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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.

Amber wine – White wine with long skin contact

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Lowering SO2 Additions during Winemaking

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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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Dealing with Under-Ripe Grapes & Green Character

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Flotation Protocol with VEGECOLL®

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Malolactic Fermentation Restart Protocol

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Managing Diacetyl in Alcoholic Fermentation

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Malolactic Bacteria Protocol

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Alcoholic Fermentation Restart Protocol

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Protocol for Fruit Harvested in a Heat Wave

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Fermentation Management of Rot Infected Grapes

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Winemaking Protocol for Big Structured Reds

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Winemaking Protocol for Fruit Forward Reds

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Winemaking Protocol for Pinot Noir

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Winemaking Protocol for Chardonnay and Full-Bodied Whites

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Winemaking Protocol for Sauvignon Blanc, Aromatic Whites, and Rosé

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