Wine stabilisation
NEW New product in this range
MICROCONTROL® and BACTIControl®
Two new bio-control tools for wine during ageing.
The protection of wines against spoilage micro-organisms requires a particular attention, especially in SO2 reduction processes or in the absence of sulphiting. Thanks to the success of OENOBrett® to fight against Brettanomyces and to broaden its range of solutions, LAFFORT® now offers two specific new bio-control formulations for the microbial stabilization of wines. MICROControl® and BACTIControl® are used on wine and will protect them during ageing.
Description
Ensuring that your wine is clear and stable is crucial for the market. It’s what consumers expect and demand.
Thanks to our research, LAFFORT® discovered the role of mannoproteins in the protein and tartaric stability of wine. This led to a selection of the specific mannoprotein fractions, extracted by enzymes from yeast cell walls according to a patented process (patent n° 2726284), and to the launch of MANNOSTAB® in 2006, which was awarded the gold medal for innovation at the VINITECH trade show that year. Since then LAFFORT® continues its fundamental and applied research in an effort to understand the natural phenomena behind instability and stabilisation, and from there offer a range of accurate, powerful tools.
LAFFORT® can offer a full range of products to stabilise your wines, for microbiological, protein, colour, and tartaric stabilisation. Also have a look at our fining range for colouring matter stabilisation!
Have a look now on our LAFFORT & YOU page
Product
Description
PDS
SDS
BACTICONTROL®
Formula made from chitosan, lysozyme & enzymes for protecting wines against certain microorganisms and particularly lactic bacteria. Biocontrol product.
CELSTAB®
Cellulose gum solution (CMC/ E466).
MANNOFEEL®
Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the colloidal stabilisation of the wine.
MANNOSTAB®
Specific mannoprotein (MP40), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallisation. Patent n°2726284.
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® CL G
Natural calcium bentonite.
MICROCOL® FT
Natural calcium sodium bentonite for protein stabilisation of wine during crossflow filtration.
MICROCOL® POUDRE
Natural sodium bentonite in powder form.
MICROCONTROL®
Formula made from chitosan, vegetable protein (patatin, which is a potato protein isolate) and enzymes for reducing the microbial load, as well as protecting wines against certain unfavourable microorganisms. Biocontrol product.
OENOBRETT®
Chitosan and enzyme based preparation for the control of Brettanomyces spoilage.
OENOBRETT® ORG
100% chitosan based product of fungal origin for the control of the Brettanomyces spoilage.
OENOGOM® BIO
Micro granulated pure arabic gum with instantaneous dissolution (100% Verek).
OENOGOM® INSTANT
New generation of arabic gum presented in instant form that dissolves rapidly and entirely (IDP Process).
POLYTARTRYL®
Metatartaric acid esterification index 40.
POLYTARTRYL® SPECIAL
Metatartaric acid esterification index 36 – 38.
POTASSIUM BITARTRATE
Potassium bitartrate from natural origin.
STABIFIX®
Selected and purified arabic gum solution.
STABIVIN®
Selected and purified arabic gum solution, 100% VEREK, with a high stabilisation index.
STABIVIN® SP
Gum arabic solution, with a very low clogging index.
SUPER POLYTARTRYL®
Metatartaric acid esterification index 40-42.
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