Winemaking With Fruit Exposed to Smoke
With parts of Canada experiencing smoky skies from wildfires, we understand that vineyards and wineries …
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 …
Brew 5-day Tropical Sours with intense aromatics and flavours
Sour beers have a long and rich history in brewing. In fact, when beer brewing …
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 …
Malolactic Fermentation Conditions – AEB®
Factors and values that influence Malolactic fermentation
How to Boost ML Bacteria by Propagation – AEB®
Direct-add bacteria can be added directly pouring the acclimated bag into the wine. Alternatively, they …
Calculating Required YAN – AEB®
The YAN needed for yeast to complete the fermentation is strictly related to the strain …
Protocol for Fruit Harvested in a Heat Wave – Laffort®
Extreme heat spells during the late stages of grape ripening can lead to many difficulties …
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 …
Enzyme Selection Guide – Laffort®
❅ – Microgranular ✪ – Liquid ✔ – Purified in order to optimize the required …
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 …
Fining Tools For Harvest – Laffort®
LAFFORT® fining tools offer a range of solutions for polishing juice and wine during harvest, …
Fermentation Restart Protocol (Alcoholic) – Laffort®
For 100 hL of wine in stuck AF 1. Preliminary operation on stuck wine 2. …
Yeast Nutrition Calculator – Laffort®
Please click on the below button to visit the Laffot website to access the yeast …
Sugar Concentration Equivalence Table – Laffort®
Download Sugar Concentration Equivalence Table.
Nutrient Calculator – Laffort®
Laffort Nutrient Calculator Goal: produce sufficient yeast biomass, without excess, and preserve a good physiological …
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 …
Malolactic Bacteria Guide – AEB®
Product Type Characteristics Packaging Malolact Acclimatée Direct add bacteria For clean and consistent ML fermentation …
