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.
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.
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Tools for must and wine acidification
Make the right choices based on your wine’s parameters.
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Reactivation of the LACTOENOS™ B16 STANDARD bacterium – Sparkling wines
Reactivation steps to acclimatise the bacterium.
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Sparkling wine vinification: SPARK range
Production of sparkling wines using the traditional method or in tank.
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