Focus

MANNOSPARK™ is a formulation based on mannoproteins, resulting from a research programme launched by LAFFORT® in 2014, in collaboration with the University of Reims, to improve bubble size and the volume and stability of the cordon.

Study of the impact of a formulation of no-saccharomyces yeasts (ZYMAFLORE™ EGIDE^TDMP) applied to harvest equipment.

Bioprotection is often, but not only, used in the context of SO₂ reduction. The anti-microbial action of SO₂ on must aims to promote the emergence of the microorganisms most conducive to alcoholic fermentation. Its reduction or absence must therefore be replaced by other strategies. The use of non-Saccharomyces yeasts directly on grapes or on must is one response to this strategy of reducing SO₂ in wine.

FLOWPURE™ is the only solution on the market specifically dedicated to the elimination of pesticide residues in wine, validated by the OIV. Micronised plant fibre, produced according to an innovative and patented process, FLOWPURE™ makes it possible to reduce the number and the level of undesirable substances present in wine, such as pesticide residues and ochratoxin A.

Research work undertaken in collaboration with the University of Stellenbosch has allowed a clear definition of the complexity of pectin structure as a function of the location of the grape berry cells. The results obtained confirm the quantitative and qualitative interest of using extraction enzymes for red wines.

Flotation is a dynamic clarification technique that saves time and energy in the cellar and optimises juice quality. The must is clarified in a few hours, and can quickly be inoculated with yeast. LAFFORT® offers two products especially adapted to this technique: a high-performance enzyme preparation for depectinisation and a fining agent for effective flocculation.

Bacteria have specific nutritional needs that cannot be compared to those of Saccharomyces cerevisiae yeasts. Apart from the need for specific amino acids, the growth of Oenococcus oeni is also favoured in a medium supplemented with yeast derivatives rich in small peptides.

For many years, LAFFORT® has been taking part in research on the optimisation of aromatic expression and since 2013, specific work on the use of enzyme preparations for grape varieties with volatile thiol characters. The objective was to better understand the biotransformation mechanisms of thiols by yeasts, in order to select an optimised enzyme preparation for bringing out aromas in synergy with the yeast.

A UNIQUE enzyme formulation of pectinases and ß-(1-3; 1-6) glucanases with secondary activity. Allows for optimisation and acceleration of winemaking and ageing processes.

Interest of organic nutrition, fermentation and organoleptic impacts.

Optimising the work of selecting yeast strains that present technological characteristics of oenological interest.

Specific enzymes for pectin removal and/or difficult clarification of white and rosé musts.

Vinification tannins with multiple effects: sacrificial, antioxidant, co-pigmentation, condensation, colour stabilisation.

Lachancea thermotolerans is a yeast that forms part of the indigenous flora of grapes. It can transform part of the fermentable sugars (glucose + fructose) into L-lactic acid rather than ethanol during the alcoholic fermentation (Figure 1).