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Webinars

Specialist presenters from multiple fields present the latest knowledge of Laffort techniques and products. Click here for a link to your local representative to obtain a recording.

 

Webinars Coming Soon

March mouthfeel madness

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.

Chitosan - Protection against spoilage microorganisms in the cellar

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.

Aging tannins - Boost your wine's potential

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.

Making your wines sparkle - Tirage bottling

Tirage bottling is a step beyond normal bottling: we are aiming to have a clean and complete fermentation in the bottle to make our wines sparkle! Join LAFFORT® and Lindsey Otis, Sparkling Winemaker and Technical Representative, for an informational webinar on the key points to look at for tirage.

Mastering wine stability

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.

Maximizing wine potential with juice fining

In this seminar, Jillian Johnson DeLeon, LAFFORT® USA West Coast Manager, will break down the myth about juice fining lowing the potential quality of a wine. We will introduce new fining agents, discuss the timing of addition, and the ability to prevent oxidation during aging and post bottling.

Bio-protection and reducing SO2

Joana Coulon, Microbiology Manager with BIOLAFFORTt® 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.

Winemaking yeasts - From the basics to new strains

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.

Effective yeast nutrition- The path to clean and dry fermentations

Clean and dry fermentations are the goal of harvest, allowing winemakers to move forwards and create blends and bottle. Shaun Richardson, General Manager of Laffort® USA will examine yeast nutrition and developing a strategy to ensure completion of fermentation.

Making the right Choice for enzymes for winemaking

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.

Using fermentation tannins to preserve natural grape tannins

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.

Making your wines sparkle - Base wine preparation

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.

Think Pink: Rose

Join Matt Ridge for a presentation of the techniques used in the production of the ever popular elegant and floral Provencal Rosés that are pushing Rosé producers around the globe to change their style.

Harvest refresh - Red wine protocols

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.

Harvest refresh - White & rosé wine protocols

Examine the products & protocols for making aromatic white & rosé wines with Marcy Mallette, Technical Representative from LAFFORT® USA. Marcy will look at pressing techniques, juice fining, stabulation, yeast selection, fermentation nutrition & aroma protection with glutathione.

Harvest refresh - Malolactic fermentation

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.

Stuck Fermentations with Garett Savage

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

Join LAFFORT® for our annual Rendez-Vous: a technical seminar addressing current trends in winemaking. Moderated by Daniel Dycus, Technical Manager for Laffort USA -Part 1-

 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

Join LAFFORT® for our annual Rendez-Vous: a technical seminar addressing current trends in winemaking. Moderated by Daniel Dycus, Technical Manager for Laffort USA -Part 2-

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

Join LAFFORT® for our annual Rendez-Vous: a technical seminar addressing current trends in winemaking. Moderated by Daniel Dycus, Technical Manager for Laffort USA -Part 3-

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

Join LAFFORT® for our annual Rendez-Vous: a technical seminar addressing current trends in winemaking. Moderated by Daniel Dycus, Technical Manager for Laffort USA -Part 4-

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

Join LAFFORT® for our annual Rendez-Vous: a technical seminar addressing current trends in winemaking. Moderated by Daniel Dycus, Technical Manager for Laffort USA -Part 5-

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

Join LAFFORT® for our annual Rendez-Vous: a technical seminar addressing current trends in winemaking. Moderated by Daniel Dycus, Technical Manager for Laffort USA -Part 6-

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

Join LAFFORT® for our annual Rendez-Vous: a technical seminar addressing current trends in winemaking. Moderated by Daniel Dycus, Technical Manager for Laffort USA -Part 7-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 1-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 2-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 3-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 4-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 5-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 6-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 7-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 8-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 9-

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

Making Wine in a Changing Climate- 10 presentations addressing current trends in grape growing and winemaking. -Part 10-

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

Protecting Quality in a Challenging Harvest- We invite you to join us online as we host 4 presentations specifically geared to the Eastern side of our robust U. S. wine industry. -Part 1-

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

Protecting Quality in a Challenging Harvest- We invite you to join us online as we host 4 presentations specifically geared to the Eastern side of our robust U. S. wine industry. -Part 2-

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

Protecting Quality in a Challenging Harvest- We invite you to join us online as we host 4 presentations specifically geared to the Eastern side of our robust U. S. wine industry. -Part 3-

Nutrient levels differ due to viticultural practices and climate impact. Challenges in the fermentation environment. Yeast adaptation and nitrogen needs during fermentation. Bob Green- Lead Instructor, Penn State Winemaking Certificate

Protecting Quality in a Challenging Harvest- We invite you to join us online as we host 4 presentations specifically geared to the Eastern side of our robust U. S. wine industry. -Part 4-

Consumer trends on wine clarity and how to achieve clean and clear wines. Clarification, stabilization, filterability, and analysis tools available. How to analyze trial results and determine the best treatment. Shaun Richardson- Laffort USA

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