Sparkling wines
PRODUCTION OF SPARKLING WINES
NEW New product in this range
MANNOSPARK®
From each flute of sparkling wine, no fewer than a million bubbles are set free!
The harmonious organisation of this whirlwind of bubbles in the glass is extremely stimulating to the senses when tasting: to the ear, but also and above all to the eye.
The aesthetics of the effervescence is a decisive criterion for consumers who aspire to fine, elegant and persistent bubbles regularly supplying a generous and stable rim to form a harmonious foam.
MANNOSPARK® is a formulation based on mannoproteins, resulting from a research programme launched by LAFFORT® in 2014, in collaboration with the University of Reims, to improve bubble size and the thickness and stability of the rim.
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 Section.
Product
Characteristics
PDS
SDS
CELSTAB®
Cellulose gum solution (CMC/ E466).
-
Vegan
CHARBON ACTIF PLUS GR
Oenological activated carbon in a granulated form for the decolourisation of stained juice and white wine.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
CLEANSPARK® LIQUIDE
Bentonite and alginate-based tirage adjuvant.
-
Organic usable UE 848/2018
FRESHAROM®
Specific preparation of inactivated yeast with high protective power, for aroma preservation in white and rosé wines.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
LACTOENOS® B16 STANDARD AND ITS REACTIVATOR
Oenococcus oeni strain with particular resistance to acidity, and its reactivator.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
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.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
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.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
MANNOSPARK®
Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the tartaric and colloidal stabilisation of sparkling wines.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
MANNOSTAB® LIQUIDE 200
Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallisation.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
OENOLEES®
Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
OENOLEES® MP
Yeast cell wall extract (mannoprotein), rich in sapid peptide content and polysaccharides. Patent EP 1850682.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
POLYMUST® PRESS
Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite.
-
Vegan
POLYMUST® PRESS KP
Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite.
-
Kasher Passover
-
Vegan
QUERTANIN® SWEET
QUERTANIN® SWEET is a preparation of ellagic tannins used in ageing, which acts on the tannic structure and contributes to balance in wines. All types of wines.
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Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
STABIVIN®
Selected and purified arabic gum solution, 100% VEREK, with a high stabilisation index.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
SULFISPARK®
Association of ammonium bisulphite and gallic tannins for their antioxidant and anti-oxidase properties.
-
Vegan
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.
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Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
TANFRESH®
TANFRESH® is a preparation based on proanthocyanidic tannins and oak ellagic tannins for white and rosé wines ageing.
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Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
TANSPARK®
TANSPARK® is the result of gallic and chestnut tannins solution for sparkling wines ageing.
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Organic usable UE 848/2018
-
Vegan
VEGEFINE®
Clarification agent based on vegetable proteins (patatins).
-
Organic usable UE 848/2018
-
Vegan
ZYMAFLORE® 011 BIO
Certified organic yeast according to organic production methods specified by European regulations 834/2007 and 889/2008 and in accordance with American regulations (NOP) for organic production. Terroir selection. Grape varieties: All wines.
-
Organic certified
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
ZYMAFLORE® CX9
Yeast for grand Chardonnay wines, resulting from a mass selection from a great Burgundy vineyard and breeding technology.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Kasher Passover
-
Vegan
ZYMAFLORE® ÉGIDETDMP
Non-Saccharomyces yeast (Torulaspora delbrueckii and Metschnikowia pulcherrima) for harvest BIOProtection of grapes and juices, as an SO2 reduction strategy. Terroir selection.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
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.
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Usable in NOP
-
Organic usable UE 848/2018
-
Vegan
ZYMAFLORE® SPARK
Yeast for difficult fermentation conditions and sparkling wines. Terroir selection.
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Usable in NOP
-
Vegan
ZYMAFLORE® VL1
Yeast for white wines of great aromatic finesse. Terroir selection. Grape varieties: Chardonnay, Riesling, Gewürztraminer, Muscadet and other terpene type varieties.
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Usable in NOP
-
Organic usable UE 848/2018
-
Kasher Passover
-
Vegan
ZYMAFLORE® VL3
Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc). Terroir selection. Grape varieties: Sauvignon blanc, thiol-type varieties.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Kasher Passover
-
Vegan
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.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Kasher Passover
-
Vegan
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.
-
Usable in NOP
-
Organic usable UE 848/2018
-
Kasher Passover
-
Vegan
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