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Sparkling wines

PRODUCTION OF SPARKLING WINES

NEW New product in this range

MANNOSPARK®

From each flute of sparkling wine, no fewer than a million bubbles are set free!
The harmonious organisation of this whirlwind of bubbles in the glass is extremely stimulating to the senses when tasting: to the ear, but also and above all to the eye.
The aesthetics of the effervescence is a decisive criterion for consumers who aspire to fine, elegant and persistent bubbles regularly supplying a generous and stable rim to form a harmonious foam.
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 thickness and stability of the rim.

Description

High-quality sparkling wines are the shining result of a series of controlled and specific demanding steps, each of which can be optimised to achieve the best final product. The market for sparkling wines is booming and, just like for their non-sparkling cousins, new trends are emerging. A whole new trend for wines with a stronger, more individual character has hit the market.

For each step of the process, LAFFORT® has a specially adapted product in our LAFFORT® SPARK range for either traditional or contemporary sparkling wines. LAFFORT® brought together a team of sparkling wine experts to help develop these specific products and provide technical support for the various different markets. Please feel free to get in touch.

François BOTTON: francois.botton@laffort.com

For more detailed information about the routes available for successful winemaking, go to the LAFFORT & YOU Section.

Product

Characteristics

PDS

SDS

CELSTAB®

Cellulose gum solution (CMC/ E466).

Vegan

CHARBON ACTIF PLUS GR

Oenological activated carbon in a granulated form for the decolourisation of stained juice and white wine.

Usable in NOP
Organic usable UE 848/2018
Vegan

CLEANSPARK® LIQUIDE

Bentonite and alginate-based tirage adjuvant.

Organic usable UE 848/2018

FRESHAROM®

Specific preparation of inactivated yeast with high protective power, for aroma preservation in white and rosé wines.

Usable in NOP
Organic usable UE 848/2018
Vegan

LACTOENOS® B16 STANDARD AND ITS REACTIVATOR

Oenococcus oeni strain with particular resistance to acidity, and its reactivator.

Usable in NOP
Organic usable UE 848/2018
Vegan

LAFAZYM® 600 XL ^ICE

Highly concentrated liquid purified pectolytic enzymes preparation high in side activities with enhanced efficiency for white and rosé juices, and wines on a wide range of pH and temperature.

Usable in NOP
Organic usable UE 848/2018
Vegan

LAFAZYM® CL

Highly concentrated preparation of pectolytic enzymes, purified (free from CE), for rapid clarification of white and rosé must as well as red press wines.

Usable in NOP
Organic usable UE 848/2018
Vegan

MANNOSPARK®

Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the tartaric and colloidal stabilisation of sparkling wines.

Usable in NOP
Organic usable UE 848/2018
Vegan

MANNOSTAB® LIQUIDE 200

Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallisation.

Usable in NOP
Organic usable UE 848/2018
Vegan

MICROCOL® ALPHA

Natural sodium bentonite with a high adsorption capacity, intended for protein stabilisation in wine, grape juice and must clarification over a large pH range.

Usable in NOP
Organic usable UE 848/2018
Vegan

NOBISPARK FRESH

The second fermentation under oak, for more complex and more elegant Traditional Method wines.

Usable in NOP
Organic usable UE 848/2018
Kasher Passover
Vegan

NOBISPARK SENSATION

The second fermentation under oak, for more complex and more elegant Traditional Method wines.

Usable in NOP
Organic usable UE 848/2018
Kasher Passover
Vegan

OENOFINE® NATURE

Preparation based on inactivated yeasts, vegetable proteins (patatin & pea protein) and calcium bentonite for the fining of musts and wines.

Organic usable UE 848/2018
Vegan

OENOFINE® PINK

Preparation based on inactivated yeasts, patatin, oenological carbon and sodium bentonite for fining musts, new wines in fermentation and white wines.

Organic usable UE 848/2018
Vegan

OENOLEES®

Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.

Usable in NOP
Organic usable UE 848/2018
Vegan

OENOLEES® MP

Yeast cell wall extract (mannoprotein), rich in sapid peptide content and polysaccharides. Patent EP 1850682.

Usable in NOP
Organic usable UE 848/2018
Vegan

POLYMUST® PRESS

Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite.

Vegan

POLYMUST® PRESS KP

Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite.

Kasher Passover
Vegan

POWERLEES® LIFE

Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve and refresh wines during ageing.

Usable in NOP
Organic usable UE 848/2018
Vegan

QUERTANIN® Q1

Stave wood quality ellagic tannins, extracted from French and American oak heartwood. For post-vinification use in red, rosé and white wine.

Usable in NOP
Organic usable UE 848/2018
Vegan

QUERTANIN® Q2

Stave wood quality ellagic tannins, extracted from american oak heartwood. For post-vinification use in red, rosé and white wine.

Usable in NOP
Organic usable UE 848/2018
Vegan

STABIVIN®

Selected and purified arabic gum solution, 100% VEREK, with a high stabilisation index.

Usable in NOP
Organic usable UE 848/2018
Vegan

SULFISPARK®

Association of ammonium bisulphite and gallic tannins for their antioxidant and anti-oxidase properties.

Vegan

SUPERSTART® SPARK

Prepares yeast for the difficult conditions of sparkling wine fermentation. Favours complete prise de mousse (second fermentation in the bottle). Patent FR 2736651.

Usable in NOP
Organic usable UE 848/2018
Vegan

TANFRESH®

TANFRESH® is a preparation based on proanthocyanidic tannins and oak ellagic tannins for white and rosé wines ageing.

Usable in NOP
Organic usable UE 848/2018
Vegan

TANSPARK®

TANSPARK® is the result of gallic and chestnut tannins solution for sparkling wines ageing.

Organic usable UE 848/2018
Vegan

THIAZOTE® PH

Mineral nutrient providing growth factors (diammonium phosphate) and thiamine.

Organic usable UE 848/2018
Vegan

VEGEFINE®

Clarification agent based on vegetable proteins (patatins).

Organic usable UE 848/2018
Vegan

ZYMAFLORE® 011 BIO

Certified organic yeast according to organic production methods specified by European regulations 834/2007 and 889/2008 and in accordance with American regulations (NOP) for organic production. Terroir selection. Grape varieties: All wines.

Organic certified
Usable in NOP
Organic usable UE 848/2018
Vegan

ZYMAFLORE® CX9

Yeast for grand Chardonnay wines, resulting from a mass selection from a great Burgundy vineyard and breeding technology.

Usable in NOP
Organic usable UE 848/2018
Kasher Passover
Vegan

ZYMAFLORE® ÉGIDE^TDMP

Non-Saccharomyces yeast (Torulaspora delbrueckii and Metschnikowia pulcherrima) for harvest BIOProtection of grapes and juices, as an SO₂ reduction strategy. Terroir selection.

Usable in NOP
Organic usable UE 848/2018
Vegan

ZYMAFLORE® KHIO^MP

No-Saccharomyces yeast Metschnikowia pulcherrima for the BIOProtection of white and rosé musts or grapes during long pre-fermentation phases at low temperatures.

Usable in NOP
Organic usable UE 848/2018
Vegan

ZYMAFLORE® KLIMA

Saccharomyces cerevisiae yeast selected for its ability to lower the alcohol content while enhancing the freshness of wines.

Usable in NOP
Organic usable UE 848/2018
Vegan

ZYMAFLORE® SPARK

Yeast for difficult fermentation conditions and sparkling wines. Terroir selection.

Usable in NOP
Vegan

ZYMAFLORE® VL1

Yeast for white wines of great aromatic finesse. Terroir selection. Grape varieties: Chardonnay, Riesling, Gewürztraminer, Muscadet and other terpene type varieties.

Usable in NOP
Organic usable UE 848/2018
Kasher Passover
Vegan

ZYMAFLORE® VL3

Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc). Terroir selection. Grape varieties: Sauvignon blanc, thiol-type varieties.

Usable in NOP
Organic usable UE 848/2018
Kasher Passover
Vegan

ZYMAFLORE® X16

Yeast for aromatic white and rosé wines with high production of fermentation aromas (esters). Breeding selection. Grape varieties: Chardonnay, Chenin, Ugni blanc, Colombard. Other red varieties for rosé wines.

Usable in NOP
Organic usable UE 848/2018
Kasher Passover
Vegan

ZYMAFLORE® X5

Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Rolle, Manseng. Other red varieties for rosé wines.

Usable in NOP
Organic usable UE 848/2018
Kasher Passover
Vegan

Additional content for the brand

LAFFORT SPARK

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Sparkling wine vinification: SPARK range

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Reactivation of the LACTOENOS® B16 STANDARD bacterium – Sparkling wines

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