTRISTART®Complex yeast nutrient, combining organic

Nitrogen, DAP and thiamine.


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.


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).


Color Stabilization

TANIN VR COLOR®Fermentation tannin, high in catechin specific for stabilizing

coloring matter. Contributes to overall structure and balance of the wine.


TANIN VR GRAPE®100% grape catechin tannin for color stability and compensates

for natural grape tannin deficiency. Can be used duringfermentation or aging.



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


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


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.



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


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



and thiamine.

NUTRISTART®Complex yeast nutrient, combining organic nitrogen, DAP and thiamine.


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.


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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


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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 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


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MÉTABISULFITEDE POTASSIUM

CO

NSE

RV

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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)


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ANOXYDE C

1460 Cader Lane, Suite C Petaluma, CA 94954

P: (707) 775-4530 [email protected]

www.laffortusa.com

Documents

LAFFORT - cellartek.com · extraction of mannoproteins and the Hsp12 peptide, improving their diffusion in the wine early on. Wines treated with POWERLEES® Rouge have an increased