Research & Innovation

LAFFORT’s R&D commitment: BIOLAFFORT*

Promoting innovation and creativity to develop precision oenology based on knowledge.

*The LAFFORT® Group’s R&D subsidiary

Founded in 1895, LAFFORT® has been involved in all key stages in the development of oenology, and particularly in many discoveries in modern oenology. These discoveries have contributed to the development of new stabilisation techniques using mannoproteins.

Timeline LAFFORT®

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University partnerships all over the world

Collaboration with recognised research centres worldwide. 30 theses and 20 post-doctoral studies funded.

Recherche & Innovation 7
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Investigacion & Innovacion
Investigacion & Innovacion 1

In-house resources for applied research

Internal R&D projects carried out by a multidisciplinary team of 10 permanent researchers (6 microbiologists, 4 chemists) using state-of-the-art equipment and ongoing scientific monitoring.

Recherche & Innovation 13

Full scale trials in controled conditions

One experimental vinification centre containing 40 x 2hL tanks to test the research results in rigorous practical conditions.

Recherche & Innovation 12

Unique expertise in oenology

Recherche & Innovation 21

Original approaches to selecting microorganisms: establishing Quantitative Trait Locus (QTL), intra- and interspecific breeding, and directed mass selection based on innovative criteria.

Recherche & Innovation 14

An integrated approach to microbial biodiversity to gain a better understanding of microorganisms in their environment and to learn how they contribute to wine quality.

Recherche & Innovation 20

Innovative tools to develop products derived from yeast for use in winemaking.

Recherche & Innovation 19

Identification of the aroma molecules responsible for the typicity of wines and the macromolecules (tannins, proteins, polysaccharides) that affect quality.

Communicating and promoting the results of research

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Over 60 scientific publications and a 100 professional publications.

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19 patent families developing the knowledge that has emerged from this research work.

Recherche & Innovation 16

Many industry awards for these innovations.

Recherche & Innovation 15

Development of innovative products focused on precision oenology (ZYMAFLORE® X range, TANIN VR SUPRA®, TANIN VR COLOR®, MANNOSTAB®, OENOLEES®, VEGECOLL®, non-Saccharomyces ZYMAFLORE® ALPHA and ZYMAFLORE® EGIDE, …).

Some of these themes include:

Identification of the molecules responsible for aroma in Sauvignon wines and their genesis, from the grape to the wine.

Darriet P., Tominaga T., Thibon C.

The development of high-performance Oenococcus oeni strains has been made possible thanks to research work on the physiology and genetic characterisation of lactic bacteria in wine associated with production techniques exclusively developed by LAFFORT® and adapted inoculation methods. This MLF management also contributes towards preventing spoilage due to the growth of undesirable microorganisms, and also helps to control costs.

Gindreau E., Renouf V.

Development of tools for measuring protein-tannin interactions, from charge density to microcalorimetry, including the electronic tongue.

Lagune L., Fontoin H., Schmauch G.

Study and selection of yeast strains firstly from an ecological point of view, secondly thanks to new genetic tools, DNA chips, cross breeding and now controlled cross breeding.

Frezier V., Masneuf I., Serra A., Marullo P.

Study and improvement of enzymatic preparations for the release of specific molecules.

Barbe C., Ducruet J., Humbert A.

Understanding biochemical and physiochemical phenomena associated with lees maturation, which contribute towards improving the gustatory qualities and stability of wines.

Moine V., Laborde B., Humbert A.

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