Winemaking
Winemaking
Winemaking With Fruit Exposed to Smoke
With parts of Canada experiencing smoky skies from wildfires, we understand that vineyards and wineries may be dealing with fruit that has been exposed to … Read more
Powdery Mildew Protocols
Treatment Suggestions to Mitigate the Negative Effects of Powdery Mildew in Juice and Wine.
Highlights from the 2023 Laffort Export Seminar
In June we attended the 2023 Laffort Export Seminar in Costa Brava, Spain to evaluate the results of Laffort’s latest research. Laffort has a team … Read more
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.
Polysaccharide Selection Guide – AEB®
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
How to Boost ML Bacteria by Propagation – AEB®
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:
Calculating Required YAN – AEB®
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
Protocol for Fruit Harvested in a Heat Wave – Laffort®
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
Dealing with Under-Ripe Grapes and Green Character – Laffort®
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
Enzyme Selection Guide – Laffort®
❅ – Microgranular ✪ – Liquid ✔ – Purified in order to optimize the required actions ☼ – CE is inhabited by 3% ethanol; purified preparations … Read more
Fermentation Tannins – Tanin VR Supra® & Tanin VR Colour®: The Winning Team – Laffort®
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
Fining Tools For Harvest – Laffort®
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
Fermentation Restart Protocol (Alcoholic) – Laffort®
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
Yeast Nutrition Calculator – Laffort®
Please click on the below button to visit the Laffot website to access the yeast nutrition calculator.
Nutrient Calculator – Laffort®
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
Checklist for Stuck ML – AEB®
Malolact can work only with very low quantities of SO2. 50 ppm of molecular SO2 is considered the
limit that Malolact bacteria can stand.
Malolactic Fermentation Conditions – AEB®
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
Malolactic Bacteria Guide – AEB®
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
