As a wine consumer, if you are looking for qualitative low-to-no-sulfite wines, you know it can be challenging. As a winemaker, if you are trying to craft wines with lower levels of sulfites, you know it is difficult to achieve. It requires a deep understanding of your processes, a solid knowledge of the science behind sulfites mechanisms of action, and continued efforts at all stages of your wine’s life cycle. The reasons why you are working on a low(er) SO2 winemaking program can be very diverse and multiple. You may be producing organic wines or simply trying to follow regulatory limits. You may be targeting to reduce the allergens in your wines or trying to use fewer chemicals in general. You may be worried about the negative effect that SO2 can have on your wines’ organoleptic qualities, or you are simply targeting to follow the overall health trend. In any case, Fermentis has solutions for you. As a global leader in the research and development of fermentation s

A smooth, complete fermentation doesn’t happen by chance, it starts with balanced yeast nutrition. When yeast has access to the right nutrients at the right time, you avoid sluggish or stuck fermentations, reduce the risk of Hâ‚‚S and VA, and unlock the full aromatic potential of your grapes.  Why Yeast Nutrition Matters? Nitrogen is the main driver of yeast growth and fermentation activity. Saccharomyces can assimilate only ammonium ions (DAP), amino acids (organic nitrogen), and small peptides (organic nitrogen). Amino acids are strategic: they are taken up early, stored, and used gradually. Some of them also act as aroma precursors (thiols, esters, acetates). Vitamins & minerals (thiamine, Mg, Zn) act as cofactors in enzymatic reactions and have a role in cell growth, fermentation activity, and nitrogen metabolism. Sterols & long-chain fatty acids are essential for membrane structure, stress resistance, and survival. Click here for all fermentation tips & gui

X-PRO® GRAPES  Natural Redox Protection for White & Rosé Juices X-PRO® GRAPES is a unique solution for redox balance and natural stabilization in white and rosé juices. Developed with the innovative X-PRO® process, this product combines specific inactivated yeast (LIS) with a special plant-based chitosan to provide clean, aromatic, and well-balanced wines - with significantly reduced sulfite use. DISCOVER X-PRO® GRAPES WHAT IS IT? Inactivated yeast obtained via X-PRO® technology Enriched with active chitosan from Aspergillus niger Presented in aggregated form (flakes) Easily soluble, ideal for early-stage treatment of juice WHY USE IT? X-PRO® GRAPES provides targeted antioxidant protection and supports clean fermentations by reducing suspended solids and microbiota. Key benefits: Improved redox stability from pressing to finished wine Faster clarification and better yield Preservation of varietal aromas over time Ideal for o

Unlock the Full Aromatic Potential of Your Wines Aromatics are at the heart of a wine’s identity, whether you are aiming for fresh, fruity whites, complex, expressive rosés or a fruit-driven red wines. At each stage of the winemaking process, you have the opportunity to shape and elevate your wine’s aromatic profile. Our targeted range of products offers you a complete toolbox to guide and enhance expression, from grape to bottle.  1) Enhance Precursors – Set the Stage for Aroma Development OptiEsters OptiEster® boosts the formation of fruity and floral fermentative esters by providing key precursors for higher alcohol acetates and fatty acid ethyl esters. Dosage: 20–40 g/hL Use: Early fermentation – Enhances fruitiness, lifts aromatics, refreshes overripe grapes, and helps mask smoke taint and vegetal notes. OptiThiols OptiThiols® is a formulation of inactivated yeasts rich in reducing compounds that protects against oxidatio

Lowering SO2 in Your Wine is Getting Easier  With this New Bioprotection Solution As a wine consumer, if you are looking for qualitative low-to-no-sulfite wines, you know it can be challenging. As a winemaker, if you are trying to craft wines with lower levels of sulfites, you know it is difficult to achieve. It requires a deep understanding of your processes, a solid knowledge of the science behind sulfites mechanisms of action, and continued efforts at all stages of your wine’s life cycle. The reasons why you are working on a low(er) SO2 winemaking program can be very diverse and multiple. You may be producing organic wines or simply trying to follow regulatory limits. You may be targeting to reduce the allergens in your wines or trying to use fewer chemicals in general. You may be worried about the negative effect that SO2 can have on your wines’ organoleptic qualities, or you are simply targeting to follow the overall health trend. In any case, Fermentis has solu

Why Yeast-Based Nutrients are Better than DAP: Organic vs. Inorganic Nitrogen Learn why organic yeast nutrition is an important part of wine quality wine production and helps to ensure reliable fermentation.  What's the Difference? Diammonium Phosphate (DAP) Inorganic Nitrogen Inorganic nitrogen is supplied as ammonia (NH3). The most common winemaking source is diammonium phosphate (DAP), which can be found as a standalone nutrient or can be part of a blended nutrient (DAP with inactivated yeast). Yeast-Based Nutrients Organic Nitrogen Organic nitrogen is supplied as amino acids. Common winemaking sources are nutrients derived from autolyzed yeast. These nutrients supply up to 19 different amino acids as well as naturally occuring vitamins and minerals from yeast. Why Choose Yeast-Based Nutrients Although yeast like DAP, it is akin to junk food. Yeast use it quickly and have a metabolic response much like a "sugar rush." Yeast based nutrients are more like a bala

We are excited to share our latest innovation in winemaking - Pinnacle FermiFresh. This 100% inactivated yeast-based nutrient is designed to enhance the aroma and colour of white and rosé wines. Pinnacle FermiFresh offers a gradual release of amino acids, unsaturated fatty acids, sterols, and other growth factors, enabling complete and safe fermentation. It's particularly effective in white reductive winemaking conditions, preserving the original varietal aromas of wines like Sauvignon Blanc, Riesling, Pinot Grigio, and Chenin Blanc. In rosé winemaking, Pinnacle FermiFresh's antioxidant components allow for optimal colour stabilisation, inhibiting the browning effect. Its formulation, rich in sulphur amino acids, is in granulated form for easy handling and total solubility. Recent trials in New Zealand have shown phenomenal results. Over 50 winemakers noted wines made with FermiFresh had fresher taste, less oxidation character, more pronounced fruit flavour, and

New Innovations in Regenerative Viticulture IMPROVE YOUR VINEYARD'S RESILIENCE AND QUALITY WITH LALVIGNE'S VINEYARD FOLIAR SPRAYS  We're excited to introduce an innovative addition to our trusted Lalvigne® foliar spray line—LALVIGNE PROHYDRO™, complementing the benefits of LALVIGNE AROMA™ and LALVIGNE MATURE™. Derived from inactivated yeast, the LALVIGNE® foliar sprays enhance aroma, flavor, and quality, while improving vine tolerance to water stress, aligning with regenerative vineyard practices in challenging seasons.  LALVIGNE PROHYDRO™  IMPROVE VINE TOLERANCE TO WATER-STRESS   Enhanced Tolerance: PROHYDRO™ significantly boosts vine adaptation to water deficits, ensuring sustained physiological activity and yield potential. Stress Recovery: Empower your vines to bounce back from periods of water stress, minimizing risks of berry sunburn and dehydration. LEARN MORE LALVIGNE MATURE™  PROMOTE PHE

YEAST PRODUCTS For natural management of wine quality Discover our POWERLEES® products for raising your wines! POWERLEES®: Specific preparation of inactivated yeast and ß-glucanases dedicated to refining wines from the alcoholic fermentation stage. POWERLEES® LIFE: Formulation of derivatives of yeast naturally rich in reducing compounds, including glutathione, for the preservation and refreshment of red, white and rosé wines during rearing. To learn more, you can find these products at our website: https://laffort.com/gammes/produit-de-levure/

Whenever the topic of wine comes up, and the discussion continues longer than it takes to uncork a bottle of the good stuff, sniffing a cork suspiciously, or say ‘hold my wine’, the conversation will invariably gravitate towards what many consider the wine capital of the world. Not quite a natural disaster, but close Not to put too fine a point on it, I firmly believe that France, and more specifically Bordeaux with its 65 appellations and more than 7,000 châteaux spanning hundreds of thousands of acres, is the wine capital of the world. And this is why recent news about the French government moving to spend €200 million to destroy 80 million gallons of excess wine utterly shocked me (read more here). What can we do about this vinous loss? Other than cracking a lame joke starting with ‘I know this guy …’ and which then delivers a punchline based on traveling to France to drink a fair portion of said doomed wine, nothing much. Which leads me t