Webinars

In this session Matt Ridge, LAFFORT^® USA Technical Representative, will discuss the tools available, such as tannins, mannoproteins, and gum Arabic, and give guidelines for timing and implementation with bottling calendars. Even right before bottling, great increases in quality can be made.

Join Shaun Richardson, General Manager at LAFFORT® USA for background on chitosan and how it works as an anti-microbial agent specifically with Brettanomyces. Practical winemaking questions will be addressed, when to use, how to use, advantages and techniques.

Daniel Dycus, LAFFORT® USA Technical Manager, will present a discussion on aging tannins; what they are and when and why to use them. We will cover the different sources of aging tannins, the potential benefits to the wine, and how to conduct bench trials.

Garett Savage from LAFFORT® will present an in-depth discussion of the factors involved in wine stability; microbiological, protein, color and tartrates.
He will also discuss the potential interactions of enological products and their relationship to stability.

Joana Coulon, Microbiology Manager with BIOLAFFORT reviews the results of extensive trials the BIOLAFFORT team have done in the development of our new ZYMAFLORE™ EGIDE, mix of Metschnikowia and Torulaspora, adapted for direct application on fruit and juice.

Shaun Richardson, General Manager with LAFFORT® USA will examine the history of Saccharomyces cerevisiae, & how we classify this yeast in winemaking according to some of the most common parameters, the killer factor, fructophilia, nitrogen demand, the capacity to produce vinyl phenols, and SO2 production.

Join Shaun Richardson, General Manager with LAFFORT® USA to investigate how to choose the best enzyme for specific applications, by differentiating the many types of pectinases.

In this seminar Daniel Dycus, LAFFORT® USA Technical Manager, will review the “sacrificial tannin” action & the specific wine quality benefits of using fermentation tannins. Daniel will present research from an experiment using a combination of two different fermentation tannins during grape processing & maceration.

Base Preparation- Join Lindsey Otis for a webinar on the key points to look for when making base wines. We will discuss harvest parameters, grape processing, pressing, juice preparation, fining and phenolic management, style parameters such as yeast culture selection, and the choice of malolactic fermentation.

Matt Ridge, Technical Representative from LAFFORT® USA will present protocols, products and timing of additions for different styles of red wine fermentation, including non-saccharomyces yeast for bio-protection, fermentation tannins, enzymes, yeast selection, and fermentation nutrition.

Join Joana Coulon, Microbiology Manager with BIOLAFFORT® for a review on ML fermentation and an in-depth look at malic acid, how to complete ML in high and low malic acid conditions, a discussion on diacetyl, and a review of the LAFFORT® range of ML bacteria.

Struggling with stuck or sluggish fermentations? Join Garett Savage, Technical Representative with LAFFORT® USA as he talks about causes and treatment.

A discussion on non-Sacchromyces yeast and using it as an adjunct with Sacchromyces yeasts to improve aroma complexity and enhance particular characteristics as well as covering the benefits of this co-culture. C.M. “Lucy” Joseph – UC Davis

Designing processes to lower SO2 with non-Sacchromyces yeast and controlling organisms in wine that can cause spoilage. Use of non-Sacchromyces yeasts as a bio-protectant on harvesting and other equipment around the vineyard and winery. Daniel A. Dycus – Laffort USA

How to achieve physical stability in wine using mannoprotiens to inhibit crystal expansion prior to bottling with the added benefits of little to no degradation over time, possible stability of other macro molecules and providing mouthfeel. Dr. Stephen Sommer- Fresno State

The use of tannins to form new color pigments, mannoprotiens for color stability and inhibiting crystallization, as well as bentonite and Arabic gum to stabilize color in wines. Dr. Sami Yammine-Laffort France

A talk on the tests available from ETS Laboratories on heat and cold stability; measuring proteins with heat treatments and giving solutions using bentonite as well as using cold stability tests to predict potassium bitartrate stability. Eric Herve- ETS Laboratories

The difference between redox and reduction and using redox potential as a process parameter to help optimize and automate winemaking. Oxidation reduction potential probes and their measurement composition. Dr. Gordon Walker- Flotek

An explanation of the presence of oxygen throughout the winemaking process. Tools for managing oxygen and reduction such as fining, antioxidant and tannin products that are available from Laffort. Shaun Richardson- Laffort USA

Influences on future sustainability of the wine industry, trends in climate extremes. Observed changes in wine regions, average growing season temperatures, wine region precipitation characteristics. Climate change influences on vine growth, productivity and quality. Dr Greg Jones- Linfield College

Adapting winemaking and growing practices for a warmer climate. Grape origins, their migrations and adaptations over time. Grape breeding process and proven potential of classical breeding. Dr Andy Walker -UC Davis

Canopy management in a changing climate, canopy structure, leaf removal practices and timing. Trellis and canopy designs to protect grapes from sun exposure. Past examples of excessive heat on grapes. Mark Greenspan- Advanced Viticulture

The future of Pinot Noir with climate change, its character in different AVAs. One of the varieties largely impacted due to climate change. Organic winemaking challenges, exploring different grape growing climates, and frost taint impacts on vines. Randy Meyer- Redwood Valley Cellars

Common grape diseases and afflictions, their causes and ways to prevent them. Winemaking practices for mold and sunburn for white and red winemaking using enzyme, fining, tannin and oak products. Shaun Richardson- Laffort USA

Tools for working with under-ripe red grapes to mitigate green character and creating a secure fermentation when brix are high in winemaking. Different styles of fermentations and winemaking methods that help prevent green character in the wine and create a strong fermentation. Jillian Johnson DeLeon- Laffort USA

A project that was started in 2016 and funded by the Washington Wine Commission to address smoke exposure in vineyards. 60 vines with 18-48-hour smoke exposure while monitoring intensity and composition. This generated smoked fruit to make wine for mitigation studies. Tom Collins- WSU

Biochar and soil health; the use of biomass charcoal in soil due to its porous surface area that have good absorptive and adsorptive abilities. Documented benefits such as nutrient efficiency, pollutant management, water holding ability and support of beneficial soil organisms. Josiah Hunt- Pacific BioChar

An introduction of International Wineries for Climate Action and what they do. A discussion between Julien and Beth on how wineries can change their business strategies to help mitigate climate change impacts. Julien Gervreau -Kendall Jackson, Beth Novak Milliken- Spottswoode Estate

How to be involved and offset your climate impact. The Carbon Fee and Dividend Act collectively bring change with carbon taxes, energy efficiency, clean energy substitution, clean energy innovation incentives. Jonathan Marshall -co-founder of the Economics Policy Network of Citizens’ Climate Lobby