Rosé wine
SERIOUSLY ROSÉ
NEW New product in this range
POLYMUST® ROSÉ
Keenly aware of the highly technical nature of producing rosé wines with numerous complex hues and aromas LAFFORT® launches its rosé range with a range of targeted products adapted for producing superior rosé wines, like POLYMUST® ROSÉ, Preparation with vegetal protein from potato and PVPP to stabilise the colouring matter of rosé wines.
Description
Great technical expertise goes into creating rosé wines in a whole palette of different shades and aromas. This is why LAFFORT® tasked our experimental centre and a dedicated team of researchers with the development of a range of products designed specifically to create the best rosé wine possible.
Christophe ROSSI : christophe.rossi@laffort.com
For more detailed information about the routes available for successful rosé winemaking, go to the LAFFORT & You.
Product
Description
PDS
SDS
CELSTAB®
Cellulose gum solution (CMC/ E466).
FRESHAROM®
Specific preparation of inactivated yeast with high protective power (5,3%), for aroma preservation in white and rosé wines.
LAFASE® XL CLARIFICATION
Liquid enzymatic preparation for the clarification of white and rosé musts and wines.
LAFASE® XL PRESS
Liquid preparation of purified enzymes to optimise pressing and extraction of aroma precursors during the elaboration of white and rosé wines.
LAFAZYM® AROM
ß-glucosidase and pectinase preparation for revealing terpenic varietal aromas from their precursors during the production of aromatic white wines.
LAFAZYM® PRESS
Specific for white and rosé pressing regardless of the type of wine. Pectolytic enzyme preparation purified (free from CE) to optimise pressing and extraction of aroma precursors during the production of white and rosé wines.
LAFAZYM® THIOLS [+]
Pectolytic enzyme blend with secondary activities designed to reveal the aromatic precursors of thiol-rich grape varieties.
MICROCOL® ALPHA
Natural sodium bentonite with a high adsorption capacity, intended for protein stabilisation in wine, grape juice and must clarification over a large pH range.
NUTRISTART®
Combination of growth factors (nitrogen, vitamins and minerals), promoting yeast multiplication.
NUTRISTART® AROM
Nutrient for alcoholic fermentation, based on inactive yeast, yeast autolysates and diammonium phosphate, to enhance the aromatic complexity of white and rosé wines.
NUTRISTART® ORG
Organic nutirent based on yeast autolysates for regular and complete alcoholic fermentation.
POLYLACT®
Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation.
POLYMUST® DC
Vegetal protein (pea), bentonite and active carbon preparation, especially formulated for the fining of musts, new wines in fermentation and white wines.
POLYMUST® ORG
Association of vegetal protein (pea) and bentonite used for fining musts and wines.
POLYMUST® ROSÉ
Preparation with vegetal protein (patatin, which is a potato protein isolate) and PVPP to stabilise the hue of rosé wines.
POLYMUST® V
Preparation of vegetal protein (pea) and PVPP for preventive treatment of oxidation of white and rosé musts and wines.
SUPERSTART® BLANC & ROSÉ
Yeast preparator especially rich in growth and survival factors to ensure a strong and clean fermentation finish. Optimized formulation specifically for yeasts used in white and rosé winemaking. Patent FR 2736651.
VEGECOLL®
Pure vegetal protein (patatin, which is a potato protein isolate).
ZYMAFLORE® DELTA
Yeast for fresh white and rosé wines, showing complexity and elegance. Terroir selection. Grape varieties: Colombard, Riesling, Chenin, Sémillon, Sauvignon Blanc. Other red varieties for rosé wines.
ZYMAFLORE® VL1
Yeast for white wines of great aromatic finesse. Terroir selection. Grape varieties: Chardonnay, Riesling, Gewürztraminer, Muscadet and other terpene type varieties.
ZYMAFLORE® X16
Yeast for aromatic white and rosé wines with high production of fermentation aromas (esters). Breeding selection. Grape varieties: Chardonnay, Chenin, Ugni blanc, Colombard. Other red varieties for rosé wines.
ZYMAFLORE® X5
Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Rolle, Manseng. Other red varieties for rosé wines.
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