LAFFORT PRODUCTS

Laffort is the world leader of oenological products through its permanent innovative approach. Created in 1895 in Bordeaux it is a family owned company specializing in conceiving and producing products. It has developed several production sites in order to be able to supply a complete range of high standard products to wine makers. 

 

Zymaflore - X-Series for red wines

A new generation of yeasts

Developed by LAFFORT using an exclusive non-GMO hybridisation process combining the organoleptic and fermentation strengths of specific yeast strains.

This combination offers outstanding fermentation capacity with excellent aroma production and varietal aromas expression.

FX10®

Cabernet Sauvignon, Cabernet Franc, Merlot, Sirah & Barbera

  • Preserves varietal specificity and terroir.
  • Good aptitude for ageing on lees (preservation of polyphenolic potential).
  • High polysaccharides production.
  • Adapted to difficult fermentation conditions.
  • Recommended for:
  • Wines showing intense yet elegant and supple tannins.
  • Wines for cellaring.
  • Pack size 500g

RX60®

Sirah, Sangiovese, Zinfandel, Merlot, Fruit Forward Varietals

  • Very good aroma production.
  • Adapted to difficult fermentation conditions.
  • Recommended for:
  • Fruity, spicy wine.
  • Wines requiring a highly aromatic, clean, balanced and round profile.
  • Pack size 500g

Zymaflore - X-Series for white and rosé wines

X5®

Sauvignon Blanc, Pinot Gris, Riesling, Colombard, Gewürztraminer & Rosé

  • Production of volatile thiol-type varietal aromas and fermentation aromasproduction (esters).
  • Adapted to difficult fermentation conditions.
  • Recommended for:
  • Technological wine with high aromatic intensity.
  • Wines with a high varietal and fermentation aroma profile (grapefruit, tropical fruit, pineapple).
  • Pack size 500g

X16®

Chardonnay, Pinot Gris, Riesling, Chenin Blanc, Gewürztraminer & Rosé

  • Very high fermentation capacity.
  • High aromatic production (esters).
  • Pof(-) character [no vinyl phenol formation], generating a delicate, clean wine profile.
  • Adapted to difficult fermentation conditions.
  • Recommended for:
    • Aromatic wine.
    • Wine with a strong fermentation aroma profile (peach, apricot, white flower, pinapple).
    • Pack size 500g

    F15®

    Merlot, Cabernet Sauvignon, Sirah, Barbera, Grenache & Zinfandel

    • Isolated from the best "Chateau" of Bordeaux.
    • High glycerol production.
    • Fermentation security.
    • Produces wines suitable for extended cellaring.
    • Recommended for:
    • Rounded, full volume wines.
    • Fruity wines requiring high varietal expression.
    • Pack size 500g

    F83®

    Sangiovese, Tempranillo, Nebbiolo & Grenache

    • Strain isolated in Tuscany on Sangiovese.
    • High production of red fruit-type fermentation aromas.
    • High glycerol production.
    • Recommended for:
    • Fruity, supple and floral wines.
    • Strong expression of Sangiovese varietal characters and that of other Mediterranean grape varieties.
    • Pack size 500g

    RB2®

    Pinot Noir, Nebbiolo, Merlot, Gamay

    • Strain isolated in the premium estates of Burgundy.
    • Low colouring matter adsorption.
    • Very good aptitude for expressing cherry/kirsch-type varietal aromas.
    • Recommended for:
    • Fruity, elegant wines.
    • Pinot Noir varietal expression.
    • Pack size 500g

    Zymaflore - Classical isolate range for white wines

    VL1®

    Chardonnay, Viognier, Gewürztraminer, Muscat & Fruit Wines

    • Isolated from the best Burgundian estates.
    • Pof(-) character [no vinyl phenol formation], generating a delicate, clean wine profile.
    • High ß-glucosidase enzyme activity for floral terpene release.
    • Recommended for:
    • Elegant and refined wines, particularly when aged on lees (Chardonnay).
    • Terpene aromas.
    • Pack size 500g

    VL2®

    Chardonnay, Viognier & Late Harvest Wines

    • Strain selected in Burgundy.
    • Pof(-) character [no vinyl phenol formation], generating a delicate, clean wineprofile.
  • High polysaccharide production.
  • Recommended for:
    • Wines displaying enhanced palate volume.
    • Barrel fermentation.
    • Pack size 500g

    VL3®

    Sauvignon Blanc, Gewürztraminer, Riesling, Pinot Gris

    • Isolated from the best "Chateau" of Bordeaux or Sauvignon Blanc.
    • Good aptitude for expressing varietal aromas in Sauvignon Blanc from the odourless precursors in the must.
    • Volume and roundness.
    • Recommended for:
    • Wines of finesse and elegance.
    • Wine with a strong volatile thiol-type varietal aromatic profile.
    • Pack size 500g

    ST® (Sauternes)

    Late Harvest Semillon, Riesling, Gewürztraminer & Viognier

    • Strain selected in Sauternes.
    • Sensitive to SO2for easy arrest of fermentation and with low production of SO2-binding agents.
    • Resistance to high sugar concentrations.
    • Recommended for:
    • Late harvest wines.
    • "Botrytised" grapes.
    • Pack size 500g

    PM - Prise De Mousse

    White, Sparkling Base, Fruit Wine

    • Still white wine fermentation and secondary fermentation of sparkling wines.
    • Good fermentation kinetics and temperatures range (15–25˚C).
    • Moderate VA, low foam and low H2S producer.
    • Tolerates high SO2 and alcohol levels.
    • Pack size 500g

    Actiflore - Technological range

    F33

    Red wines

    • Excellent for the production of elegant red wines.
    • Superior balance & softness due to high colloidal polysaccharide production.
    • Excellent fermentation characteristics & kinetics over a wide temperature range.
    • Very good alcohol tolerance (16.5% v/v) and low nitrogen demand.
    • Pack size 500g

    BO213 (ex Actiflore Bayanus)

    Restarting stuck fermentations, white and red wines

    • Very strong ability to restart sluggish or stuck fermentations.
    • Ferments at low temperatures (10-12˚C).
    • Tolerates high sugar and extremely high alcohol (18% v/v) levels.
    • Excellent fermentation characteristics including strong kinetics.
    • Suitable for sparkling wine process.
    • Pack size 500g

    ROSE

    Rosé wines

    • Specifically selected for making premium Rosé wines.
    • Strong implantation ability and fermentation rates.
    • Produces high levels of fermentation aromas.
    • Very suitable strain for the elaboration of fruit-driven rosé wines, especially when they are made from grapes of low aromatic potential..
    • Pack size 500g

    CEREVISIAE (strain Montrachet – 522 Davis)

    All type of wine

    • Respect of varietal character.
    • Promotes rapid start up of fermentation.
    • Excellent fermentation kinetics (10-29°C) with low VA and SO2 formation.
    • Pack size 500g

    Lactoenos bacteria

    PreAc This exclusive production processs, developed by Laffort, ensures partial acclimatization of the strain during its production. A final acclimatization phase, rapid (12 hours) and easily implemented at the cellar with a specific preparation, Energizer (supplied with the bacteria), is required. PreAc® guarantees a greater bacterial survival in wine.

    LACTOENOS 450 PreAc®

    Oenococcus oeni high performance strain.

    LACTOENOS 450 PreAc® has a strong implantation capacity in wines at any stage of its inoculation in wine or must.

    LACTOENOS 450 PreAc® helps limiting microbiological contaminations ensuring safe MLF. Suitable strain for late co-inoculation technique in red wines. Resistant to high alcohol (up to 16%v/v

    Pack sizes 50hl, 250hl

    Prices :

    LACTOENOS 350 PreAc®

    Oenococcus oeni strain with a high malolactic activity at low pH.

    LACTOENOS 350 PreAc®® was isolated from very acidic (pH=2.8) and high alcohol content (15.2%v/v) wine. This remarkable fermentation ability and resistance was confirmed by its genetic profile and presence of different genes implied in acidic stress resistance.

    LACTOENOS 350 PreAc®® is a particularly suitable strain for white wine. Pack sizes 50hl

    Prices :

    LACTOENOS SB3®

    Oenococcus oeni direct inoculation strain

    From an ecological survey made in the Bordeaux area, LACTOENOS SB3® was the most frequent identified strain. With regards to a good AF management and correct yeast nutrition, LACTOENOS SB3® can be inoculated at a start of AF (early co-inoculation) and ensures rapid MLF after AF. This bacteria reactivates in unchlorinated water at 20°C in 15 minutes before transfer to the tank.

    Pack sizes 2.5hl,25hl 50hl

    Prices :

    LACTOENOS B16 Standard®

    Oenococus oeni strain for all type of wine

    LACTOENOS B16 Standard is a very resistant strain particularly adapted for restarting MLF thanks to its precise protocol of acclimatization (refer to the applicable product data sheet). The bacterial adaptation is carried out in the cellar.

    Pack sizes 50hl

    Prices :

    Yeast boosters

    Patent F 2.736.651. A combination of growth and survival factors, DYNASTART® and SUPERSTART Esters® are yeast preparations for use in active dry yeast (ADY) re-hydration water, for enhanced wine quality (improved aromatics and less aromatic masks) and a strong fermentation finish.

    DYNASTART®

    DYNASTART® optimizes yeast aromatic potential. Wines are cleaner (less VA, less H 2S and sulphides compounds) and express more varietal and fermentation aromas produced by the selected yeast.

    • To be used especially in the event of high potential alcohol degree, in the event of low juice turbidity, low fermentation temperature, and in fermentation restart starter cultures.
    • DYNASTART® provides, during yeast rehydration, the essential elements

      (sterols) of the yeast membrane, and guarantees membrane fluidity, its resistance to alcohol and higher efficiency of the sugar transporters through to the last yeast generation.

    • DYNASTART® does not provide assimilable nitrogen. If musts (juice) are

      deficient a complimentary addition of inorganic nitrogen (i.e. 25 g/hL Thiazote or DAP) might be necessary at the end of lag phase.

      Certified ORGANIC by the OMRI

      Alcoholic fermentation

      BIOACTIV®

      A formulation of survival factors, to be used when fermentation slows down or becomes stuck

      • In the event of slow alcoholic fermentation, BIOACTIV® enables the grape must to be detoxified, provides survival factors for the yeasts and enables fermentation to be completed.
      • In the event of stuck fermentation, BIOACTIV® detoxifies the wine and prepares it for the new inoculation.
      • BIOACTIV® can be used in the vinification of highly clarified must and immediately provides support elements and survival factors, which are essential for membrane stress-resistance. BIOACTIV® does not provide assimilable nitrogen.
      • BIOACTIV® can be used on all types of must or wine; white, rosé or red.

      NUTRISTART®

      All-round yeast activator combining growth and survival factors and promoting yeast multiplication.

      • To be used in the event of nutrient deficiency in the must.
      • 10 g/hL (100 ppm) of NUTRISTART® provides about 12 mg/L (12 ppm) assimilable nitrogen.
      • NUTRISTART® can be used on all must types; white, rosé or red.

      GRANUCEL

      Cellulose powder for over-clarified juice

      • Compensates highly clarified white and rosé juice by adding back neutral solids to help keep yeast in suspension.
      • Can be incorporated into an existing nutrient blend to help promote a healthier, faster fermentation.
      • 10 g/hL (100 ppm) increase by 20 NTU the juice/must tubidity.

        THIAZOTE®

        Nutrient providing growth factors

        In the event of an assimilable nitrogen deficiency in the must, it is essential to add nitrogen in order to ensure yeast multiplication and efficient alcoholic fermentation. According to the must conditions (initial nitrogen content, potential alcohol level, turbidity, etc.) it is advisable to correct the assimilable nitrogen content to between 180 and 220 mg/L (180 to 200 ppm).

      • 10 g/hL (100 ppm) of THIAZOTE® provides about 21 mg/L (21 ppm)assimilable nitrogen.
      • THIAZOTE® can be used on all types of must; white, rosé or red.With regards to optimal fermentation management, it is important to consider that a regular and complete alcoholic fermentation is an essential factor for the successful onset of malo-lactic fermentation.
      • Available formulations:
    • THIAZOTE®: made of ammonium sulphate and thiamine.
    • THIAZOTE® PH: made of diammonium phosphate (DAP) and thiamine.
    • THIAZOTE®SP: made of a mix of ammonium sulphate and diammonium phosphate (DAP), and thiamine.

    Aroma preservation

    BIOAROM®

    Yeast bio-product with high protective power (5,3%), for aroma preservation in white and rosé wines

    BIOAROM® is designed to:

    • Allow the yeast to assimilate these glutathione precursors (cysteine, N-acetyl cysteine) during AF, and thus synthesize more of this tripeptide.
    • Allow the acquired aromatic potential of the wines which have been produced to gain a higher protection from oxidation. Due to its dual composition, BIOAROM® enables the aromatic potential of the wine to be efficiently protected and to significantly delay the appearance of oxidised notes.

      OMRI certification in progress.

      Enzymes for red wine

      LAFASE® HE GRAND CRU

      Premium Reds

      A purified granular pectolytic enzyme for maceration

      • Specific for traditional macerations (with or without pre-fermentation maceration) for producing structured wines designed for cellaring, rich in colouring matter and elegant tannins.
      • Encourages extraction of more stable phenolic compounds (more polymerized anthocyanins and tannins) and increases ageing potential.

        LAFASE® FRUIT

        Red, Rosé

        A purified granular pectinase blend for producing fruity wines

        • For producing fruity, colourful and rounded wines, which are intended for early consumption.
        • Specific for short macerations with or without cold pre-fermentation maceration, enabling gentle extraction of colour, aromas and phenolic compounds whislt limiting mechanical actions.

        Enzymes for white & rosé vinification

        LAFAZYM® PRESS

        White, Rosé

        A purified granular pectinase blend for improving pressing operations

        • Optimises pressing by increasing free-run juice yields (white and rosé) and by decreasing the length of time and the number of pressing cycles.
        • Encourages aromas and precursors extraction. Use directly on the grapes during press filling.

        LAFAZYM® EXTRACT

        White, Rosé

        A purified granular pectinase blend for skin contact

        • Specific for skin contact extraction in white wines at low temperatures for facilitating aromatic precursors and varietal aroma extraction.
      • Allows reduced maceration times.

      LAFAZYM® AROM

      White, Rosé

      A granular pectinase and ß-glucosidase blend for releasing terpene type aroma

      • Pectinase preparation with high ß-glucosidase activity, revealing terpene-type aromas for producing aromatic white wines (Muscat, Riesling, Gewürtztraminer, Chenin, etc.).

      All type of wine

      EXTRALYSE®

      A granular pectinase and ß-glucanase blend for improving lees ageing

      • Pectinase and ß-(1-3;1-6) glucanase preparation, specific for maturation on lees.
    • Accelerates extraction during yeast autolysis and releases larger

      quantities of molecules derived from the yeast which provide roundness and suppleness in wines.

    • Enables the quantity of microorganisms in suspension to be reduced

      during maturation.

    • Improves filtrability.

    FILTROZYM®

    A granular pectinase and ß-glucanase blend for improving wine clarification and filtrability

    • Pectinase and ß-(1-3;1-6) glucanase preparation, specific for clarifying and improvement of filtration in wines with a high colloid content (pectins and glucans).
    • Improves the action of fining agents.
    • Improves filtrability.

    LAFAZYM® CL

    A purified granular pectinase blend for clarification of must and wine

    • Fast must settling and improved lees settling.
    • Wine clarification.
    • Contributes to aromatic delicacy by limiting vinyl-phenol production.

    Others

    OPTIZYM

    A concentrated pectolytic blend developed for maceration and pressing

    White, Rosé winemaking:

    • Versatile preparation used in extraction and clarification for large volume vinification. Can be used directly on the juice or in the press. Red winemaking:
    • Versatile preparation used in extraction and clarification for large volume vinification.

    LYSOZYM

    An Endo-glucosidase enzyme presenting a lytic activity on Gram positive bacteria

    White wine:

    • Delays the action of lactic bacteria reducing total SO2 requirement (max 30ppm).
    • Allows complete inhibition of the malo-lactic fermentation.
    • Reinforces SO2 action on sweet white wines and increases the microbiological stability. Red wine:
    • Prevents early start of the malo-lactic fermentation before the alcoholic fermentation is finished (in case of sluggish or stuck fermentation).
    • Prevents the risks of lactic bacteria deviations when operating carbonic macerations or extracting juices with high pH.
    • Allows a delay in malo-lactic fermentation in conjunction with microoxygenation.
    • Allows safe alcoholic fermentation preventing the competition between yeast and bacteria and the risk of early VA production.

    Tannins for vinification

    VR SUPRA®

    Red wine

    Instantaneously dissolving (IDP) ellagic and proanthocyanidic tannin preparation.

    TANIN VR SUPRA® combines the effects of different tannins, which are selected and prepared for optimal technological efficiency, without adding bitterness, to facilitate:

    • Anti-oxidant action providing protection of the must and the pigmented matter.
    • Wine structure improvement by supplementation of the midpalate.
    • Inhibition of natural oxidation enzymes (laccase, polyphenol oxidase) during harvesting of Botrytis affected vintages (more efficiently than SO2).

    VR SUPRA® NF

    Red wine

    A similar formulation and use than VR SUPRA® excepted that the ellagic tannins are from oak

    • VR SUPRA® NF is recommended for lighter varietals such as Pinot noir, Gamay, Sangiovese.

    VR COLOR®

    Red wine

    Specially formulated to stabilize wine colouring matter. TANIN VR COLOR® has a high content of naturally active catechins (OxyProtect™ process) that allow the formation of chemically stable covalent bounds with anthocyanins for a superior colour stabilization effect

    TANIN VR COLOR® is used to improve the active tannin/anthocyanin ratio in such cases:

    • Grapes harvested at sub-optimal phenolic ripeness.
    • Grape varietals with a naturally poor tanin/anthocyanin ratio.
    • Varietals that have colour management problems (extraction/stabilization).

    TANNIN GALALCOOL

    White & Rosé wines

    Gallic tannins (fluffy white tannin) using LAFFORT’s instant dissolving process

    (IDP), to be used for white and rosé juice (Cider, Fruit ) / must vinification

    TANIN GALALCOOL is a highly pure extract of chestnut gall tannins, with physiochemical properties that are particularly well adapted to white and rosé must vinification, including:

    • Inhibition of natural oxidation enzymes (laccase, polyphenol oxidase), more

      efficiently than SO2.

    • Precipitation of some of the unstable proteins, as efficiently as bentonite but

      without aroma loss.

    • Facilitation of clarification.

    TANNIN GALALCOOL SP

    White & Rosé wines

    A softer version of GALALCOOL to be used preferentially in white and rosé wine

    Tannins for maturation and ageing

    TAN’COR GRAND CRU®

    Red wine

    Preparation of proanthocyanidic tannins derived from grapes and ellagic tannins from oak, using LAFFORT’s instant dissolving process (IDP), to be used during red wine maturation

    After the fermentation phase or during maturation, TAN’COR GRAND CRU® is used to:

    • Enhance and modify the wine’s structure and palate length.
    • Stabilize colour by combining the remaining free anthocyanins.
    • Regulate oxidation-reduction phenomena.

    TAN’COR®

    Red wine

    Proanthocyanidic tannin and ellagitannin preparation, using LAFFORT’s instant dissolving process (IDP), to be used in red wine maturation

    TAN’COR® combines the properties of ellagic and proanthocyanidic tannins specially prepared for the treatment of red wines after the fermentation phase or during maturation, and is used for:

    • Enhancement and modification of the structure of the wine and preparing it

      for maturation.

    • Protection of the wine with regards to oxidation phenomena.
    • Regulation of oxidation-reduction phenomena.

    BIOTAN®

    Red wine

    Proanthocyanidic tannins extracted from grapes using LAFFORT’s instant dissolving process (IDP)

    Thanks to the high quality of its extraction, BIOTAN® contains only a negligible quantity of phenolic acids, which are known Brettanomycessubstrates. During the fermentation phase or maturation, BIOTAN® allows:

    • Compensation for natural grape tannins deficiency.
    • Stabilization of colour due to the formation of tannin-anthocyanin polymeric pigments.

    QUERTANIN®

    Stave wood-quality ellagic tannins, extracted from oak heartwood, using LAFFORT’s instant dissolving form (IDP). For post-vinification use in red, rosé and white wine

    QUERTANIN® is a high quality complex ellagitannin preparation, which:

    • Enhances the wine structure and palate length.
    • Protects wine with regards to oxidation.
    • Increases the wine’s aromatic intensity.
    • Eliminates reductive odours.

    QUERTANIN® SWEET

    • Emphasizes the aromatic profile with developing the perception of sweetness.

    QUERTANIN® INTENSE

    • Amplifies mouthfeel together with toasting characteristics

    TANIN PLUS

    Ellagic tannin extracted from stave-quality toasted American oak. For postvinification use in red, rosé and white wine

    The specific manufacturing process of TANIN PLUS allows a unique component profile, which:

    • Enhances structure and mouthfeel.
    • Increases the wine’s aromatic intensity and complexity.
    • Protects wine with regards to oxidation.

    Mouthfeel

    PATENT n° 04 52803 BIOLEES® and BIOLEES INSTANT® contain both high concentration of a specific sapid peptide fraction , naturally released by yeast during lees ageing, with an exclusively low perception threshold (16 mg/L compare with 3 g/L sugar).

    BIOLEES®

    Yeast cell wall preparation that impacts a lees ageing effect.

    • During red, white and rosé wine maturation (with or without lees),
    • BIOLEES® provides a specific complementary supply of sapid elements (sweetness effect) which are naturally released during maturation on lees.
    • For a final amelioration of the organoleptical profile (fining effect) can be used to decrease aggressive polyphenolics responsible for bitterness. Minimum action time of two weeks.
    • OMRI certification in progress.

    BIOLEES® INSTANT

    Yeast cell wall compounds and specific hydrolysed polysaccharides preparation that provides sweetness and roundness in wines.

    • BIOLEES INSTANT® can be added during wine ageing or before bottling. Its soluble formulation helps dissolving immediately and thus facilitates its applications.

    STABIVIN® SP

    STABIVIN® SP is an arabic gum solution manufactured from highly purified gums

    • Due to its specific manufacturing procedure and the strict selection of the arabic gum used, STABIVIN® SP contributes to the colloidal structure of the wines (softness and mouthfeel).
    • Very low clogging index.

    Classical fining

    CASEI PLUS

    CASEI PLUS is a potassium caseinate developed for treatment of oxidation phenomena and maderization in musts and wines (rosé and white)

    • In the case of oxidised wines (browning), CASEI PLUS decolours the wine, contributing to colour refreshment while also refining gustatory characteristics.
    • In the case of botrytised harvests, CASEI PLUS is recommended in the treatment of young white or rosé wines (reds in certain cases) to decrease the oxidized character.
    • CASEI PLUS is a clarification agent which contributes to preparing wine for filtration.
    • CASEI PLUS produces a decrease in the iron content in white wines.

    EGG ALBUMIN

    EGG ALBUMIN POWDER is a fining agent which is particularly adapted for reducing and harmonising excess polyphenolic fractions in red wines

    • For red wines with a tannin structure that lacks balance and refinement at the finish, EGG ALBUMIN POWDER rounds-off and refines the structure, while preserving the wine aromatic character and specificity.
    • For young red wines or those ready for bottling, EGG ALBUMIN POWDER enables unstable tannins to be eliminated and facilitates polyphenolic stability.
    • EGG ALBUMIN POWDER is a clarification agent which contributes towards preparing wines for filtration.

    ICHTYOCOLLE

    ICHTYOCOLLE is a fish-based fining agent adapted to high-grade white and rosé wine fining and clarification. ICHTYOCOLLE restores high organoleptic clarity and remarkable brilliance to treated wines

    • For wines showing bitterness, ICHTYOCOLLE enables the elimination, by flocculation, of the polyphenols which are responsible for this character, while maintaining organoleptic qualities.
    • In the case of viscous wines (sweet white wine types derived from botrytised harvests), ICHTYOCOLLE improves filterability by acting on gums and mucilages.
    • ICHTYOCOLLE reduces the risk of wine browning.

    Fining and special treatments

    CLARIFIANT VB

    CLARIFIANT VB is a liquid fish-based fining agent in gel-form for fining and clarification of dry and sweet white wines and rosé wines

    • CLARIFIANT VB ‘s formulation enables immediate usage with no prior preparation.
    • CLARIFIANT VB is also suitable for use in other beverages (beer, cider,…).

    VINICLAR & VINICLAR P

    Preparation of PVPP for preventive and curative treatment of the oxidation of juices and wines

    • Reduces and prevents the risk of maderisation, and pinking in white wines.
    • Removes preferentially the tannins responsible for bitterness.
    • Due to its specific formulation, Viniclar will be preferentially used in juice or added during filtration.

    SILIGEL

    Colloidal silica solution that may be used in combination with all organic fining agents

    • Improves flocculation and settling.
    • Prevents over-fining.

    Speciality blends

    POLYLACT

    Combination of PVPP and Casein for preventing and treating oxidation in juice and wine (white and rosé)

    • Inhibits browning and pinking while diminishing bitterness.
    • Gentle and complete fining action on phenolic compounds.
    • Enhances the freshness of the hue (purple) when used in rose juices and wines.

    ARGILACT

    Combination of casein and bentonite for treating juice and wine (white and rosé) against oxidation

    • Prevents the oxidation of white juices (in case of laccase contamination).
    • Eliminates substances responsible for bitterness and grassy taste (harvesting machines).

    POLYMUST AF®

    Preparation intended for curative oxidation treatment of musts and wines

    • POLYMUST AF® is an Allergen-Free preparation combining PVPP, bentonite and fish-derived fining agents intended for:
    • Eliminating oxidisable and oxidised phenolic compounds (quinones).
    • Protecting musts and their aromatic precursors in regard to oxidation phenomena.
    • Eliminating bitterness in wines.
    • Limiting free SO2 binding agents.

    TOXICAL

    Activated carbon preparation for the removal of smoke taint and mouldy characters.

    • Suitable for red wines with minimal colour stripping.

    GECOLL® SUPRA

    Liquid gelatine produced from a selection of exceptionally pure raw materials, exclusively of porcine origin

    • GECOLL® SUPRA is recommended for treating:
    • Red wines of high cellaring potential, primeur red wines with highly reactive tannins.
    • Rosé wines (and dry or sweet white wines).
    • GECOLL® SUPRA favours clarification of must during settling and contributes to softening of the final pressings.

    GELAROM®

    Liquid gelatine produced from a selection of exceptionally pure raw materials, exclusively of porcine origin

    • For young closed wines, fruitiness and aroma delicacy are restored with
    • GELAROM® treatment. GELAROM® is adapted to clarification in:
    • Musts by flotation.
    • Juices derived from thermal treatment.

    CLARPRESS

    Highly concentrated liquid gelatine for treating juices and press wines, exclusively of porcine origin

    • Action on rough and astringent tannins.
    • Strong clarifying and stabilization action.
    • Quick flocculation and production of compact lees.

    GECOLL®

    Cold soluble powdered gelatine suitable for all type of wine and juice

    • Rapid clarifying and stabilizing action.
    • Respect of the aromatic expression due to its pureness.

    Protein stabilization

    MICROCOL® ALPHA

    High quality natural sodium microgranular bentonite with a high adsorption capacity, intended for protein stabilization in wines and must over a large pH range

    • MICROCOL® ALPHA has been selected for its highly specific oenological criteria:
    • Stabilizing properties in regard to heat-sensitive proteins.
    • Wide stabilizing action spectrum.
    • Clarifying capacity and proportion of lees.
    • Aromatic preservation.
    • Colour preservation.

    MICROCOL® CL G

    Natural Montmorillonite Calcium-dominant bentonite specifically prepared and formulated by LAFFORT for winemaking purposes. MICROCOL® CL G possesses excellent settling capacity and high protein adsorption power and allows for faster settling with formation of very compact lees or gross lees

    • Rehydrates rapidly [2h using 50 0C water and mechanical stirring.]
    • Possesses excellent specific adsorption power reacting efficiently with positively charged macromolecules.
    • Inhibits oxidases present in juice.
    • Preserves aromatic intensity and improves brightness and colour.

    MICROCOL®

    Natural sodium bentonite for protein stabilization in wines

    Tartrate stabilization

    POLYTARTRYL

    Metatartaric acid produced under vacuum for short-term inhibition of tartaric precipitations

    • Available in different grades

    POTASSIUM BITARTRATE (E 336)

    Specific fractioned tartar form crystals for natural tartaric stabilisation.

    • To obtain tartaric stability by contact method.
    • Specifically prepared and controlled (Laffort method) for crystal precipitation.
    • Bitartrte K is a highly pure tartar form crystal with reactive surface. With the specific granulometrie, the product can be used repeatedly.

    Sulphur products

    OENOSTERYL®

    Effervescent tablet of potassium metabisulphite

    • The effervescent action of the bicarbonate provides mixing in barrels or small tanks while reducing time and labour needed for stirring.
    • Safety equipment not required due to solid odourless tablet form, thus promoting greater workplace safety.
    • Used in gondolas or picking bins to inhibit oxidation of grapes and juice affected by botrytis, mould or to inhibit indigenous yeast.
    • Used in tanks before fermentation and directly into barrels after MLF.
    • Substitute for monthly sulphite barrel additions.
    • Avaible in 2g and 5g tablets.

    SULPHUR RINGS 5G

    For sulphuring tanks and barrels

    • Avaible in 5g and 10g tablets.

    BIOSULFITE 400

    Stable solution of ammonium bisulphite, with a very low odour of S02

    • Limits any loss of acidity ( its salt does not precipitate tartaric acid).
    • Provides a source of nitrogen for yeast (ammonium salt).
    • Usage in juices prior fermentation preferentially.
    • Various concentrations available.

    BISULFITE 18

    Solution of Potassium metabisulphite

    • For juice and wine treatments.
    • Various concentrations available.

    Other products

    ANOXYDE C (Ascorbic Acid – E300)

    Protection against oxidation to stabilize aromas and taste.

    • Preventive treatment against untypical evolution during ageing.
    • Anoxyde C is a high antioxidant agent, usually used to supplement the action of free SO2..

    SORBISOL K (POTASSIUM SORBATE – E202)

    Sorbisol K is a fungicide agent to prevent yeast development.

    • Preventive treatment against the formation of the "flower", and stabilizes wines containing sugar. Inhibiting effect on yeast and mould.
    • Prior treatment, the content of free SO2 must be stable at the good concentration.

    TARTARIC ACID

    Natural Tartaric acid extracted from grapes

    • Used to acidify musts and wines.
    • participates to maintain acido-basic balance with a low pH controlling the implantation of several undesirable micro-organisms.

    Depth Filter Sheets -Series L

    L3 (2.5μm) Rough polishing filtration.

    L5 (2.0μm) Polishing and clarification.

    L7 (1.5μm) Higher clarification for clear wine.

    L12 (0.8μm) Tight filtration and reduction of bacterial load.

    L15 (0.6μm) Yeast ‘sterile’ and pre-membrane filtration.

    L40 (0.4μm) ‘Sterile’ and pre-membrane filtration.

    L60 (0.3μm) &‘Sterile’ filtration pre-bottling and pre-membrane.Recommended for high risk wines (ie high pH, high residual sugar)

    Miscellaneous Cellar

    LAFFORT Botrytis Test Kit

    Determination of laccase activity in grape juice

    LAFFORT Botrytis Refill

    Refill set for Botrytis kit

    Turbitest

    A test for quick turbidity determination (visual)

    Miscelllaneous Cellar Products

    Products subjected to regulation - Refer to the current legislation.

    NOBILE® FRENCH OAK CHIPS

    Nobile® Fresh

    • Supports wine structure, enhances fruit character and preserves phenolic compounds.

    Nobile® Spice

    • Structure and long tannic finish with increased complexity.

    Nobile® Sweet

    • Stronger sensation of sweetness, smoky characters and complexity.

    Nobile® Intense

    • Amplification of complex aromas and sweetness persistance.

    NOBILE® FRENCH GRANULAR

    Nobile® Fresh

    • Sensation of freshness, supports wine structure.

    Nobile® Sweet

    • Increases the sensation of sweetness, favours the emergence of grilled and woody notes.

    NOBILE® AMERICAN OAK CHIPS

    Nobile® American Blend

    • Vanilla, coconut, mocha, maple syrup.

    NOBILE® AMERICAN GRANULAR

    Nobile® American Blend

    • Increases the sensation of sweetness, confers vanilla and smoky notes.

    Nobile® American Fresh

    • Enhances fruit character.

    NOBILE® - APPLICATION IN WINEMAKING

    OAK CHIPS

    White wines

    • During fermentation: add 1 to 3 g/L (1 to 3 ppm) of chips after clarification.
    • Addition to wines: add 0.5 to 3 g/L (0.5 to 3 ppm) by dipping Nobile® infusion bags directly into the tank.

    Red wines

    • During tank filling: add 1 to 5 g/L (1 to 5 ppm) of chips in step.
    • Addition to wines after racking: add 1 to 4 g/L (1 to 4 ppm) by dipping Nobile® infusion bags directly into the tank.

    GRANULAR

    White wines

    • During fermentation: add 0.5 to 2 g/L (0.5 to 2 ppm) of granular after clarification.

    Red wines

    • During tank filling: add 0.5 to 5 g/L (0.5 to 5 ppm) of chips in stages