VINTAGE 2017 HARVEST ESSENTIALS

VINTAGE 2017 HARVEST ESSENTIALS

VINTAGE 2017 HARVEST ESSENTIALS ounded in 1895 in Bordeaux by Jean Laffort, the LAFFORT Company was oriented from the very beginning to research, and in particular the work of Louis Pasteur. Today, there are 25 professionals working within the LAFFORT Research & Development department, and 18 patents and 20 doctorat thesis 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 LAFFORT : innovation in the production process, innovation in the winemaking application of the product and innovation in the product itself. Innovation has resulted in the continued improvement in quality, reliability and the winemaking specificity of our products. Today, the LAFFORT group is a leader in its field. Its commitment to quality is the heart of the organization. LAFFORT continues to invest to ensure the highest level of quality, consistency and reproducibility, while assuring top priority in ingredient security and regulatory compliance. LAFFORT has great confidence in the future of its partnership with winemakers and producers from around the world. n 2016 LAFFORT is expanding with a new building mostly dedicated to research and quality control. To decorate the lobby of these new premises, the idea was to illustrate the various stages of winemaking by working with an artist from Bordeaux, JOFO, well known for his TOTO, a small round, falsely naive figure portraying everyday life in an urban world. You will find here on the cover of this catalog the canvas Vent d anges (word play with the French word vendanges meaning harvest and in this case wind of angels ), born of this collaboration between LAFFORT and JOFO and a desire to illustrate our profession, and more specifically the vintage, with a new look! Angels, grape harvesters, men and women of wine, we wish you beautiful vent d anges 2017! DISCOVER OR REDISCOVER JOFO ON w w w.jofoland.fr 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: http://www.laffort.com/en/video LAFFORT, sponsor «builder» of la cité du vin.

CONTENT LAFFORT Fining tools for harvest...2 LAFFORT Conversion charts...2 Fermentation tannins...3 Granulated enzymes...4 Liquid enzymes...5 Nutrients...6 Aroma preservation & Enhanced mouthfeel...7 ZYMAFLORE Yeast...8 ZYMAFLORE for white, rosé and sparkling wines...9 ZYMAFLORE for red wines...10 Malolactic bacteria...11 Winemaking protocols for aromatic whites...12 Winemaking protocols for full bodied whites...13 Winemaking protocols for fruit forward reds...14 Winemaking protocols for big structured reds...15 Sluggish and stuck fermentation products...16 VINTAGE 2017 1

LAFFORT FINING TOOLS FOR HARVEST LAFFORT fining tools offer a range of solutions for polishing juice and wine during harvest, from the curative approach at juice settling on whites and rosés, to post pressing treatments for young red wines. Product Wine Type Product Material Application Dosage Range Package Size VEGECOLL White, Red, Rosé Potato Protein GELAROM GECOLL SUPRA White, Red, Rosé White & Red Liquid Gelatin Solution Liquid Gelatin Solution VINICLAR P White & Rosé PVPP POLYLACT White & Rosé PVPP & Casein POLYMUST PRESS POLYMUST ROSÉ CASEI PLUS ARGILACT MICROCOL ALPHA MICROCOL CL G White, Red, Rosé White & Rosé White & Rosé White & Rosé White & Rosé White & Rosé PVPP, Bentonite, Potato Protein PVPP & Potato Protein Potassium Caseinate Casein & Bentonite Sodium Bentonite Calcium/Sodium Bentonite Gentle phenolic fining, improves clarity, excellect for flotation. Reduces phenolic content and astringency, improves aromatic expression. Reduces phenolic content and astringency, improves clarity & settling. Reduces browning, pinking & bitterness. Reduces polyphenolics, browning, pinking & bitterness Reduces oxidized characters, great for press fractions. Reduces phenolic content, stabilizes hue by removing oxidizible polyphenols. Reduces oxidized characters, increases clarification. Reduces oxidized characters and bitterness. Reduces laccase activity. Removes heat sensitive proteins, excellent clarifying capacity, preserves aroma Removes heat sensitive proteins, forms compact lees, rapid rehydration. 10-50 ppm 1kg Bags 30-80 mls/hl 1L, 5L, 20L jugs 40-100 mls/hl 1L, 5L, 20L jugs 150-800 ppm 1kg Bags 150-700 ppm 1kg, 10kg Bags 100-700 ppm 1kg Bags 200-1000 ppm 10kg Bags 50-400 ppm 1kg, 5kg Bags 400-1000 ppm 1kg, 25kg Bags 100-800 ppm 1kg, 5kg, 25kg Bags 200-1000 ppm 25kg Bags LAFFORT CONVERSION CHARTS ppm or mg/l 100 200 300 400 500 600 700 800 900 1000 g/hl 10 20 30 40 50 60 70 80 90 100 lbs/1,000 gal 0.8 1.6 2.4 3.2 4.0 4.8 5.6 6.4 7.2 8.0 ml/l 0.01 0.02 0.03 0.04 0.05 0.1 0.2 0.3 0.4 0.5 1 2 3 4 5 ml/hl 1 2 3 4 5 10 20 30 40 50 100 200 300 400 500 ml/gal 0.04 0.08 0.11 0.15 0.19 0.38 0.76 1.1 1.5 1.9 3.8 7.6 11.4 15.1 18.9 2

TANIN / TANNIN TANIN / TANNIN TANIN / TANNIN NET WEIGHT I D P INSTANT DISSOLVING P R O C E S S FERMENTATION TANNINS All LAFFORT tannins benefit from a unique formulation Instant Dissolving Process (IDP). The IDP process enables perfect solubility in must and wine, thus no dissolution of tannins in water is required, saving labor time during harvest. VR SUPRA TANIN SPECIFIQUE DE LA VINIFICATION DES VINS ROUGES TANIN VR SUPRA, 5 kg Red Wine Protection, Structure, Color Stability VR SUPRA & VR SUPRA Elegance are specific blends of ellagic and proanthocyanidic tannins for red wine vinification. These products combine the beneficial effects of different tannins, without adding bitterness, to facilitate: Wine structural improvement of midpalate texture. Sacrificial effect: binds with grape proteins in must to preserve natural grape tannins, favoring tannin anthocyanin reactions (color stability). Inhibition of oxidation enzymes in Botrytis infected fruit. VR SUPRA : Recommended for bigger tannin varieties; Bordeaux reds, Zinfandel, Syrah. VR SUPRA Élégance: Recommended for lighter tannin varieties; Pinot Noir, Grenache, Sangiovese. Add to grapes at initial phase of grape processing. Dosage: 100 500 ppm. VR SUPRA Élegance TANIN SPECIFIQUE DE LA VINIFICATION DES VINS ROUGES TANIN VR SUPRA Élégance nce, 5 kg VR COLOR Color Stability, Structure, Protection VR GRAPE TANIN / TANNIN STABILISATION DE LA MATIÈRE COLORANTE TANIN VR COLOR OR, 5 kg VR COLOR and VR GRAPE are high in catechin tannin content specific for stabilizing coloring matter in red wines. Both tannin preparations will contribute to overall structure balance of the wine. VR COLOR: Blend of catechin from different sources (OxyProtect process), highly reactive. Great for varieties with color deficiency (Pinot Noir, Grenache, Zinfandel). VR GRAPE: 100% grape catechin tannin, contains negligible quantity of phenolic acids, which are known Brettanomyces substrates. Compensates for natural grape tannin deficiency (low tannin/anthocyanin ratio or under ripe fruit). Add to tank at the start of fermentation. Dosage: 100 300 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 GALALCOOL White & Rosé Fermentation Tannin GALALCOOL SP TANIN / TANNIN TANIN GALLIQUE TANIN GALALCOOL Tanin de noix de galle extrait à l alcool TANIN GALALCOOL and GALALCOOL SP are highly purified extract of gall tannins. Both tannins facilitate clarification and precipitate unstable proteins, lowering overall bentonite need for heat stability. TANIN GALACOOL reduces enzymatic oxidation activity in Botrytis infected fruit (laccase, polyphenol oxidase), complementing the activity of SO 2. TANIN GALACOOL SP is softer, adding mid palate texture to the finished wine and protecting juice from oxidation. TANIN / TANNIN TANIN GALALCOOL SP TANIN DE NOIX DE GALLE Tanin de noix de galle extrait à l alcool P Add at juice settling. Dosage: 50-200 ppm. 3

GRANULATED ENZYMES Naturally present in all living organisms, enzymes are high precision catalysts. LAFASE and LAFAZYM enzymes have become standard aids in a broad spectrum of winemaking 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 reduce the amounts of other interventions, as well as lower environmental impact. Red Wines Purified in Cinnamoyl Esterase to avoid volatile phenol formation in wine. LAFASE HE GRAND CRU Package Size: 100g and 500g Tin LAFASE FRUIT Package size: 250g Tin ENZYMES LAFASE HE GRAND CRU VIN ROUGE Préparation d enzymes purifiée 100 g Dosage: 25-45 g/ton. Specific blend of purified pectinases with side activities for traditional macerations. Produces structured wines rich in coloring matter and elegant tannins. Encourages extraction of small size polysaccharides, Rhamnogalacturoans (RGII), building mouthfeel. Optimizes wine clarification and free run wine yield. ENZYMES LAFASE FRUIT VIN ROUGE Préparation d enzymes purifiée 250 g Dosage: 25-45 g/ton. Specific blend of purified pectinases with side activities for producing seductive, fruity, colorful and rounded wines, intended for early consumption. Specific for short macerations, enabling gentle extraction of anthocyanins and limiting mechanical actions. For wine clarification and extraction of aroma precursors from skins. ENZYMES White and Rosé Wines Purified in Cinnamoyl Esterase to avoid volatile phenol formation in wine. LAFAZYM CL LAFAZYM PRESS LAFAZYM EXTRACT Package Size: 100g and 500g Tin Package size: 100g and 500g Tin Package size: 250g LAFAZYM CL MOÛT ET VIN Préparation d'enzymes purifiées 100 g Concentrated purified pectolytic enzyme preparation for juice and wine clarification. Improved lees settling and compaction, ensures fast juice racking. ENZYMES LAFAZYM PRESS VIN BLANC Préparation d enzymes purifiée 100 g Concentrated and purified pectolytic enzyme preparation to optimize pressing by increasing free run yield and decreasing pressing cycle length. Eases clarification. ENZYMES LAFAZYM EXTRACT VIN BLANC Préparation d enzymes purifiée 250 g Specific blend of pectinase enzymes for extracting aromatic precursors from skin and pulp. Active under extreme conditions (low ph, high pectin content, low temp tolerance to 41 F). Increase free run yield. Ease juice clarification. Reduces skin contact time. Ease wine clarification. Dosage: 5-20 ppm. Dosage: 20-50 g/ton. Dosage: 20-30 g/ton. LAFAZYM THIOLS Package Size: 100g and 500g Tin ENZYMES LAFAZYM THIOL VIN BLANC Préparation d enzymes purifiée 100 g Pectolytic enzyme preparation with protease side activities designed to improve yeast thiol revelation yields. Increases wines aromatic perception and mouthfeel. Dosage: 50 ppm. 4

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 Food Chemical Codex & International Codex for Oenology 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. 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 61611-33072 Bordeaux cedex - FRANCE - www.laffort.com 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 2320 - 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 LAFFORT - CS 61611-33072 Bordeaux cedex - FRANCE - www.laffort.com 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 2320 - Australia. LIQUID ENZYMES Liquid enzymes are the most convenient to handle and dose, and require cold storage. LAFFORT liquid enzymes are sold in 1.16 kg (1L) and 11.6 kg (10L) totes. They are specific blends of pectinase enzymes produced from Aspergillus niger. LAFFORT Enzymes comply with international enological specifications. Dilute liquid enzymes in 10 times the volume in water (10% solution) before using. LAFASE XL Clarification ENZYME 10 L (11,6 kg) research 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+ Rapid depectinization for flotation and traditional settling. Clarification of highly turbid thermo-treated musts. For fast depectinization before flotation. Dosage: 2 3 ml/hl. For clarification of thermo treated red musts. Dosage: 3 5 ml/hl. For juice settling and clarification of free run juice. Dosage: 0.5 1 ml/hl. 1000 Chardonnay juice turbidity after 3 hours at 20 C (68 F) Turbidity (NTU) 800 600 400 200 Results of a Chardonnay high NTU juice treated with 3mL/hL LAFASE XL CLARIFICATION, comparing two different enzymes on the market. LAFASE XL CLARIFICATION showed the lowest NTU after 3 hours of settling at 68 F. 0 Control (no enzyme) Enzyme A Enzyme B LAFASE XL Clarification LAFASE XL Extraction White and red grape cell walls consists mainly of pectin, hemicellulose, and cellulose. An enzyme rich in side activities (hemicellulase, cellulase, and rhamnogalacturonase) is needed for efficient extraction of aroma precursors and phenolic compounds in red must. ENZYME research Pectinase blend rich in side activities for efficient extraction in red and white musts. LAFASE XL Extraction 10 L (11,6 kg) 3HAKLMI*chahha+ Increases the yield of free run juice at pressing and overall wine volume. Increases extraction of anthocyanins and tannins in red fermentations. Limits the mechanical action and allows for drier pomace. Eases juice and wine clarification. Extraction of aroma precursors in white musts. Dosage: For red maceration: 20 40 ml/ton (2000lbs of grapes). For white pressing: 20 ml/ton (2000lbs of grapes). To determine the presence of pectin, consider using our pectin test. Kits are for sale at LAFFORT USA, and the protocol is available on our website: www.laffort.com/en/products/laboratory. LAFASE LAFAZYM 5

NUTRIMENT / NUTRIENT favorisant la multiplication cellulaire NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT NUTRIENTS Rehydration & Protection Yeast rehydration nutrients rich in sterols to be used in yeast rehydration preparation. Use of these products will strengthen yeast membranes, reduce VA and H 2 S production, and promote a clean healthy fermentation. SUPERSTART Blanc SUPERSTART Rouge SUPERSTART Blanc PREPARATEUR DE LEVURES POUR VIN BLANC ET ROSÉ Brevet n F 2.736.651 - Amélioration de la viabilité et de la vitalité des levures et optimisation de l expression aromatique Specific formulation, rich in vitamins and mineral salts, optimizes the production of aromatic compounds by the yeast. YAN brought by 200 ppm 4 mg/l. Dosage: 200 300 ppm. SUPERSTART Rouge PRÉPARATEUR DE LEVURE POUR VIN ROUGE Brevet n F 2.736.651 - Amélioration de la longévité des levures dans des conditions de stress Due to its high ergosterol content, SUPERSTART ROUGE will significantly increase yeasts resistance to ethanol and high fermentation temperatures. YAN brought by 200 ppm 2 mg/l. Dosage: 200 300 ppm. 1kg, 5kg OMRI: Listed for use in organic winemaking. 1kg, 5kg OMRI: Listed for use in organic winemaking. Aromatic Index 60 50 40 30 20 10 0 Control 4MSP 3SH A3SH SUPERSTART Blanc 100 80 60 40 20 Product A Product B Product C SUPERSTART Rouge Product D Product E Product F Sauvignon Blanc. Alc. 12.5 % vol. ZYMAFLORE X5 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 Mid Fermentation Nutrition The major growth factor for yeast is Nitrogen. Yeast Assimilable Nitrogen (YAN) is supplemented during fermentation depending on initial YAN content and potential alcohol. ACTIVATEUR DE FA Facteurs de croissance (azote assimilable et vitamine B1) THIAZOTE THIAZOTE NUTRISTART NUTRISTART ORG, 5 kg, 5 kg, 20 kg 200 g,, 5 kg, 10 kg Diammonium phosphate (DAP) and Thiamine. YAN brought by 200 ppm 42mg/L. Dosage: 100-500 ppm. ACTIVATEUR DE FERMENTATION ALCOOLIQUE Milieu complet associant facteurs de croissance et de survie pour une fermentation alcoolique régilière et complète, sans formation de composés indésirables (AV, H₂S,...) NUTRISTART Complex yeast nutrient, combining organic nitrogen, DAP, and Thiamine. YAN brought by 200 ppm 28mg/L. Dosage: 200 300 ppm. 100% organic nitrogen from yeast origin. YAN brought by 200 ppm 14mg/L. Dosage: 200 600 ppm. Visit our website for our online NUTRIENT ADDITION CALCULATOR https://goo.gl/cc4bzd 6

PRODUIT DE LA LEVURE / YEAST PRODUCT PRODUIT DE LA LEVURE / YEAST PRODUCT AROMA PRESERVATION & ENHANCED MOUTHFEEL Specific Yeast Product Additions During Fermentation White and Rosé Wines - Aroma Preservation FRESHAROM Specific preparation of inactivated yeast with high antioxidant power. Thanks to its unique reducing metabolite and glutathione composition, FRESHAROM is able to: FRESHAROM PRODUIT DE LA LEVURE Allow the yeast to assimilate glutathione precursors (cysteine, N-acetyl cycteine) during AF, and so boost wine glutathione content. Préparation spécifique de levures inactivées à haut pouvoir réducteur, r, pour la protection des arômes des vins blancs et rosés. Increase the Hsp12 peptide content, giving perception of sweetness to the wine. Dosage: 200-300 ppm. Incorporate into juice after first 1/3 of alchoholic fermentation. FRESHAROM protects varietal aromas of wines. Sauvignon blanc. VL3 + SUPERSTART. Aromatic levels 3 months after end of AF. Aromatic index (concentration/ perception threshold) 70 60 50 40 30 20 10 0 Control FRESHAROM 4MSP 3SH 3SHA White, Red & Rosé Wines - Building Mouthfeel OENOLEES Specific preparation of yeast cell walls (Patent EP 1850682). PRODUIT DE LA LEVURE OENOLEES Préparation spécifique d enveloppes cellulaires de levures (Brevet EP 1850682) pour l élimination de certains polyphénols. Developed as a result of LAFFORT s research on the properties of yeast lees and their importance in wine. OENOLEES contributes towards improving the organoleptic qualities of wine by: Elevating midpalate sensations, giving a sensation of sweetness with Hsp12 peptide. Reducing aggressive characters. OMRI: Listed for use in organic winemaking. Application Type of Wine Dosage Addition Moment Contact Time Increase Mouthfeel White 100-200 ppm During alcoholic fermentation or post ferment Minimum 1 month Lees Replacement White & Red 100-300 ppm Directly after fermentation 1-6 months Gentle Tannin Fining Red Wine 300-500 ppm Directly after fermentation 1-2 months Reduce Green Character Red Wine 200-400 ppm Directly after fermentation 1-3 months 7

ZYMAFLORE YEAST Step out of the ordinary... ALL TYPES OF WINES Varietals Whites and reds for complex aromatic profile and increased mouthfeel. Cabernet, Merlot, Pinot Noir, Malbec Yeast Alcohol Resistance* (%v/v) Nitrogen Requirements Optimal Fermentation Temperature F Fermentation Kinetics Alpha 8-10% Medium 50 79 Slow F15 16% Medium 68 90 Rapid Grenache, Syrah, Barbera F83 16.5% Medium 68 86 Regular RED WINE Cabernet, Cabernet Franc, Merlot, Tempranillo FX10 16% Low 68 95 Regular Pinot Noir, Merlot RB2 15% Low 68 90 Regular Zinfandel, Petite Sirah, Syrah RX60 16.5% High 68 86 Regular Pinot Noir, Syrah, Zinfandel, Tempranillo XPURE 16% Low 59-86 Regular Chardonnay CH9 16% Medium 57 72 Regular Grenache Blanc, Riesling, Pinot Gris, Viognier All sparkling base wines Tirage bottling Delta 15% High 57 72 Regular Spark 17% Low 50 90 Rapid WHITE & ROSÉ WINE Late Harvest, Semillon, Riesling Chardonnay, Riesling, Gewürztraminer, Muscat ST 15% High 57 68 Regular VL1 14.5% High 61 68 Regular Chardonnay, Viognier, Roussanne VL2 15.5% Medium 57 68 Regular Sauvignon Blanc, Vermentino, Gewürztraminer Pinot Gris, Rosé Sauvignon Blanc, Albariño, Rosé Chardonnay, Viognier Pinot Gris, Chenin Blanc, Rosé VL3 14.5% High 59 70 Regular X5 16% High 55 68 Rapid X16 16.5% Medium 54 64 Rapid ORGANIC Organic 011 BIO 16% Low 57 79 Rapid * 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

WHITE, ROSÉ AND SPARKLING WINES ZYMAFLORE X5 Sauvignon Blanc, Albarino, Rosé Breeding selection Very high expression of volatile thiols (4MSP). Suitable for fermentation at low temperatures. Aromatic and complex wines. ZYMAFLORE VL3 Sauvignon Blanc, Vermentino, Gewurztraminer, Pinot Gris Terroir selection - Bordeaux. High expression of volatile thiols. Provides an increase of sweetness sensations (Hsp12 protein). Very good mouthfeel contribution. ZYMAFLORE DELTA Sauvignon Blanc, Riesling, Pinot Gris, Viognier Terroir selection. High expression of volatile thiols, particularly grapefruit notes (3SH). ZYMAFLORE X16 Chardonnay, Pinot Gris, Chenin Blanc, Rosé.Breeding selection. Very high aromatic esters production. Suitable for fermentation at low temperatures. Excellent fructose utilisation. POF- ( Phenolic Off Flavour negative). ZYMAFLORE VL2 Chardonnay, Viognier, Roussanne Terroir selection. High polysaccharide production. POF- ( Phenolic Off Flavour negative). ZYMAFLORE CH9 Chardonnay Terroir selection Burgundy. Creamy mouthfeel and length. Preserves varietal specificity and terroir. Fresh almond and hazelnuts, citrus fruits and toasted bread. ZYMAFLORE VL1 Chardonnay, Riesling, Gewurztraminer, Muscat Terroir selection. High ß-Glucosidase activity favouring the release of floral terpenes. POF- ( Phenolic Off Flavour negative). ZYMAFLORE ST Late Harvest, Semillon, Riesling Terroir selection Sauternes. Resistant to high sugar concentrations. Sensitive to SO 2 for easy arrest of fermentation. Late harvest and Botrytis wines. ZYMAFLORE SPARK All Sparkling Base, Tirage Bottling, Restarts Terroir selection. Neutral wine yeast. Tolerates high alcohol, SO 2 and pressure. 9

RED WINES ZYMAFLORE RB2 Pinot Noir, Merlot Terroir selection Burgundy. High expression of cherry/kirsch type varietal aromas. Elegant mouthfeel. Favours preservation of colour. ZYMAFLORE XPURE Pinot Noir, Zinfandel, Syrah, Tempranillo Breeding selection. Very low production of undesirable sulphur compounds (notably SO 2 and H 2 S) and compounds binding SO 2. Aromatic freshness and expression of black fruit notes. Great smoothness of mouthfeel. ZYMAFLORE RX60 Zinfandel, Merlot, Syrah Breeding selection. Very high aroma production fruity and spicy. High alcohol tolerance. ZYMAFLORE F15 Cabernet, Merlot, Pinot Noir, Malbec Terroir selection Bordeaux. Low production of negative sulfur compounds. Fruity, full-bodied wines with varietal expression. ZYMAFLORE FX10 Cabernet, Petite Sirah, Merlot Breeding selection. High alcohol tolerance and good fructose utilisation. High polysaccharide production. Preserves varietal specificity and terroir Silky, full-bodied wines, destined for ageing. ZYMAFLORE F83 Grenache, Syrah, Barbera Terroir selection Tuscany. High production of red fruit and floral aromas. Mediterranean grape varieties. Non - Saccharomyces ZYMAFLORE ALPHA TD Torulaspora delbrueckeii strain Significantly improves mouthfeel in both red and white wines. Improves aromatic complexity and profile. Reduce VA production during ferment, good for late harvest. Compatible with all Saccharomyces cerevisiae. ZYMAFLORE ÉGIDE TDMP Torulaspora delbrueckeii & Metschnikowia pulcherrima strains Bio-protection during pre-fermentation stages. Reduce the use of SO 2 on fruit. Reduce the risk of off flavor during cold soak. Compatible with all Saccharomyces cerevisiae. 10

NUTRIMENT / NUTRIENT Bactéries acclimatées à inoculation directe Bactéries Préacclimatées à inoculation directe PreAc est un procédé de fabrication exclusif développé par LAFFORT Œnococcus œni + Autolysats de levures Kit contenant un sachet de bactéries et un sachet de réactivateur. DOSE POUR 50hL 4 C 18-20 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 et en accélère la cinétique. OUVREZ / VERSEZ OPEN / POUR INOCULATION DIRECTE DIRECT INOCULATION OUVREZ / VERSEZ OPEN / POUR INOCULATION DIRECTE DIRECT INOCULATION MALOLACTIC BACTERIA LACTOENOS Product Range Direct Inoculation Strains LACTOENOS B7 DIRECT (previously LACTOENOS LF16 DIRECT) Œnococcus œni B7 Direct Fast fermentation kinetics, even in stressful conditions (low ph, high total SO 2, high alcohol, and low temperatures). Produces low VA and diacetyl, preserving the fruity character of the wine. Package Size / Dosage: 2.5 hl (60 gal), 25 hl (660 gal), 250 hl (6600 gal). LACTOENOS SB3 DIRECT SB3 Direct Versatile strain for all wine types. Will help to reveal and integrate woody notes from wines undergoing ML fermentation in barrel. Low production of VA and diacetyl, and no biogenic amine production. Recommended for co-inoculation. Package Size / Dosage: 2.5 hl (60 gal), 25 hl (660 gal), 250 hl (6600 gal). Build-Up Strains LACTOENOS 450 PREAC 450 PreAc Strong implantation capacity at any stage of its inoculation (co-inoc or sequential). This strain was specifically selected for its resistance to high alcohol conditions. The acclimatization is a one-step protocol, approx. 12 hour build up. Package Size / Dosage: 50 hl (1300 gal), 250 hl (6600 gal). KIT LACTOENOS B16 STANDARD 3HAKLMI*checgg+ KIT LACTOENOS B16 Standard Very resistant strain particularly suited for low ph wines and for restarting MLF. The acclimatization is made by a multistep protocol, approx. 3 day build up. Package Size / Dosage: : 50 hl (1300 gal), 250 hl (6600 gal). Product Alcohol ph Total SO 2 Temperature LACTOENOS B7 Direct 16 % vol. 3,2 60 mg/l 59 F LACTOENOS SB3 Direct 15 % vol. 3,3 40 mg/l 59 F LACTOENOS 450 PreAc 17 % vol. 3,3 60 mg/l 61 F LACTOENOS B16 Standard 16 % vol. 2,9 60 mg/l 59 F MALOSTART MALOSTART ACTIVATEUR DE FERMENTS MALOLACTIQUE Facilite le départ des fermentations malolactiques 100% organic nutrition formulated to optimize the supply of amino acids essential to the bacteria while reducing the quantities of biogenic amine precursors of amino acids (histidine, tyrosine). Also rich in vitamins required by the bacteria and rich in minerals which are essential co-factors for enzymatic function. Add after ML inoculation. Dosage: 300 ppm. 11

WINEMAKING PROTOCOLS FOR AROMATIC WHITES Pressing Enzyme Treatment LAFAZYM PRESS Dosage: 30 g/ton. Increase free run juice yields, shorten press cycles, and extract aroma precursors from the skins. Applied to grapes before pressing. LAFASE XL Extraction Dosage: 20 ml/ton. Juice Fining Preventative treatment of oxidation, preserving aromatic profile. Eliminate oxidized phenolics, preventing browning and pinking during aging. POLYMUST PRESS Dosage: 200-400 ppm. Blend of PVPP, bentonite, & potato protein. Add to juice settling tank. ZYMAFLORE X5 Modern Bright, clean fermentation profile, helps express thiols (grapefruit, boxwood). Yeast Choice ZYMAFLORE VL3 Classic High expression of grapefruit & passion fruit, enhances mouthfeel. ZYMAFLORE DELTA Terroir High expression of citrus & lychee, gives sweetness sensation (Hsp12 peptide). Yeast Re-hydration Nutrition Dissolve in yeast re-hydration water at 104 F before adding yeast. SUPERSTART BLANC Yeast rehydration nutrient rich in sterols and minerals that help yeast develop more intense fermentation esters and thiols. Dosage: 300 ppm (2.5lbs/1000 gallons). Aroma Protection & Mouthfeel Glutathione & Hsp12 Peptide Add at 1/3 rd fermentation completion (~15 brix). FRESHAROM Glutathione based product to help protect wine aromatics from oxidation during cellar aging and bottling, giving the wine greater aging potential. Dosage: 300 ppm (2.5lbs/1000 gallons). Mid-Fermentation Nutrition THIAZOTE Diammonium phosphate (DAP) and Thiamine. NUTRISTART Complex yeast nutrient, combining organic nitrogen, DAP and Thiamine. NUTRISTART ORG 100% organic nitrogen from yeast origin. 12

WINEMAKING PROTOCOLS FOR FULL BODIED WHITES Juice Clarification Enzyme Treatment LAFAZYM CL Dosage: 5-20 ppm. Pectinase enzymes for faster clarification, more compact lees volume, and efficient post fermentation settling and filtration. Added to juice after pressing. LAFASE XL Clarification Dosage: 20 ml/ton. Juice Fining Preventative treatment of oxidation, preserving aromatic profile. Eliminate oxidized phenolics, prevent browning during barrel aging and remove bitterness. POLYLACT Dosage: 200-400 ppm. Blend of PVPP & Casein. Add to juice settling tank. ZYMAFLORE X16 Modern Very high aromatic ester producer, pear, pineapple, & peach. Strong fermentation capacity. Yeast Choice ZYMAFLORE CH9 Classic Contributes meyer lemon, fresh almond and hazelnut aromas with creamy mouthfeel. Strong fermentation capapcity. ZYMAFLORE VL2 Terroir Enhances peach & pear aromas, notes of toasted bread. High polysaccharide production. Yeast Re-hydration Nutrition Dissolve in yeast re-hydration water at 104 F before adding yeast. SUPERSTART BLANC Yeast rehydration nutrient rich in sterols and minerals that help yeast develop more intense fermentation esters and thiols. Dosage: 300 ppm (2.5 lbs/1000 gallons). Building Mouthfeel Hsp 12 Peptide Add at any time during or post fermentation. OENOLEES Specific preparation of yeast cell walls for eliminating bitterness and adding perception of sweetness (Hsp12 peptide). Will enhance mouthfeel, giving rich sur lie aging character. Dosage: 200-300 ppm (2.5 lbs/1000 gallons). Mid-Fermentation Nutrition THIAZOTE Diammonium phosphate (DAP) and Thiamine. NUTRISTART Complex yeast nutrient, combining organic nitrogen, DAP and Thiamine. NUTRISTART ORG 100% organic nitrogen from yeast origin. 13

WINEMAKING PROTOCOLS FOR FRUIT FORWARD REDS LAFASE FRUIT Dosage: 30 g/ton. Maceration Enzyme Treatment Pectinase enzymes for efficient aroma, color and tannin extraction from grape skins. Allows for earlier pressing, higher pressing yields, and more efficient post fermentation settling and filtration. Add to must at crusher or first tank mixing. LAFASE XL Extraction Dosage: 30 ml/ton. Fermentation Tannin Protection & Structure Preventative treatment of oxidation, preserving aromatic profile. Eliminate oxidized phenolics, prevent browning during barrel aging and remove bitterness. VR SUPRA Élégance Fermentation tannin, blend of skin, seed, and wood tannins. For enhancing structure, stabilizing color, and inhibiting oxidative enzymes (laccase) from mold infection. Dosage: 200-400 ppm. Add to must at crusher or first tank mixing. VR COLOR Fermentation tannin, high in catechin tannin specific for stabilizing coloring matter. Contributes to overall structure and balance of the wine. Dosage: 200-400 ppm. Add during first 1/3 rd of fermentation. ZYMAFLORE RX60 Modern Very high aroma production. Raspberry, blueberry & blackberry. Excellent fermentation kinetics and high alcohol tolerance. Yeast Choice ZYMAFLORE XPURE Finesse Aromatic purity, low production of negative sulfur compounds, good mouthfeel with notes of cherry & blackberry. ZYMAFLORE RB2 Terroir Burgundian strain giving notes of cherry, cranberry & raspberry. Contributes to elegant mouthfeel and preserves color. Yeast Re-hydration Nutrition Dissolve in yeast re-hydration water at 104 F before. SUPERSTART ROUGE Yeast rehydration nutrient rich in sterols to help build healthy yeast membranes for greater temperature and alcohol resistance. Dosage: 300 ppm (2.5 lbs/ 1000 ppm). Mid-Fermentation Nutrition THIAZOTE Diammonium phosphate (DAP) and Thiamine. NUTRISTART Complex yeast nutrient, combining organic nitrogen, DAP and Thiamine. NUTRISTART ORG 100% organic nitrogen from yeast origin. 14

LAFASE HE GRAND CRU Dosage: 30 g/ton. WINEMAKING PROTOCOLS FOR BIG STRUCTURED REDS Maceration Enzyme Treatment Pectinase enzymes for efficient color and tannin extraction from grape skins. Allows for earlier pressing, higher pressing yields, and more efficient post fermentation settling and filtration. Add to must at crusher or first tank mixing. LAFASE XL Extraction Dosage: 30 ml/ton. Fermentation Tannin Protection & Structure Preventative treatment of oxidation, preserving aromatic profile. Eliminate oxidized phenolics, prevent browning during barrel aging and remove bitterness. VR SUPRA Fermentation tannin, blend of skin, seed, and wood tannins. For enhancing structure, stabilizing color, and inhibiting oxidative enzymes (laccase) from mold infection. Dosage: 200-400 ppm. VR COLOR Fermentation tannin, high in catechin tannin specific for stabilizing coloring matter. Contributes to overall structure and balance of the wine. Dosage: 200-400 ppm. Add to must at crusher or first tank mixing. Add during first 1/3 rd of fermentation. ZYMAFLORE FX10 Modern High polysaccharide production contributes to midpalate length, masks green character, and preserves fruit. Yeast Choice ZYMAFLORE XPURE Finesse Aromatic purity, low production of negative sulfur compounds, good mouthfeel with notes of cherry & blackberry. ZYMAFLORE F15 Terroir Produces fruity, well balanced wines. High glycerol production for increased mid palate weight. Enhances darker fruit characters. Yeast Re-hydration Nutrition Dissolve in yeast rehydration water at 104 F before adding yeast. SUPERSTART ROUGE Yeast rehydration nutrient rich in sterols to help build healthy yeast membranes for greater temperature and alcohol resistance. Dosage: 300 ppm (2.5 lbs/1000 gallons). Building Mouthfeel Hsp 12 Peptide Add at any time during or post fermentation. OENOLEES Specific preparation of yeast cell walls for eliminating bitterness and adding perception of sweetness (Hsp12 peptide). Will enhance mouthfeel, giving rich sur lie aging character. Dosage: 200-300 ppm (2.5 lbs/1000 gallons). Mid-Fermentation Nutrition THIAZOTE Diammonium phosphate (DAP) and Thiamine. NUTRISTART Complex yeast nutrient, combining organic nitrogen, DAP and Thiamine. 15 NUTRISTART ORG 100% organic nitrogen from yeast origin.

NUTRIMENT / NUTRIENT ENZYME NUTRIMENT / NUTRIENT NUTRIMENT / NUTRIENT Permet de contrôler le développement des bactéries lactiques (gram+) dans les moûts et les vins. 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 SLUGGISH AND STUCK FERMENTATION PRODUCTS A sluggish or stuck fermentation can be defined as any fermentation where the rate of sugar depletion has slowed dramatically or stopped completely. KNOWN CAUSES: Mistake in re-hydration process. High brix must = high alcohol. Temperature spikes (heat and cold). Toxins produced from struggling yeast. Competition from mold. Nutrient Deficiency. BASIC STEPS FOR RESTARTING FERMENTATIONS: 1 - Know your numbers: VA, ML, Alcohol, RS, F/TSO 2, ph, TA. 2 - If VA is above 0.85 g/l, lower VA before restarting. 3 - Detoxify the must (yeast hulls). 4 - Build yeast restart culture (multi step protocol). ***Contact local technical representative for full restart protocol (also available on website). Product Dosage Timing ENZYME EXTRAITE DU BLANC D ŒUF LYSOZYM LYSOZYM To prevent/kill gram-positive bacteria (Oenococcus, Lactobacillus/ Pediococcus) outbreaks which can inhibit fermentation. 200-400 ppm Contact your local rep for info on treatment. NUTRIMENT BIOLOGIQUE DE FERMENTATION BI-ACTIV BI-ACTIV A specific formulation of yeast hulls (detoxification), cellulose (physical support), and yeast extract (amino acids and vitamins for nutrition). BI-ACTIV contains no YAN. 300-400 ppm Add at first sign of sluggish fermentation. ÉCORCE DE LEVURE OENOCELL OENOCELL Highly purified yeast cell walls for the stimulation and activation of alcoholic fermentation through adsorption of fermentation inhibitors. 300-400 ppm Preventative addition in mid fermentation, or as curative treatment to restart stuck ferments. SUPERSTART PRÉPARATEUR DE LEVURE POUR VINS EFFERVESCENTS ET REPRISES DE FA Brevet n F 2.736.651 - Amélioration de la résistance et de la performance des levures dans des conditions difficiles SUPERSTART SPARK Specific preparation of autolyzed yeast and in activated yeasts naturally rich in vitamins, minerals, fatty acids, and sterols (ergosterol), particularly for yeast re-hydration for restarts., 5 kg 300-400 ppm Added to the re-hydration water, SUPERSTART SPARK will increase the quantity of sterols in the yeast membrane, ensuring a high resistance to alcohol, giving greater rate of success for restarting fermentations. LEVURES BO213 ACTIFLORE SACCHAROMYCES CEREVISAE ACTIFLORE BO213 (Ex Bayanus) Yeast strain with excellent fermentation capacity, fructophilic, tolerates up to 18% alcohol, ferments at wide temperature range (50-90 F) and low nitrogen requirements. 500 g, 10 kg 300-400 ppm Multi step build up protocol for yeast restart culture. See detailed protocol for timing (available on www.laffort.com or from a technical representative). 16

LAFFORT - NEW TOOL Decision Making Tool MUST NUTRITION CORRECTION For the success of fermentation, both fermentative and organoleptic, proper yeast nutrition is crucial. This nutrition should be complete and include organic as well as mineral nitrogen, sterols, vitamins and minerals at specific stages of the fermentation. The nutrition adjustment should be considered precisely and different factors taken into account to provide the must needs and the expectations of the winemaker. Taking into account the different parameters (potential, available nitrogen level, yeast strain, etc.), LAFFORT now offers a decision support tool for the nutritional correction of must. Check it out on www.laffort.com/en/research-and-innovation/decision-making-tool Must nutrition correction What are the nutritional needs of the must? What colour is the must? Select... What is the potential alcohol degree? (% v/v) Select... What is the initial assimilable nitrogen of the must? (mg/l) Enter a value between 0 and 350 mg/l. What is the yeast strain used? Select... What is the turbidity of the must? (NTU) Enter a value between 0 and 300 NTU. Are there any risk conditions for this fermentation? What is the peak temperature of the fermentation? ( C/ F) Select... Is the health status of the grapes good? Select... Will there be aeration or oxygenation during the alcoholic fermentation? Select... RESET CALCULATION Do not hesitate to contact your LAFFORT rep for any question about this tool.

1460 Cader Lane, Suite C Petaluma, CA 94954 P: (707) 775-4530 laffortusa@laffort.com www.laffortusa.com