Protocols, itineraries and technical documentation
A stuck alcoholic fermentation (AF), difficulty in starting the malolactic fermentation (MLF), acidification, deacidification, yeast rehydration… for all these situations, LAFFORT® experts provide proven and effective protocols and pathways that will guide you in solving your most common problems.
Gourmand rosé “Clairet style”
A protocol that helps you preparing gourmet rosé wines in the ‘Clairet’ style
Still Blanc de Noirs protocol
A specific protocol that helps you preparing your Blanc de Noirs.
Restarting alcoholic fermentation (AF)
Sluggish / Stuck alcoholic fermentation.
Learn moreRestarting malolactic fermentation (MLF)
The key steps to take to restart your MLF effectively.
Learn moreFlotation with VEGEFLOT™
Flotation in oenology, a quick clarification in the winery.
Learn moreRosé vinification
A specific range of products and a series of targeted protocols for production of the best rosés.
Learn moreLACTOENOS™ range inoculation
A protocol to help you prepare your bacteria according to the strain selected and the chosen inoculation method.
Bench Trials
Bench trials are an essential step in determining dosage rates for treatments during wine aging. With fining treatments, you want to add just enough product to remove the unwanted character, but not over-fine the wine and remove aromatics or desired texture. With tannin and mannoprotein treatments, each wine has a “sweet spot” where the mouthfeel comes into balance and this can only be found through bench trialing different dose rates.
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