Growing public concern about sulfite content and the potential for quality loss from high SO2 additions, coupled with the variable grape parameters influenced by each vintage, underscores a clear need for new winemaking tools. Join us for this webinar to explore effective strategies for reducing or eliminating SO2 in winemaking.  Leveraging Lamothe Abiet's expertise, you'll gain insights on achieving microbial, oxygen, and color stability, as well as aromatic freshness. Discover modern tools, including non-Saccharomyces yeasts (e.g., for bioprotection), fining agents, and tailored fermentation strategies, to help you craft expressive, commercially viable low/no-SOâ‚‚ wines.  What you'll gain from this webinar:  - The Power of Bioprotection: Learn how Metschnikowia pulcherrima can replace traditional SO2 at the crusher, during cold soak, or maceration, safeguarding your must and promoting healthier fermentations.  - Oxygen Control: Protect wines from oxi

Enzymes play a crucial role in winemaking, yet their potential is often underutilized. In this exclusive webinar, we’ll demystify the enzymes naturally found in grapes and their actions throughout the winemaking process. You’ll discover how enzymes can elevate wine quality, improve efficiency, and help you save time and costs in the cellar.  Join us to explore the diverse range of enzymes used in oenology, including Lamothe Abiet’s innovative products. Learn how these enzymes improve extraction, enhance aroma profiles, promote clarification, and optimize your winemaking processes from start to finish. Don’t miss out on the opportunity to enhance your winemaking knowledge and techniques!

Join us for a deep dive into the final adjustments that can elevate your wine before bottling. Winemakers frequently seek guidance on refining their wines to ensure stability, balance, and market appeal. In this webinar, we will share insights and practical tools to help you fine-tune your wine with precision.  We will explore sustainable techniques, including how to:  ✔ Use fining agents to adjust green and overripe characters for optimal balance  ✔ Enhance mouthfeel and mid-palate fullness with polysaccharides  ✔ Optimize tannins management to increase density and texture for a richer, more structured wine  ✔ Improve wine longevity and shelf stability for consistent quality over time  Whether you're looking to correct minor flaws or elevate your wine’s overall profile, this session will provide actionable strategies backed by Lamothe-Abiet’s expertise.

View our Lamothe-Abiet webinar on Wine Stabilization & Bottling Prep. This Lamothe-Abiet webinar will focus on how to achieve wine stability without compromising quality. Discover sustainable solutions to achieve microbiological, protein, color, and tartrate stability while maintaining or improving your wine quality.  Wine stabilization is crucial for quality & profitability:  • Learn about microbial, protein, & tartrate stabilization  • Discover sustainable alternatives to cold stabilization  • Ensure color & aromatic stability

Sustainable Stabilization - 03/05/2024 - 8:30 AM (PST) Wine stabilization is no longer an overlooked aspect of winemaking. After harvest, it becomes the winemaker's primary focus to ensure the preservation of wine quality. Join us and our special guest, Galdric Nogués, Technical Director of Lamothe-Abiet for a technical webinar focusing on tartrate stabilization and sustainable solutions that not only guarantee wine stability but also contribute to the overall quality of the wine while keeping production costs in check. Don't miss this opportunity to enhance your understanding of cold stabilization techniques! Key Topics: Understanding Wine Instabilities Anticipating and Identifying Stabilization Challenges Adapting Stabilization Techniques for Optimal Results Sustainable Solutions for Wine Stability Balancing Quality and Cost Efficiency in Production  REGISTRATION 

The humid, rainy weather conditions create ideal settings for Botrytis, impacting fruit quality. In winemaking, this translates to increased risks of microbial instability, oxidation, difficult fermentation, moldy aromas, and filtration challenges. To effectively manage grapes affected by Botrytis, winemakers must carefully assess contamination levels and implement tailored vinification processes. Lamothe-Abiet provides key monitoring steps and strategies for proactive Botrytis management. Fragile grapes, vulnerable to secondary contamination with increased risk of issues like volatile acidity (VA) and stuck fermentations. For protection, consider Excellence B-Nature as an alternative or complement to SO2. It's a non-Saccharomyces yeast, pure Metschnikovia pulcherrima, inhibiting the development of spoilage microbes on grapes and juice. Sprinkle it directly on grapes at picking without rehydration. Oxidation Sensitivity, due to Laccase activity. Laccase, strong oxidative enzy

Growing public concern about the sulfite content in wine and the potential quality issues associated with high sulfite additions has driven the need for innovative winemaking techniques and practices to reduce sulfite usage. For winemakers, this entails a heightened dedication of time and responsibility to avoid exposing unprotected wines to chemical and microbiological changes. Lamothe-Abiet offers viable alternatives to replace SO2, providing antioxidant, anti-oxidasic, and antimicrobial properties, enabling the production of high-quality wines with reduced or no SO2. To achieve this, the entire winemaking process must be reevaluated, with particular attention to sanitation and oxygen protection, utilizing suitable equipment and sanitation protocols. Learn more about Lamothe-Abiet winemaking solutions for reducing SO2 and the feedback of winemakers and users of bio-protection. Resources  LOW SO2 WINEMAKING GUIDELINES   WEBINAR: REDUCTION OF SO2 IN WINEMAKING  

“We know the climate is changing, we see it every day. A lot of work needs to be done to reduce our impact. But what we need is a solution right now to make premium wine with the conditions we have.” So says Eglantine Chauffour, the Enology Director for Bucher Vaslin North America (B.V.N.A.), the premier provider of a comprehensive range of products and services for the winemaking industry throughout the U.S., Canada, and beyond. B.V.N.A. is the go-to source for premium winemaking solutions for the complete production process, including Lamothe-Abiet enological products, Cazaux pumps, Costral bottling and labeling lines, technical services, and Bucher Vaslin pressing and reception equipment. According to Chauffour, the climate crisis is having real-world effects on vineyards around the globe, which impacts the overall sensory characteristics of the resulting fruit. “It is getting hotter with less water,’ Chauffour explains. “This has consequences for the g

Mastering MaloLactic Fermentation - 05/16/2023 - 9 AM (PST) Malolactic fermentation (MLF) is too often neglected. Let's refresh our knowledge, understand best practices and winemaking options, and learn how to respond to extreme conditions. Join Bucher Vaslin North America and our special guest, Galdric Nogues, Technical Director of Lamothe-Abiet, for a 40-minute webinar focused on mastering malolactic fermentation. Participants will come away with a better understanding of the parameters impacting MLF, and how to manage it, with best practices and tools for different conditions. The following topics will be covered: Malolactic fermentation strategies: spontaneous or inoculated? The selection process of MLF bacteria Co-inoculation: a great tool for successful MLF Best practices for extreme conditions 10 minutes of questions & answers  REGISTRATION 

Ensuring microbial stability is fundamental for preserving wine quality and avoiding economic losses from spoilage. Capable of developing at any time during the winemaking process, spoilage microbes are opportunist organisms which are difficult to control and eliminate. Recent developments offer winemakers new tools to prevent and eliminate undesirable microorganisms while limiting SO2.  REGISTRATION  Lamothe-Abiet developed KILLBRETT®, a pure chitosan selective fining agent that reduce the population of spoilage microorganisms such as Brettanomyces, Lactobacillus, Oenococcus, Pediococcus and Acetobacter. It can be used as preventive and curative during wine ageing. Preventive: 2-4 g/hL every 4 months. Curative: 5-8 g/hL, followed by racking MORE INFO ON KILLBRETT Use code: KILLBRETT10 for 10% discount on KILLBRETT. Valid until Dec. 30th. Use code: COEFF10 for 10% off 20 or more boxes of COEFF2 and COEFF5. Valid until Dec. 30th.