No-Saccharomyces yeast Metschnikowia pulcherrima for the BIOProtection of white and rosé musts or grapes during long pre-fermentation phases at low temperatures.

A yeast to rise to the climatic challenges. Saccharomyces cerevisiae yeast selected for its ability to lower the alcohol content while preserving the acidity of wines.

If you are thinking about cold stabilizing your wines, this newsletter is for you. LAFFORT® offers revolutionary solutions for stabilizing potassium tartrates (KHT) in white, rosé, and red wines. Both MANNOSTAB® and CELSTAB® work to inhibit the advancement of potassium bitartrate crystallization - by binding to the surface of tartrate molecules at multiple sites, therefore blocking the sites necessary for crystal growth.

CELSTAB® is a highly purified carboxymethyl modified vegetal-origin cellulose polymer, with a low degree of polymerization and viscosity. Its 10% liquid (100g CMC/L of solution) formula makes it easy to incorporate into wine. Celstab® is recommended for use in white and rosé wines.

MANNOSTAB® is the only mannoprotein naturally present in wines with a potassium bitartrate stabilization property for all wine types. This specific mannoprotein, designated MP40, is enzymatically extracted from yeast cell walls by a patented process (patent n°2726284), which guarantees and preserves the stabilizing capacity of the MP40 mannoprotein regarding potassium bitartrate. precipitations.

Benefits.

• Stabilization – will inhibit potassium bitartrate crystallization.
• Preserve Wine Quality – no loss of acid or raising of pH.
• Sustainability – no waste, no water and no energy usage.
• Saves Time – instant stability with one easy addition 48 hours before bottling.

 

** DIT% Conductivity Test (Degree of Tartaric Instability) - Pre Treatment Required Analysis
This 4 hour test measures the instability in the wine before treatment. Wines must be less than 25% unstable for treatment with CELSTAB® and less than 20% unstable for treatment with MANNOSTAB®. MANNOSTAB® dosage is determined by the result of the DIT% test. CELSTAB® is a constant dosage for all applicable wines.

ISTC 50 Test - Post Treatment Confirmation Analysis 
This is a modified conductivity test, taking into account all the ions still in solution with Celstab® or MANNOSTAB® treatment. This is the recommended test to assay CELSTAB® and MANNOSTAB® effectiveness in your wine. You want to see < 4 μS (micro siemens) change from minute 40 to minute 120 in a passing ISTC 50 test.

 

For more information on how to prepare your wine and how to use these products, visit the links below:

CELSTAB®

Preparing Wines for Using CELSTAB®
CELSTAB® Checklist

 

 

 

 

 

MANNOSTAB®

MANNOSTAB®Procedures
MANNOSTAB®checklist

 

 

 

 

Order CELSTAB and MANNOSTAB®direct from our main office in Petaluma,CA laffortusa@laffort.com 707-775-4530

2013 sounds very promising for Laffort USA with the welcoming of Adam LaZarre as the technical representative for the Central Coast area. As Laffort is growing, the need for more local resources has led to adding a 4^th representative in California.

Adam has been in the wine industry nearly 20 years producing wines for California, as well as in Spain and Chile. After graduating from Fresno State’s Enology program, Adam fell in love and relocated to the Central Coast where he produced wines for several big brands including Elliston Vineyards and Constellation Wine Company. Adam was also part of the team who made Cycles Gladiator and Rex Goliath successful stories.

Adam is thrilled to be part of the Laffort USA team and is eager to become the technical resource for all Central Coast winemakers. Please feel free to contact him by email at adam.lazarre@laffort.com or byphone at (805) 234-8446.

LAFFORT USA will soon release a video showing how the OENOSTERYL SO2 tablets dissolve in a barrel - stay tuned, it's very interesting to watch!

In the meantime, here are a few photos we took while shooting the video:

                   Day 1                                                Day 3                                                   Day 7                                               Ready for filming!

For any questions on our OENOSTERYL SO2 tabs, please contact us!

Petaluma / Shannon Dunlap: (707) 775-4530

St Helena / Tiffany Eicholz - (707) 967-8290

Are you interested in seeing what it looks like inside a barrel after adding a LAFFORT OENOSTERYL SO2 tablet?

Check out the video: http://www.youtube.com/watch?v=O6ZZpDZS7xc

 

Laffort USA

1460 Cader Lane, Suite C

Petaluma, CA 94954

(707) 775-4530 / (707) 775-4537

 

ZYMAFLORE DELTA, a Saccharomyces yeast strain enhancing varietal aroma expression such as grapefruit, passion fruit, mango and litchi notes. Recommended for white wines showing complexity and elegance: Sauvignon Blanc, Semillon, Chenin Blanc, Riesling …

LACTOENOS B28 PREAC, a pre-acclimatized Oenococcus oeni strain which is particularly adapted to white and red wines that accumulate conditions that are stressful for bacteria (low malic acid concentrations, high tartaric acid contents).

LAFAZYM 600XL, a liquid enzyme preparation for a quick and efficient clarification of musts and wines for a large spectrum of pH (2.9-4). Especially adapted to help settle musts from very difficult grape varietals and allows clarification of musts after thermotreatment.

TANFRESH, a preparation of proanthocyanidic and oak ellagic tannins that dissolves instantly, recommended for rose and white wines. It will refresh the wine aromas, protect it from oxidation and act on the structure and volume in mouthfeel.

If you have not yet received your 2013 Vintage Catalog, please give us a call to request your copy!

Main Office & Warehouse: (707) 775-4530

St Helena store: (707) 967-8290

ZYMAFLORE 011 BIO, a Saccharomyces cerevisiae selected for its remarkable fermentation capacities, its resistance to alcohol, its respect for grape variety specificity and its low production of medium chain fatty acids.

DYNASTART, a specific preparation of yeast origin, naturally rich in vitamins, minerals, fatty acids and sterols. During the re-hydration process, the yeasts will absorb these essential elements to ensure a healthy and strong membrane, proven to have effect even through the last generation of cell budding.

NUTRISTART ORG, a 100% organic nutrient naturally rich in vitamins, minerals and trace elements that promotes cellular multiplication. Reproduces the nutritional distribution naturally present in the must and guarantees improved nutritional balance of the yeast.

BIOAROM, a yeast bio-product with high protective power for aroma preservation in white and rose wines. BIOAROM allows the yeast to assimilate the glutathione precursors during AF and allows the acquired aromatic potential of the wines to gain a higher protection from oxidation.

BIOLEES (patent n 452803), a specific preparation of yeast cell walls with a high sapid peptide content for eliminating specific polyphenols responsible for bitterness and astringency. BIOLEES helps enhance fining capacities, reduce aggressive characters and elevates midpalate sensations.

MANNOSTAB, a revolutionnary OMRI and USDA-NOP recognized solution for stabilizing potassium bi-tartrate in red, rose and white wines. MANNOSTAB is a preparation of highly purified yeast extracted mannoproteins that perfectly preserves the quality of the wine.

 

For more information, please contact our main office & warehouse in Petaluma at (707) 775-4530 or our St Helena store at (707) 967-8290.

We're seeing some slow ferments out there so here are some tips to keep those fermentation going smoothly!

- Make sure you rehydrate your yeast with DYNASTART,a yeast preparation for use in re-hydration water to enhance wine quality and assure a   strong fermentation finish. The essential elements provided by DYNASTARTwill guarantee membrane fluidity and its good resistance to     alcohol.

- Feed your yeast well throughout fermentation with NUTRISTART / NUTRISTART ORG.

• NUTRISTARTis an all-round yeast activator combining growth and survival factors and promoting yeast multiplication. Contains DAP and can be used on all varietals at 300ppm.
• NUTRISTART ORG is a 100% organic nutrient, naturally rich in vitamins, minerals and trace elements that promotes cellular multiplication. Can be used on all varietals at 300ppm.

- As soon as your fermentation starts slowing down, using BIOACTIV will help detoxify the must, provide survival factors and enable    fermentation to complete. BIOACTIV does not provide assimilable nitrogen, recommended dosage is 200-400ppm.

For any questions on yeast rehydration protocol or yeast restart protocol, please visit our website at www.laffortusa.com or contact your technical rep.

Laffort Petaluma - (707) 775-4530

Laffort St Helena - (707) 967-8290

LAFFORT USA will be downstairs this year - BOOTH #342 so come visit us and share coffee & pastries both mornings.

New staff, new products, new videos ... and don't miss our raffles for a chance to win a TWIZZ ! 

 

CELSTAB^® is a highly purified vegetal-origin cellulose polymer intended for wine stabilization. Its liquid formula makes it easy to incorporpate into wine. Its action results in an inhibition of microcrystal nucleation and growth phases (via disorganization of the surface of the salts that are required for crystal formation).

 

A technical seminar featuring presentations on yeast nutrition and innovative new products from LAFFORT!

April 29th at Robert Hall Winery in Paso Robles- contact & RSVP: Adam Lazarre;adam.lazarre@laffort.com

April 30th at the Cameo Cinema Theater in St Helena- contact & RSVP: Jillian Johnson; jillian.johnson@laffort.com

May 1st at the Vintners Inn in Santa Rosa- contact & RSVP: Lindsey Otis; lindsey.otis@laffort.com

 

 

Shifting Paradigms in Enology

 Date: Friday, May 30^th

 Time: Registration at 9:00 am, presentations start at 9:30 am; lunch provided

 Place: The Center for Enology and Viticulture, Walla Walla Community College

 3020 E Isaacs Ave, Walla Walla, WA

 

Topics

Yeast Nutrient Management

Enzyme-Tannin Synergies

Modern Juice Fining

X-Strain Isolation-Yeast Selection for Optimal Outcomes

What, Why and How?

Next Generation Barrel Renewal 

 

Speakers

Dr. Peter Salamone, Technical Director, Laffort USA

Darren Michaels, Winemaking and Enological Consultant, Laffort USA

Trent Thomas, Managing Partner, reWine Barrels llc

Laffort USA now has its innovative enological products more easily accessible by the Sonoma County winemaking community. Carlsen & Associates in Healdsburg and TCW Equipment in Santa Rosa are widely known and respected suppliers to the wine industry.

The Compleat Winemaker (now TCW) began selling winemaking equipment in 1966 in St Helena, and have recently moved to new and expanded premises in Santa Rosa. Carlsen & Associates began building and distributing specialist winemaking equipment in 1987 in Healdsburg. Both companies come with renowned reputations of offering outstanding products and services, and Laffort are very proud to be associated with each.

Laffort celebrates 120 years in 2015 as a fourth generation family owned business founded in 1895. The history of Laffort in research and discovery in enology dates back to Pasteur’s seminal works. The Laffort group is proud to dedicate one of the largest budgets among private enological companies to Research and Development in the wine industry. As a result of these efforts, Laffort holds many patents and regularly launches innovative products and processes for the wine industry. Laffort holds HACCP and ISO certifications and Laffort USA is the first winemaking product supplier in the U.S. to achieve Green Business Certification.

Have you tried AUTOLEES yet?

 

Implementation is easy! • AUTOLEES® is a rapidly dissolving powdered product. • Solubilize AUTOLEES® in 5 to 10 times its weight in water or wine and homogenize before adding to the tank. • Recommended dosage: 50 to 300ppm. • Add up to 48 hours prior to bottling!

Napa, CA – Laffort, USA is organizing an Applied Research Cooperative (ARC) seminar at the 

Citizen Hotel on January 26, 2016 at 4:30pm during the Unified Wine and Grape Symposium 

held near the Sacramento Convention Center downtown.  The Applied Research Cooperative 

(ARC) is Laffort’s innovative and collaborative program with leading wineries performing 

identical trials on one process or  product, across multiple regions and varieties during a 

single harvest.

 

Dr. Peter Salamone, Technical Manager of Laffort USA,   will discuss  amongst other topics,

ARC projects for 2015   and plans for 2016 .   ARC will provide verified production winery 

data on current winemaking innovations   utilizing the latest products and procedures so 

vintners can be informed on the latest solutions .

 

Laffort USA, General Manager Shaun Richardson  is committed to  establishing strong

partnerships with wineries and building relati onships that will help  the wine industy 

improve their  end product. Shaun shares, “Since the seminar went live on November 

23, 2015 we have had a large interest from key stakeholders within the industry.” If 

interested in attending, register at   http://tinyurl.com/ARCseminar.

 

Founded in Bordeaux in 1895, Laffort is a fourth-generation family-owned business with a 

history of innovation in enology dating back to the seminal works of Louis Pasteur. Laffort is 

proud to dedicate a significant budget to research and development both in company 

laboratories and in collaboration with universities worldwide. Laffort holds multiple patents as 

well as holding HACCP and ISO certifications. Laffort USA is the first winemaking product 

supplier in the U.S. to achieve Green Business Certification.

 

Media Contact: Pamela Saling | Marketing pamela.saling@laffort.com 707.967.8290

Laffort USA, leading supplier of innovative winemaking ingredients, announces the annual spring Rendezvous seminar series from April 24, 2016 through May 12, 2016 throughout the West Coast wine regions in California, Oregon and Washington, as well as online via webinar.  Dr. Joana Coulon, head of Laffort Research and Development in Microbiology, and Dr. Peter Salamone, Laffort USA Technical Manager, will be among other informative speakers.

One keynote topic is ‘Reducing SO₂ in Red Winemaking’, which will highlight recent innovations in lowering addition rates for SO₂ throughout the winemaking process for a more natural approach to winemaking. Original results for the Laffort USA Applied Research Cooperative (ARC) group is another keynote presentation.

The Laffort ARC is a collaborative project with up to 15 wineries working on one single trial with an identically defined protocol.  At the end of harvest, multiple replicates are produced across many lot sizes, varieties, and regions.  Shaun Richardson, General Manager of Laffort USA, states of the trials that; “The ARC project is the ideal scenario to find real-world solutions to winemaking issues across numerous wineries in the short space of one harvest”.

Limited seats available, register today at http://tinyurl.com/LaffortSeminars

About Laffort USA

Laffort is a fourth generation family owned business founded in 1895 with a history in research and discovery in enology dating back to Pasteur’s seminal works. The Laffort group is proud to dedicate one of the largest budgets among private enological companies to Research and Development in the wine industry. As a result of these efforts, Laffort holds many patents and regularly launches innovative products and processes for the wine industry. Laffort holds HACCP and ISO certifications and Laffort USA is the first winemaking product supplier in the U.S. to achieve Green Business Certification.

Petaluma, CA Laffort USA, a leading supplier of innovative winemaking products, sponsors Cyril Derreumaux, Business Development Manager for Nobile premium wine oak alternative products, whom will be participating in the biggest physical and mental challenge of his life. Starting on June 4th, 2016, Cyril will be rowing across the Pacific Ocean from Monterey, California to Honolulu, Hawaii.

This athletic expedition consists of a 4­man crew from different nationalities (France, Brazil, Iceland, USA) named “Team Uniting Nations”. The daring team will row a 24 ­foot boat in shifts of 2­ hours increments day and night. The estimated length of time the row will take is between 40 and 45 days. “Team Uniting Nations” is aiming to beat the current Guinness World Record of 43 days. Laffort USA wishes them good luck on this ambitious goal and accomplishment. Follow Cyril’s journey at the links provided below and he will see you when he returns with a lot of amazing stories to tell!

• Official Race Website:(daily newsletter & live race GPS footage) GreatPacificRace.com
• Cyril’s Website: suchablast.com
• Cyril’s Facebook: facebook.com/SuchABlast
• Cyril’s Team Facebook: facebook.com/UNrow

About Laffort USA
Laffort is a fourth generation family owned business founded in 1895 with a history in research and discovery in enology dating back to Pasteur’s seminal works. The Laffort group is proud to dedicate one of the largest budgets among private enological companies to Research and Development in the wine industry. As a result of these efforts, Laffort holds many patents and regularly launches innovative products and processes for the wine industry. Laffort holds HACCP and ISO certifications and Laffort USA is the first winemaking product supplier in the U.S. to achieve Green Business Certification.

###
SOURCE Laffort USA
Related Links: http://www.laffort.com/
Communications Contact:
Pamela Saling: pamela.saling@laffort.com
707.967.8290

 

To All Sonoma County Winemakers,
 
Laffort has arrived at TCW in Santa Rosa with a full range of products.  Laffort and TCW can now service Sonoma County even more efficiently for all your winemaking needs.
 
Tell all your friends! 

 

TCW Equipment

2975 Dutton Ave.

Santa Rosa, CA 95407

(707)963-9681

Protection against oxidation

To avoid the oxidation of polyphenols into quinones and to protect aromas, it is essential to implement all available techniques: evaluation of good practices in wineries (avoid air outlets, check the gaskets fittings,...), rigorous processand use of inert gases.

Refrigeration and cooling capacity

Cold conditions limit enzyme activity in terms of colour extraction and oxidation by polyphenol oxydases. It is therefore essential to work on these pre-fermentation phases as quickly as possibleat low temperature.

Pressing

The objective for rosé wines that are pressed directly isfast, qualitative release of juices to obtain the best aromas without extracting colour. It is strongly recommended to use enzymes during the filling of the press.

   To each rosé a specific fining...

Early fining of rosé wines, on must or during alcoholic fermentation helps act on the phenolic compounds that trap aromas, and allows wine colour to develop and modify wine structure. Combined with good hygiene practices in the cellar and rigorous process management of cold and oxygen, an appropriate fining will help you produce high quality rosé wines

Products can have a broader spectrum of action than indicated above depending on the wine’s matrix. For further advice please contact your LAFFORT^® supplier or agent.

  Our seriously rosé selection...

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