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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