WINEMAKING
This year’s harvest is set to be like no other with a mixed weather season and social distancing measures in the winery and vineyard causing potential delays and dramatic process changes. The ability to process fruit at speed and in a cost effective way is always a consideration and one that might be more important now. The Laffort range of fast acting enzymes and high quality yeasts and nutrients can help speed up the process and reduce time while maximising the yield. Laffort have launched some great new products for this year’s harvest to improve flavours, improve processes and reduce pesticides in your wines.
ZYMAFLORE® XORIGIN
Saccharomyces cerevisiae yeast selected for well-balanced and complex wines, respecting the typical character of grape varieties and terroirs. ZYMAFLORE® XORIGIN adds smoothness and aromatic finesse. Its low production of SO2 makes it particularly suitable for making wines where the main objective is to control sulphite levels. Its low production of volatile acidity and its POF (-) character allow for production of wines of great aromatic purity.
ZYMAFLORE® KHIOMP
Non-saccharomyces yeast of the species Metschnikowia pulcherrima for BIOProtection of white and rosé musts as well as grapes during prefermentation phases at low temperatures. ZYMAFLORE® KHIOMP is the result of a mass selection from among grape and must flora during cold stabulation. This strain is characterised by its ability to maintain its population for several days at a very low temperature. Due to its very low fermentation capacity, ZYMAFLORE® KHIOMP allows for BIOProtection of the harvest or must from the predominance of potentially undesirable indigenous microorganisms.
VEGEMUST®
Formulation based on 100% vegetable proteins, non-allergenic and suitable for Organic winemaking. The expertise of our teams around the world allows us to offer a new 100% vegetable protein solution dedicated to fining musts. Combining a high flocculation speed with a wide spectrum of action for the elimination of phenolic compounds, VEGEMUST® promotes rapid cold settling, with good compaction of solids. The presence of patatins in the formulation helps to reduce the risks of wine oxidation at an early stage.
POWERLEES® LIFE
Formulation based on 100% yeast derivatives, suitable for Organic winemaking. POWERLEES® LIFE is particularly rich in reducing compounds including reduced glutathione. R&D work on the study of alternatives to sulphites during ageing allowed us to select these inactivated yeasts for their ability to slow down oxygen consumption in wines. Used once or several times throughout ageing, POWERLEES® LIFE protects wines from premature oxidation, refreshes already oxidised wines and increases ageing potential. Very high protection potential, particularly in the context of producing wines without added sulphites.
QUERTANIN® Q2
Stave-grade ellagitannins extracted from the heartwood of American oak for the ageing of white, red and rosé wines.
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Developed using an innovative extraction process, QUERTANIN® Q2 has all the qualities of American oak. QUERTANIN® Q2 acts on the tannic structure and contributes to the balance of wines by regulating redox phenomena and by recreating a medium rich in ellagitannins identical to that provided by a new barrel.
S E P T E M B E R 2 0 2 1 | V I N E YA R D
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High quali yeasts and nutrients that can help speed up the process and reduce time while maximising the yield.
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UK harvest 2021
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