FOR NATURAL MANAGEMENT OF WINE QUALITY
Furthering its knowledge of nature and oenological phenomena, LAFFORT creates new enological specialties from natural wine components. These products come from innovative and patented production processes. Modern œnology, more natural, more precise…to create and preserve the best wine!
Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallisation.
Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the colloidal stabilisation of the wine.
Yeast cell wall extract (mannoprotein), rich in sapid peptide content and polysaccharides. Patent EP 1850682.
Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloid stabilisation of wines and to add finesse.
Specific preparation of yeast cell walls for eliminating specific polyphenols responsible for bitterness and astringency. Patent EP 1850682.
Specific formulation of inactivated yeast and ß-glucanases, utilised for wine fining from the outset of alcoholic fermentation.
Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve and refresh wines during ageing.
Specific preparation of inactivated yeast with high protective power, for aroma preservation in white and rosé wines.