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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.

Thiol Optimization Protocol

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Winemaking Protocol for Sauvignon Blanc, Aromatic Whites, and Rosé

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Winemaking Protocol for Chardonnay and Full-Bodied Whites

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Winemaking Protocol for Pinot Noir

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Winemaking Protocol for Fruit Forward Reds

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Smoke taint

Winemaking with fruit exposed to smoke.

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Restarting alcoholic fermentation (AF)

Sluggish / Stuck alcoholic fermentation.

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Restarting malolactic fermentation (MLF)

The key steps to take to restart your MLF effectively.

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Yeast rehydration

Optimise the performance of selected yeasts / Ensure complete alcoholic fermentation.

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Flotation with VEGEFLOT®

Flotation in oenology, a quick clarification in the winery.

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Reactivation of the LACTOENOS® B16 STANDARD bacterium – Sparkling wines

Reactivation steps to acclimatise the bacterium.

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Rosé vinification

A specific range of products and a series of targeted protocols for production of the best rosés.

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