How to Perform a Pectin Test – AEB®
We know that if flotation is unsuccessful the cause most of the times is to be found in the must, not in the equipment.
We know that if flotation is unsuccessful the cause most of the times is to be found in the must, not in the equipment.
The refinement is a fundamental stage in the wine evolution, as it allows winemakers to highlight the qualities of wines and to increase their stability … Read more
Direct-add bacteria can be added directly pouring the acclimated bag into the wine. Alternatively, they can be propagated with Reactivateur to increase population and efficiency:
The YAN needed for yeast to complete the fermentation is strictly related to the strain characteristics (mentioned in the introductory yeast chart) and the must … Read more
Extreme heat spells during the late stages of grape ripening can lead to many difficulties in wine cellars. There is often a compressionof harvest dates … Read more
Concerns about making red wine from under-ripe fruit Issue 1: Limited extractability from skins Under-ripe grapes often have thicker skins, which have a limited extractability. … Read more
❅ – Microgranular ✪ – Liquid ✔ – Purified in order to optimize the required actions ☼ – CE is inhabited by 3% ethanol; purified preparations … Read more
Tannins in Winemaking have 4 points of interest Precipitation of proteins or “sacrificial” effect Grape proteins combine and precipitate with phenolic compounds. This precipitation reduces … Read more
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 … Read more
For 100 hL of wine in stuck AF 1. Preliminary operation on stuck wine 2. Preparation of the yeast inoculum 2.1 Preparation of the wine … Read more
Please click on the below button to visit the Laffot website to access the yeast nutrition calculator.
Laffort Nutrient Calculator Goal: produce sufficient yeast biomass, without excess, and preserve a good physiological state of the yeast for the duration of the alcoholic … Read more
Malolact can work only with very low quantities of SO2. 50 ppm of molecular SO2 is considered the
limit that Malolact bacteria can stand.
MLB Nutrient Fermoplus Malolactique Nutrient targeted for bacteria. It helps the onset of MLF, improving nutritional conditions of the wine. It reduces lag-phase and time … Read more
Product Type Characteristics Packaging Malolact Acclimatée Direct add bacteria For clean and consistent ML fermentation 2.5 grams, 25 grams, 250 grams, 1kg Malolact Acclimatée 4R … Read more
How to perform a pectin test We know that if flotation is unsuccessful the cause most of the times is to be found in the must, … Read more