Rosé wine
FERMENTATION, AGEING, AND STABILISING ROSE WINES
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
FRESHAROM®
Specific preparation of inactivated yeast with high protective power, for aroma preservation in white and rosé wines.
LAFASE® XL CLARIFICATION
Liquid clarification enzyme for white, rosé and red musts.
LAFASE® XL PRESS
Liquid purified blend of pectolytic enzymes for the maceration and pressing of grapes intended for white and rosé wines production.
LAFAZYM® 600 XL ICE
Highly concentrated liquid purified pectolytic enzymes preparation high in side activities with enhanced efficiency for white and rosé juices, and wines on a wide range of pH and temperature.
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 [+]
Preparation of pectolytic enzymes with secondary activities designed to reveal the aromatic precursors of thiol-rich grape varieties.
MANNOSTAB® LIQUIDE 200
Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallisation.
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.
MICROCOL® FT
Natural calcium sodium bentonite for protein stabilisation of wine during crossflow filtration.
NUTRISTART® AROM
A complete nutrient based of organic nitrogen sources and diammonium phosphate. Specially formulated to develop the organoleptic complexity (aromas and taste) of wines.
NUTRISTART® ORG
Organic nutrient 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® BLANC
Preparation of vegetable protein (pea) and PVPP for preventive treatment of oxidation of white and rosé musts and wines.
POLYMUST® ROSÉ
Preparation with vegetable protein (patatin) and PVPP to stabilise the hue of rosé wines.
POLYTARTRYL®
Metatartaric acid esterification index 40.
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.
THIAZOTE®
Mineral nutrient providing growth factors (ammonium sulfate) and thiamine. To be used on all types of musts, white, red and rosé.
VEGEFINE®
Clarification agent based on vegetable proteins (patatins).
VEGEFINE® LIQUIDE
Vegetable proteins (patatins) liquid preparation (5%) for must and wine fining.
VEGEMUST®
Clarification agent based on vegetable proteins (patatins and pea).
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® ÉGIDETDMP
Non-Saccharomyces yeast (Torulaspora delbrueckii and Metschnikowia pulcherrima) for harvest BIOProtection of grapes and juices, as an SO2 reduction strategy. Terroir selection.
ZYMAFLORE® KHIOMP
No-Saccharomyces yeast Metschnikowia pulcherrima for the BIOProtection of white and rosé musts or grapes during long pre-fermentation phases at low temperatures.
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.
ZYMAFLORE® XORIGIN
Saccharomyces cerevisiae yeast for the production of well-balanced fine white wines, respecting the typical character of grape varieties and terroirs.
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