All of our ranges

Sparkling

NATURALLY SPARKLING

NEW New product in this range

Vins effervescents

LAFFORT SPARK® revisits the disgorging tool for sparkling wine producers.

Its ergonomic shape allows an optimal grip for manual frozenor flying (à la volée) disgorgement. Hand disgorging is also very useful for gushing wine as it allows manual control throughout the opening process by using the thumb to manage the speed of degassing, thereby limiting wine loss. This tool is also essential to efficiently disgorge trial wines or to follow the evolution of wine produced by traditional method during aging on yeast lees. The disgorging key is solid, made entirely of stainless steel and has a non-treated wooden handle for perfect grip.

Description

High-quality sparkling wines are the shining result of a series of controlled and specific demanding steps, each of which can be optimised to achieve the best final product. The market for sparkling wines is booming and, just like for their non-sparkling cousins, new trends are emerging.  A whole new trend for wines with a stronger, more individual character has hit the market.

For each step of the process, LAFFORT®  has a specially adapted product in our LAFFORT® SPARK range for either traditional or contemporary sparkling wines. LAFFORT® brought together a team of sparkling wine experts to help develop these specific products and provide technical support for the various different markets. Please feel free to get in touch.

François BOTTON:  francois.botton@laffort.com

For more detailed information about the routes available for successful winemaking, go to the LAFFORT & You.

Product

Description

PDS

SDS

CHARBON ACTIF PLUS GR

Oenological activated carbon in a granulated form for the decolourisation of stained juice and white wine.

CLEANSPARK®

Bentonite and alginate-based tirage adjuvant.

FRESHAROM®

Specific preparation of inactivated yeast with high protective power (5,3%), for aroma preservation in white and rosé wines.

KIT LACTOENOS® B16 STANDARD

Oenococcus oeni strain, to be used as a starter culture, adapted to the most difficult conditions.

LAFAZYM® CL

Highly concentrated preparation of pectolytic enzymes, purified (free from CE), for rapid clarification of white and rosé must as well as red press 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.

MANNOSTAB® LIQUIDE 200

Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallisation.

OENOLEES®

Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.

OENOLEES® MP

Yeast cell wall extract (mannoprotein), rich in sapid peptide content and polysaccharides. Patent EP 1850682.

POLYMUST® PRESS

Preparation combining PVPP, bentonite and vegetal protein (patatin, which is a potato protein isolate) intended for oxidation treatment of musts and press wines. Non-allergenic.

QUERTANIN® SWEET

QUERTANIN® SWEET is a preparation of ellagic tannins that contributes to roundness and palate length. Used during ageing for all types of wines.

STABIVIN®

Selected and purified arabic gum solution, 100% VEREK, with a high stabilisation index.

SUPERSTART® SPARK

Prepares yeast for the difficult conditions of sparkling wine fermentation. Favours complete prise de mousse (second fermentation in the bottle). Patent FR 2736651.

TANFRESH®

TANFRESH® is a preparation based on proanthocyanidic tannins and oak ellagic tannins for white and rosé wines ageing.

TANSPARK®

TANSPARK® is the result of gallic and chestnut tannins solution for sparkling wines ageing.

THIAZOTE® PH

Mineral nutrient providing growth factors (diammonium phosphate) and thiamine.

ZYMAFLORE® SPARK

Yeast for difficult fermentation conditions and sparkling wines. Terroir selection.

ZYMAFLORE® VL1

Yeast for white wines of great aromatic finesse. Terroir selection. Grape varieties: Chardonnay, Riesling, Gewürztraminer, Muscadet and other terpene type varieties.

ZYMAFLORE® VL3

Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc). Terroir selection. Grape varieties: Sauvignon blanc, thiol-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.

Additional content for the brand

Protocols and itineraries

SPARK range data sheet

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Protocols and itineraries

Acclimatation protocol LACTOENOS® B16 Standard

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