New product in this range
Association of ammonium bisulphite and gallic tannins for their antioxidant and anti-oxidase properties.
SULFISPARK® acts to:
• Prevent browning of musts.
• Eliminate or strongly inhibit polyphenol oxidase.
• Allow safe cold settling by delaying the start of fermentation.
• Significantly improve the structure and ageing potential of sparkling base wines without making them astringent.
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: firstname.lastname@example.org
For more detailed information about the routes available for successful winemaking, go to the LAFFORT & YOU Section.
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.