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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.

Restarting alcoholic fermentation (AF)

Sluggish / Stuck alcoholic fermentation. Learn more

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Restarting malolactic fermentation (MLF)

The key steps to take to restart your MLF effectively. Learn more

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Yeast rehydration

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

Flotation with VEGECOLL®

Flotation in oenology, a quick clarification in the winery. Learn more

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Reactivation of the LACTOENOS® B16 STANDARD bacterium – Sparkling wines

Reactivation steps to acclimatise the bacterium. Learn more

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Rosé vinification

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

Sparkling wine vinification: SPARK range

Production of sparkling wines using the traditional method or in tank. Learn more

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Tools for must and wine acidification

Make the right choices based on your wine’s parameters. Learn more

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Equivalence table of different measurement scales for sugar concentration in musts

For an assessment of the potential alcohol content of your must according to various measurement scales. Learn more

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Vinification and analytical record sheet

To support your winemaking, download our vinification sheet allowing you to follow the progress of your alcoholic fermentation and bringing together all relevant information in one document. Learn more

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Working with under ripe fruit

Protocols and tools for reducing green character in red wine. Learn more

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