New product in this range
Takes part in fining and stabilizing processes from the fermentation phase on.
The new formula based on inactive yeast cells and ß-glucanase is specially developed to accelerate the fining and stabilization steps. POWERLEES® ROUGE boots the extraction of mannoproteins and a fraction of the Hsp 12 protein, improving their diffusion in the wine right since alcoholic fermentation. It makes wines smoother and stable within shorter periods of time.
Our research has given us an increasing understanding of nature and phenomena that arise when making wine, including the traditional practice of maturing wine on its lees. By identifying the mannoproteins responsible for improving protein and tartaric stability (MANNOSTAB® LIQUIDE 200), the glutathione for its role in protecting wine from oxidation associated with the lees (FRESHAROM®), and the peptides made from Hsp12 proteins which increase the perception of sweetness (OENOLEES®, OENOLEES® MP/AUTOLEES®), LAFFORT® has been able to create new speciality winemaking products that are high in these naturally occurring compounds. It’s thanks to our innovative (and often patented) production processes that we can create these solutions, opening new possibilities for more sustainable, natural, and precise winemaking that promotes and preserves the very essence of your wine.
Have a look now on our LAFFORT & You space.