Laffort

Laffort Enzymes


Fermentation & Maturation - Enological Enzymes



LAFASE® HE GRAND CRU

Laffort

A purified granular pectolytic enzyme for maceration

  • Specific for traditional macerations (with or without pre-fermentation maceration) for producing structured wines designed for ageing, rich in coloring matter and elegant tannins.
  • Encourages gentle extraction of more stable phenolic compounds (more polymerized anthocyanins and tannins) and increases ageing potential.
  • Specifically extracts lower size polysaccharides (Rhamnogalacturonan, RGII) and less of larger size polysacchardies (PRAG). This reduction in the molecular size facilitates the free-run juice extraction and the wine clarification. RGII also participate in the wine stabilization and improve the perception of mouthfeel and of lower astringency.


Dosage: 30 to 50 ppm - 30 to 50 g/ton.



LAFASE® FRUIT

Laffort

A purified granular pectinase blend for producing fruity wines

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


LAFAZYM® PRESS

Laffort

A purified granular pectinase blend for improving pressing operations

  • Optimizes pressing by increasing free-run juice yields (white and rosé) and by decreasing the length of time and the number of pressing cycles.
  • Increases aromas and aroma precursors extraction. Add on the grapes during press filling.
  • Limits the extraction of polyphenolic compounds (bitterness, oxidation reaction…).


Dosage: 20 to 50 ppm - 20 to 50 g/ton.



LAFAZYM® EXTRACT

Laffort

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.
  • Helps reducing maceration times.


Dosage: 20 to 30 ppm - 20 to 30 g/ton.



LAFAZYM® AROM

Laffort

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.).
  • Enzymatic activity inhibited by sugar; use at the end of alcoholic fermentation.


Dosage: 30 to 50 ppm - 0.24 to 0.40 lbs/1,000 gal.



LAFAZYM® CL

Laffort

A purified granular pectinase blend for clarification of juice and wine

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


Dosage: 5 to 20 ppm - 0.04 to 0.16 lbs / 1,000 gal.



FILTROZYM®

Laffort

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

  • 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.


Dosage: 20 to 60 ppm - 0.16 to 0.48 lbs / 1,000 gal.



EXTRALYSE®

Laffort

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.


Dosage: 60 to 100 ppm - 0.48 to 0.8 lbs / 1,000 gal.



OPTIZYM

Laffort

A concentrated pectolytic blend developed for extraction and clarification

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.


Dosage: 30 to 50 ppm - 0.24 to 0.40 lbs / 1,000 gal.



LYSOZYM

Laffort

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 micro-oxygenation.
  • Allows safe alcoholic fermentation preventing the competition between yeast and bacteria and the risk of early VA production.


Dosage: 150 to 500 ppm - 1.2 to 4.0 lbs / 1,000 gal.







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