Laffort Zymaflore Alpha – 500g

Product Description

Torulaspora delbrueckii – Crafting the biodiversity: in association with S. cerevisiae for wines with high organoleptic complexity. Terroir selection. Grape varieties: All wines.

• Significant volume and length on the palate.
• Enhances aromatic diversity and intensity.
• Low volatile acidity production.
• Aromatic purity (POF(-)), low acetaldehyde, acetoin, diacetyl, volatile acidity and H₂S production.

Recommended for white, red or rosé wines with superior organoleptic complexity (both aromatic composition and palate depth).

• Allows for reduced dosage of SO2
• Controls microbial flora during pre-fermentation maceration.
• Increases aromatic complexity of both varietal and fermentation aromas.
• Increases mouthfeel volume through high polysaccharide production.
• Low volatile acidity production in high sugar and Botrytis infected musts.
• Inoculate the strain of Saccharomyces cerevisiae of your choice 24 to 72 hours after the addition of

ZYMAFLORE® ALPHA to secure the completion of the alcoholic fermentation and to benefit from the sensory impact of ZYMAFLORE ALPHA®.

Dosage: 300 ppm for dry wines; 400 ppm for desert wines.