New product in this range
Limiting the development of indigenous flora that can have a potentially negative impact on wine quality is an important issue in SO2 reduction itineraries at harvesting. In 2017, after several years of research and testing on non-Saccharomyces yeasts and vinification with no or small quantities of SO2, LAFFORT® are now offering ZYMAFLORE® ÉGIDETDMP, an association of Torulaspora delbrueckii and Metschnikowia pulcherrima. These two non-Saccharomyces yeasts are known to secure wine quality and are thus ideal candidates for grape bioprotection.
Made especially for high-precision winemaking, the ZYMAFLORE® range features a selection of yeasts with their own individual, unique and remarkable qualities. They work to enhance a wine’s aromas, improve perception of volume in the mouth, and offer technological advantages (reducing VA or SO2, etc.). Whether bred specifically or harvested locally, the selection criteria are extremely strict and properly identified markers are used in order to meet the demands of each specific market.
If you’d like a more detailed look at how to rehydrate these strains of yeast, watch our video: “Yeast rehydration protocol”
And if you’re having problems with sluggish or stuck fermentations, have a look at our fermentation restart protocol.
All of these documents are available in our LAFFORT & You space
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.
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.