New product in this range
Vegetal protein-based fining agent : patatin (potato protein isolate) and pea.
• VEGEFLOT® is a non-allergenic formulation that combines a high flocculation rate with a broad spectrum of action on phenolic compounds.
• This particularity allows its use on all types of musts whether it is white or rosé, and is particularly suitable for flotation, increasing its clarity and reducing its colloidal load.
• The presence of patatin (potato protein isolate) helps to reduce the early risk of wine oxidation by reducing the oxidative or oxidisable phenolic compounds of the must.
Our latest research developments (fining agent Zeta potential, identification and stabilisation of colour compounds) has given us a much better understanding of the mechanisms in play, allowing us to adapt the type and dosage of finings agents to specific applications. The wide diversity of raw materials used also enables us to adapt fining to the type of wine must and to the desired flavour and aroma profiles.
Moving beyond the classic sources (animal, mineral or synthetic), LAFFORT® was one of the pioneers in the field of allergen-free alternatives (the POLYMUST® range) and a new plant source (VEGECOLL® made vegetal protein (patatin, which is a potato protein isolate) – quote: Sitevi trade show 2015).
LAFFORT® works just as hard on the application side of the process: VEGECOLL®, for example, can be used during cross flow filtration with the Flavy® FX ICS system developed in partnership with the Bucher-Vaslin Company. This patented process (Flavy® Vegecoll® Special Mention: Vinitech Sifel 2016) accelerates fining by simplifying the process. It reduces the cost of treatment while hitting all the same stability improvement targets.
For more information about how we prepare and apply our products, watch the videos on our LAFFORT & YOU space.
Specific preparation for correcting and/or limiting development of coloured changes in rosé wines, as well as the risk of “pinking” in certain white wines.