120 years of innovations VINTAGE

Transcription

1 120 years of innovations VINTAGE 2015

2 120 YEARS OF INNOVATIONS

3 V INTAGE The LAFFORT Company celebrates its 120 th anniversary this year! Founded in 1895 in Bordeaux by Jean Laffort, the LAFFORT Company was oriented from its very beginning to, in particular the work of Louis Pasteur. Today, there are 21 people working in the LAFFORT Research & Development department, and 18 patents and 20 theses have been funded by LAFFORT in the last 25 years. For 120 years, LAFFORT has specialized in its core business: developing, producing and marketing quality winemaking products. Innovation has always characterized the company: innovation in the production process, in the application of the product, or in the product itself. Innovation has constantly resulted in the continued improvement of quality, reliability and specificity of our products. Today, the LAFFORT group is a leader in its field. Its commitment to quality is at the heart of the organization. LAFFORT continues to invest to ensure the highest level of quality, consistency and reproducibility, while assuring top priority to ingredient security and regulatory compliance. LAFFORT has great confidence in the future of its partnership with winemakers and producers from around the world. On behalf of the LAFFORT team, I wish you an excellent vintage. Luc LAFFORT TRAVEL IN THE HEART OF ENOLOGY To watch our corporate video,scan this code or go to: 1

4 nologie i ature CONTACTS Shaun RICHARDSON Cell: (707) shaun.richardson@laffort.com GENERAL MANAGER MAIN OFFICE 1460 Cader Lane, Suite C - Petaluma, CA Phone: (707) Fax: (707) laffortusa@laffort.com ST HELENA STORE 1309 Main Street, Suite C - St Helena, CA Phone: (707) Fax: (707) pamela.saling@laffort.com TECHNICAL REPRESENTATIVES Jillian JOHNSON Cell: (707) jillian.johnson@laffort.com Napa Valley, Lake County, TX & NC TECHNICAL MANAGER Matt RIDGE Cell: (209) matt.ridge@laffort.com Central Valley, Lodi, Sierra Foothills, Livermore ST HELENA STORE Darren MICHAELS Cell: (509) darren.michaels@laffort.com Oregon & Washington NOBILE & ESENCIA Matt BRAIN Cell: (805) matt.brain@laffort.com Central Coast OFFICE INSIDE SALES Lindsey OTIS Cell: (707) lindsey.otis@laffort.com Sonoma, Mendocino, and Santa Cruz Mountains WAREHOUSE MANAGER Peter SALAMONE Cell: (707) peter.salamone@laffort.com Pamela SALING Phone: (707) pamela.saling@laffort.com Cyril DERREMIEUX Cell: (707) cyril.derreumaux@laffort.com Shannon DUNLAP Phone: (707) shannon.dunlap@laffort.com Garrett BREWTON Phone: (707) garrett.brewton@laffort.com 2

5 nologie i ature CONTENTS NEW PRODUCTS FERMENTATION PRODUCTS 7 AGING & BOTTLING PRODUCTS 49 SPARKLING WINES 75 APPENDIX AND RESOURCES 81 INDEX 95 FOCUS FLOTATION 42 FINING ROSÉ WINES 82 3

6 N EWS '15 Aromatic purity with: ZYMAFLORE XPURE For wines of great aromatic purity The result of years of and winemaking with the aim to obtain wines fully expressive of the aromatic potential of the grape, and particularly reduce the production of undesirable sulfur compounds, LAFFORT launches ZYMAFLORE XPURE. With this yeast, LAFFORT offers winemakers a tool for the production of wines of great aromatic purity (very low production of negative sulfur compounds (SO 2 and H 2 S)) and those compounds binding SO 2. ZYMAFLORE XPURE helps to reduce the perception of vegetal characters, which lends itself towards aromatic freshness and the expression of dark fruit, and provides wines great suppleness in the mouth. 4

7 LAFFORT your eyes only A new tool from LAFFORT... Intended for all users of our products, LAFFORT your eyes only is a series of videos on best practices for the preparation and incorporation of specific products which treatment success relies in part on their method of preparation. Seven videos are available: MANNOSTAB GÉLATINE EXTRA N 1 VEGECOLL MICROCOL ALPHA Yeasts rehydration IDP Tannins OENOSTERYL News '15 LAFASE XL CLARIFICATION & VEGECOLL in flotation Watch our new video on flotation. All these videos are available on our website in our video section, on Youtube and Facebook 1- Scan In this catalog you will find QR codes placed on various product pages, which will direct you to these videos. Go ahead and scan! 2 - Watch 5

8 LAFFORT QUALITY MANAGEMENT researc quality n n o v a t i o As part of our global quality management policy, based on ISO 9001 certification (since 1999) and HACCP evaluation (since 2005), we continuously strive to meet your needs to the best of our ability. Certificates are available on the LAFFORT website, which prove the quality of LAFFORT products with regard to the following points: List of allergenic products REACH certificate General certificate List of LAFFORT products usable in the organic winemaking and/or the U.S. National Organic Program (NOP) winemaking regulations. Kosher certificates To download our certfiicates scan this code or go to: ISO 9001 HACCP 6

9 nologie i ature FERMENTATION PRODUCTS YEASTS...8 ZYMAFLORE XPURE - New ZYMAFLORE Alpha - non-saccharomyces...10 ZYMAFLORE range ZYMAFLORE 011 Bio - Certified organic yeast...16 ACTIFLORE range NUTRIENTS...19 Yeast performance optimization...20 Yeast nutrition Bacteria nutrition...23 YEAST PRODUCTS...24 OENOLEES...24 FRESHAROM...25 BACTERIA...26 LACTOENOS range...27 ENZYMES...31 Red winemaking...32 White and rosé winemaking...33 Liquid enzymes...35 Other enzymes...36 TANNINS...37 Fermentation tannins...38 FINING...42 Flotation...42 Vegetal protein: VEGECOLL...43 POLYMUST range...44 Juice fining...45 SPECIFIC TREATMENTS...46 NOBILE THE ENOLOGY OF WOOD...47 Chips & Granulars F ERMENTATION

10 ZYMAFLORE YEASTS Z YMAFLORE Yeast excellence ALL TYPES OF WINES RED WINE Yeast Alcohol Resistance* (%v/v) Nitrogen Requirements Optimal Fermentation Temperature F Fermentation Kinetics Alpha 8-10% Medium Slow F15 16% Medium Rapid F % Medium Regular FX10 16% Low Regular Sensory Impact Varietal, Volume Fruit, Mouthfeel Fruit, Mouthfeel Neutral, Mouthfeel RB2 15% Low Regular Varietal RX % High Regular Varietal New product '15 XPURE 16% Low Regular CH9 16% Medium Regular Fruit, Volume Varietal, Volume Delta 15% High Regular Varietal Spark 17% Low Rapid Neutral ST 15% High Regular Varietal WHITE & ROSÉ WINE VL1 14.5% High Regular Varietal VL2 15.5% Medium Regular VL3 14.5% High Regular X5 16% High Rapid Varietal, Volume Varietal, Volume Varietal, Esters X % Medium Rapid Esters ORGANIC 011 BIO 16% Low Rapid Neutral * Yeast alcohol tolerance depends on nutrition, temperature, etc. It is recommended to use SUPERSTART ROUGE (for red wines) or SUPERSTART BLANC (for white and rosé wines) and a higher yeast dose rate for wines with high alcohol potential. 8

11 N EW YEAST FOR 2015 Yeast excellence ZYMAFLORE YEASTS ZYMAFLORE XPURE grapes. Yeast for red varietal wines, which enhances aromatic purity. Due to its very low production of undesirable sulfur compounds (notably SO 2 and H 2 S) and compounds binding SO 2, ZYMAFLORE XPURE is suited to developing red wines of great aromatic purity, fully expressing the aromatic potential of the ZYMAFLORE XPURE also contributes to decreasing the perception of vegetal characters, and promotes the expression of dark fruit and aromatic freshness. Wines from this strain have great suppleness in the mouth. 500 g 10 kg ZYMAFLORE XPURE is a result of successive controlled non-gmo cross breeding; its fermentation capabilities are excellent. Total SO 2 (mg/l) ZYMAFLORE XPURE Yeast A* Yeast B** Yeast C*** Total SO 2 concentrations at the end of fermentation. Merlot 2014 (15.5% v/v, ph 3.50). Negative sulfur compounds (μg/l) Yeast D Yeast E Yeast F Yeast G ZYMAFLORE XPURE Negative Sulfur compound concentrations at the end of fermentation. Merlot 2014 ( 13.5% v/v., ph 3.49, TA 4.09 g/l H 2 SO 4, Total Phenolic Index 54). * Yeast A: Popular commercial yeast recommended for red wines. ** Yeast B: Commercial yeast producing low amounts of SO 2 and H 2 S. *** Yeast C: Commercial yeast promoted for its low H 2 S production. In this trial, TL35* was measured in addition to Sulfur compounds. ZYMAFLORE XPURE (58 ppm) shows similar TL35 levels to yeast D (55 ppm), and significantly lower than yeast E, F, and G. ZYMAFLORE XPURE produces very low amounts of SO 2 combining compounds, such as pyruvate, 2-oxoglutarate and acetaldehyde). *TL35: Required total SO 2 to reach 35 ppm of free SO 2. The higher the value (of TL35), the more the wine contains compounds binding SO 2. Yeast rehydration protocol 9

12 ZYMAFLORE YEASTS N ON S ACCHAROMYCES Yeast excellence TD n. Sacch ZYMAFLORE Alpha Non-Saccharomyces yeast for a complex aromatic profile and increased mouthfeel. For red wines during pre-fermentation maceration, and all white varietals. Allows for reduced dosage of SO 2. Controls microbial flora during pre-fermentation maceration. Increases aromatic complexity of both varietal and fermentation aromas. Increases mouthfeel volume through high polysaccharide production. Low volatile acidity production in high sugar and Botrytis infected musts. Inoculate the strain of Saccharomyces cerevisiae of your choice 24 to 72 hours after the addition of ZYMAFLORE ALPHA to secure the completion of the alcoholic fermentation and to benefit from the sensory impact of ZYMAFLORE ALPHA. Dosage: 300 ppm for dry wines; 400 ppm for desert wines. Impact on the aromatic profile of Sauvignon Blanc Aromatic Index (Concentration/perception threshold) X5 Alpha + X5 Other T.delbrueckii + X5 Floral (C10C2) Floral (C8C2) Floral (C6C2) Pineapple (C4C2) Peach (AH) Banana (AI) Rose (APE) Rose (PE) Passionfruit (A3MH) Grapefruit (3MH) Boxwood (4MMP) 500 g Microbial Security Volatile Acidity Production Red wine vinification ZYMAFLORE ALPHA + Saccharomyces cerevisiae Saccharomyces cerevisiae only Implantation Control Saccharomyces cerevisiae Positive Positive Q-PCR Brettanomyces - end of MLF None Detected None Detected Volatile Acidity at completion of MLF in g/l Tartaric Acid Toxic Fatty Acids Produced C8+C10 (ppm) Malolactic Fermentation Duration of MLF (days) Color Stability Δ NTU ZYMAFLORE ALPHA, a non-saccharomyces yeast selected with four advantages when used in combination with S. Cerevisiae: For the differentiation and optimization of the quality of wines with a contribution of aromatic complexity, volume and mouthfeel from strain ZYMAFLORE ALPHA (used at 300 ppm). For better management of volatile acidity in white wine varietal winemaking. As part of the development of sweet wines, ZYMAFLORE ALPHA, reduces the production of VA approximately 25% compared to pure S. Cerevisiae. The early addition of yeast is an effective tool to minimize SO 2 use and control indigeneous microbes in must. ZYMAFLORE ALPHA can be used on grapes ( ppm) or must (100 ppm), especially during cold soaking, to colonize and protect the microbial ecosystem against the development of undesirable microbial populations. For improved color stabilization in red wines. 10

13 NEW PRODUCT ZYMAFLORE XPURE Yeast for red varietal wines, which enhances aromatic purity. 1 st BREEDING SELECTION 2004 R ED WINES Yeast excellence Well suited for the production of red wines fully expressing the aromatic purity and potential of the grapes (see p. 9). Reduces the perception of vegetal characters. Promotes the expression of dark fruit and aromatic freshness. Allows the production of wines with great suppleness in the mouth. Excellent fermentation ability. Dosage : ppm. 500 g 10 kg ZYMAFLORE YEASTS HSP ZYMAFLORE FX10 Yeast for wines showing structured and silky tannins. Cabernet Sauvignon, Cabernet Franc, Merlot... Fructophilic character. Improved cell viability at high fermentation temperatures. Preserves varietal specificity and terroir (very low production of fermentation aromas). Good for aging on lees (liberation of Hsp12 protein gives perception of sweetness). High polysaccharide release (contributes to softening tannins). Helps to mask the perception of green characters. Dosage: ppm. 500 g 10 kg Based on the Laffort recommendation, I chose the ZYMAFLORE FX10 yeast for a block of Cabernet Sauvignon that is grown on alluvial valley floor soil. This lot has a tendency towards vegetal, pyrazine qualities. Historically we have picked this fruit riper, fermented with a competitors yeast and blended in mixed black grapes to try and tone down the vegetal notes. We decided to trial the former strategy against the ZYMAFLORE FX10 yeast on the same fruit. The wines fermented with the ZYMAFLORE FX10 yeast showed a reduction in the vegetal character compared with other yeast trials we had run on that block. The wines displayed dark-ripe fruit notes, with spice and a full, round pallet with nice length. The yeast also fermented strong at high temperature, 90 F, without giving off sulfides or showing signs of sluggishness. I believe this yeast will be a useful tool for us moving forward. Matt Michael, Wattle Creek Winery, Cloverdale, California We have been using ZYMAFLORE FX10 for the past 4 years. It seems to bring out more of the red fruit character in the grapes. The wines it makes I find to be more refined, possibly because it ferments happily at a cooler temp. It ferments clean, isn t hungry for oxygen, and is not reductive.zymaflore FX10 appears to allow varietal purity in the ferments and I prefer it on Merlot and Cabernet Franc ferments, where the subtleties of capturing these varietal expressions are essential to differentiate these varietals from Cabernet Sauvignon. Don Barwick, Paradise Ridge, Santa Rosa, California CONSIDER SUPERSTART ROUGE TO OPTIMIZE YEAST VITALITY IN MUSTS WITH HIGHER SUGAR CONCENTRATION. 11 Yeast rehydration protocol

14 ZYMAFLORE YEASTS R ED WINES Yeast excellence ZYMAFLORE RX60 Yeast for fruity, spicy red wines. Syrah, Grenache, Tempranillo and fruit forward wines... Very high aroma production (fresh currant and berry aromas). Low production of H 2 S. LACTOENOS B28 or 450 PREAC recommended in early co-inoculation to preserve aromatic freshness. Dosage: ppm. 500 g 10 kg ZYMAFLORE F15 Yeast for rounded, full bodied wines. Merlot, Cabernet Sauvignon, Pinot Noir... Isolated from one of the best terroirs in Bordeaux. Broad aromatic spectrum. Fermentation security, high compatibility with bacteria strains. Produces wines suitable for extended aging. Dosage: ppm. 500 g 10 kg ZYMAFLORE RB2 Yeast for fruity and elegant red wines. Pinot Noir, Nebbiolo, Merlot... Strain isolated from a premium estate in Burgundy. Low color matter adsorbtion. Good aptitude for expressing varietal aromas of cherry/kirsch. Dosage: ppm. 500 g 10 kg ZYMAFLORE F83 Yeast for supple, fruity and floral red wines. Grenache, Nebbiolo, Sangiovese, Tempranillo, Syrah... Strain isolated in Tuscany from Sangiovese. High production of red fruit aromas. Respects the typicity of Mediterranean grape varieties. Dosage: ppm. 500 g Our first experience with ZYMAFLORE X5 yeast was back in 2013 with our dry Gewurztraminer. We have been making this small production Gewurztraminer for years, but honestly this is our most expressive aromatic dry Gewurztraminer yet. When I describe it to folks in the tasting room I tell them It s Hawaii in a glass ; lush tropical notes, exotic flowers, and a nice weighty finish. Vern Boltz, Toulouse Cellars,Philo, California We first used ZYMAFLORE X5 in 2012 on our Upper Ridge Vineyard Riesling from Pine Mountain/Cloverdale Peak. It fermented quickly and cleanly and showed off the varietal characteristics of the wine. We have continued to use it each year since knowing that ZYMAFLORE X5 will get us the aromas and mouthfeel we are looking for. We now plan on trialing it with varietals other than Riesling as well. Andrea Card, Imagery Estate Winery, Glen Ellen, California 12

15 W HITE & ROSÉ W INES Yeast excellence ZYMAFLORE YEASTS ZYMAFLORE DELTA Yeast for aromatic white and rosé wines. Riesling, Pinot Gris, Viognier, Chenin Blanc, Gewürztraminer... Complex and elegant wines, clean aromatic profile. Optimal conditions: NTU turbidity. Very low formation of sulfur-containing compounds even at high turbidities. High expression of citrus notes, especially grapefruit. Dosage: ppm. SÉLECTION TERROIR VIN BLANC Grüner Veltliner 500 g Aromatic Index (concentration / perception threshold) Yeast A ZYMAFLORE DELTA Aromatic Index (concentration / perception threshold) NTU 240 NTU 280 NTU Passion fruit (3MHA) Grapefruit (3MH) 1 st BREEDING SELECTION 2004 ZYMAFLORE X5 Yeast for aromatic white wines with excellent thiol expression. Sauvignon blanc, Pinot Gris, Riesling, Gewürztraminer & rosé... Strong expression of volatile thiols (boxwood, tropical fruits) and production of fermentation aromas. Fresh and complex wines. Dosage: ppm. Aromatic Index (concentration / perception threshold) Passion fruit (3MHA) Grapefruit (3MH) Boxwood (4MMP) 500 g 10 kg Levels of varietal thiols 4MMP, 3MH and 3MHA at end of AF after a comparative test of yeasts on a Sauvignon Blanc. Pessac-Léognan. 0 Yeast A Yeast B X5 Yeast C 13

16 ZYMAFLORE YEASTS W HITE & ROSÉ W INES Yeast excellence 1 st BREEDING SELECTION 2004 ZYMAFLORE X16 Yeast for modern and aromatic style white and rosé wines. Chardonnay, Viognier, Pinot Gris, Chenin Blanc, and Rosé. Very strong fermenter. High aromatic production (peach, white flowers, stone fruits). Pof(-) character (no vinyl phenol formation), generating a delicate and clean wine profile. Low production of H 2 S. Dosage: ppm. [V4G] : Vinyl-4-guaiacol [V4P] : Vinyl-4-phenol [V4P]+[V4G]/Perception Threshold 1,4 1,2 0,8 1 0,6 0,4 0,2 0 Yeast D X g 10 kg NEW PRODUCT ZYMAFLORE CH9 Selected from one of the best terroirs in Burgundy. Chardonnay. Reveals the typicity of Chardonnay from great terroirs; notes of almond, fresh hazelnut, lemon and toasted bread. Brings roundness to the wine, helping to balance potential high acidity. Recommended for broad, complex and creamy Chardonnay. Dosage: ppm SÉLECTION TERROIR CH9 VIN BLANC Roundness Olfactory Intensity 5 4 White Flowers 500 g 3 Aromatic intensity Nuts (hazelnut, fresh almond) Citrus White fruits (pear, peach...) Tasting results on barrel fermented Chardonnay 2013 (tasting panel 17 people). Yeast 200 ppm, SUPERSTART BLANC 200 ppm. Alcohol 13 % v/v, ph 3.50, TA 4.8 g/l H 2 SO 4. Mineral (stone, flint) Toasted Bread Tropical Fruit (Pineapple, lychee ) Yeast rehydration protocol ZYMAFLORE VL1 ZYMAFLORE CH9 14

17 W HITE & ROSÉ W INES Yeast excellence ZYMAFLORE YEASTS ZYMAFLORE VL1 Yeast for elegant and refined white wines. Chardonnay, Riesling, Gewürztraminer, Muscat... Pof(-) character (no vinyl phenol formation), generating a delicate and clean wine profile. High ß-glucosidase enzymatic activity. Expression of floral terpene varietal aromas. Dosage: ppm. 500 g 10 kg ZYMAFLORE VL2 Yeast for delicate and clean barrel fermented wines. Chardonnay, Viognier... Pof(-) character (no vinyl phenol formation), generating a delicate and clean wine profile. High polysaccharide production. Dosage: ppm. 500 g 10 kg HSP ZYMAFLORE VL3 Yeast for wines of elegance and finesse with high expression of volatile thiols. Sauvignon Blanc, Gewürztraminer, Riesling, Colombard & Pinot Gris. Isolated from one of the best Sauvignon Blanc vineyards in Bordeaux. Good aptitude for expressing the varietal aromas of Sauvignon Blanc from the odorless precursors in the must. Volume and roundness in the mouth. Dosage: ppm. 500 g 10 kg ZYMAFLORE ST Yeast for sweet wines from Botrytised grapes. Late Harvest, Semillon, Riesling... Strain selected in Sauternes. Sensitive to SO 2 for arresting fermentation easily and low production of SO 2 binding compounds. Resistance to high sugar concentration. Dosage: ppm. 500 g I first started using ZYMAFLORE VL3 in 2006 and have since made it my yeast selection for all my Sauvignon Blanc.Having used it in the past on both stainless steel as well as barrel fermentations on grapes grown in various regions of both Sonoma and Napa, I feel that it performs well in all winemaking environments. In stainless tanks, the fermentations are slow and steady while allowing the fruit to speak for itself. Explosive citrus, stone-fruit and tropical notes are created and retained. In barrel fermentations I find that the balance between the fruit, yeast and oak aromas integrate seamlessly while the mouthfeel remains fresh and vibrant. ZYMAFLORE VL3 is a reliable yeast selection that I can trust to perform and deliver the fermentation profile I am looking for. Christopher Louton, St Francis Vineyards, Sonoma, California 15

18 ZYMAFLORE YEASTS O RGANIC & SPARKLING W INES Yeast excellence Organic Yeast ZYMAFLORE 011 BIO Organic certified yeast according to European organic production regulations CE 834/2007 and 889/2008 and compliant with U.S. National Organic Program (NOP) for organic production. This Saccharomyces cerevisiae strain has been selected for its remarkable fermentation capabilities, its high alcohol tolerance, its respect for varietal typicity, and its low production of medium-chain fatty acid compounds inhibiting malolactic bacteria. Its alcohol tolerance makes ZYMAFLORE 011 BIO well adapted to restarting stuck fermentations or re-inoculation in case of sluggish spontaneous fermentations to ensure a healthy completion of fermentation. 500 g Sparkling wines ZYMAFLORE SPARK White, sparkling wines & difficult conditions. Still wine fermentation and secondary fermentation of sparkling wines. Resistant to difficult fermentation conditions (potential alcohol, turbidity, temperature). Tolerates high SO 2 and alcohol levels. Dosage: ppm ppm in case of stuck fermentation. 500 g 10 kg LAFFORT See page 75 for the complete range of products for sparkling wines and LAFFORT recommendations. 16

19 A CTIFLORE Natural performance ACTIFLORE YEASTS Yeast Alcohol Resistance (%v/v) Nitrogen Requirements Optimal Fermentation Temperature F Fermentation Kinetics Aromatic Impact BO213 > 18% Low Rapid Neutral F5 16% Medium Regular F33 16% Low Regular Fruity, Spicy Fruity, Varietal RMS2 17% Low Rapid Neutral ROSÉ 15% Medium Regular Esters * Yeast alcohol tolerance depends on nutrition, temperature, etc. It is recommended to use SUPERSTART ROUGE or SUPERSTART BLANC (white and rosé wines) and a higher yeast dose rate for wines with high alcohol potential. ACTIFLORE F33 Low VA, high polysaccharide release, fermentation security. Red & White wines. Superior balance & softness due to high polysaccharide release. Excellent fermentation characteristics & kinetics over a wide temperature range. Very good alcohol tolerance and low nitrogen demand. Very low VA production. Dosage: ppm VA (g/l acetic acid) F33 A B C 500 g 10 kg Comparison of VA production by 4 different strains of yeasts, at end of alcoholic fermentation (13.5% v/v, ph 3.6). Cabernet Sauvignon

20 ACTIFLORE YEASTS A CTIFLORE Natural performance ACTIFLORE ROSÉ White & Rosé wines. Specifically selected for making premium rosé wines. Strong implantation ability and fermentation rates. Produces high levels of fermentation aromas. Excellent strain for the production of fruit-driven rosé wines, especially when they are made from grapes of low aromatic potential. Dosage: ppm. 500 g 10 kg LEVURES ROSÉ ACTIFLORE SACCHAROMYCES CEREVISAE ACTIFLORE F5 Spicy and fruity notes. Yeast selected for its aptitude to easily implant in the must. In red winemaking, it allows regular fermentations, producing structured wines with spicy and fruity aromas. Dosage: ppm. 500 g ACTIFLORE BO213 (EX ACTIFLORE BAYANUS) Aromatic clean profile. Restarting stuck fermentations, and very high Brix level grapes, red & white wines. Very strong ability to restart sluggish or stuck fermentations. Excellent fermentation capacity. Ferments at low temperatures (50-54 F). Tolerates high sugar and extremely high alcohol (18% v/v) levels. Bacteria compatible. Dosage: ppm; ppm for stuck fermentations. Refer to the restart protocol page g 10 kg ACTIFLORE RMS2 Difficult conditions, low production of reduction compounds. Yeast selected for its superb white wine fermentation capabilities. Adapted to extreme white winemaking conditions (high volume, low turbidity, low temperature, anaerobic conditions...). Very low production of H 2 S. Dosage: ppm. 500 g 10 kg 18

21 N UTRIENTS The best for your yeast NUTRIENTS A stressful fermentation results in aroma defects and production of factors inhibiting bacteria. Yeast must have complete nutrition for a stress-free fermentation. Grape nutrition and nutrient additions need to be balanced in both growth and survival factors for the yeast to ensure a clean and strong fermentation finish. ENOLOGICAL CONCERN YEAST METABOLISM FACTOR PRACTICAL RECOMMENDATION Regular fermentation Avoid rapid fermentation or heat spikes. Nutritional balance between mineral and organic nitrogen. Slower assimilation of organic nitrogen compared to mineral nitrogen. Partially or completely correct with organic nitrogen (not only with ammonium salts). Make two additions during the first third of fermentation. Healthy fermentation completion Yeast viability and vitality. Membrane resistance to acid and alcohol stresses. Use yeast rehydration products during the rehydration phase to add sterols and long-chain fatty acids to strengthen the cell membrane. Clean aromatic profile Low H 2 S and reduced sulfur compound production, low VA, low masking of aromas. Stress minimization and good membrane permeability. Rehydrate the yeast with specific rehydration nutrients. Add nutrients before mid-fermentation. Incorporate pantothenic acid (vitamin B5) from yeast nutrients to regulate and minimize H 2 S production. Aromatic optimization Expression of varietal aromas and/or production of fermentation aromas. Membrane permeability. Vitamins, minerals and precursors of fermentation esters (amino acids). Use yeast rehydration nutrients to add sterols during rehydration for good fluidity and membrane transport. Nutrition quality and quantity to be determined in relation to desired aromatic profile. For optimal nutrition and protection of yeast, LAFFORT highly recommends rehydration with SUPERSTART ROUGE or SUPERSTART BLANC. Then add NUTRISTART ORG and NUTRISTART as required. YAN CONTRIBUTION OF NUTRIENTS Protection Nutrition Detoxification and Physical Support Product DYNASTART SUPERSTART ROUGE SUPERSTART BLANC SUPERSTART SPARK THIAZOTE NUTRISTART NUTRISTART ORG OENOCELL BI-ACTIV TURBICEL YAN contribution from 200 ppm 2 ppm (organic nitrogen) 2 ppm (organic nitrogen) 4 ppm (organic nitrogen) 2 ppm (organic nitrogen) 42 ppm (mineral nitrogen) 28 ppm (organic and mineral nitrogen) 14 ppm (organic nitrogen)

22 NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT NUTRIENTS Y EAST PERFORMANCE O PTIMIZATION The best for your yeast DYNASTART SPLITS IN TWO SUPERSTART products are yeast rehydration nutrients to be used at the active dry yeast rehydration step to ensure healthy fermentation completion and optimal fermentation and aromatic performance (contains inactivated yeast, autolysates). Patent F These products: Provide during yeast rehydration the essential elements of the yeast membrane (long-chain fatty acids and ergosterol) and ensure membrane fluidity, alcohol tolerance and higher efficiency of the sugar and nutrient transporters until the last yeast generation. Significantly reduce production of VA and H 2 S. Promote MLF onset (the yeast produces fewer compounds inhibiting malolactic bacteria because they undergo less stress). In nitrogen deficient musts, an additional supply of ammonium salts or organic nitrogen (i.e. NUTRISTART ORG or NUTRISTART ) remains essential. To be used particularly in cases of potentially high alcohol degrees, white wine fermentation with low turbidity and low temperature, and for yeast starters for restarting fermentations. Dosage: ppm (increase the dosage for potentially high alcohol musts). To be added into yeast rehydration water. SUPERSTART Rouge (Red wines) Thanks to its high ergosterol content, SUPERSTART ROUGE improves yeast cell longevity under stressful conditions and increases yeast tolerance to high temperatures and alcohol. SUPERSTART Blanc (white and rosé wines) Thanks to its specific formulation, particularly rich in certain vitamins and mineral salts, SUPERSTART BLANC optimizes the production and aromatic revelation by yeasts, producing more aromatic wines while also guaranteeing stronger fermentation completion. Ergosterol (%) Product A Product B Product C SUPERSTART Rouge Product D Product E Product F Aromatic Index MMP 3MH 3MHA Comparison of ergosterol* contents (%) in different equivalent application products, standardised against the product with the highest concentration (100%), in this case, SUPERSTART ROUGE. *This sterol gives yeast a higher resistance to ethanol 0 Control SUPERSTART Blanc Sauvignon Blanc. Alc % vol. ZYMAFLORE X5 SUPERSTART Rouge PRÉPARATEUR DE LEVURE POUR VIN ROUGE Brevet n F Amélioration de la longévité des levures dans des conditions de stress 5 kg DYNASTART PREPARATEUR DE LEVURES Association de facteurs de croissance et de facteurs de survie, pour améliorer la viabilité et le métabolisme des levures, afin d obtenir des fins de fermentations alcooliques plus franches SUPERSTART Blanc PREPARATEUR DE LEVURES POUR VIN BLANC ET ROSÉ Brevet n F Amélioration de la viabilité et de la vitalité des levures et optimisation de l expression aromatique See also SUPERSTART SPARK (p. 77) which can be used for pied de cuve fermentation as well as secondary fermentation in bottle. 5 kg 5 kg 20 5 kg

23 NUTRIMENT / NUTRIENT Y EAST N UTRITION The best for your yeast NUTRIENTS We've been using DYNASTART since Harvest In trials we have conducted over the years with tank fermented white wines, we found that the fermentations with DYNASTART finished 1-2 weeks sooner and we significantly less likely to need to be restarted than the control tanks. This trend was particularly evident in ferments with core fermentation temperatures below 60 F. Based on my experience with DYNASTART, I would say a 250 ppm preventative dose of DYNASTART during yeast rehydration is worth more than a 250 ppm yeast addition and the added labor and headache for a curative restart. Chris Christensen, Bodkin Wines, Sebastopol, California After learning about SUPERSTART ROUGE, I conducted a trial with yeast rehydration protocols and included SUPERSTART. I loved that the product dissolved easily in solution at the same temperature as yeast rehydration. This avoided the annoyance of starting with very hot water and then waiting, waiting, waiting to add the yeast, as one would with the competitor s product. I also appreciated the safety net of added ergosterol. We ve all experienced fermentations that have soaked up higher than anticipated or generated more heat than expected. It s reassuring to know that SUPERSTART ROUGE naturally prepares our yeast for stressful conditions, offering optimal membrane stability and improved survival. With SUPERSTART, my 2014 fermentation curves were textbook. The aromatics were clean and focused, and nothing got stuck. Kerith Overstreet, Bruliam Wines, Healdsburg, California NUTRISTART ORG 100% organic nutrient from inactivated yeast (yeast autolysates), rich in amino acids, vitamins (thiamine, niacin, pantothenic acid, folic acid ) minerals and micro-nutrients (magnesium, manganese, zinc, iron, etc.) favoring cell multiplication. Ensures regular and complete alcoholic fermentation in the case of slight to moderate nutritional deficiencies. Limits the development of unwanted compounds. In the case of large nitrogen deficiencies and/or high potential alcohol, use NUTRISTART ORG with a supplementary nitrogen source to guarantee improved nutritional balance in the yeast. 300 ppm of NUTRISTART ORG brings the equivalent of 20 ppm of assimilable nitrogen. OMRI: Listed for use in organic winemaking. Dosage: ppm according to the necessary nitrogen addition. Add to the tank in the first 1/3 of alcoholic fermentation. 5 kg 2015 OPTIMIZED FORMULATION NUTRISTART All-round yeast activator combining growth and survival factors and promoting yeast multiplication (inactivated yeast, yeast autolysates, ammonium phosphate and thiamine). To be used in the case of nutrient deficiency in the must. 100 ppm provides about 14 ppm assimilable nitrogen. Dosage: 200 to 400 ppm according to the necessary nitrogen addition. Add to the tank in the first 1/3 of alcoholic fermentation kg 20 kg

24 NUTRIMENT / NUTRIENT NUTRIENTS Y EAST N UTRITION The best for your yeast THIAZOTE PH Alcoholic fermentation activator (diammonium phosphate and thiamine). 100 ppm of THIAZOTE PH provides about 21 ppm assimilable nitrogen. Dosage: depends on the initial content of assimilable nitrogen of must, alchohol degree and turbidity. Refer to the product datasheet for maximum legal dosage. Nutristart Org Nutristart Thiazote ++++ Survival Factors 0 5 kg ++ Growth Factors ++++ Organic Assimilable Nitrogen Mineral ++++ Vitamins and Minerals Nutritional Balance + Varietal Aromas Fermentation BI-ACTIV A formulation of survival factors to be used when fermentation slows down or becomes stuck. Does not contain DAP (yeast cell walls, inactivated yeast, inert supporting elements). In the case of slow alcoholic fermentation, BI-ACTIV detoxifies the must, provides survival factors for the yeasts and enables fermentation to be completed. In the case of stuck fermentation, BI-ACTIV detoxifies the wine and prepares it for the new inoculation. It can be used in the vinification of highly clarified must and immediately provides support elements and survival factors, which are essential for yeast membrane stress-resistance. BI-ACTIV does not provide assimilable nitrogen. Dosage: ppm. Refer to the restart protocol p. 83 NUTRIMENT BIOLOGIQUE DE FERMENTATION Association de facteurs de survie et d éléments supports à utiliser en cas de ralentissement ou d arrêt fermentaire BI-ACTIV BI-ACTIV has been a life-saver at times. My first experience with it was in 2014 with an addition to a rapidly slowing fermentation. It worked! BI-ACTIV provided the necessary survival factors and nutrients, without the addition of DAP. I ve since incorporated it into my fermentation protocol on historically difficult lots and haven t had a stuck fermentation since. Josh Baker, Phase 2 Cellars, San Luis Obispo, California 22

25 NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT BACTÉRIES / BACTERIA Préparation spécifique de levures inertées B ACTERIA NUTRITION & YEAST P ERFORMANCE OPTIMIZATION The best for your bacteria and yeast NUTRIENTS ENERGIZER for PreAc BACTERIA Specific PreAc nutrient, for MLF. Incorporated at the pre-acclimatization phase as part of this innovative process. Provides the necessary and specific nutrients that the bacteria need during their final stage of acclimatization. This last step is crucial to ensure critical numbers and bacteria survival prior to incorporation into the wine being inoculated. 250 g 1.25 kg PRÉPARATEUR DE BACTÉRIES PRÉ-ACCLIMATÉES PreAc 250 g - dose pour 50 hl ENERGIZER MALOSTART Yeast activator facilitating malolactic fermentation (MLF) onset, restart, and accelerating fermentation kinetics. Combines nutritional elements (inactivated yeast, support elements) and detoxification agents (yeast cell walls) and thus: * Optimizes lactic acid bacterial survival (by adsorbing short or medium-chain fatty acid-type inhibitors), * Encourages lactic acid bacterial activity (by supplying them with nitrogen compounds which they directly assimilate). Can be used on all types of wine. Composition formulated to optimize the supply of amino acids essential to the bacteria (glutamic acid, valine ) while reducing the quantities of biogenic amine precursors of amino acids (histidine, tyrosine). Also rich in vitamins required by the bacteria and in minerals (magnesium and manganese) which are essential co-factors for enzymatic function. Dosage: 300 ppm. MALOSTART ACTIVATEUR DE FERMENTS MALOLACTIQUE Facilite le départ des fermentations malolactiques et en accélère la cinétique. OENOCELL Highly purified yeast cell walls to stimulate and activate alcoholic fermentation (yeast cell walls). High power to detoxify musts/wines thanks to its adsorption ability. Preventive use: ensures a regular and complete fermentation while limiting the risks of off-odor production and toxic environment for bacteria. Curative use: favors the restart of stuck or sluggish fermentations. Dosage: ppm, depending on the type of treatment. Refer to the restart protocol p. 83 ÉCORCE DE LEVURE Favorise le bon déroulement des fermentations alcooliques et malolactiques OENOCELL TURBICEL Cellulose powder for over-clarified juice. Compensates highly clarified white and rosé juice by adding back neutral solids to help keep yeast in suspension. Can be incorporated into an existing nutrient blend to help promote a healthier, faster fermentation. 100 ppm increases the juice/must turbidity by 20 NTU. Dosage: ppm, according to the necessary turbidity correction. 5 kg 23

26 PRODUIT DE LA LEVURE / YEAST PRODUCT YEAST PRODUCTS na innovanova ovación i n n o v a re a t i o n Y EAST P RODUCTS Innovation born from OENOLEES is a specialty enological product derived from natural yeast constituents, obtained using innovative and patented production procedures. It is paving the way for a new type of enology: more natural, more specific enhancing and preserving the best of wine. HSP OENOLEES All types of wine Specific preparation of yeast cell wall membranes with a naturally high sapid (pleasant tasting) peptide content. Aids fermentation. Reduces aggressive sensations: the cell wall has a refining action that promotes elimination of certain polyphenols responsible for bitterness and astringency. Increases smoothness and roundness sensations: OENOLEES has a naturally high content of a specific yeast membrane peptide (coming from protein Hsp12) that is usually released during autolysis. This sapid compound has a low perception threshold (only 16 ppm compared to 3000 ppm for sucrose). Cell wall preparation by a patented process: Patent n ; Moine V. et al, Symposium d oenologie, Bordeaux Dosage: ppm. PRODUIT DE LA LEVURE Préparation spécifique d enveloppes cellulaires de levures (Brevet n ) pour l élimination de certains polyphénols. OENOLEES Concentration in Hsp12 (origin of peptides responsible for the perception of sweetness in wine) in different yeast products on the market. 100 % of peptides coming from Hsp OENOLEES A B Yeast cell walls/membranes of autolyzed yeast additions used to facilitate fermentation of juice/wine at rates up to 3# per 1,000 gallons (360 ppm) are subject to TTB rulemaking 27 CFR Materials authorized for use for the treatment of wine and juice. 24

27 PRODUIT DE LA LEVURE / YEAST PRODUCT r, i n n o v a t i o n ure A ROMATIC P RESERVATION Innovation born from YEAST PRODUCTS FRESHAROM White and rosé wines Specific preparation of inactivated yeasts with a high antioxidant capacity. Rich in glutathione and reductive metabolites, glutathione has a significantly higher antioxidant potential than SO 2 or ascorbic acid. Enables the yeast to assimilate glutathione precursors (cysteine, N-acetylcysteine ) during alcoholic fermentation and thus synthesise more of this tripeptide. Efficiently protects the wine s aromatic potential and significantly delays the appearance of oxidized notes. Obtains more aromatic wines with improved aging potential. Dosage: ppm. PRODUIT DE LA LEVURE Préparation spécifique de levures inactivées à haut pouvoir réducteur, pour la protection des arômes des vins blancs et rosés. FRESHAROM Incorporate into the tank during the first 1/3 of alcoholic fermentation. Comparison of relative protective power of different products on the market rich in glutathione and its precursors. Relative protective power % Sum of protective compounds Gluthatione 0 FRESHAROM Product A Product B Product C Product D Product E Product F Relative Hsp12 % (Sapid peptid coming from membrane protein) Hsp12 dosage FRESHAROM Product A Product B 25 The formulation of FRESHAROM was specially prepared with amino acid glutathione and cysteinylated glutathione precursors, and is also rich in the Hsp12 peptide fragment, bringing sweetness on the palate.

28 novación BACTERIA t i o n L A C TO E N O S BACTERIA Managing MLF differently What are the different techniques of bacteria addition? Fermentation management typically involves the addition of yeasts, then the addition of bacteria for malolactic fermentation (MLF) following the completion of alcoholic fermentation (AF). More and more winemakers are choosing yeast/bacteria co-inoculation, where bacteria are added before the primary fermentation is complete. There are different techniques. Early co-inoculation is when bacteria are added 24 hours after the beginning of AF. The main goal is to optimize the bacterial acclimatization and survival (close to 100% after inoculation) and to save time. Bacteria can also be added to the wine towards the end of AF, at about 3 Brix, in case of a late co-inoculation. The main goal of this technique is to prevent microbial alteration: selected bacteria will take over after yeast, and dominate the ecosystem avoiding spoilage micro-organism growth (Brettanomyces yeasts, biogenic amine-producing bacteria, etc.). These two co-inoculation techniques are also economically significant: the total energy costs are greatly reduced, since bacteria are added to a warm wine and MLF is faster. Lastly, these two techniques allow quick completion of MLF which minimizes the production of SO2 combining compounds, and thus decreases total SO2 addition over the life of the wine. What are the key points and how to perform a co-inoculation? SO2 management on the grapes, yeast strain and nutrition, maceration and fermentation temperature, bacteria strain and inoculation are extremely important factors. The alcoholic fermentation has to be steady until completion to make sure the bacteria population will not develop towards an aerobic metabolism (sugar consumption). In case of co-inoculation, LAFFORT recommends the LACTOENOS SB3 DIRECT, 450 or B28 PreAc bacteria, depending on your wine conditions. Ask your LAFFORT representative for the specific co-inoculation protocol. CHOOSING THE RIGHT TYPE OF INOCULATION Inoculation Type Stage Early Co-inoculation 24 to 48 hours after the start of alcoholic fermentation. Late Co-inoculation At 3 degrees Brix. Sequential Inoculation At dryness and post pressing. Curative Inoculation To restart a stuck MLF. Recommended LACTOENOS preparation SB3 Direct B28 PreAc 450 PreAc B28 PreAc 450 PreAc Objectives Time saving and spoilage prevention. Optimized fermentation management.. Monopolize the must ecosystem. Secure a traditional, sequential vinification process for both primary and malolactic fermentations B28 PreAc 450 PreAc SB3 Direct Red wine MLF post pressing. MLF in barrel. Thermo-vinification. B16 Standard B28 PreAc PreAc Restarting stuck MLF. Spring MLF. See MLF Restart Protocol p

29 L A C TO E N O S ure BACTERIA BACTERIA o v a t i o n Managing MLF differently STRAIN SPECIFICATIONS P re Ac P R O C ES S 2006 C8 and C10 (Fatty Acids) Preparation Alcohol ph Total SO2 Temperature 450 PreAc 17 % vol ppm 61 F 20 ppm of C8 5 ppm of C10 B28 PreAc 17 % vol ppm 61 F 50 ppm of C8 10 ppm of C10 SB3 Direct 15 % vol ppm 61 F 20 ppm of C8 5 ppm of C10 B16 Standard 16 % vol ppm 61 F 20 ppm of C8 5 ppm of C10 The PreAc process. This exclusive production process, developped by LAFFORT guarantees a better survival of bacteria and a reduction of the lag phase. The PreAc strains are provided with the ENERGIZER nutrient package (see p. 23). LACTOENOS B28 PREAC A pre-acclimatized Oenococcus oeni strain for high efficiency in difficult conditions. Adapted to stressful conditions for bacteria (average level of fatty acids C8 and C10, low malic acid concentration, high tartaric acid concentration, high Total Polyphenol Index, low ph and high alcohol). Especially efficient (resistant and active) in thermovinified wines. Dosage: refer to packaging. 50 hl 250 hl LACTOENOS 450 PREAC A pre-acclimatized Oenococcus oeni strain distinguished by its high malolactic activity. Strong implantation capacity in wines at any stage of its inoculation in wine or must (ph, fatty acids...) Especially selected for its restistance to high alcohol (up to 17% v/v). Dosage: refer to packaging. 50 hl 250 hl 27

30 novación t i o n BACTERIA L A C TO E N O S BACTERIA Managing MLF differently LACTOENOS B16 STANDARD Oenococcus oeni strain for all types of wine. Very resistant strain particularly suited for restarting MLF due to its precise protocol of acclimatization. The adaptation is made by pied de cuve (multiple step protocol, 3 to 5 days duration, please refer to package label or product data sheet). Dosage: refer to packaging. RSEZ OPEN / P / VE D IR E TI I AT ON NOC IN O C U L UL ATION R OU OUVR EZ 50 hl 250 hl C T E DI R EC LACTOENOS SB3 DIRECT Oenococcus oeni direct inoculation strain. Thanks to the direct process, LACTOENOS SB3 DIRECT can be inoculated directly into wines. In association with good fermentation management and correct yeast nutrition, LACTOENOS SB3 DIRECT can be inoculated at the start of alcoholic fermentation (early co-inoculation) and ensures rapid MLF immediately afterwards. Dosage: refer to packaging. 2.5 hl 25 hl 250 hl MALOSTART & ENERGIZER Nutrient specific for bacteria: see page 23. LACTOENOS bacteria packages sizes 2.5 hl 66 gallons 25 hl 660 gallons 50 hl 1,320 gallons 250 hl 6,600 gallons I started using the LACTOENOS 450 PreAc during Harvest 2010 and will continue using it because of its reliability in finishing ML quickly. The acclimatization step before inoculation is convenient; I get the culture started at the end of the day and then add it the following day to the wine. The PreAc strains are very economical compared to the direct add strains and require minimal labor. Scott Shirley, Winemaker at Justin Winery, Paso Robles. 28

31 YEAST AND BACTERIA CO-INOCULATION 1 CO-INOCULATION: ASSURANCE OF A SUCCESSFUL AND TIMELY MLF PREVENTION 2 SPOILAGE 2 AROMATIC PRESERVATION. By inoculating bacteria in milder conditions (low alcohol, warm temperature, presence of nutrients, absence of toxic compounds, etc.) co-inoculation assures a quick MLF. 60 Co-inoculation limits the length of time between alcoholic and malolactic fermentation (the microbiological void), the time when the wine is most sensitive to Brettanomyces growth. Spontaneous fermentations Co-inoculation (CI) 50 Days Early CI Late CI AND Sequential Indigeneous Inoculation MLF AF MLF SO2 = MICROBIOLOGICAL VOID = RISK OF BRETTANOMYCES DEVELOPMENT Winemaking Average number of days between harvest and the MLF end (results from a hundred trials between 2007 and 2011) 3 Co-inoculation helps to limit quantities of VA, acetaldehyde and diacetyl produced as well as to preserve the quantity of glutathione in the wine. 4 ENERGY SAVINGS Co-inoculation allows the malolactic bacteria to benefit from the naturally elevated temperature of alcoholic fermentation: no need to warm the tank. Bacteria Cost WINE QUALITY OPTIMIZATION All the advantages of co-inoculation and notably the fact that the wines are finished earlier allow: Heating Cost (average) Early Co-inoculation 7.5 cents per = $0 per gallon. gallon. Spontaneous MLF = $0 per gallon. 9.5 cents per gallon. 29 To present wines earlier that taste more developed (earlier barreling, better integration of oak, greater purity, earlier blending). To optimize sales price for wines sold early in bulk.

32 L A C TO E N O S BACTERIA novación Managing MLF differently LATE CO-INOCULATION or SEQUENTIAL INOCULATION Acclimatizing phase PreAc Energizer 12 h 68 F 68 F H2O - wine 1L 1L 1,320 gallons Specific case: EARLY CO-INOCULATION Preparation step PreAc Energizer 30 mn T F T F H2O - Must 1L 1L 1,320 gallons 60 F < T C < 86 F 15 mn or Direct SB3 Direct 68 F 68 F H2O 30 SB3 DIRECT INOCULATION Direct BACTERIA a t i o n

33 ture o v a t i o n E NZYMES Natural accelerators ENZYMES Enzymes occur naturally in grape berries and in microorganisms, and their use in winemaking dates from the 1970 s. Since then, LAFASE and LAFAZYM enzymes from LAFFORT s portfolio have become standard aids in a broad spectrum of enological applications. These enzymes not only ease pressing, clarification and filtration processes, they also allow for aroma expression, improved wine mouthfeel, color and structure. Making use of the appropriate enzyme will often reduce the amounts of other interventions, as well as lower environmental impact. Enzymology and biochemistry: behind the scenes of enzyme formulation Enzymes are highly-specific complex catalytic proteins. In the wine industry, the principal activities are the pectinases (polygalacturonase [PG], pectin methyl esterase [PME], pectin lyase [PL], arabinanase, rhamnogalacturonase and galactanase). In addition, there are some glucanases and glycosidases complemented with many naturally occuring side activities such as hemicellulases, cellulases, proteases. Without entering the complex science of enzymology, there is not one single form for one enzyme. Specificity for one substrate is not the only parameter, each type of enzyme has many variations (iso-enzymes) resulting in different ph and temperature ranges for peak performance. Winemaking enzymes, except for Lysozyme which is extracted from egg white, are produced in fermentors by microorganisms that belong, as do yeast, to the fungus family. The precise selection of the production strain combined with the unique composition of the growing medium induces optimal concentration of the targeted principal enzymatic activities accompanied with numerous side activities. Of the side activities naturally produced, some are essential, some are neutral but unfortunately some activities can potentially damage wine flavors. LAFASE and LAFAZYM guarantees LAFFORT enzymes comply with international enological specifications as well as the major national specifications. A compliance list is also available for use in organic wine production. Each product contains the many enzymatic activities required for best results in wine or juice. In order to offer optimum security, some of our enzymes undergo a unique purification process to remove any potentially detrimental activity such as: Cinnamoyl esterase, a side activity that puts the wine at risk of aromatic spoilage from the production of vinyl-phenols Anthocyanase, a side activity that causes color loss. Why different forms? Micro granulate offers easy room temperature storage and best stability. This form has no risk of being contaminated even after opening, no preservatives required. Liquid enzymes are the most convenient to handle and dose but require cold storage. Their shelf life is shorter because microbiological stability is more difficult to ensure for longer periods. Download the specific booklet: The A to Z of Wine Enzymes. 31

34 ENZYMES na novación t i o n R ED W INEMAKING Natural accelerators LAFASE HE GRAND CRU Ageworthy red wines A purified granular pectolytic enzyme for maceration. Specific for traditional macerations (with or without pre-fermentation maceration) for producing structured wines designed for aging, rich in coloring matter and elegant tannins. Encourages gentle extraction of more stable phenolic compounds (more polymerized anthocyanins and tannins) and increases aging potential. Optimizes wine clarification. Preferentially extracts smaller size polysaccharides and less of larger size polysaccharides. This reduction in the molecular size facilitates free-run juice extraction and wine clarification. The smaller polysaccharides also participate in wine stabilization and improve the perception of mouthfeel and lower astringency. Optimizes free run wine yield. 10 Dosage: g/ton (2000 lb) of grapes. Comparison of mean polymerization degrees (MPD) of tannins Enzyme: LAFASE HE GRAND CRU CS: Cold Soaking Cabernet Sauvignon MPD Control with CS LAFASE HEGC LAFASE HEGC + CS 100 g 500 g LAFASE FRUIT Premium red wines A purified granular pectinase blend. For producing fruity, colorful and well-rounded wines, which are intended for early consumption. For wine fining and selective extraction of phenolic compounds from the grape skin. Specific for short macerations with or without cold pre-fermentation maceration, enabling gentle extraction of color, aromas and phenolic compounds while limiting mechanical actions. Optimizes free run wine yield. Dosage: g/ton (2000 lb) of grapes. ENZYMES LAFASE FRUIT VIN ROUGE Préparation d enzymes purifiée 250 g 250 g I have been using LAFASE HE GRAND CRU enzyme for my red wines for about ten years now. I found it to be superior to other color enzyme products after trials of many. I am able to extract excellent color without turning the skins into complete mush. The gentle extraction results in better color, fruitier flavors and offers the opportunity to press off at dryness. Mark Clarin, McGrail Vineyards and Winery, Livermore, California 32

35 ure o v a t i o n W HITE & ROSÉ W INEMAKING Natural accelerators ENZYMES LAFAZYM EXTRACT White, rosé A purified granular pectinase blend for skin contact. Specific for skin contact at low temperatures for facilitating aromatic precursors and varietal aroma extraction. Helps reduce maceration times. Improves juice clarification. Dosage: g/ton (2000 lb) of grapes. 250 g LAFAZYM PRESS White, rosé A purified granular pectinase blend for improving pressing operations. Optimizes pressing by increasing free-run juice yields (white and rosé) and by decreasing the length of time and the number of pressing cycles. Enhances aromas and aroma precursor extraction. Add on the grapes during press filling. Improves juice clarification. Dosage: g/ton (2000 lb) of grapes. 100 g 500 g Semillon - ph: 3.4 Aromatic index of Sauvignon Blanc juice 100 % 80 % 19.40% 14.80% 12.70% 10.90% % P2 % P1 % Free run Passion fruit (3MHA) 60 % 40 % 20 % 0 % 65.80% Control In 60 minutes 76.40% + 11% in free run juice LAFAZYM PRESS In 35 minutes Grapefruit (3MH) Enzyme X LAFAZYM PRESS Aromatic index ([aroma]/perception threshold in ng/l) The effect of the use of LAFAZYM PRESS, a specialized skin contact enzyme, versus the use of no enzyme on juice yield. It is evident that apart from a significant process time saving, an increase in quality free run juice is obtained, coupled with a decrease in the quantity of lower quality press juice LAFAZYM CL A purified granular pectinase blend for clarification of juice. Fast juice settling and improved lees settling. Contributes to aromatic finesse by limiting vinyl-phenol production. Dosage on must: 5-20 ppm. 33 White, rosé 100 g 500 g

36 ENZYME Permet de contrôler le développement des bactéries lactiques (gram+) dans les moûts et les vins. ENZYMES na novación e t i o n E ND OF F ERMENTATION Natural accelerators EXTRALYSE Red, white and rosé Granulated, purified and concentrated pectinase / ß glucanase blend, for lees aging. Accelerates extraction during yeast autolysis and releases larger quantities of molecules derived from the yeast that provide roundness and suppleness in wines. Can be used at the end of fermentation. Dosage: ppm. ENZYMES EXTRALYSE TOUT TYPE DE VIN Préparation d'enzymes purifiées 250 g 250 g NEW FORMULATION LAFAZYM AROM White, rosé A granular pectinase and ß-glucosidase blend for releasing terpene-type aromas. Pectinase preparation with high ß-glucosidase activity, revealing terpene-type aromas for producing aromatic white wines (Muscat, Riesling, Gewürztraminer, Chenin Blanc, etc.). Enzymatic activity inhibited by sugar; use at the end of alcoholic fermentation. Dosage: ppm. Blind tasting results 100 g Contact time of the enzymes 6 weeks, enzyme action stopped with 100ppm of MICROCOL ALPHA bentonite. Chardonnay Wines were rated from 1 to 10, 10 being the best wine. The favorite wines are treated with the new formulation of LAFAZYM AROM at a low or average dose. Tasting notes sum ppm 3 ppm 4 ppm 5 ppm 3 ppm 4 ppm 5 ppm Control LAFAZYM AROM LAFAZYM AROM New formulation LYSOZYM Red, white and rosé A lysozyme enzyme preparation presenting a lytic activity on Gram positive bacteria. White wine: Delays the action of lactic bacteria reducing total SO 2 requirement. Reinforces SO 2 action on sweet white wines and increases the microbiological stability. Red wine: Prevents early start of the malolactic fermentation before the alcoholic fermentation is finished (in case of sluggish or stuck fermentation). Prevents the risks of lactic bacteria spoilage when performing carbonic maceration or extracting juices with high ph. Allows a delay in malolactic fermentation in conjunction with micro-oxygenation. Allows safe alcoholic fermentation preventing the competition between yeast and bacteria and the risk of early VA production. Dosage: ppm. 34 ENZYME EXTRAITE DU BLANC D ŒUF LYSOZYM

37 FR : Enzyme. R42 : Peut entraîner une sensibilisation par inhalation. S23 : Ne pas respirer les vapeurs. S24 : Eviter le contact avec la peau. S36/37 : Porter un vêtement de protection et des gants appropriés. EN: Enzyme. R 42: May cause irritation by inhalation. S23: Do not breathe vapour. S24: Avoid Xn-Nocif / harmful nocivo any contact with skin. S36/37: Wear protective clothes and appropriate gloves. CAST: Enzima. R 42: Posibilidad de sensibilización por inhalación. S23: No respirar los vapores. S24: Evítese el contacto con la piel. S36/37: Usen indumentaria u guantes de protección adecuados. IT: Enzima. R 42: Può provocare sensibilizzazione per inalazione. S23: Non respirare i vapori/. S24: Evitare il contatto con la pelle. S36/37: Indossare indumenti protettivi e guanti adatti. DE: Enzyme. R 42: Sensibilisierung durch Einatmen möglich. S23: Dampf nicht einatmen. S24: Berührung mit der Haut vermeiden. S36/37: Bei der Arbeit geeignete Schutzhandschuhe und Schutzkleidung tragen. Enzyme liquide extrêmement concentrée pour la clarification rapide des moûts et des vins les plus difficiles. / Higly concentrated liquid enzyme for rapid clarification of the most difficult musts or wines / Preparación enzimática líquida muy concentrada para la clarificación rápida de los mostos y de los vinos. / Formulazione enzimatica liquida ad elevatissima concentrazione, specifica per la chiarifica rapida di mosti e vini in condizioni difficili. Valor de estandarización / Valore di attività standardizzato / Polygalacturonase: PGNU/mL Preparación enzimática líquida para la clarificación de los mostos blancos o rosados. / Preparato enzimatico liquido per la chiarifica di mosti bianchi e rosati. /Flüssiges Enzympräparat zur Klärung von Weiß- und Rosémosten. Valeur de standardisarion / Standardisation value / Valor de estandarización / Valore di attività standardizzato / durchschnittliche Einsatzmenge: Polygalacturonase: 4600 PGNU/g 1-3 ml/hl USAGE OENOLOGIQUE / OENOLOGICAL USE / USO ENOLÓGICO / PER USO ENOLOGICO /FÜR ÖNOLOGISCHEN GEBRAUCH LAFFORT - CS Bordeaux cedex - FRANCE - Food Chemical Codex & International Codex for Oenology Conserver au frais / Keep in a cool place / conservar al frió / Conservare in ambiente fresco / Kühl lagern: (0-10 C) Ingrédients / Ingredients / Ingredientes / Ingredienti / Inhaltstoffe: Glycerol q.s., water, polygalacturonase, potassium chloride q.s. In Australia, Imported by: Laffort Australia - 43 Bradmill Avenue - Rutherford NSW Australia. Préparation enzymatique liquide pour la macération et la clarification des vins rouges. / Liquid enzymatic preparation for red wine maceration and clarification. / Preparación enzimática líquida para la maceración y la clarificación de los vinos tintos. / Preparato enzimatico liquido per la macerazione e la chiarifica di vini rosso. /Flüssiges Enzympräparat für RotWeine Mazeration und Klarung. Valeur de standardisarion / Standardisation value / Valor de estandarización / Valore di attività standardizzato / durchschnittliche Einsatzmenge: Polygalacturonase: 4600 PGNU/g 2-4 ml/100 kg de vendange USAGE OENOLOGIQUE / OENOLOGICAL USE / USO ENOLÓGICO / PER USO ENOLOGICO /FÜR ÖNOLOGISCHEN GEBRAUCH Food Chemical Codex & International Codex for Oenology Conserver au frais / Keep in a cool place / conservar al frió / Conservare in ambiente fresco / Kühl lagern: (0-10 C) Ingrédients / Ingredients / Ingredientes / Ingredienti / Inhaltstoffe: Glycerol q.s., water, polygalacturonase, potassium chloride q.s. In Australia, Imported by: Laffort Australia - 43 Bradmill Avenue - Rutherford NSW Australia. FR : Enzyme. R42 : Peut entraîner une sensibilisation par inhalation. S23 : Ne pas respirer les vapeurs. S24 : Eviter le contact avec la peau. S36/37 : Porter un vêtement de protection et des gants appropriés. EN: Enzyme. R 42: May cause irritation by inhalation. S23: Do not breathe vapour. S24: Avoid Xn-Nocif / harmful nocivo any contact with skin. S36/37: Wear protective clothes and appropriate gloves. CAST: Enzima. R 42: Posibilidad de sensibilización por inhalación. S23: No respirar los vapores. S24: Evítese el contacto con la piel. S36/37: Usen indumentaria u guantes de protección adecuados. IT: Enzima. R 42: Può provocare sensibilizzazione per inalazione. S23: Non respirare i vapori/. S24: Evitare il contatto con la pelle. S36/37: Indossare indumenti protettivi e guanti adatti. DE: Enzyme. R 42: Sensibilisierung durch Einatmen möglich. S23: Dampf nicht einatmen. S24: Berührung mit der Haut vermeiden. S36/37: Bei der Arbeit geeignete Schutzhandschuhe und Schutzkleidung tragen. LAFFORT - CS Bordeaux cedex - FRANCE - ure o v a t i o n For optimal and efficient use of all concentrated liquid enzymes, a 1:10 dilution is recommended. L IQUID E NZYMES Natural accelerators ENZYMES LAFAZYM 600 XL White, rosé A highly concentrated liquid pectinase preparation, purified to contain zero cinnamoyl esterase (CE). Quick and efficient clarification on must on wide range of ph ( ). Especially adapted for white musts from grape varieties that are difficult to settle. Dosage: ml/hl (20 80 ml per 1000 gallons). ENZYME LAFAZYM Purified in Cinnamoyl Esterase 0,25 L (0,29 kg) kg LAFASE THERMO LIQUIDE Red A liquid pectinase preparation with extremely high polygalacturonase activity (PG>12500), specially formulated for juice that has undergone thermo-treatment. Quick and efficient clarification over a large spectrum of temperatures (<65 C). Easy pressing. Decreases viscosity of musts. Dosage: ml/ton (2000 lb) of grapes. ENZYME LAFASE THERMO LIQUIDE Low Cinnamyl Esterase 1-3 ml/100 kg Valeur de standardisation / Standardisation values / 1 L (1,16 kg) 1.16 kg LAFASE XL Clarification A liquid pectinase preparation for white and rosé must clarification. Fast depectinization, ideal for flotation. Quick and efficient decrease of pectins, even at low temperatures. Less viscosity of treated juice. Can be used to improve pressing. Dosage: 1 3 ml/hl ( ml per 1000 gallons). White, rosé 11.6 kg 1.16 kg ENZYME 10 L (11,6 kg) LAFASE XL Clarification Préparation enzymatique liquide pour la clarification des moûts blancs et rosés. / Liquid enzymatic preparation for white and rosé musts clarification. / 3HAKLMI*chahgd+ LAFASE XL Extraction Red A liquid pectinase preparation specifically developed for maceration and clarification in red winemaking. Increases the yield of free run juice or wine. Improves the release of phenolic compounds. Limits mechanical actions. Facilitates wine clarification. Dosage: ml/ton (2000 lb) of grapes kg 1.16 kg ENZYME LAFASE XL Extraction 10 L (11,6 kg) 3HAKLMI*chahha+ To determine the presence of pectin, consider using our pectin test. The procedure is available on our website: LAFASE LAFAZYM 35

38 Preparación enzimática líquida para la clarificación de los mostos blancos o rosados. / Preparato enzimatico liquido per la chiarifica di mosti bianchi e rosati. /Flüssiges Enzympräparat zur Klärung von Weiß- und Rosémosten. Valeur de standardisarion / Standardisation value / Valor de estandarización / Valore di attività standardizzato / durchschnittliche Einsatzmenge: Polygalacturonase: 4600 PGNU/g 1-3 ml/hl USAGE OENOLOGIQUE / OENOLOGICAL USE / USO ENOLÓGICO / PER USO ENOLOGICO /FÜR ÖNOLOGISCHEN GEBRAUCH FR : Enzyme. R42 : Peut entraîner une sensibilisation par inhalation. S23 : Ne pas respirer les vapeurs. S24 : Eviter le contact avec la peau. S36/37 : Porter un vêtement de protection et des gants appropriés. EN: Enzyme. R 42: May cause irritation by inhalation. S23: Do not breathe vapour. S24: Avoid Xn-Nocif / harmful nocivo any contact with skin. S36/37: Wear protective clothes and appropriate gloves. CAST: Enzima. R 42: Posibilidad de sensibilización por inhalación. S23: No respirar los vapores. S24: Evítese el contacto con la piel. S36/37: Usen indumentaria u guantes de protección adecuados. IT: Enzima. R 42: Può provocare sensibilizzazione per inalazione. S23: Non respirare i vapori/. S24: Evitare il contatto con la pelle. S36/37: Indossare indumenti protettivi e guanti adatti. DE: Enzyme. R 42: Sensibilisierung durch Einatmen möglich. S23: Dampf nicht einatmen. S24: Berührung mit der Haut vermeiden. S36/37: Bei der Arbeit geeignete Schutzhandschuhe und Schutzkleidung tragen. LAFFORT - CS Bordeaux cedex - FRANCE - Food Chemical Codex & International Codex for Oenology Conserver au frais / Keep in a cool place / conservar al frió / Conservare in ambiente fresco / Kühl lagern: (0-10 C) Ingrédients / Ingredients / Ingredientes / Ingredienti / Inhaltstoffe: Glycerol q.s., water, polygalacturonase, potassium chloride q.s. In Australia, Imported by: Laffort Australia - 43 Bradmill Avenue - Rutherford NSW Australia. ENZYMES na re ovación t i o n R ED PRESS WINE Natural accelerators LAFAZYM CL A purified granular pectinase blend for clarification of juice. Dosage: ppm. Red press wine 100 g 500 g EXTRALYSE Red press wine A purified and concentrated granular pectinase blend with a high ß-(1-3 ; 1-6) glucanase activity, for aging on lees Dosage: ppm. ENZYMES EXTRALYSE TOUT TYPE DE VIN Préparation d'enzymes purifiées 250 g 250 g The ßeta-glucanase in Extralyse is derived from Trichodermia harzianum, which is administratively permitted for domestic use per 27 CFR You may use this product in the commercial production of wine for domestic use without having to file an application for approval with TTB. Please contact us for further information. LAFAZYM 600 XL Red press wine A highly concentrated liquid pectinase preparation, purified to contain zero cinnamoyl esterase (CE) Dosage: ml / 1,000 gallons ENZYME LAFAZYM kg Purified in Cinnamoyl Esterase 0,25 L (0,29 kg) LAFASE XL Clarification A liquid pectinase preparation for white and rosé must clarification.. Dosage: ml / 1,000 gallons Red press wine ENZYME LAFASE XL Clarification Préparation enzymatique liquide pour la clarification des moûts blancs et rosés. / Liquid enzymatic preparation for white and rosé musts clarification. / 11.6 kg 1.16 kg 10 L (11,6 kg) 3HAKLMI*chahgd+ For better treatment efficiency, add the enzymes as soon as possible, right out of the press. 36

39 TANNINS The essential element For over 20 years, LAFFORT has been investing in to: Identify and select the best vegetal tannin sources that complement the phenolic structure of wine. Constantly improve production and purification methods for raw materials. Build a greater understanding of the enological implications of tannin usage. Develop the methods of tannin application in accordance with implemented enological practices. Thanks to its expertise, LAFFORT guarantees consistent quality formulation. Tannins, for what purpose? Hydrolysable tannins (mainly ellagic from oak or chestnut, and gallic from chestnut galls) and condensed tannins (proanthocyanidic from grapes or exotic woods) are used in winemaking for different purposes: Unstable protein precipitation. Color protection and/or stabilization. Anti-oxidation. Reductive character minimization. Structure enhancement. How to use tannins? ID P PR OC ES S 2000 All LAFFORT tannins benefit from the unique formulation Instant Dissolving Process (IDP); a revolutionary process for ease of use! The IDP process enables perfect solubility in wine and thus no preliminary dissolution of the tannins in water is required. Homogenous introduction into the bulk of the must or wine is, however, advised. It is recommended to carry out a systematic pump-over or other homogenizing action during the application. For more information on the exclusive IDP process, a video is available on the LAFFORT website. The sacrificial effect of VR SUPRA! During the first crushing of the fruit, proteins in the must bind with tannins and begin to precipitate. The first tannins available are the skin tannins, which are usually ripe and soft, and the ones that matter most for the future wine structure. Part of VR SUPRA tannins added on the grapes is readily available to react with the proteins in the must, thus preserving skin tannins from precipitating. MODEL OF INTERACTION TANIN VR SUPRA - PROTEINS Grape tannins TANIN VR SUPRA Grape protein TANIN VR SUPRA Polymerisation of the tannin molecules Aggregation of Tannin/Protein complexes Precipitation SACRIFICIAL EFFECT OF VR SUPRA 37 TANNINS

40 TANNINS F ERMENTATION T ANNINS The essential element OBJECTIVE Botrytised grapes, antioxidant action, laccase inhibition GRAPE OR MUST TYPE Red White and Rosé TANNIN DOSAGE NOTE VR SUPRA VR SUPRA Élégance GALALCOOL ppm, according to the health of the grapes ppm, according to the health of the grapes. Add as soon as possible to grapes, even before arrival in the winery. Perform laccase test in case of Botrytis. Protein precipitation and skin tannin preservation Red VR SUPRA VR SUPRA Élégance ppm Protein precipitation White and Rosé GALALCOOL ppm Sacrificial effect. Add as soon as possible to grapes. Color stabilization Red VR COLOR VR GRAPE ppm Add during the first third of fermentation. Structure contribution Red VR GRAPE VR SUPRA ppm ppm TANIN VR SUPRA Red wine Instantly dissolving (IDP) ellagic and proanthocyanidic tannin preparation. TANIN VR SUPRA combines the effects of different tannins, selected and prepared for optimal technological efficiency, without adding bitterness, to facilitate: Anti-oxidant action providing protection of the must and the pigmented matter. Wine structure improvement by supplementation of the midpalate. Inhibition of natural oxidation enzymes (laccase, polyphenol oxidase) during harvesting of Botrytis affected vintages (more efficiently than SO 2 ). Sacrificial effect: preserves the grape tannins from precipitation with the grape proteins, to favor indigenous tannin / anthocyanin reactions. Dosage: ppm. 5 kg I have enjoyed using TANIN VR SUPRA with great success over the years. It has been my go-to tannin for structure and color stability. There are a lot of products that claim to offer similar benefits, but I find TANIN VR SUPRA to be the best all around." Chad Joseph, Oak Farm Vineyards, Lodi, California 38

41 TANIN / TANNIN TANIN / TANNIN NET WEIGHT F ERMENTATION T ANNINS The essential element TANNINS TANIN VR SUPRA Élégance Red Wine Instantly dissolving (IDP) oak ellagic and proanthocyanidic tannin preparation. TANIN VR SUPRA ELEGANCE is recommended for lighter varieties such as Pinot Noir, Sangiovese and Gamay. Dosage: ppm. 5 kg TANIN SPECIFIQUE DE LA VINIFICATION DES VINS ROUGES TANIN VR SUPRA Élégance nce TANIN VR COLOR Red Wine Instantly dissolving (IDP) formulation of catechin tannins. TANIN VR COLOR is a non-astringent tannin which can be integrated in to all profiles of wine. TANIN VR COLOR is used to improve the active tannin / anthocyanin ratio in such cases: Grapes harvested at sub-optimal phenolic ripeness. Grape varietals with a naturally poor tannin/anthocyanin ratio. Varietals that have color management problems (extraction/stabilization). Dosage: ppm. 5 kg TANIN GALALCOOL White and rosé wine Gallic tannins using instantly dissolving process (IDP), to be used for white and rosé juice/ must. TANIN GALALCOOL is a highly purified extract of chestnut gall tannins, with physio-chemical properties that are particularly well adapted to white and rosé must vinification, including: Inhibition of natural oxidation enzymes (laccase, polyphenol oxidase), more efficiently than SO 2. Precipitation of some of the unstable proteins, as efficiently as bentonite but without aroma loss. Facilitates clarification. Dosage: ppm. TANIN VR GRAPE All types of wine Proanthocyanidic tannins extracted from grapes using instantly dissolving process (IDP). Due to the high quality of its extraction, TANIN VR GRAPE contains only a negligible quantity of phenolic acids, which are known as Brettanomyces substrates. During the fermentation phase TANIN VR GRAPE allows: Compensation for natural grape tannin deficiency. Stabilization of color due to the formation of tannin-anthocyanin polymeric pigments. Dosage: ppm. TANIN PROANTHOCYANIDIQUE EXTRAIT DE RAISIN 500 g TANIN VR GRAPE Compense un déséquilibre en tanins ls de raisin et stabilise la matière colorante. 500 g 39

42 TANIN VR SUPRA AND VR COLOR, THE WINNING TEAM Tannins in winemaking have 4 points of interest: the sacrificial" effect, the anti-oxidant effect, the copigmentation effect in the presence of color components, the effect of stabilization in the presence of acetaldehyde. PRECIPITATION OF PROTEINS OR SACRIFICIAL" EFFECT Grape proteins combine and precipitate with phenolic compounds. This precipitation reduces the natural amount of grape tannins and can be limited due to the sacrificial" effect: by using extra tannins that will combine specifically to the proteins. This sacrificial" effect can be evaluated in the laboratory by measuring the tannins reactivity with a reference protein such as BSA. VR SUPRA provides a strong protective effect for natural grape phenolic compounds. Its reactivity is 5 times superior than other vinification tannins. Turbidity (NTU) BSA (protein) reactivity VR Supra VR Color Tannin 3 THE ANTIOXIDANT EFFECT The use of tannins has always been linked to their ability to moderate the effects of oxygen. They have antioxidant properties and protect the oxidizable compounds. It has been proven that 300 ppm of VR SUPRA (added in increments during fermentation) reduces the amount of dissolved O 2 three fold in must at the beginning of the fermentation which limits the oxidation risk of easily oxidizable compounds. THE INHIBITION OF LACCASE ACTIVITY Botrytis on grapes brings with it some laccase and polyphenol oxidase activities that are negative for wine quality. In Botrytis affected musts, the addition of VR SUPRA efficiently limits the negative enzymatic oxidase activities. Laccase unit (U/mL) % of reduction Control VR Supra 125 ppm VR Supra 250 ppm VR Supra 500 ppm 0 40

43 THE COPIGMENTATION EFFECT Copigmentation comes from the association of colored pigments with other polyphenolic compounds, usually noncolored. This association leads to stable copigments showing a more intense color than the single colored molecules. Red wines that are rich in copigments will have a more intense color at both early and late stages of the vinification. VR SUPRA and VR COLOR are both tannins with a high co-pigmentation ability. CONDENSATION EFFECT (STABILIZATION OF COLORING MATTER) Acetaldehyde molecules are involved in stabilizing simple colored phenolic structures through reactions leading to more complex molecules. The efficiency of the tannin/anthocyanin bond via an acetaldehyde bridge can be simply demonstrated by saturating a tannin solution with acetaldehyde and then observing the evolution of turbidity over time. A benchmarking study has been done with many tannins available on the market using this method: VR COLOR was more than 100 times more reactive than the closest competitor product. Results of ethanal test with four products on the market; VR COLOR is the most reactive to acetaldehyde (ethanal), key step in the color stabilization and formation of tannin-anthocyanin complexes. When harvest is not at optimal phenolic ripeness, the qualities of VR SUPRA and VR COLOR are complementary. Thanks to its remarkable sacrificial" effect, VR SUPRA helps protect the natural extractable grape tannins from precipitating with naturally occurring proteins, while VR COLOR brings balance to the tannin/anthocyanin ratio and promotes the production of stable colored compounds. "Sacrificial" effect Anti-laccase reaction Antioxidant effect Copigmentation effect Condensation effect (stabilization CM) VR SUPRA ***** ***** **** *** * VR COLOR * ** *** **** ***** VR SUPRA is added to the must after the crusher or during the first pump over (if no evidence of Botrytis) ( ppm according to the sanitary state of the harvest). VR COLOR is added during the alcoholic fermentation during the color extraction phase at 100 to 300 ppm. Whenever the vintage looks like a difficult one with challenges for grapes with optimal phenolic ripeness, the use of proper tannins, for example, VR SUPRA and VR COLOR will be a key point to successful vinifications. 41

44 Préparation enzymatique liquide pour la clarification des moûts blancs et rosés. / Liquid enzymatic preparation for white and rosé musts clarification. / Preparación enzimática líquida para la clarificación de los mostos blancos o rosados. / Preparato enzimatico liquido per la chiarifica di mosti bianchi e rosati. /Flüssiges Enzympräparat zur Klärung von Weiß- und Rosémosten. Valeur de standardisarion / Standardisation value / Valor de estandarización / Valore di attività standardizzato / durchschnittliche Einsatzmenge: Polygalacturonase: 4600 PGNU/g 1-3 ml/hl USAGE OENOLOGIQUE / OENOLOGICAL USE / USO ENOLÓGICO / PER USO ENOLOGICO /FÜR ÖNOLOGISCHEN GEBRAUCH FR : Enzyme. R42 : Peut entraîner une Food Chemical Codex & International Codex for Oenology sensibilisation par inhalation. S23 : Ne pas respirer Conserver au frais / Keep in a cool place / conservar al frió / Conservare in les vapeurs. S24 : Eviter le contact avec la peau. ambiente fresco / Kühl lagern: (0-10 C) S36/37 : Porter un vêtement de protection et des gants appropriés. Ingrédients / Ingredients / Ingredientes / Ingredienti / Inhaltstoffe: Glycerol q.s., EN: Enzyme. R 42: May cause irritation by water, polygalacturonase, potassium chloride q.s. inhalation. S23: Do not breathe vapour. S24: Avoid In Australia, Imported by: Laffort Australia - 43 Bradmill Avenue - Rutherford Xn-Nocif / harmful nocivo any contact with skin. S36/37: Wear protective NSW Australia. clothes and appropriate gloves. CAST: Enzima. R 42: Posibilidad de sensibilización por inhalación. S23: No respirar los vapores. S24: Evítese el contacto con la piel. S36/37: Usen indumentaria u guantes de protección adecuados. IT: Enzima. R 42: Può provocare sensibilizzazione per inalazione. S23: Non respirare i vapori/. S24: Evitare il contatto con la pelle. S36/37: Indossare indumenti protettivi e guanti adatti. DE: Enzyme. R 42: Sensibilisierung durch Einatmen möglich. S23: Dampf nicht einatmen. S24: Berührung mit der Haut vermeiden. S36/37: Bei der Arbeit geeignete Schutzhandschuhe und Schutzkleidung tragen. LAFFORT - CS Bordeaux cedex - FRANCE - COLLAGE / FINING FLOTATION Flotation is a technique that allows the elimination of polyphenols and the clarification of juice, while assuring time and energy savings in the winery. In a few hours, without refrigeration, the juice is depectinized, the lees are floated and removed, and the juice can be inoculated with yeast. New tools like the vegetal protein-based VEGECOLL help to optimize wine quality (color and aroma precursors), better than traditional fining agents while also being allergen-free. Several years of experimentation in both hemispheres have led to the following recommendations: PECTIN TEST Perform pectin tests regularly until the juice is completely depectinized (negative test). An efficient enzyme addition and a negative pectin test are the keys for the success of flotation. EGECOLL PROTÉINES VÉGÉTALES ISSUES DE POMME DE TERRE Collage des moûts et des vins 500 g Wait one hour per meter of tank height or wait minutes and start racking slowly from bottom of tank while juice continues to float. PECTIN TEST PROTOCOL Consult our protocol available on ww.laffort.com/en/product/laboratory. ENZYME 10 L (11,6 kg) LAFASE XL Clarification 3HAKLMI*chahgd+ LAFASE XL CLARIFICATION ml/1000 gallons 1-3 ml/hl Wait for a negative pectin test. VEGECOLL VEGETAL CLARIFICATION VEGECOLL : ppm Gas (Nitrogen) 6-7 bar Homogenization Temperature: F (compact lees). Tank: wider than tall if possible. Airflow: SCFM (25 40 liters per minute) according to specific device. Fining agent flow: 0.7 to 1.3 gallons per minute ( liters per minute). Possibility to add carbon, bentonite and silica gel. Low final turbidity; possibility to add fine lees. Prompt yeast addition at 200 ppm to avoid spontaneous fermentation, using SUPERSTART BLANC or SUPERSTART ROUGE to compensate the lack of sterols. Addition of nutrients. For more information on our produts for flotation, don t hesitate to contact us. Pressing Enzyme Addition Flotation Racking Yeast Addition For more information on this clarification method, watch our video on flotation. 42

45 COLLAGE / FINING Collage des moûts et des vins ure o v a t i o n V EGETAL PROTEIN Potato Protein FINING NEW PRODUCT VEGECOLL VEGETAL PROTEIN 2014 VEGECOLL VEGETAL CLARIFICATION White and rosé musts, thermo treated reds Vegetal protein from a new and exclusive origin, potato, for must clarification. Allergen-free, non-animal, non-gmo. Production according to a patented process without denaturing the protein (Patent N o. US 2010/ A1). Very high Zeta potential, fast clarification. The most reactive vegetal protein in enology to this day. No risk of overfining. Fast and compact flotation at low dosage, with better aroma preservation than traditional flotation fining agents. Dosage: *Flotation: ppm. *Fining of free run white and rosé juice for oxidation prevention: ppm. *Fining of press juice (light press) to eliminate oxidized phenolic compounds: ppm. VEGETA ALLERGEN T FREE L ORIGIN PROTÉINES VÉGÉTALES ISSUES DE POMME DE TERRE 500 g VEGECOLL 500 g 5 kg 60 Aromatic profile optimization [aroma compound ] / [threshold] Flotation: short compaction time and very compact lees. VEGECOLL 50 ppm Gelatine 100 ppm GELATIN 150 ppm Lees compaction time VEGECOLL 50 ppm Lees height Final Turbidity (NTU) 30 min < 10% 56 1h 30 min > 10% 53 Boxwood (4MMP) Grapefruit (3MH ) Tropical fruits (3MHA) Rose (PE) Rose (PEA) Banana (IA) Peach (HA) Pineapple (C4C2) Floral (C6C2) Floral (C8C2) Floral (C10C2) The Potato protein in VEGECOLL is administratively permitted by the TTB for domestic use per 27 CFR You may use this product in the commercial production of wine without having to file an application for approval with TTB. Please contact us for further information. Trial with Colombard juice (2012) volume of 26,000 gallons. 43

46 COLLAGE / FINING Collage et correction de la couleur des moûts FINING na re ovación t i o n P OLYMUST R ANGE A COMPLETE RANGE OF ALLERGEN-FREE PRODUCTS FOR FINING OF WINE AND JUICE. The done by the LAFFORT R&D team has led to the development of an innovative range, allergen-free for specific fining of juice and wines. ALLERGEN FREE FORMULATIONS AND APPLICATIONS OF THE POLYMUST RANGE OF PRODUCTS NAME FORMULATION APPLICATIONS DOSAGE POLYMUST V Vegetal Protein PVPP Prevention of oxidation (elimination of oxidisable phenolic compounds likely to trap aromas and change colour) ppm POLYMUST PRESS PVPP Calcium Bentonite Vegetal Protein Management of the phenolic content of white and rosé press juice ppm POLYMUST ORG Vegetal protein Calcium Bentonite Remarkable efficiency for clarification. Fining agent compatible with the European regulation for organic winemaking R (EU) 203/ ppm Vegetal protein POLYMUST DC Org PROTÉINE VÉGÉTALE BENTONITE, CHARBON ACTIF 10 kg The vegetal protein in POLYMUST V, POLYMUST ORG, and POLYMUST DC ORG is subject to TTB 27 CFR Experimentation with new treating material or process. Please contact us for the simple steps involved in obtaining authorization from the TTB for all size lots for domestic use. 44

47 PRODUIT DE COLLAGE PRODUIT DE COLLAGE PRODUIT DE COLLAGE PRODUIT DE COLLAGE Action préventive ou curative sur les caractères oxydatifs des vins blancs ou rosés. Elimination des composés polyphénoliques oxydés et oxydables ure o v a t i o n J UICE FINING FINING CASEI PLUS Potassium caseinate developed for treatment of oxidation phenomena and maderization in juice (white and rosé). In the case of Botrytis infected grapes, CASEI PLUS is recommended for the treatment of young white or rosé wines (reds in certain cases) to decrease the oxidized character. Decreases the iron content in white juice. Dosage: ppm for clarification ppm for maderization treatment and color correction. 5 kg 20 kg CASEINATE DE POTASSIUM CASEI PLUS POLYLACT Combination of PVPP and casein for preventing and treating oxidation in juice (white and rosé). Inhibits browning and pinking while diminishing bitterness. Gentle and complete fining action on phenolic compounds. Enhances the freshness of the purple hue when used in rosé juice and wines. Dosage: preventative treatment: ppm - curative treatment: ppm. 10 kg POLYVINYL POLYPYRROLIDONE CASÉINE SOLUBLE, CELLULOSE POLYLACT ARGILACT Combination of casein and bentonite for treating juice (white and rosé) against oxidation. Prevents oxidation in white wines (in the presence of laccase). Eliminates substances responsible for bitterness and herbaceous flavors. Dosage: ppm. BENTONITES ET CASEINE SOLUBLE ARGILACT 25 kg MICROCOL ALPHA High quality natural sodium microgranular bentonite with a high adsorption capacity. Intended for protein stabilization in juice over a large ph range. Stabilizing properties with regards to heat-sensitive proteins. Wide stabilizing action spectrum. Clarifying capacity and compact lees. Aromatic preservation. Color preservation. Dosage: ppm. 5 kg 25 kg BENTONITE SODIQUE NATURELLE MICROGRANULÉE Bentonite à fort pouvoir déprotéinisant, destinée à la carification et à la stablisation des moûts et des vins sur un large spectre de ph MICROCOL ALPHA 45

48 PRODUIT DE COLLAGE COLLAGE / FINING TRAITEMENT SPECIFIQUE TRAITEMENT SPECIFIQUE TRAITEMENT SPECIFIQUE Prévention de l'oxydation des moûts et des vins Traitement préventif et curatif des colorations oxydatives des moûts et des vins. Traitement des vins de presse Permet l adsorption sélective de la géosmine et de l octénone pour une décontamination du moût. Permet l adsorption sélective de la géosmine et de l octénone pour une décontamination du moût. SPECIFIC TREATMENTS na novación re a t i o n S PECIFIC T REATMENTS GELATINE EXTRA N 1 Heat soluble gelatin. Adapted to flotation. Dosage: ppm. rca GÉLATINE EXTRÊMEMENT PURE À DENSITÉ DE CHARGES ÉLEVÉE, SOLUBLE À CHAUD Sur vins équilibrés et charpentés GÉLATINE EXTRA N 1 POLYMUST PRESS Association of PVPP, isinglass and bentonite. Management of the phenolic content of white and rosé press juices. Dosage: 400 to 1000 ppm. POLYMUST PRESS POLYVINYL POLYPYRROLIDONE PROTÉINE VÉGÉTALE, BENTONITE 10 kg Specific Treatments VINICLAR Preparation of PVPP for preventive and curative treatment of the oxidation of juice. Reduces and prevents the risk of maderization, and pinking in white juice. Selectively removes the polyphenols responsible for bitterness. VINICLAR contains a small amount of cellulose for a better clarification and easier filtration Dosage: ppm for preventive use ppm for curative use of oxidized wine or must. 25 kg POLYVINYL POLYPYRROLIDONE ET CELLULOSE ACTIVÉE VINICLAR GEOSORB GR Decontaminant for fermenting musts and young wines for reducing geosmin and octenone content. Activated plant-origin enological charcoal characterized by a specific porosity, which enables selective adsorption of geosmin (moist earth, beetroot) and octenone (mushroom). Corrects the organoleptic character of wines from musts which have been affected by fungi such as rot or powdery mildew. Dosage: Action on geosmin: ppm - Action on octenone: ppm. 5 kg 15 kg CHARBON OENOLOGIQUE DECONTAMINANT 5 kg GEOSORB GR CHARBON ACTIF PLUS GR Activated carbon. Color correction in musts, particularly for sparkling wines. Dosage: 200-1,000 ppm. CHARBON ACTIF PLUS GR CHARBON ACTIVÉ À USAGE ALIMENTAIRE 5 kg 46 5 kg

49 ure o v a t i o n G RANULARS & O AK CHIPS French Oak NOBILE A range of high quality products combining tradition, expertise, innovation and. FRENCH OAK GRANULARS NOBILE FRESH GRANULAR 24 months Packaging 15 kg Reinforces the sensation of freshness, develops fruity character, provides aromatic complexity. FRENCH OAK CHIPS NOBILE FRESH Supports wine structure, enhances fruit character and preserves phenolic coumpounds. 2 x 7.5 kg* NEW PRODUCT NOBILE BASE Brings volume without additional structure. Brings freshness and respect of the fruit without woody notes. Aromatic support. 2 x 7.5 kg* NOBILE SPICE Reinforces fruit and spice characters, amplifies structure and mouthfeel. 2x7.5 kg* NOBILE SWEET Stronger sensation of sweetness, toasty and woody characters. 2x7.5 kg* NOBILE INTENSE Amplification of complex aromas and sweetness persistance. 2x7.5 kg* *infusion bags 47

50 novación G RANULARS & NOBILE na re a t i o n O AK CHIPS American Oak AMERICAN OAK GRANULARS NOBILE AMERICAN FRESH GRANULAR Enhances fruit character. Packaging. 15 kg AMERICAN OAK CHIPS NOBILE AMERICAN BLEND Increases the sensation of sweetness, confers vanilla, smoky and coconut notes. 2 x 7.5 kg* *infusion bags GRANULARS WHITE WINES During fermentation: add 4 to 16 lb of granulars per 1000 gallons after clarification. RED WINES During tank filling: add 0.75 to 7.0 lb of granulars per ton of grapes evenly throughout tank filling. CHIPS WHITE WINES During fermentation: add 8 to 25 lb of chips per 1000 gallons after clarification. RED WINES During tank filling: add 1.5 to 7.0 lb of chips per ton of grapes evenly throughout tank filling. Nobile Fresh Nobile Intense white tea Nobile Base Nobile Spice Nobile Sweet 48

51 nologie i A GING ature P RODUCTS Y EAST PRODUCTS AUTOLEES...50 E NZYMES Aging enzymes T ANNINS Aging tannins...52 Finishing tannins; QUERTANIN range...54 AGING PRODUCTS F INING VEGECOLL...56 Oxidation treatment...57 Organoleptic polishing...58 Fining aids...60 Protein stabilization...60 SPECIFIC TREATMENTS...61 Activated carbon S TABILIZATION Colloidal stabilization: STABIVIN...62 Tartaric stabilization: MANNOSTAB...63 Tartaric stabilization: CELSTAB...64 Other tartaric stabilization products...67 P RESERVATIVES N OBILE THE ENOLOGY OF WOOD Nobile - Oak Chips...69 Nobile - Staves...70 Nobile - Blocks...72 Nobile - Barrel Refresh

52 BIOPRODUIT DE LA LEVURE YEAST PRODUCTS na innovanova ovación i n n o v a a re t i o n Y EAST PRODUCTS Innovation born from AUTOLEES is a specialty enological product derived from natural yeast constituents and a specially purified gum arabic, obtained using innovative and patented production procedures. It is paving the way for a new type of enology: more natural, more specific while enhancing and preserving the best of wine. The proprietary composition of AUTOLEES contributes to wine stabilization, and improves mouthfeel in all types of wine allowing the winemaker to delicately balance both acidity and bitterness. HSP AUTOLEES All type of wine Specific preparation of yeast mannoproteins rich in sapid (pleasant tasting) peptides and polysaccharides. Contributes to the stability of wines. Contributes to the colloidal structure of wines, increasing the sensations of balance and roundness (red and white wines). Naturally contains the yeast membrane peptide (coming from protein Hsp12), giving the sensation of sweetness. Dosage: ppm. BIOPRODUIT DE LA LEVURE xtrait pariétal de levure (mannoprotéines) riche en peptide sapide (Brevet n ). Participe à la structure colloïdale AUTOLEES 100 % of Peptides coming from Hsp Concentration in Hsp12 (membrane protein at the origin of the peptide, giving the sensation of sweetness in the wine) in different products of equivalent application standardized according to the most concentrated product at 100%. 0 OENOLEES MP D E F G AUTOLEES enhances the fresh, vibrant, and floral aromatics of our white wines while rounding off any harsh, acidic notes. An additional benefit is that it provides weight on the palate. In red wine, addition of AUTOLEES facilitates structure and balance with a decrease in overall astringency. At Robert Hall Winery, what prompted us to use AUTOLEES was the effectiveness of the product s ability to integrate into our wine right before or after filtration. Kevin Johansing, Assistant Winemaker, Robert Hall Winery (CA) The Mannoproteins in AUTOLEES are administratively permitted by the TTB per 27 CFR You may use this product in the commercial production of wine for domestic use without having to file an application for approval with TTB. Please contact us for further information. 50

53 Préparation d'enzymes purifiées ENZYME Permet de contrôler le développement des bactéries lactiques (gram+) dans les moûts et les vins. Preparación enzimática líquida para la clarificación de los mostos blancos o rosados. / Preparato enzimatico liquido per la chiarifica di mosti bianchi e rosati. /Flüssiges Enzympräparat zur Klärung von Weiß- und Rosémosten. Valeur de standardisarion / Standardisation value / Valor de estandarización / Valore di attività standardizzato / durchschnittliche Einsatzmenge: Polygalacturonase: 4600 PGNU/g 1-3 ml/hl USAGE OENOLOGIQUE / OENOLOGICAL USE / USO ENOLÓGICO / PER USO ENOLOGICO /FÜR ÖNOLOGISCHEN GEBRAUCH FR : Enzyme. R42 : Peut entraîner une sensibilisation par inhalation. S23 : Ne pas respirer les vapeurs. S24 : Eviter le contact avec la peau. S36/37 : Porter un vêtement de protection et des gants appropriés. EN: Enzyme. R 42: May cause irritation by inhalation. S23: Do not breathe vapour. S24: Avoid Xn-Nocif / harmful nocivo any contact with skin. S36/37: Wear protective clothes and appropriate gloves. CAST: Enzima. R 42: Posibilidad de sensibilización por inhalación. S23: No respirar los vapores. S24: Evítese el contacto con la piel. S36/37: Usen indumentaria u guantes de protección adecuados. IT: Enzima. R 42: Può provocare sensibilizzazione per inalazione. S23: Non respirare i vapori/. S24: Evitare il contatto con la pelle. S36/37: Indossare indumenti protettivi e guanti adatti. DE: Enzyme. R 42: Sensibilisierung durch Einatmen möglich. S23: Dampf nicht einatmen. S24: Berührung mit der Haut vermeiden. S36/37: Bei der Arbeit geeignete Schutzhandschuhe und Schutzkleidung tragen. LAFFORT - CS Bordeaux cedex - FRANCE - Food Chemical Codex & International Codex for Oenology Conserver au frais / Keep in a cool place / conservar al frió / Conservare in ambiente fresco / Kühl lagern: (0-10 C) Ingrédients / Ingredients / Ingredientes / Ingredienti / Inhaltstoffe: Glycerol q.s., water, polygalacturonase, potassium chloride q.s. In Australia, Imported by: Laffort Australia - 43 Bradmill Avenue - Rutherford NSW Australia. ture o v a t i o n E NZYMES FOR AGING Natural accelerators ENZYMES EXTRALYSE All types of wine Granulated, purified and concentrated pectinase / ß glucanase blend, for lees aging. Accelerates extraction during yeast autolysis and releases larger quantities of molecules derived from the yeast that provide roundness and suppleness in wines. Enables the quantity of microorganisms in suspension to be reduced during maturation. 250 g Improves filterability. Dosage: ppm. NEW FORMULATION ENZYMES EXTRALYSE TOUT TYPE DE VIN Préparation d'enzymes purifiées The ßeta-glucanase in Extralyse is derived from Trichodermia harzianum, which is administratively permitted for domestic use per 27 CFR You may use this product in the commercial production of wine without having to file an application for approval with TTB. Please contact us for further information. 250 g LAFAZYM AROM All types of wine A granular pectinase and ß-glucosidase blend for releasing terpene aromas. Numerous ß-glycosidase activities revealing the glycosylated aromas of terpenes, norisoprenoids... Can be used during aging. For aromatic wines with rapid rotation. (Chenin Blanc, Chardonnay, Muscat, Gewurztraminer, Sauvignon, Grenache, Merlot, Syrah...) Dosage: ppm. 100 g LYSOZYM All types of wine A lysozyme enzyme preparation presenting a lytic activity on Gram positive bacteria. White wine: Delays the action of lactic bacteria reducing total SO 2 requirement. Reinforces SO 2 action on sweet white wines and increases the microbiological stability. Red wine: Prevents early start of the malolactic fermentation before the alcoholic fermentation is finished (in case of sluggish or stuck fermentation). Prevents the risks of lactic bacteria spoilage when performing carbonic macerations or extracting juices with high ph. Allows a delay in malolactic fermentation in conjunction with micro-oxygenation. Allows safe alcoholic fermentation preventing the competition between yeast and bacteria and the risk of early VA production. Dosage: ppm. For your red press wine, try LAFAZYM CL, EXTRALYSE, LAFAZYM 600 XL, LAFASE XL CLARIFICATION (p.36) ENZYME EXTRAITE DU BLANC D ŒUF LYSOZYM ENZYMES ENZYMES LAFAZYM CL MOÛT ET VIN 100 g EXTRALYSE TOUT TYPE DE VIN Préparation d'enzymes purifiées 250 g ENZYME LAFAZYM Purified in Cinnamoyl Esterase 0,25 L (0,29 kg) ENZYME LAFASE XL Clarification Préparation enzymatique liquide pour la clarification des moûts blancs et rosés. / Liquid enzymatic preparation for white and rosé musts clarification. / 100 g 500 g 250 g kg 10 L (11,6 kg) 3HAKLMI*chahgd kg 1.16 kg

54 TANNINS A GING TANNINS The essential element IDP PROCESS 2000 OBJECTIVE WINE TYPE TANNIN DOSAGE Balance or wine structure improvement White and Rosé TANFRESH ppm Red VR GRAPE TAN COR TAN COR GRAND CRU QUERTANIN RANGE ppm ppm ppm ppm Regulation of oxidationreduction phenomena. White and Rosé Red TANIN GALALCOOL SP TANFRESH QUERTANIN TAN COR GRAND CRU ppm 5-60 ppm ppm ppm Stabilization of matter. coloring Red VR GRAPE TAN COR GRAND CRU QUERTANIN ppm ppm ppm TANIN GALALCOOL SP Instantly dissolving (IDP), highly purified extract of chestnut gall tannins. Improves wine mouth structure. Regulates oxidation-reduction phenomena. Precipitates unstable proteins. Inhibits laccase action. Facilitates clarification. Dosage: ppm White and rosé wine TANIN / TANNIN TANIN GALALCOOL SP TANIN DE NOIX DE GALLE Tanin de noix de galle extrait à l alcool P TAN COR Red wine Proanthocyanidic and ellagic tannins preparation, using LAFFORT s instantly dissolving process (IDP), to be used in red wine maturation. TAN COR combines the properties of ellagic and proanthocyanidic tannins specially prepared for the treatment of red wines after the fermentation phase or during maturation, and is used to: Enhance and modify the structure of the wine and prepare it for maturation. Protect of the wine with regards to oxidation phenomena. Regulate oxidation-reduction phenomena. Dosage: ppm. 5 kg For more information on the exclusive IDP process, a video is available on the LAFFORT website. 52

55 TANIN / TANNIN NET WEIGHT A dissolution instantanée (Process IDP). Pour vins blancs et rosés A GING TANNINS The essential element TANNINS TAN COR GRAND CRU Red wine Preparation of proanthocyanidic tannins derived from grapes and ellagic tannins from oak, using LAFFORT s instantly dissolving process (IDP), to be used during red wine maturation. After the fermentation phase or during maturation, TAN COR GRAND CRU is used to: Enhance and modify the wine s structure and palate length. Stabilize color by combining the remaining free anthocyanins. Regulate oxidation-reduction phenomena. Dosage: ppm. TAN COR GRAND CRU is my go to tannin when I want to improve mouthfeel and lengthen the palate of my wines. I typically find a dosage in the 100 mg/l range brings depth to the wine and extends the mid palate, building on the fruit forward character of our wines. Having successfully used TAN COR GRAND CRU for three vintages I know what this great tool will do and am able to incorporate the tannin early in the maturation process. Steve Hovanes, Hyatt Vineyards, Zillah, WA TANIN VR GRAPE All type of wine Proanthocyanidic tannins extracted from grapes using LAFFORT s instantly dissolving process (IDP). Thanks to the high quality of its extraction, TANIN VR GRAPE contains only a negligible quantity of phenolic acids, which are known as Brettanomyces substrates. During maturation, TANIN VR GRAPE allows: Compensation for natural grape tannin deficiency. Stabilization of color due to the formation of tannin-anthocyanin polymeric pigments. Dosage: ppm. TANIN PROANTHOCYANIDIQUE EXTRAIT DE RAISIN 500 g TANIN VR GRAPE Compense un déséquilibre en tanins ls de raisin et stabilise la matière colorante. 500 g TANFRESH White and rosé wine Instantly dissolving (IDP) ellagic and proanthocyanidic tannin preparation based on grape tannins. To refresh white and rosé wine (against oxidation, atypical aging). To boost structure and mouthfeel. To help eliminate reductive odors. Dosage: 5-60 ppm. TANIN / TANNIN TANFRESH TANINS PROANTHOCYANIDIQUES ET TANINS ELLAGIQUES DE CHÊNE 250 g 250 g Even when working with premium fruit, finding harmony in a wine between aromas, color, texture and structure is no easy task. In larger scale production we ve found our fruit forward and aged reds sometimes need a refresh button. TANFRESH, does just that by allowing the buried fruit characters to re-bloom and express themselves. We ve found great benefits in the aroma and flavors profile during the final blending stages. It is a product usually recommended on whites but we had the opportunity to try it on light reds and have seen these great results. We have also included it in trials of different white wines with good results too, and we will continue to include it regularly as a tool in blending and finishing trials. Victor Palencia, Director of Winemaking/Head Winemaker, J&S Crushing LLC-&-Jones of Washington Winery- &-Shaw Estates 53

56 OAK EXTRACT TANIN / TANNIN NET WEIGHT TANNINS Q UERTANIN Finishing Tannins Stave wood-quality ellagic tannins, extracted from oak heartwood, using LAFFORT s instant dissolving form (IDP). For postfermentation use in red, rosé and white wines. QUERTANIN QUERTANIN is a high quality complex ellagitannin preparation, which: Enhances the wines structure and palate length. Protects wines with regards to oxidation. Increases the wines aromatic intensity. Eliminates reductive odors. Dosage: ppm TANIN / TANNIN QUERTANIN SWEET TANIN ELLAGIQUE DE CŒUR DE CHENE TANIN ELLAGIQUE DE CŒUR DE CHENE QUERTANIN A dissolution instantanée, pour l'élevage des vins blancs, rosés et rouges QUERTANIN SWEET Emphasizes the aromatic profile with developing the perception of sweetness. Dosage: ppm 500 g 500 g 500 g NEW PRODUCT TANIN / TANNIN QUERTANIN CHOC' Emphasizes the aromatic profile with developing sweetness and chocolate notes Dosage: ppm NEW FORMULATION TANIN / TANNIN QUERTANIN INTENSE NF TANIN ELLAGIQUE DE CŒUR DE CHENE 500 g QUERTANIN CHOC' TANIN ELLAGIQUE DE CŒUR DE CHENE 500 g 500 g QUERTANIN INTENSE NF Amplifies mouthfeel together with toasty characteristics. Dosage: 5 20 ppm QUERPLUS Oak extract from stave wood quality american oak. The specific manufacturing process of QUERPLUS allows a unique component profile, which: Enhances structure and mouthfeel. Increases the wine s aromatic intensity and complexity, enhancing the perception of sweetness. Protects wine with regards to oxidation. Dosage: ppm Structure 500 g NATURAL OAK EXTRACT QUERPLUS Enhances structure and complexity QUERTANIN QUERTANIN SWEET QUERTANIN CHOC' QUERTANIN INTENSE NF Intensity 54

57 ture o v a t i o n F INING FINING FINING AND CO-FINING AGENTS PREPARATION AND TREATMENT TIME VEGECOLL POLYMUST Range Gelatine Dried egg Albumin Isinglass Casein 1-3 days 1-3 days 2-3 days 2-3 days 2-3 days 1 day BENCH TRIAL CONTACT TIME BEFORE TASTING * PREPARATION / ADDITION ** (check labels and technical data sheet for more information) Dissolve in 10 times its weight in water, avoiding foam. Homogenize. Dissolve in 10 times its weight in water. Add to the tank during a pump-over. Liquid: gradually add with a venturi, then homogenize carefully. Solid: dissolve carefully in hot water (40 C) at 50 g/l and keep in hot water bath during incorporation. Dissolve in 10 times its weight in water. Add to the wine and homogenize. Dissolve at 10g/L. Let swell for 2 hours, and stir to optimize dispersion. If gelling appears too fast, add more water. Add to the wine and homogenize. Mix in 10 times its weight in water, until dissolution. Add to the wine with a venturi then homogenize. USE WITH SILICA GEL 1-2 weeks All types 1-3 weeks All types 7 days - 3 weeks All types 2-4 weeks Red wines 2-4 weeks White and rosé wines 10 days - 3 weeks WINE TYPES TREATMENT CONTACT TIME BEFORE RACKING OR FILTRATION*** White and rosé wines PVPP 1 day Suspend in 4 times its weight in water, 1 hour prior use. 10 days - 3 weeks All types Bentonite 2-3 days Dissolve in 10 times its weight in water, and keep stirring for 2 hours (Hot water 50 C is recommended). Let it hydrate for hours. Mix to obtain a homogenous preparation before incorporation. Homogenize after addition. 5 days - 2 weeks White and rosé wines Red press wines OENOLEES 1-2 days Dissolve in 5-10 times its weight in water. Homogenize after addition. 4-6 weeks All types * During fining bench trials in laboratory. ** Preparation: The efficiency of the treatment highly depends on the quality of the preparation. For a perfect homogenization, use of a venturi system is strongly recommened. *** Contact time: the settling time will depend on the temperature of the wine, the volume and the shape of the tank, the use of Silica gel, etc... 55

58 COLLAGE / FINING Collage des moûts et des vins FINING ure v a t i o n V EGETAL PROTEIN Potato Protein NEW PRODUCT VEGECOLL VEGECOLL VEGETAL CLARIFICATION All types of wine Vegetal protein from a new and exclusive origin, potato, for wine clarification. Allergen-free, non-animal, non-gmo. Production according to a patented process without denaturing the protein (Patent N o. US 2010/ A1). Very high Zeta potential, fast clarification. The most reactive vegetal protein in enology to this day. No risk of overfining. Dosage for red wines: * To stabilize coloring matter: ppm. * To reduce astringency, bitterness and vegetal notes: ppm. White and rosé wines fining: ppm. VEGETAL PROTEIN 2014 VEGETA ALLERGEN T FREE L ORIGIN PROTÉINES VÉGÉTALES ISSUES DE POMME DE TERRE 500 g VEGECOLL 500 g 5 kg 15 Stability of colouring material (Δ NTU) 10 5 STABILIZATION OF COLORING MATERIAL 0 Control VEGECOLL 2 g/hl VEGECOLL 4 g/hl GELATIN 2 g/hl GELATIN 60 ml/hl LIQUID EGG ALBUMIN 30 ml/hl LIQUID EGG ALBUMIN 60 ml/hl YEAST HULLS 20 g/hl YEAST HULLS 40 g/hl Trials made in 2013 on a 2012 Bordeaux wine. Results of coloring matter stability tests. If the turbidity difference is lower than five, the wine is considered stable. VEGECOLL is administratively permitted by the TTB per 27 CFR You may use this product in the commercial production of wine for domestic use without having to file an application for approval with TTB. Please contact us for further information. COLORING MATTER STABILITY TEST Measure turbidity of original sample (NTU before cold) If tubidity is > 2 NTU, filter 30 ml on a 0.65μm membrane Place 30 ml (filtered or not) for 48 hours at +40 F Agitate the sample taken out of cold. After 15 minutes at room temperature, measure tubidity (NTU after cold) NTU = NTU After Cold NTU Before Cold 56

59 PRODUIT DE COLLAGE PRODUIT DE COLLAGE Action préventive ou curative sur les caractères oxydatifs des vins blancs ou rosés. Elimination des composés polyphénoliques oxydés et oxydables ure o v a t i o n O XIDATION T REATMENT FINING POLYMUST V White and rosé wine Blend of vegetal protein and PVPP for preventive treatment of oxidation of white and rosé wines. Prevention of oxidation. Elimination of oxidizable phenolic compounds likely to trap aromas and change color. Dosage: ppm. ALLERGEN FREE 10 kg The vegetal protein in POLYMUST V is subject to TTB 27 CFR Experimentation with new treating material or process. Please contact us for the simple steps involved in obtaining authorization from the TTB for all size lots for domestic use. CASEI PLUS White and rosé wine Potassium caseinate developed for treatment of oxidation phenomena and maderization in wines (rosé and white). In the case of oxidized wines (browning), CASEI PLUS decolors the wine, contributing to color refreshment while also refining gustatory characteristics. In the case of Botrytis infected grapes, CASEI PLUS is recommended in the treatment of young white or rosé wines (reds in certain cases) to decrease the oxidized character. Clarification agent which contributes to preparing wine for filtration. Decreases the iron content in white wines. Dosage: ppm for clarification ppm for maderization treatment and color correction. CASEINATE DE POTASSIUM CASEI PLUS 5 kg POLYLACT White and rosé wine Combination of PVPP and casein for preventing and treating oxidation in wine (white and rosé). Inhibits browning and pinking while diminishing bitterness. Gentle and complete fining action on phenolic compounds. Enhances the freshness of the hue (purple) when used in rosé juice and wines. Dosage: preventive treatment: ppm - curative treatment: ppm. 10 kg POLYVINYL POLYPYRROLIDONE CASÉINE SOLUBLE, CELLULOSE POLYLACT ARGILACT White and rosé wine Combination of casein and bentonite for treating wines (white and rosé) against oxidation. Prevents oxidation in white wines (in the presence of laccase). Eliminates substances responsible for bitterness and herbaceous flavors. Dosage: 400-1,000 ppm kg

60 PRODUIT DE COLLAGE PRODUIT DE COLLAGE Clarifiant spécifique des vins rouges de qualité Clarifiant spécifique des vins rouges de qualité FINING na re ovación a t i o n S ENSORY F INE-TUNING POLYMUST PRESS Red wine Blend of PVPP, bentonite and isinglass for preventative fining of red press wines and reduction of oxidized notes Fining of press wines: fining, stabilization of color and reduction of astringency, greenness and metallic notes, microbial stabilization. Dosage: ppm. 10 kg ALLERGEN FREE OVOCLARYL (EGG ALBUMIN POWDER) Red wine Egg albumin fining agent which is particularly adapted for reducing and harmonizing excess polyphenolic fractions in red wines. For red wines with a tannin structure that lacks balance and refinement at the finish, OVOCLARYL rounds-off and refines the structure, while preserving the wine aromatic character and specificity. For young red wines or those ready for bottling, OVOCLARYL enables unstable tannins to be eliminated and facilitates polyphenolic stability. Clarification agent which contributes towards preparing wines for filtration. Dosage: ppm. 4 g of OVOCLARYL corresponds to 1 fresh egg white. ALBUMINE D'OEUF POUDRE OVOCLARYL ICHTYOCOLLE White and rosé wines Fish-based (Isinglass) fining agent adapted to high-grade white and rosé wine fining and clarification. ICHTYOCOLLE restores high organoleptic clarity and remarkable brilliance to treated wines. For wines with bitterness, ICHTYOCOLLE enables the elimination, by flocculation, of the polyphenols which are responsible for this character, while maintaining organoleptic qualities. In the case of viscous wines (sweet white wine types derived from botrytised grapes), ICHTYOCOLLE improves filterability by acting on gums and mucilages. Reduces the risk of wine browning. Dosage: 5-15 ppm equivalent to dry matter. ALBUMINE D'OEUF POUDRE 500 g ICHTYOCOLLE 250 g 58

61 PRODUIT DE COLLAGE GECOLL SUPRA ure o v a t i o n LAFFORT decreases the SO 2 concentration in its liquid solutions to limit the SO 2 addition to wine while assuring the stability of its product. All types of wine Liquid gelatine produced from a selection of exceptionally pure raw materials, exclusively of porcine origin. GECOLL SUPRA is recommended for treating: High quality red wines, young red wines with highly reactive tannins. Rosé wines (and dry or sweet white wines). Dosage: ml/hl ( ml/1000 gallons). S ENSORY F INE-TUNING 1.05 kg 5.25 kg 2 FINING GELAROM All types of wine Liquid gelatine produced from a selection of exceptionally pure raw materials, exclusively of porcine origin. For young closed wines, fruitiness and delicate aromas are restored with GELAROM treatment. Dosage: ml/hl ( ml/1000 gallons) kg 5.25 kg 2 GELATINE EXTRA N 1 All types of wine Heat soluble gelatine. Rapid elimination of undesirable phenolics (clarification and stabilization effect). Improvement of the wines aging potential (refinement of the phenolic composition). This highly purified gelatine retains the wine's balance and aromatic finesse. Dosage: ppm. GÉLATINE EXTRÊMEMENT PURE À DENSITÉ DE CHARGES ÉLEVÉE, SOLUBLE À CHAUD Sur vins équilibrés et charpentés GÉLATINE EXTRA N 1 POLYMUST ORG All types of wine Blend of vegetal protein and bentonite used for fining wines. Compatible with the European regulation for organic winemaking R (EU) 203/2012. Remarkable efficiency for clarification. Dosage: ppm. ALLERGEN FREE The vegetal protein in POLYMUST ORG is subject to TTB 27 CFR Experimentation with new treating material or process. Please contact us for the simple steps involved in obtaining authorization from the TTB for all size lots for domestic use. 59

62 FINING na re ovación a t i o n S PECIFIC T REATMENTS Fining Aids / Protein Stabilization Fining Aids SILIGEL Colloidal silica solution that may be used in combination with all organic fining agents. Improves fining efficiency: flocculation and settling. Prevents over-fining. Dosage: ml/hl ( ml/1000 gallons). Use 0.5 to 1 ml of SILIGEL for 1 ml of gelatin Add SILIGEL prior to gelatine or fining agent. 1.3 kg 6 kg Protein Stabilization MICROCOL ALPHA High quality natural sodium microgranular bentonite with a high adsorption capacity, intended for protein stabilization in wines over a large ph range. Stabilizing properties in regard to heat-sensitive proteins. Wide stabilizing action spectrum. Clarifying capacity and compact lees. Aromatic preservation. Color preservation. Dosage: ppm. 5 kg 25 kg MICROCOL FT Natural sodium-calcium bentonite for protein stabilization of wines during cross-flow filtration. Possesses excellent specific adsorption power reacting efficiently with positively charged macromolecules. Preserves aromatic intensity and improves brightness and color. Dosage: 200-1,000 ppm. 15 kg MICROCOL FT BENTONITE CALCO-SODIQUE NATURELLE Agent de stabilisation protéique des vins pour la filtration tangentielle. 15 kg 60

63 TRAITEMENT SPECIFIQUE Traitement préventif et curatif des colorations oxydatives des moûts et des vins. Traitement des vins de presse ure o v a t i o n S PECIFIC T REATMENTS SPECIFIC TREATMENTS VINICLAR White wines Preparation of PVPP for preventive and curative treatment of the oxidation of wines. Reduces and prevents the risk of maderization, and pinking in white wines. Removes preferentially the polyphenols responsible for bitterness. VINICLAR contains PVPP and a little bit of cellulose for a better clarification and an easier filtration. Dosage: ppm for preventive use ppm for curative use of oxidized wine or must. POLYVINYL POLYPYRROLIDONE ET CELLULOSE ACTIVÉE VINICLAR Activated Carbon CHARBON ACTIF SUPRA 4 Decolorizing activated carbon. Treatment of oxidized white wines. Dosage: ppm. 5 kg 61

64 PRODUIT DE STABILISATION STABILIZATION na novación re t i o n LAFFORT decreases the SO 2 concentration in its liquid solutions to limit the SO 2 addition to wine while assuring the stability of its product. C OLLOIDAL S TABILIZATION Arabic Gum STABIVIN Pure Verek arabic gum solution with high grade protection index (>8) for stabilizing unstable coloring matter in red wines. Hydrophilic colloid which aims to counter hazes and colloidal deposits, allowing the wine to retain maximum clarity: Stabilizes unstable coloring matter. Increases protection with regard to metallic or protein casses. Dosage: ml/hl (3,800 11,300 ml/1000 gallons) (9 28 pounds per 1000 gallons) kg 22 kg STABIVIN SP Gum arabic solution manufactured from highly purified gums. Due to its specific manufacturing procedure and the strict selection of the arabic gum used, STABIVIN SP contributes to the colloidal structure of the wines (softness and mouthfeel). Very low clogging index. STABIVIN SP is an arabic gum solution with low SO 2 concentration (2 g/l). Dosage: ml/hl (3,800 11,300 ml/1000 gallons) (9 28 pounds per 1000 gallons) kg 22 kg OENOGOM INSTANT Pure gum arabic in rapid dissolving micro-granular form (IDP process). Stabilization of the coloring matter of red wines. Softening of wines by "coating" the tannins. Decreased need for SO 2 and preservation of flavors. Dosage : 200-1,000 ppm. GOMME ARABIQUE MICROGRANULÉE À DISSOLUTION INSTANTANÉE 2,5 kg OENOGOM INSTANT 2,5kg 25kg Gum Arabic (contained in STABIVIN and STABIVIN SP) use of up to 2# per 1,000 gallons (240 ppm) is authorized for all uses subject to TTB rulemaking 27 CFR Gum Arabic usage up to 16# per 1,000 gallons is administratively permitted for use per 27 CFR You may use Gum Arabic up to the proposed new maximum dose in the commercial production of wine for domestic use without having to file an application for approval with TTB. Please contact us for further information. 62

65 ure o v a t i o n T ARTARIC S TABILIZATION STABILIZATION R MANN O STAB NATURAL STABILITY OF WINES Red, white and rosé wines. Still and sparkling wines. MANNOSTAB contains the only mannoprotein, naturally present in the wines, with the property of potassium tartrate stabilization: MP40 TM. It is enzymatically extracted from the yeast cell wall according to a patented process (Patent N o ), which preserves and assures the tartaric stabilization capacity of MP40 TM. Inhibition of potassium bitartrate salts crystallization. Treatment organoleptically neutral to the wine. Natural compound already present in the wines. Stabilizes white, rosé and red wines; still and sparkling wines; filtered and non filtered wines. No waste, no water or energy consumption. Dosage: ppm. 500 g Sampling date 27 June 30 June 02 July 04 July 07 July Control MANNOSTAB Microscopic observation of potassium bitartrate crystals evolution at -4 C in solutions with and without MANNOSTAB. The Mannoproteins in MANNOSTAB are administratively permitted by the TTB for domestic use per 27 CFR You may use this product in the commercial production of wine without having to file an application for approval with TTB. Please contact us for further information. STAB R NATURAL STABILITY OF WINES 63

66 2 STABILIZATION na re ovación t i o n LAFFORT decreases the SO 2 concentration in its liquid solutions to limit the SO 2 addition to wine while assuring the stability of its product. T ARTARIC S TABILIZATION CE STAB LSTABILITY OF WINES Highly purified vegetal-origin cellulose polymer, with a low degree of polymerization and viscosity. Its liquid (10% w/v) formula makes it easy to incorporate into wine. Intended for wine stabilization in relation to potassium bitartrate crystallization. CELSTAB is a highly purified cellulose gum. Its composition is uniform (only one peak - HPLC). Inhibits microcrystal nucleation and growth phases (through disruption of surfaces responsible for the formation of crystals). CELSTAB has a very high inhibitory power (by optimal degree of substitution), and allows stabilization of highly tartaric-unstable wines. CELSTAB is the liquid CMC with the lowest SO 2 concentration on the market. Maximum legal dosage: 1 ml/l (380 ml/100 gallons). In the case of usage on red or rosé wines, there is a strong risk of CELSTAB interaction with coloring matter that can lead to the formation of haze and/or a precipitate. On rosé wines, we recommend to systematically do a crystallization test (6 days at -40 F) before use. CE STAB LSTABILITY OF WINES SOLUTION DE GOMME DE CELLULOSE 1.05 kg 5.25 kg 2 Viscosity mpa.s CELLULOSE POLYMER SOLUTIONS MEASUREMENT OF VISCOSITY 25 28, ,2 45,4 CELSTAB Product A Product B Product C Product D Product E 185, Product F Product G Product H Product I Product J *Samples brought to 5% Viscous sample, almost gelling. The carboxy methyl cellulose in CELSTAB is administratively permitted by the TTB for domestic use per 27 CFR You may use this product in the commercial production of wine without having to file an application for approval with TTB. Please contact us for further information. 64

67 FAQ CELSTAB & MANNOSTAB What are these products and how do they work? Do I need to chill the wine in conjunction to adding these products? MANNOSTAB is a natural yeast wall Mannoprotein (MP40 TM ) with the property of inhibiting the formation of potassium bitartrate crystals; CELSTAB is a carboxymethylcellulose solution that is broadly used in the food industry and and inhibits the growth of crystals. For normal instability levels, wine can be stabilized with only MANNOSTAB or CELSTAB and will not require any other stabilization method (cold, electrodialysis, etc.). CELSTAB or MANNOSTAB must be the last treatment to your wine before membrane filtration and bottling (excluding SO 2, CO 2, gum Arabic and ascorbate). For proper filtration, it is recommended to wait a minimum of 48 hours and a maximum of 5 days after the addition of MANNOSTAB or CELSTAB before bottling. What are the benefits of MANNOSTAB and CELSTAB over the traditional methods? With MANNOSTAB and CELSTAB, you know when your wine will be ready for bottling (the treatment is a simple product addition and requires to be done two days before bottling). Time and flexibility are major benefits, as well as energy savings. Once the wine is treated, it does not need to be cooled down or kept cool at all. The quality of the wine is more predictable as well; the treatment does not remove acidity, and does not imply wine movement or oxidation (O 2 pick up at low temperature). What should I be concerned about before I use these products in my wine? Protein stability, color stability, instability level and filterability of the wine are criteria to be checked before treating the wine; please consult our detailed checklist for CELSTAB and MANNOSTAB. What do they do to the sensory perception of my wine? Treating your wine with MANNOSTAB or CELSTAB has been shown to have no statistically significant impact on the sensory perception of your wine. Treating with these products does not add nor remove anything to your wine; the wine will retain its acidity, mouthfeel and aromas. How do I determine the right dosage for these products? Dosage for CELSTAB is easy: it s a standard addition of 1,000 ppm or 1 ml per Liter of wine. You want to make sure that your wine can be treated with CELSTAB by doing a DIT / Davis (conductivity) test to make sure your wine is in the 5-30% range of instability; for extremely unstable wines, we recommend a dual method of stabilization. Dosage for MANNOSTAB is determined by the DIT test. Once you get the results back from the analytical lab, look for the degree of tartrate instability and determine the dosage by looking at the table below. A test is available to double check that the wine will be stable with these levels of CELSTAB and MANNOSTAB (ISTC50). Degree of Tartrate Instability (%)* < 4 4 to to to to 20 Over 20.1 MANNOSTAB Dosage (ppm) to 300 MANNOSTAB alone will not stabilize Can I do my usual freeze test with these products? A freeze test is an example of an extreme environment outside the normal conditions for wines. The freeze test will not accurately determine the stability status of your wine. I am not going to filter my wine at all; can I still use your products? Wines treated with CELSTAB need to be well clarified with an NTU below 3 and have the wine in suitable condition for a final filtration even if you do not plan on filtering. CELSTAB can interact with particulates in your wine. MANNOSTAB is compatible with most components in wine to include protein, sugar, phenolics and colloidal suspensions; it can be used on unfiltered, clarified wines. What does TTB say about these products? MANNOSTAB and CELSTAB are classified under TTB 27 CFR status, Application for use of new treating material or process. Items on this list are considered acceptable for continued domestic use and are contingent on any subsequent rulemaking. The TTB explanation of this status may be found at: Why all the concern about calcium? Elevated calcium levels in wines can cause calcium tartrate precipitation and MANNOSTAB & CELSTAB are only efficient in preventing potassium bitartrate precipitation. Calcium concentration can be easily tested for, and high levels of Calcium in wine can be treated. Ask us about Ca 2+ STAB! 65 Contact us for more details!

68 STABILIZATION na re ovación t i o n C ELSTAB T ESTIMONIES I I used CELSTAB on my 2012 Viognier because we were on a short schedule, and it worked very well. I like the product a lot, it is easy to add, and we went through a 0.45 um filtration with no problem. Pete from LAFFORT walked me through it, and gave me really good advice. We also noticed that it retained the wine aromas better than traditional cold stabilization. It worked very well, and I will definitely consider using it again in the future. Michael Amigoni, Winemaker, Amigoni Urban Winery (MO) We used CELSTAB last May on a 500 gallon lot of Pinot Gris. I don t see any precipitation through the bottle, so I guess it worked well! Our temperatures are quite cold now, and I expect a control would have precipitated. I ordered enough CELSTAB this year to put into all of our whites to be bottled next spring, I plan on using it on everything this year. Usually we like chilling all of our white wines through the winter, outside, to drop excessive acid. We may want to keep it all this year because of the vintage, and because we know CELSTAB will retain the aromas and the acidity of the wine! I also can't say how much I'm looking forward to having this tool, which may save me a month of my time this winter not having to fight cold stabilities across a dozen different wines from 200 gallon lots to 2,000 gallon lots. Ben Friesen, Tendril Wines (OR) The first time I used CELSTAB was last year for my Nebbiolo Ice Wine. It was a very small lot and I couldn t cold stabilize it due to its volume. No flavors/taste impact and very important: it is cold stable! David P Castano, Breaux Vineyards CELSTAB has brought to our winery much greater flexibility. No longer do we need to incur the large energy costs, product loss and time commitment associated with traditional cold stabilization nor do we need to coordinate the logistics of electro-dialysis. In addition wines treated with CELSTAB retain more of their original character. Alan DeWitt, Guglielmo Winery CELSTAB worked for us when we needed to cold stabilize quickly for an early bottling. In the lab trial on Chardonnay it performed better than mannoprotein based stabilizer, keeping the tropical, juicy citrus and cream flavors for the style of wine. We chose to use CELSTAB because it didn't effect flavors or mouth feel, and was able to stabilize to a degree we needed for only a few cents per case, ready for market. Natalie Dale, Assistant Winemaker, Francis Ford Coppola We have used CELSTAB on all our white wines in With limited power resources and ability to get our wines to 32 F for an extended time we were excited to try CELSTAB to cold stabilize all our white wines. We started trials in 2010 and 2011 on other comparable products on the market and have been using CELSTAB exclusively in 2012 for all our Larson Family Wines. In using CELSTAB there is no worry that the wines will change as may occur with traditional methods or electro-dialysis. We also found less product loss and the cost benefit is great with our limited power supply and demands we have on our system. The beauty of using CELSTAB is the flexibility you have in preparing the wines for bottling. Having the flexibility to say yes we can bottle that when before we could not have helped in production and bottling schedules. We often have a limited time period to bottle our wines and CELSTAB has helped us to stay on target. I would recommend CELSTAB and will continue to use the product. Carolyn Craig, Rack and Riddle, Healdsburg, CA 66

69 PRODUIT DE STABILISATION ure o v a t i o n T ARTARIC S TABILIZATION STABILIZATION CA 2+ STAB CA 2+ STAB is a specialized preparation of tartaric acid for the calcium precipitation in wine. The quantity of CA 2+ STAB to add needs to be determined after a bench trial of the calcium level. The treatment must be done as soon as possible (ideally during fermentation, at least 1 month before bottling preparation). Ca 2+ STAB ACIDE TARTIQUE RACEMIQUE OU ACIDE D,L TARTRIQUE Stabilisation des sels de tartrate de calcium par précipitation spécifique du calcium en excès 2,5 kg 2,5 kg The tartaric acid preparation in Ca 2+ STAB is administratively permitted by the TTB for domestic use per 27 CFR You may use this product in the commercial production of wine without having to file an application for approval with TTB. Please contact us for further information. DIT Value (%) - > 20 < 20 Wine type All type of wine or must Rapid turnover Premium, ageworthy wines (6 months minimum) Calcium (ppm) > 60 < 60 < 60 Recommended treatment Ca 2+ Stab CELSTAB MANNOSTAB Treatment dose (ppm) (Ca init -60) x ml CELSTAB per Liter of Wine ppm White wines Red and rosé wines Direct treatment in must or wine as early as possible, one month at least before bottling preparation. Direct treatment Risk of interaction with coloring material, formation of haze or precipitant. Natural stabilization of red, white and rosé wines. DIT VALUE (%) OR DEGREE OF TARTARIC INSTABILITY % Stability threshold (white, red, rosé wines): < 5 % (under measurement conditions in our laboratory) 67

70 CONSERVATEURS ET ANTIOXYDANTS Pour le sulfitage des moûts et des vins. PRESERVATIVES na novación e t i o n S ULFUR PRODUCTS POTASSIUM METABISULFITE Wine sulfiting. Conform to the SO 2 limit specified by legislation in force for the maximum legal dosage of Sulfur Dioxide in the wine. 5 kg ANTISEPTIQUE ANTIOXYDANT ANTIOXYDASE METABISULFITE DE POTASSIUM SULFUR DISK Sulfiting of barrels and wooden vats. Sulfiting of vat to be filled: burn between 10 and 40 ppm of sulfur (repeat regularly depending on the storage). Preservation of empty vats: burn between 10 and 20 ppm once the barrels drained. Available in 2.5 g, 5 g and 10 g in boxes of. OENOSTERYL Effervescent tablets of Potassium Metabisulfite. To sulfite wine barrels during aging. In transport bins to inhibit the oxidation of musts and botrytis mold or indigenous yeast growth. Odorless, safe, and self-mixing tablet form. 2 g tablet in 60 gallon barrel = adds 8 ppm. 5 g tablet in 60 gallon barrel = adds 22 ppm. SEE THE DISSOLUTION OF OENOSTERYL TABLETS IN WINE Boxes of 48 tablets We have over 4000 barrels in our cellar and found that using the OENOSTERYL SO 2 tablets has saved us significant time and money (labor hours) compared to our previous method, adding liquid KMBS solution to barrels and stirring. The tablets mix the wine, dissolve entirely and the SO 2 numbers show the correct rate of addition in our monthly analysis. The staff really enjoys not having to wear protective gas masks while adding the SO 2 tablets and the aging cellar never smells of sulfur gas when we are topping. Derek Devries, Winemaker, Michael David Winery (California) The LAFFORT SO 2 tablets are a welcomed addition to our cellar. They provide great protection of the wine and, at the same time, they make our regular SO 2 additions easier, faster and safer for the cellar team. Simply put, they help us save time and money. Jessica Tarpy, Assistant Winemaker, Favia Wines 68

71 ure o v a t i o n C HIPS French Oak - American Oak NOBILE A range of high quality products combining tradition, expertise, innovation and. Packaging FRENCH OAK NOBILE FRESH Supports wine structure, enhances fruit character and preserves phenolic compounds. 2 x 7.5 kg* NEW PRODUCT NOBILE BASE 2 x 7.5 kg* Brings volume without additional structure. Brings freshness and respect of the fruit without woody notes. Aromatic support. NOBILE SPICE Reinforces fruit and spice characters, amplifies structure and mouthfeel. 2 x 7.5 kg* NOBILE SWEET Stronger sensation of sweetness, toasty and woody characters. 2 x 7.5 kg* NOBILE INTENSE Amplification of complex aromas and sweetness persistance. 2 x 7.5 kg* AMERICAN OAK NOBILE AMERICAN BLEND Increases the sensation of sweetness, confers vanilla, smoky and coconut notes. 2x7.5 kg* APPLICATIONS IN WINEMAKING WHITE WINES On finished wines: add 0.5 to 3 g/l of chips with direct immersion of Nobile infusion bags in the tank. RED WINES On finished wines after racking: add 1 to 4 g/l with direct immersion of Nobile infusion bags in the tank. *Infusion bags 69

72 nnovación NOBILE na a t i o n S TAVES Imagine precise aging With a slow and progressive extraction, Nobile staves bring to the character and complexity of the wine a great respect of the fruit with excellent oak-wine integration. Nobile staves bring an aromatic expression comparable to that of barrel aging. Wood Features: French oak staves, air dried 24 months. Dimensions: 91 x 5 x 0.7 cm - Stave Elite: 91 x 10 x 1.2 cm Surface area: m 2 - Stave Elite: m 2. HOMOGENEOUS TOASTED NOBILE STAVE FRESH Respect for fruit. Freshness, structure and complexity.. NOBILE STAVE SENSATION Vanilla nuances and light toasted notes. Rounded and sweet. NOBILE STAVE INTENSE Toasted bread, chocolate. Volume and length of palate. GRADIENT TOASTED NOBILE STAVE REVELATION Structure and development of complex aromatics. Mimics traditional aging. NOBILE STAVE AMERICAN REVELATION Gingerbread, coconut. Freshness and complexity. DOUBLE TOASTED NOBILE STAVE ELITE Mocha, roasted, toasted notes. Brings creaminess, increases early mouthfeel. Develops aromatic complexity similar to barrel aging. 70

73 ure o v a t i o n S TAVES Imagine precise aging NOBILE Usage Dosage: 8 to 16 staves/100 gallons - Contact time: 3 to 6 months. Stave Elite: 2 to 8 staves/100 gallons - Contact time: 6 to 8 months. Dosage rate should be adjusted in coordination with the wine characteristics and wine aging goals. Contact time should be monitored throughout regular tastings. For further information, Nobile has a specialized team in the enology of wood who are available to discuss any further questions. Packaging All except Stave Elite: box of 60 staves. To ease installation, Nobile Staves are tied by a food-grade cord in bundles of 20 pieces (hermetic packing). Stave Elite: box of 20 staves (hermetic packing). The bag-in-box bench trial from Nobile is a great tool for getting to know the different flavors that each product imparts on the wine. Dosed at 10g/L, one can easily taste the high notes for each type of toast. There are infinite possibilities with blends and the flavors are unique. The results which are derived from the bag-in-box translate precisely to the actual treatment in tank. Take my advice and ask for a complimentary bench trial on your wine. Tony Leonardini, BNA Wine Group, Napa, CA Please contact Cyril Derreumaux, Laffort Nobile Business Development Manager, for all of your oak alternative needs. Vodaphone 4G 08:56 100% Nobile Calculate the number of s taves Type de produit Nobile Staves Fresh 20 % Nobile Staves Sensation 50 % Nobile Staves Intense % Nobile Staves Révélation % Nobile Staves % American Révélation Nobile Staves Elite 30 % Unit : hl : Gallons : 150 hl 25 % i CALCULATE YOUR STAVES NEEDS DOWNLOAD OUR APPLICATION AVAILABLE ON IPHONE OR ANDROID Calculator Range Favorites Distributors 71

74 nnovación NOBILE na a t i o n B LOCKS The Enology of Wood NEW PRODUCT Nobile Blocks allows access to specific profiles of the Nobile Staves range on a shorter aging cycle. Oak characteristics: stavewood quality, air-dried 24 months. Dimensions: 5 x 5 x 0.7 cm to 1.2 cm The Nobile Blocks range covers 6 products: NOBILE BLOCK FRESH: freshness and fruit. NOBILE BLOCK SENSATION: vanilla / toasted. NOBILE BLOCK INTENSE: roasted coffee / chocolate. NOBILE BLOCK RÉVÉLATION : aromatic complexity comparable to barrel aging. NOBILE BLOCK AMERICAN RÉVÉLATION : gingerbread/ coconut. NOBILE BLOCK ELITE: fruit / creaminess / comparable to barrel aging. Usage Dosage: 3 to 6 g/l. Contact time: 3 to 4 months. Dosage rate should be adjusted in accordance to the wine characteristics and wine aging goals. Contact time should be monitored throughout regular tastings. For further information, Nobile has a specialized team in enology of wood who are available to discuss any further questions with you. Packaging 5 kg bags (containing one 5 kg infusion bag). Storage Store off the ground in original sealed packaging at room temperature (40-77 F), in a well ventilated area. Product is sensitive to ambient contaminants and odors. 72

75 ure o v a t i o n B ARREL REFRESH Offer a second life to your barrels NOBILE Nobile Barrel Refresh is specially designed to extend the life of oak barrels. Over time Nobile Barrel Refresh slowly diffuses similar characteristics to our Nobile staves to enhance integrated oaky notes in wine. Oak characteristics: High quality French oak, 24 months air-dried. Dimensions: 2 chains of 7 staves each (32 x 2.3 x 0.7 cm), joined by food grade connectors. Surface area: m 2 for each packet of 2 chains of 7 staves. NOBILE BARREL REFRESH SENSATION Increases vanilla and toasted notes. Favors sweetness and roundness. NOBILE BARREL REFRESH REVELATION Enriches structure and enhances aromatic complexity. Mimics traditional barrel aging. Usage Dosage: 1 to 3 Barrel Refresh/barrel depending on the required age of the barrel and of the desired oak intensity. Time of contact: 4 to 6 months depending on the product and style of wine. Rate must be adapted according to the wine characteristics and the desired wine style. Consequently, the time of contact is ultimately defined by frequent tasting. For further information, Nobile has a specialized team in the enology of wood who are available to discuss any further questions with you The + Barrel Refresh From 20 to 100% new oak equivalent (1 Nobile Barrel refresh = ± 20% new oak) Easy and quick installation. Benefit of the slow oxygenation process of the barrel. Barrel preservation. Packaging Unit. Box of 10 Nobile Barrel Refresh. 73

76 LAFFORT...BUBBLES BY NATURE The production of quality sparkling wines is the result of a series of steps which must be optimized to reach the desired final product. To optimize each stage of production, LAFFORT has gathered, under the LAFFORT SPARK range, the products best suited not only to produce traditional sparkling wines, but also the products enabling the production of wines suitable for the modern consumer. 74

77 nologie i ature R ANGE B ASE WINE PREPARATION 76 S ECONDARY FERMENTATION 77 T IRAGE MIXTURE 78 E XPEDITION LIQUEUR 79 S PARK 75

78 Œnococcus oeni Bactéries à réactivation DOSE POUR 50hL (50 g) 4 C C 30 Poids net Dose pour de vin 50 g mois mois Net weight Dosage for 50 hl of wine 40 F 0 F months months Peso netto Dosis para de vino mesi mesi Peso neto Dose per di vino meses meses Peso líquido Dose para de vinho Monate Monate Nettogewicht Φάκελος-δό οίνου Dosagemenge Wein μήνες μήνες ση για Καθάρο Βάρος NUTRIMENT / NUTRIENT TRAITEMENT SPECIFIQUE Permet l adsorption sélective de la géosmine et de l octénone pour une décontamination du moût. COLLAGE / FINING Prévention de l'oxydation des moûts et des vins MOÛT ET VIN Préparation d'enzymes purifiées Préparation d enzymes purifiée SPARK B ASE WINE P REPARATION Bubbles by To optimize each stage of production and provide winemakers with new tools, LAFFORT has gathered, under the LAFFORT SPARK range, the products best suited not only to producing traditional sparkling wines, but also the products enabling the production of wines suitable for the modern consumer. JUICE PREPARATION Elegance and finesse of base wines with excellent foaming power. Juice clarification LAFAZYM CL: Purified pectolytic enzymes for quick settling whole-cluster pressed juice. LAFAZYM PRESS: Pectolytic enzymes suitable for fruit destemmed prior to pressing. Enhances the aroma extraction while limiting the extraction of phenolic compounds (bitterness, oxidation, ). ENZYMES ENZYMES LAFAZYM CL VIN BLANC 100 g 100 g LAFAZYM PRESS Juice Fining POLYMUST PRESS: For precise fining of the different press fractions. Removes the oxidizable and oxidized phenolics. Protects the aromatic precursors that play an essential role in foaming capacity and persistence of the finished sparkling wine. POLYMUST PRESS POLYVINYL POLYPYRROLIDONE PROTÉINE VÉGÉTALE, BENTONITE Juice Decoloration CHARBON ACTIF PLUS GR: Selected activated carbon to decolorize tinted juice. CHARBON ACTIF PLUS GR CHARBON ACTIVÉ À USAGE ALIMENTAIRE 5 kg BASE WINE FERMENTATIONS Our specific selected yeasts enable the development of the greatest potential of your juice. The choice of yeast significantly contributes to the personality of the base wine. SUPERSTART PRÉPARATEUR DE LEVURE POUR VINS EFFERVESCENTS ET REPRISES DE FA Brevet n F Amélioration de la résistance et de la performance des levures dans des conditions difficiles + SPARK or SÉLECTION BREEDING X5 VIN BLANC SÉLECTION BREEDING X16 VIN BLANC SÉLECTION TERROIR VL1 VIN BLANC SÉLECTION TERROIR VL3 VIN BLANC SUPERSTART Elegance, finesse Freshness, aromatic intensity and varietal characters. 3HAKLMI*cbefgj+ B16 Standard 018A MALOLACTIC FERMENTATION LACTOENOS B16 STANDARD Oenococcus oeni selected in Champagne. Very resistant strain particularly adaped to low ph characteristic of base wines. Pre-acclimatization is necessary before inoculation (3 to 5 days). TARTARIC Stabilization OF BASE WINES CE STAB LSTABILITY OF WINES CELSTAB is a highly purified vegetal-origin cellulose polymer, with a low degree of polymerization and viscosity. The liquid (10% solution) formula makes it easy to incorporate into the wine. The addition is made entirely before tirage. 76

79 NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT favorisant la multiplication cellulaire S ECONDARY F ERMENTATION Bubbles by SPARK The right management of wine physical and chemical parameters at tirage (such as turbidity, ph, temperature, SO 2, dry extract, proteins ) is a crucial factor for the success of the secondary fermentation. YEAST BUILD UP PREPARATION for Traditional and Charmat methods Preparation of yeast SUPERSTART Patent F Yeast rehydration preparation especially rich in growth factors to ensure a strong, clean and complete prise de mousse. Provides upon rehydration of yeast the essential components of the cell membrane (sterols), and thus guarantees to the last generation of yeast optimum membrane fluidity, resistance to alcohol and good conformation of transporters. Improves cell viability in the yeast build up and ensures resistance to the physicochemical conditions of the base wines to be fermented. Average dose: 300 ppm in water for yeast rehydration. ZYMAFLORE Chardonnay, Pinot Noir, Pinot Meunier, Pinot Blanc... Saccharomyces cerevisiae (ex bayanus) selected in Champagne. Fast autolysis for optimal bottle aging. Good fermentation kinetics. High resistance to the most difficult conditions (Alcohol, Turbidity, Temperature). High resistance to alcohol and SO 2. YEAST STRAIN RECOMMENDED FOR: * Fine, elegant and full sparkling wines. * Wine meant to be aged with tertiary aroma production. * To obtain powerful and round wines together with an elegant and aromatic profile. * Well adapted for Traditional Method. SUPERSTART PRÉPARATEUR DE LEVURE POUR VINS EFFERVESCENTS ET REPRISES DE FA Brevet n F Amélioration de la résistance et de la performance des levures dans des conditions difficiles SPARK Yeast for prise de mousse ZYMAFLORE X5 Pinot Noir, Sauvignon Blanc, Riesling,... Reveals varietal aromas such as volatile thiols and fermentation aromas (esters). Fresh and complex wines. YEAST STRAIN RECOMMENDED FOR: * Aromatic and fresh styles. * Wine with strong varietal character and fermentation aromas (boxwood, grapefruit, exotic fruits). ZYMAFLORE X16 Chardonnay, Chenin Blanc, Pinot Blanc, Muscat,... Very strong fermentation abilities. YEAST STRAIN RECOMMENDED FOR: Very high aroma production (esters). * Aromatic and fresh styles. Low production of H 2 S. * Wine with strong varietal character and fermentation aromas (boxwood, grapefruit, exotic fruits). SÉLECTION BREEDING SÉLECTION BREEDING X5 VIN BLANC X16 VIN BLANC Fermentation nutrition THIAZOTE PH Diamonium phosphate and thiamine. Contains growth factors necessary to increase populations of yeast in the build up and in the tirage mixture. Contains mineral nitrogen source that stimulates the yeast during secondary fermentation. To be added in the yeast build up as well as in the tirage mixture. Average dosage: 50 ppm in the mixture of tirage of the base wine to be fermented. 77 ACTIVATEUR DE LA FERMENTATION ALCOOLIQUE Facteurs de croissance (azote assimilable et vitamine B1) THIAZOTE PH

80 PRODUIT DE LA LEVURE / YEAST PRODUCT PRODUIT DE LA LEVURE / YEAST PRODUCT r, SPARK T IRAGE MIXTURE Bubbles by CLEAN Riddling adjuvant (bentonite / alginate) for automatic and manual riddling that allows: A perfect clarification of the wine in bottles. A rapid and complete removal of particles in wines. A perfect slide of the yeasts into the neck of the bottles. Dosage: 60 to 80 ml/hl (2-3 ml/gallon). Riddling adjuvant (Traditional method) without CLEANSPARK with CLEANSPARK Tirage tannins TAN Combination of tannins in liquid form, involved in fining and protection of the wine structure. Average dosage: 60 to 80 ml/hl (2 3 ml/gallon). Add in the tirage mixture before adding the yeast build-up. TANFRESH Proanthocyanidin tannins and oak ellagic tannins. It allows refreshment of the aromatic profiles of an oxidized base wine. Average dosage: 5 to 10 ppm. Add in the tirage mixture before adding the yeast build-up. PRODUIT DE LA LEVURE Préparation spécifique d enveloppes cellulaires de levures (Brevet n ) pour l élimination de certains polyphénols. PRODUIT DE LA LEVURE Préparation spécifique de levures inactivées à haut pouvoir réducteur, pour la protection des arômes des vins blancs et rosés. OENOLEES FRESHAROM OPTIMIZED LEES Aging For Traditional and Charmat Methods OENOLEES Specific preparation of inerted yeast with a high peptide sapid content (Patent n ). Accelerates lees aging for improved finesse and foam persistence. Traditional method: Using OENOLEES at tirage reinforces the volume and roundness perception of the wine with a short bottle aging. Particularly adapted to early disgorging (6 to 15 months). Average dosage: 100 ppm. Add in the tirage mixture before adding the yeast build-up. Charmat method: OENOLEES brings roundness, sweetness sensation as well as tertiary aromatic profiles. Enables reduced time for aging on lees. Average dosage: 200 to 300 ppm. Add in the tirage mixture before adding the yeast build-up. FRESHAROM Specific preparation of inactivated yeast with high protective power, for aroma preservation in white and rosé wines. Particularly adapted to the Charmat method. Protects the aromatic potential of wine and significantly delays the onset of oxidized notes. Obtains more aromatic sparkling wines with better potential. Thanks to its composition, FRESHAROM participates actively to the bubble finesse and foam persistance. Dosage: 300 ppm. Add in the tirage mixture before adding the yeast build-up. 78

81 BIOPRODUIT DE LA LEVURE Haut indice de protection - Stabilisation colloïdale des vins E XPEDITION LIQUEUR Bubbles by SPARK The best kept secret of every house and the final touch to give an identity to the product is the expedition liquer. It expresses all the little details and allows customising and adapting the product to the needs of each market: softness, mouthfeel, elegance and finesse, foam quality, fresh fruit aromas or aromatic complexity. ARABIC GUM For Traditional and Charmat Methods STABIVIN A filtered, purified solution of «100% Verek» arabic gum, with a high stabilization index (>8) to stabilize the coloring matter of red and rosé sparkling wines. Stabilizes unstable coloring matter. Increases protection with regard to metallic or protein casses. Dosage: 70 to 100 ml/hl (26 38 ml/gallon). Add directly into the expedition liqueur. PROTECTION AND Optimization OF ORGANOLEPTIC CHARACTERS For Traditional and Charmat Methods BIOPRODUIT DE LA LEVURE xtrait pariétal de levure (mannoprotéines) riche en peptide sapide (Brevet n ). Participe à la structure colloïdale AUTOLEES AUTOLEES A specific preparation of yeast cell wall extract (Mannoprotein), rich in sapid peptide content (Patent n o ) and polysaccharides. Enables adjustment of sweetness without sugar. Allows the winemaker to delicately balance both acidity and bitterness. Actively participates in restitution of the foaming properties of the sparkling wines. Formulation entirely soluble for an easy use. For traditional or Charmat method, the usage of AUTOLEES, in the expedition liqueur brings volume and roundness to the finish of sparkling wines, which enables to significantly lower the quantity of liqueur and thus sugar in the wine. Average dosage: ppm. Dissolve AUTOLEES in the expedition liqueur. TANIN / TANNIN QUERTANIN CHOC' TANIN ELLAGIQUE DE CŒUR DE CHENE 500 g QUERTANIN CHOC' Stave wood quality ellagic tannins, extracted from oak heartwood, using LAFFORT s Instant Dissolving Process. Used in the expedition liqueur to restructure wines. Average dosage: ppm. Dilute QUERTANIN CHOC' directly in the expedition liqueur. TANIN / TANNIN QUERTANIN SWEET TANIN ELLAGIQUE DE CŒUR DE CHENE QUERTANIN SWEET Stave wood quality ellagic tannins, extracted from oak heartwood, using LAFFORT s Instant Dissolving Process. Used in the expedition liqueur to restructure wines. Average dosage: ppm. Dilute QUERTANIN SWEET directly in the expedition liqueur. 500 g 79

82 Aromatic purity with: ZYMAFLORE XPURE Very low production of negative sulphur compounds (including H 2 S and SO 2 ) and compounds combining the SO 2. Contributes to decrease the perception of green characters. Enhances the expression of black fruit notes and aromatic freshness. 80

83 nologie i ature APPENDIX R OSÉ WINE FINING 82 FERMENTATION RESTART PROCTOCOL 83 MLF MANAGEMENT IN WINES WITH A LOW L-MALIC ACID CONCENTRATION (< 1 G/L) 85 MLF RESTART PROTOCOL 87 T OOLS FOR ACIDIFICATION OF MUSTS AND WINES 89 KOSHER PASSOVER PRODUCT LIST 91 CONVERSION CHART 92 BENCH TRIAL 93 '15 81 A PPENDIX

84 FINING ROSÉ WINES Early fining on rosé juice or during alcoholic fermentation can act on phenolic compounds which trap the aromas, which may affect the color or change the structure of the wine. Combined with a good cellar practice, appropriate hygiene and rigorous process control of cold and oxygen, a light to moderate fining will allow you to achieve great rosé wines. CONTROL OXIDATION POLYLACT (PVPP, potassium caseinate) Inhibit browning. CASEI PLUS (Potassium caseinate) Refresh color. ORANGE COLOR DECREASE PHENOLIC CONTENT ICHTYOCOLLE Isinglass (fish product) Remove bitterness. Improve brilliance. POLYMUST PRESS (PVPP, calcium bentonite, potato protein) Control of coloring material. Reduce astringency. Reduce vegetal characteristics. VEGECOLL (potato protein) Significant effect on polyphenol oxidases. COLOR INTENSITY POLYMUST V (vegetal protein, PVPP) Removal of oxidized phenolic compounds. POLYMUST ORG (vegetal protein, calcium bentonite). Effective clarification. Preservation of organoleptic potential. Utilized for organic winemaking. REFINE WINES POLYMUST DC ORG (vegetal protein, calcium bentonite, activated carbon). Reduction of the color hue. Color stabilization. CONTROL COLOR INTENSITY The above products may have a broader spectrum of action than that proposed above depending on the wine matrix, please seek advice from your LAFFORT representative. 82

85 NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT FERMENTATION RESTART PROCTOCOL STEP 1: PRELIMINARY OPERATION ON STUCK WINE Stuck fermented Wine 1. Rack/centrifuge avoiding air. 2. Adjust wine temperature to 68 F. 3. Adjust SO 2 at ppm. 4. Add: For white wines: BI-ACTIV 400 ppm For red wines: OENOCELL ppm BI-ACTIV OENOCELL NUTRIMENT BIOLOGIQUE DE FERMENTATION ÉCORCE DE LEVURE Association de facteurs de survie et d éléments supports à utiliser en cas de ralentissement ou d arrêt fermentaire Favorise le bon déroulement des fermentations alcooliques et malolactiques 5. Mix wine anaerobically (closed circulation) every 12 hrs, or continuously if possible, for 48h (minimum). STEP 2: PREPARATION OF THE YEAST INOCULUM 2-1. PREPARATION OF THE WINE FOR THE YEAST INOCULUM Stuck fermented wine 5% of treated wine Starter 5 % 1. Take 5 % of the volume of the treated stuck wine from step Adjust the alcohol to 8 %, the sugar to 20 g/l and the temperature to 20 C. 3. Add THIAZOTE PH: 400 ppm in this 5 % volume of stuck wine. 83

86 NUTRIMENT / NUTRIENT 1 Superstart Rouge / Blanc 3 kg Water 60 L / 40 C WAIT: 20 mn 2 Actiflore BO213 Zymaflore Spark 2-2. YEAST PREPARATION For 1,000 gal of stuck fermented wine: 1. Prepare 6 gal of water at 104 F. SUPERSTART 2. Add the yeast rehydration nutrient SUPERSTART SPARK: 2.4 lbs (300 ppm), then homogenize. 3. Add ACTIFLORE B0213 or ZYMAFLORE SPARK: 2.4 lbs (300 ppm). 4. Wait 20 minutes, homogenize. 5. Add immediately 5 gallons of treated wine from step Wait 10 minutes, let cool to 68 F (not below) and maintain the temperature between F. 7. The total time of the yeast rehydration must not exceed 45 minutes. PRÉPARATEUR DE LEVURE POUR VINS EFFERVESCENTS ET REPRISES DE FA Brevet n F Amélioration de la résistance et de la performance des levures dans des conditions difficiles Starter 5% Yeast preparation Double the volume when density of the starter = 0.5 Brix Stuck fermented wine 5% of treated wine 2-3 ACCLIMATIZATION OF THE YEAST PREPARATION 1. Add the yeast preparation (Step 2.2) to the prepared wine for the yeast inoculum (Step 2.1), and maintain the temperature around 68 F. 2. Measure the Brix level and maintain the inoculum at 68 F with aeration until density = 0.5 Brix, then add another 5% volume of stuck wine (Step 1) at 68 F. Avoid the total exhaustion of sugars in the inoculum and a fall in the yeast activity 3. Double the volume with treated wine (Step 1) at 68 F. 4. Measure the density and maintain again the inoculum at 68 F with aeration until density = 0.5 Brix. Starter 10% STEP 3: INCORPORATION OF YEAST INOCULUM IN THE TANK Stuck fermented wine 1. Add the yeast innoculum to the treated wine (Step 1), maintain at 68 F. 2. Add 30 ppm of NUTRISTART ORG to the total volume of the tank to treat (Step 1). Starter 10% 84

87 MLF MANAGEMENT IN WINES WITH A LOW L-MALIC ACID CONCENTRATION (< 1 g/l) MLF can be complicated in wines with a low L-malic acid content because the bacteria do not have enough substrate, hence they struggle to grow. L-MALIC ACID CONCENTRATION < 1 g/l In wines with such a low concentration of malic acid, the malolactic bacteria use the natural reservoirs of malolactic enzymes. Each bacterial cell contains a quantity of malolactic enzymes in its cytosol. Even if the cell fails to develop, these enzymes have a residual activity in the wine, and can be put to use. In a conventional inoculation (10 ppm of malolactic bacteria in a wine with a concentration of malic acid between 2 and 4 g/l) this enzyme activity is not sufficient to fully complete the MLF. The bacteria must first grow to produce a sufficient quantity of enzymes. In contrast, when the concentration of L-malic acid is less than 1 g/l, the enzymatic activity of a malolactic starter is sufficient and proportional to the amount of bacteria used. It is estimated that 10 ppm of malolactic bacteria degrades about 0.3 g/l of L-malic acid. By using MALOSTART, which provides essential cofactors for malolactic enzymatic activity (primarily Mg2+ and Mn2+) we optimize this rate of conversion. 20 ppm of a malolactic starter ppm of MALOSTART are usually sufficient to degrade L-malic when the initial concentration is below 1 g/l, regardless of proliferation of the bacteria. This practice is therefore the best solution to ensure completion of MLF in wines with less than 1 g/l L-malic acid. 85

88 MLF PROTOCOL IN WINE BELOW 1 g/l L-MALIC ACID Example for 1,320 gallons: STEP 1: Energizer X2 Preparation of the starter: Rehydrate the 2 sachets each for 50 hl of bacteria LACTOENOS 450 PREAC or B28 PREAC in a mix of non-chlorinated water (2 L), wine (2 L) and the ENERGIZER supplied with the bacteria. Wait 15 minutes. H2O - 2 L + Energizer + Wine - 2 L 20 C WAIT 15 mn STEP 2: Add the bacteria and homogenize. STEP 3: After 6 h add the MALOSTART (200 ppm) and homogenize. Incorporate STEP 4: Maintain the temperature at 68 F NB: This protocol should be applied in the case of a wine whose initial content of malic acid is low (<1g/L). If MLF stops, apply the MLF restart Protocol page

89 ACTIVATEUR DE FERMENTS MALOLACTIQUE Facilite le départ des fermentations malolactiques et en accélère la cinétique. MLF RESTART PROTOCOL Problems regarding malolactic fermentation (MLF) in wine can have different origins: Competition from residual yeasts. Wine toxicity: the presence of inhibiting compounds (ethanol, SO 2, medium-chain fatty acids). Bacterial deficiency. Low level of nutrients necessary for the bacteria. For each of these situations, there is a specific protocol: 1- DECREASE COMPETITION WITH RESIDUAL YEASTS In order to eliminate the yeasts, there are different techniques such as racking, filtration (1 μm) or flash-pasteurisation. In all cases, once the yeasts are eliminated, it is important to add the selected bacteria soon, in order to rapidly colonise the wine. 2- DETOXIFY THE MEDIUM To eliminate the molecules inhibiting lactic acid bacteria, yeast hull addition (OENOCELL 200 to 400 ppm) during an anaerobic circulation is the most efficient treatment. This must be done 24 to 48 hours before the bacterial addition, mixing continuously if possible, in order to optimize their survival rate. NUTRIMENT / NUTRIENT ÉCORCE DE LEVURE Favorise le bon déroulement des fermentations alcooliques et malolactiques OENOCELL 3- USE A RELIABLE BACTERIA PREPARATION Bacterial strains have different levels of resistance to difficult wine conditions depending on their individual genetic profiles. LACTOENOS B28 PREAC is one of the strongest strains available, especially for its resistance to medium-chain fatty acids. 4- ACTIVATE THE BACTERIA When the wine has a notably low nutrient content, MALOSTART addition is recommended after the bacterial inoculation to provide essential nutrients for increased malolactic activity. NUTRIMENT / NUTRIENT MALOSTART 87

90 NUTRIMENT / NUTRIENT Favorise le bon déroulement des fermentations alcooliques et malolactiques PROTOCOL FOR MLF RESTART All aforementioned situations are linked: when residual yeasts are active after primary fermentation (Saccharomyces or Brettanomyces), they tend to consume any remaining nutrients and produce compounds toxic to bacteria. An efficient restart MLF protocol will therefore combine the following strategies: STEP 1: Rack/centrifuge anaerobically. Note: if Brettanomyces population is higher than 10 3 cell/ml, filter the wine (1 μ m). wine with MLF problems eau Racking STEP 2: Add OENOCELL (200 to 400 ppm). Mix wine anaerobically every 12 hours for 48 hours, or continuously if possible. ÉCORCE DE LEVURE OENOCELL Add and homogenise STEP 3 (48 hours after OENOCELL addition): Inoculate with LACTOENOS B28 PREAC. LACTOENOS B28 PreAc + ENERGIZER PreAc water + wine 12 to 24h Inoculate and homogenise STEP 4: Add MALOSTART (200 to 400 ppm). Homogenize anaerobically. Incorporate Important: maintain a stable temperature, between 66 F-75 F, during all stages and until the end of MLF 88

91 TOOLS FOR ACIDIFICATION IN MUSTS AND WINES Three acids are authorized for acidifying musts and wines: Tartaric acid (L(+) tartaric). Malic acid (L-Malic D,L-Malic). Lactic acid (DL- Lactic). These acids are naturally present in grapes. They differ in structure, acidification capacity and organoleptic impact. Operations can consist of a mix of additions of different acids (especially appropriate on wines for organoleptic purposes). The goals pursued must be the object of prior testing. Variations in ph and total acidity for the same treatment are not the same, the ionic strength and the buffering capacities can have a significant influence from one must or wine to another. Acidification of musts and wines Acetic acid Tartaric acid Acid intensity Citric acid Malic acid Lactic acid Lactic: soft, balanced Tartaric: lively, immediate Malic: sharp, less immediate Persistance 89

92 Below, a summary of the commercial products available and their principal enological characteristics. TARTARIC ACID MALIC ACID LACTIC ACID COMMENTS Chemical formula CH 4 H 6 O 6 E334 L CH 4 H 6 O 6 E296 DL/L CH 4 H 6 O 6 E270 DL Malic and lactic acids are achiral molecules. They exist in the form of two enantiomers: L and D form. Only the L form of malic acid exists naturally in grapes. Lactic acid is a natural result of lactic bacteria metabolism produced by the latter only in the L form when they consume malic acid, and in a mix of L and D form when they consume sugars. pka 3.05 / 4.2 Di-acid 3.4 / 5.1 Di-acid 3.85 Mono-acid The acids are classified according to their pka (acidity constant). The higher the pka, the weaker the acid. Correspondence 1 Eq. 75 g 67 g 90 g Recommended targets Red Rosé White White Rosé Red Rosé White Treatment on must (at 20 meq/l) Treatment on wine (at 33 meq/l) 1.50 g/l 1.34 g/l 1.80 g/l 2.5 g/l 2.23 g/l 3.00 g/l Effect on ph Tartaric acid remains the most effective on ph. To avoid an excessive precipitation of salts, it is recommended to use it during fermentation on must. Effect on total acidity Chemical stability - (potassium bitartrate precipitation) Potassium or calcium salts from malic and lactic acids are significantly more soluble than tartaric acid salts, the risk of precipita- tion is thus lower. Microbiological stability + Only risk is acetic acid degradation (tourne disease) by certain lactic bacteria --- During MLF the L form of malic acid is consumed by the lactic bacteria - Malic and lactic acids interact with the bacteria metabolisms. However, increased control over MLF (usage of selected yeast starters) and good hygiene regulations significantly reduce the risks of alterations. Organoleptic impact Lively. immediate. dryness. hardness. Freshness. greenness (green apple). Soft and tart acidity. Formulation Powder Powder Liquid Lactic acid is in liquid form, powder formulations contain unauthorized lactates. Powders can be directly dissolved into the wine. 90

93 nologie i KOSHER CKOSHER CERTIFIED PRODU TS PASSOVER PRODUCTS ACTIFLORE F33* ACTIFLORE F5* ACTIFLORE RMS2* CHARBON ACTIF SUPRA 4 GEOSORB LAFAZYM EXTRACTION KP LAFAZYM CLARIFICATION KP MICROCOL MICROCOL CL G NOBILE (range) NUTRISTART KP* NUTRISTART ORG KP* OENOSTERYL EFFERVESCENT POTASSIUM BITARTRATE POTASSIUM METABISULPHITE TANIN VR KP* THIAMINE KP* VINICLAR P ZYMAFLORE F15* ZYMAFLORE RB2* ZYMAFLORE RB4* ZYMAFLORE FX10* ZYMAFLORE RX60* ZYMAFLORE ST* ZYMAFLORE VL1* ZYMAFLORE VL2* ZYMAFLORE VL3* ZYMAFLORE X16* ZYMAFLORE X5* ZYMAFLORE XPURE* * Yeast, nutrients, tannins: available depending on stocks 91

94 i ature CONVERSION CHARTS 1 gal = L 1 ha = 2.47 acre 1 L = 1,000 ml 1 case = gal 1 hl = 100 L = gal 1 barrel = 225 L = gal = 25 cases of wine 1 lbs = g 1 ton = 165 gal approx. 1 US ton = 2,000 lbs = 907 Kg 1 metric ton = 1,000 Kg = 2,205 lbs ml/l cl/hl ml/hl ml/100 gallons ,136 1,514 1,893 ml/gallon

95 i ature For fining bench trial BENCH TRIALS SOLUTIONS Powder or granulates form - Preparation of a 5% solution (50 g/l) (exception: Ichtyocolle, preparation of a 1% solution and divide ppm by 5). 93

96 i ature BENCH TRIALS SOLUTIONS For direct addition of liquids, use the table below. For smaller additions, prepare a 10% solution, and divide the ppm listed in the left hand column below, by ml/hl 20 ml/hl 30 ml/hl 40 ml/hl 50 ml/hl 60 ml/hl 70 ml/hl 80 ml/hl 90 ml/hl 100 ml/hl 120 ml/hl 150 ml/hl 200 ml/hl 250 ml/hl 300 ml/hl 94

97 i ature R ANGE INDEX YEASTS ZYMAFLORES Zymaflore 011 BIO Zymaflore ALPHA Zymaflore CH Zymaflore DELTA Zymaflore F Zymaflore F Zymaflore FX Zymaflore RB Zymaflore RX Zymaflore SPARK Zymaflore ST Zymaflore VL Zymaflore VL Zymaflore VL Zymaflore X Zymaflore X Zymaflore XPure... 4, 9 & 11 ACTIFLORES Actiflore B Actiflore F Actiflore F Actiflore RMS Actiflore Rosé NUTRIENTS YEAST PREPARATORS Superstart Blanc Superstart Rouge Superstart Spark COMPLETE ALCOHOLIC FERMENTATION ACTIVATORS Nutristart Thiazote PH ORGANIC ALCOHOLIC FERMENTATION ACTIVATORS Nutristart Org MALOLACTIC FERMENTATION ACTIVATORS Energizer Malostart FERMENTATION ACTIVATORS FROM YEAST CELL WALLS Bi-Activ Oenocell CELLULOSE Turbicel YEAST PRODUCTS MOUTHFEEL HSP12 Oenolees Autolees AROMATIC PROTECTION FreshArom ENZYMES RED MACERATION ENZYMES Lafase Fruit Lafase HE Grand CRU RED PRESS WINES Extralyse Lafase XL Clarification Lafazym 600 XL Lafazym CL WHITE AND ROSÉ ENZYMES Lafazym CL Lafazym Extract Lafazym Press END OF FERMENTATION ENZYMES Extralyse Lafazym Arom Lysozym LIQUID ENZYMES Lafase Thermo Liquide Lafase XL Clarification Lafase XL Extraction Lafazym 600 XL

98 i R ANGE INDEX AGING ENZYMES Extralyse Lafazym Arom Lysozym BACTERIA Lactoenos 450 PreAc Lactoenos B16 Standard Lactoenos B28 PreAc Lactoenos SB3 Direct BACTERIA NUTRIENTS Energizer Malostart TANNINS VINIFICATION TANNINS Tanin Galalcool Tanin VR Color Tanin VR Grape Tanin VR Supra Tanin VR Supra Elegance AGING TANNINS Querplus Quertanin Quertanin Choc' Quertanin Intense NF Quertanin Sweet Tan'Cor Tan'Cor Grand Cru TanFresh Tanin Galalcool SP Tanin VR GRape FINING VEGETAL PROTEIN FROM POTATO Vegecoll & 56 VEGETAL PROTEIN FROM PEA Polymust DC Org Polymust Org & 59 Polymust V & 57 EGG ALBUMIN POWDER Ovoclaryl ACTIVATED CARBONS Charbon Actif Supra Charbon Actif Plus GR Geosorb GR FINING AGENT FROM CASEIN Argilact & 57 Casei Plus & 57 Polylact & 57 FINING AGENT FROM PVPP Polylact & 57 Polymust Press & 58 Polymust V & 57 Viniclar & 61 FINING AGENT CONTAINING BENTONITE Argilact & 57 Polymust DC Org Polymust Org & 59 Polymust Press & 58 FINING AGENT CONTAINING ACTIVATED CARBON Polymust DC Org GELATINS Gecoll Supra Gelarom Gélatine Extra n & 59 ISINGLASS Ichtyocolle SILICA GEL Siligel STABILIZATION BENTONITES Microcol Alpha & 60 Microcol FT ARABIC GUMS Stabivin Stabivin SP Oenogom Instant

99 i R ANGE INDEX MANNOPROTEIN FOR TARTARIC STABILIZATION Mannostab CMC CELLULOSE GUM Celstab TARTARIC ACID FOR CALCIUM STABILIZATION Ca 2+ Stab SPECIFIC TREATMENT PREPARATION FROM PVPP Viniclar ACTIVATED CARBONS Charbon Actif Supra PRESERVATIVES Potassium métabisulfite Oenosteryl Sulfur disk NOBILE - ENOLOGY OF WOOD OAK CHIPS American Blend & 69 Base & 69 Fresh & 69 Intense & 69 Spice & 69 Sweet & 69 BLOCKS American Révélation Elite Fresh Intense Révélation Sensation BARREL REFRESH Révélation Sensation STAVES American Révélation Elite Fresh Intense Révélation Sensation SPARK Autolees Celstab Charbon Actif plus GR Cleanspark Fresharom Lactoenos B16 Standard Lafazym CL Lafazym Press Oenolees Polymust Press Quertanin Choc Quertanin Sweet Stabivin Superstart Spark Tanfresh Tanspark Thiazote PH Zymaflore Spark Zymaflore X Zymaflore X

100 i LAFFORT USA DISTRIBUTORS DISTRIBUTORS CANADA BRITISH COLUMBIA AND WESTERN CANADA Cellar Tek 1043 Richter St Kelowna, BC V1Y 2K4 Phone: (250) CANADA ONTARIO AND EASTERN CANADA Vines to Vintages Inc. 991 Twenty Road Jordan, ON L0R 1S0 Phone: (905) MEXICO Horacio Reyner Portes (55) horacioreyner@hotmail.com RETAILERS WASHINGTON Central Industrial Supplies 1205 East Marvin Pasco, WA Phone: (509) Grapeland Supply 811 W Rose St Walla Walla, WA Phone: (509) OREGON Crush 2 Cellar 214 W Hancock St Newberg, OR Phone: (503) Davison Winery Supplies 1819 North Baker St McMinnville, OR Phone: (503) Winemakers Depot 1641 Arnold Lane, Medford, OR Phone: (541) CALIFORNIA Baker Wine & Grape Analysis 825 Riverside Ave, #3 Paso Robles, CA Phone: (805) Carlsen and Associates 1439 Grove St Healdsburg, CA Phone: (707) Lodi Wine Lab 710 S Beckman Rd, Suite A Lodi, CA Phone: (209) MyEnologist 1866 El Centro Ave Napa, CA Phone: (707) Napa Fermentation Supplies 575 Third St, Bldg A Napa, CA Phone: (707) Vintners Vault, Paso Robles 3230 Riverside Ave, Suite #140 Paso Robles, CA Phone: (805) Vintner s Vault, Temecula Diaz Rd, Suite B Temecula, CA Phone: (951) NORTH CAROLINA Carolina Wine Supply 406 W Maple St Yadkinville, NC Phone: (336) MISSOURI New World Winery Equipment, Enotools Phone: (844) TEXAS Vintner s Vault 9953 W US Hwy 290 Hye, TX Phone: (830) VIRGINIA Alchemy Wine Consulting East Colonial Hwy, Hamilton, VA (707) karen@vawineconsulting.com 98

101 120 YEARS OF INNOVATIONS IN ENOLOGY 1895 // Creation of the LAFFORT company by Jean LAFFORT // Increase esterification index and improve product solubility of metatartaric acid using production under vacuum - POLYTARTRYL. ZYMAFLORE VL // Identification of the aromas of Sauvignon blanc and yeast expression of thiols - ZYMAFLORE VL // Purification of enzymes to eliminate cynnamoyl esterase activity - LAFASE HE GRAND CRU. ISO // First winemaking product manufacturer to be certified ISO // Instant Dissolving Process (IDP): tannin granulation to facilitate instant dissolution into must or wine. TANIN VR SUPRA. OENOLEES BREVET N // Organoleptic impact of sapid peptides and their protein origins (Hsp12). OENOLEES & AUTOLEES // Non-GMO breeding of specific isolated yeast strains. ZYMAFLORE X5. ATURAL STABILITY OF WINE MANNOSTAB BREVET N // Mannoproteins for protein and tartrate stability in wine - MANNOSTAB // Development of the exclusive production process PreAc to shorten lag phase and improve bacteria survival rate - LACTOENOS 450 PreAc. VEGECOLL VEGETAL CLARIFICATION ALLERGEN FREE 2014 // Allergen-free potato-based vegetal protein for fining - VEGECOLL.