Bandeau-awards

THE RESEARCH REWARDED

LAFFORT has always been involved in research and has contributed to a lot of discoveries in modern oenology. As a result of this investment and the quality of these innovations, LAFFORT has received a few distinctions.

EN-com-citation-FLAVI-VEGECOLL2016 // Bucher Vaslin and LAFFORT® are rewarded with a Special Mention by the Vinitech Sifel 2016 Innovation Awards for their unique process: Flavy VEGECOLL®, ®, inline fining of red and rosé wines.

Bucher Vaslin and LAFFORT®have developed an exclusive patented process of inline fining of red and rosé wines. Flavy VEGECOLL® has been recognised as a major and unique innovation on the market.

An all-in-one process of an extraordinary simplicity

The process of inline fining of red and rosé wines relies on the combination of a cross flow Bucher Vaslin Flavy FX ICS filtration unit and an inline addition of a specific protein fining agent; VEGECOLL®. VEGECOLL® is a vegetal-based protein from a revolutionary origin, the potato, and is commercialised by LAFFORT®.
This combination allows, in a single operation, to stabilize the wine for polyphenolic compounds and to clarify and reach a turbidity of < 1NTU.
The process consists of a cross flow Flavy FX ICS filtration unit associated to an inline addition device of VEGECOLL®, placed on the supply circuit of the cross flow filter. Due to the exceptional reactivity ofVEGECOLL®,colouring material stabilisation is achieved in the filtration loop. The filtration process is set to allow a sufficient contact time between the fining agent and the polyphenols to ensure binding and the creation of a floc. During filtration, the floc is concentrated within the filtration loop, which is continuously controlled by the filter. The operator defines the targeted dosage on the control panel of the filter. The filter injects the fining agent according to the filtration flow rate and the defined dosage. After filtration, the resulting filtration permeate is clarified and stabilised
The process does not require particular expertise in the field of filtration, and it is accessible for all cellar operators.

A natural process improving productivity and providing a real quality gain

The Flavy VEGECOLL® process offers the following advantages:

  • Use of a natural fining agent from a vegetal origin: VEGECOLL®.

  • Simplification of the production chain

  • Reduction of cellar operations: less work regarding fining implementation, no racking, less relocation of wine, less tank cleaning…

  • Treatment of wines with no manual incorporation of fining agents.

  • Decrease of waste volume: 1% maximum for an inline fining process against 2-5 % for a standard fining in a tank. Reduction of waste treatment costs.

  • Savings regarding water consumption and cleaning products: no more fining in tank allows fewer cleaning cycles.

  • Improved filterability of treated wines: in addition to the stabilization of the wine, the wines have a better filterability index resulting in a significant economic gain through the reduction of filter cartridge consumption at bottling.

  • Reduction of work penibility.

  • Perfect operational reliability. Simply connect, program and leave it to filter ... day or night.

  • Improved organoleptic quality; inline fining treatment of wines during crossflow filtration reduces significantly the astringency of wines and vegetal notes. The quality of treated wines is improved.

 VEGECOLL®, a fining agent of an extraordinary versatility particularly suitable for inline crossflow filtration:

Comparative tests with other fining agent have demonstrated the greater efficiency of VEGECOLL® compared to gelatin and pea protein. Gelatin generates highly clogging flocs and decreases the filterability of treated wines. Pea protein shows a low reactivity regarding red wine phenolic compounds and a low stabilising power, even at high dosage, on the colouring matter. In comparison, VEGECOLL® creates flocs that have low clogging action, improves the filterability of treated wines by 30% and shows a greater effectiveness regarding colouring matter stabilisation.


iq-innovation-2002016 // OENOLEES® awarded at the I+Q Awards – St. Helena, CA - USA

Coming from LAFFORT’s research on the properties of yeast lees and their importance in wine, OENOLEES® improves the gustatory qualities of wine by reducing aggressive characters and increases sweetness sensations in dry wines. OENOLEES® and its specific peptidic fraction are patented and have often been the subject of ongoing publications for the last 10 years. OENOLEES® was awarded at the I+Q awards (Innovation + Quality), annual forum organized the Wine Business Monthly since 2015 and that rewards innovations that contributes to the progress of wine qualities. OENOLEES® received this distinction for its positive gustatory impact comparable to lees ageing and its efficiency on wine fining, notably its capacity to eliminate certain phenolic compounds responsible for bitterness and astringency.

2015 // Special mention for VEGECOLL® at the SITEVI – Montpellier, Francevegecoll-sitevipm

The development of VEGECOLL® relies on international collaborations and publications recognized by the scientific community and used the most innovative methods of characterization of technological potential of proteins (Zeta potential, particles sizes, and precise composition in amino acids…).
Thanks to its remarkable fining qualities, its high concentration in native proteins and its high Zeta potential, VEGECOLL®is nowadays the most reactive protein in oenology.
3rd generation of vegetal protein in oenology, VEGECOLL® is the first fining product extracted from potato. This special mention at the 2015 SITEVI is a nice step in the launch this product already well received by winemakers worldwide.

talent-vin2015// Wine talents - Bordeaux, France

The second edition of wine talents (“Talents du Vin”) organized by La tribune – Objectif Aquitaine and which rewards main players of Aquitaine’s wine business in (south west of France) was held at the Palais des Congrès in Bordeaux as part of the international wine and spirits tradeshow: Vinexpo. Eight wine talents were awarded during the night. The Innovation trophy was awarded to LAFFORT for its commitment to research and its multiple winemaking innovations that came right from their R & D laboratory. It is a great reward for our company, especially for our R & D team that develops each year new products answering winemaking issues and needs.

2006 // MANNOSTAB® Golden trophy for innovation - Vinitech 2006 – Bordeaux, Francemannostab-200

Ten years of fundamental and applied research by LAFFORT have been necessary to isolate, identify, extract and produce yeast mannoproteins responsible for tartaric stabilization of potassium salts in wines. Launched in 20005, MANNOSTAB® is the first natural treatment based on yeast mannoproteins. Its production process is patented (94 – 13261). It is the first time since its creation that the Golden trophy was awarded to an oenological product manufacturer for its implication in research and innovation in oenology.

LATEST VIDEO

Focus of the month

logo vinitechLAFFORT® will be at VINITECH 2016 VINITECH from nov. 29th to dec.1 st 2016

Hall 1 - Aisle C - Row 31 - Booth 3106

Social - Mobile - Video

 
Facebook laffort  You-tubelaffort twitter laffort
Googleplaffort apple store-laffort Googleplay-laffort

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our Privacy Policy.

I accept cookies from this site