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SPARKLING
The production of quality sparkling wines is the result of a series of steps which must be optimized to reach the desired final product. The sparkling wine market is currently evolving and, as for still wines, new trends are appearing leading to different types of wines, with more character and sometimes different aromas.
To optimize each stage of production, and in order to provide winemakers with new tools, 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.
BASE WINE FERMENTATION
Prepares yeast for the difficult conditions of sparkling wine fermentation. Favours complete prise de mousse (second fermentation in the bottle). Patent FR 2736651.
Yeast for difficult fermentation conditions and sparkling wines. Terroir selection.
Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Rolle, Manseng. Other red varieties for rosé wines.
Yeast for aromatic white and rosé wines with high production of fermentation aromas (esters). Breeding selection. Grape varieties: Chardonnay, Chenin, Ugni blanc, Colombard. Other red varieties for rosé wines.
Yeast for white wines of great aromatic finesse. Terroir selection. Grape varieties: Chardonnay, Riesling, Gewürztraminer, Muscadet and other terpene type varieties.
Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc). Terroir selection. Grape varieties: Sauvignon blanc, thiol-type varieties.
Oenococcus oeni strain with particular resistance to acidity, and its reactivator. Strain selected in Champagne. Its reactivation protocol makes it suitable for carrying out malolactic fermentation of wines at low pH, such as base wines for sparkling wine.
Cellulose gum solution (CMC/ E466). CELSTAB® is intended for wine stabilisation in relation to tartrate salt precipitations. Its action results in an inhibition of microcrystal nucleation and growth phases (via disorganisation of the surface of the salts that are required for crystal formation). Sparkling wines: incorporate entirely to the base wine before.
SECONDARY FERMENTATION
Prepares yeast for the difficult conditions of sparkling wine fermentation. Favours complete prise de mousse (second fermentation in the bottle). Patent FR 2736651.
Yeast for difficult fermentation conditions and sparkling wines. Terroir selection.
Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Rolle, Manseng. Other red varieties for rosé wines.
Yeast for aromatic white and rosé wines with high production of fermentation aromas (esters). Breeding selection. Grape varieties: Chardonnay, Chenin, Ugni blanc, Colombard. Other red varieties for rosé wines.
Mineral nutrient providing growth factors (diammonium phosphate) and thiamine.
TIRAGE MIXTURE
CLEANSPARK® LIQUIDE is a clarification agent used to facilitate remuage operations in the process of sparkling wine production made by “traditional method”.
TANSPARK® is the result of gallic and chestnut tannins solution for sparkling wines ageing.
TANFRESH® is a preparation based on proanthocyanidic tannins and oak ellagic tannins for white and rosé wines ageing.
Improves finesse and foam persistence on sparkling wines.
Obtains more aromatic sparkling wines with better cellaring potential. Thanks to its composition, FRESHAROM® participates actively to the bubble finesse and foam persistance. Particularly adapted to the Charmat method.
Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the tartaric and colloidal stabilisation of sparkling wines.
EXPEDITION MIXTURE
Selected and purified arabic gum solution, 100% VEREK, with a high stabilisation index.
Yeast cell wall extract (mannoprotein), rich in sapid peptide content and polysaccharides. Patent EP 1850682.
Laffort SPARK® revisits the disgorging tool for sparkling wine producers.
Its ergonomic shape allows an optimal grip for manual frozenor flying (à la volée) disgorgement. Hand disgorging is also very useful for gushing wine as it allows manual control throughout the opening process by using the thumb to manage the speed of degassing, thereby limiting wine loss.
This tool is also essential to efficiently disgorge trial wines or to follow the evolution of wine produced by traditional method during aging on yeast lees. The disgorging key is solid, made entirely of stainless steel and has a non-treated wooden handle for perfect grip.
