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PRODUCT INFORMATION SHEETS QUALITY DOCUMENTS ( HACCP & ISO ) PRODUCT SAFETY SHEETS RESEARCH PAPERS DECISION MAKING TOOLS CATALOGUE DOWNLOADS PERSONALISED NUTRITION PUBLISHED ARTICLES CALCULATOR CERTIFICATES OF ANALYSIS ORGANIC CERTIFICATIONS TRAINING VIDEOS LAFFORT® PLANT BASED INNOVATIONS LAFFORT® unrivalled technical resources is delivering the most scientifically advanced oenological solutions from plant derived products.
VEGAN FRIENDLY & ORGANIC THEY’RE NOT JUST OPTIONS THEY’RE SUPERIOR SOLUTIONS
These symbols are a guide to your LAFFORT® products properties.
GANI TAL OR LERGE OR C E IG L N G I A E N V
A L E L E S E R UIT ABLE RGEN F F R E E
Organic certification bodies have different criteria for certification and products may differ from one certification body to another. Please contact your certifying agent to confirm a products organic certification. PROTECTING YOUR
WHITE WINE MANAGEMENT WHITE WINE
PROTECTING YOUR WHITE WINE - A TRADITIONAL APPROACH
White wines are vulnerable to oxidation and microbial changes post alcoholic fermentation. Microbial and anti-oxidative control of white wines is a first step to getting wines ready for bottling and/or storage.
Threats of oxygen on finished white wines; • Proliferation of acetic acid bacteria. • Proliferation of Brettanomyces bruxellensis. • Browning caused by the oxidation of hydroxycinnamic acids and key phenolic acids. • Oxidation of aroma producing thiols rendering them non volatile.
To prevent the oxidation of these phenolic compounds, an anti-oxidative mechanism needs to be put in place. Typically this is in
the form of SO2 in conjunction with ascorbic acid.
A word on SO2 and ascorbic acid Table 1: Percentages of molecular SO2 to bisulfite (bound SO2) at wine pH (Ribéreau-Gayon et al 2006). Understanding SO2 in your white wine is critical to ensuring microbial stability and oxidative control. SO can be found in both 2 pH MOLECULAR SO2 % BISULFITE (HSO3-) % free and bound form, with the sum of these two values resulting in 3.00 6.06 94.94 the total SO2 value. In its free form SO2 has both and antimicrobial and anti-oxidative effect. The amount of free SO2 is dependant on 3.10 4.88 95.12 the pH (Table 1). Essentially; 3.20 3.91 96.09 3.30 • Lower pH = More available free SO2. 3.1 96.87 • High the pH = Less available free SO . 2 3.40 2.51 97.49
Other compounds are able to bind to SO2 affecting the levels of 3.50 2.00 98.00
free SO2. This bound SO2 contributes to the TSO2 level, but is not available for anti-microbial and anti-oxidative control. Therefore 3.60 1.60 98.40
when using less SO2 in winemaking it is imperative to understand 3.70 1.27 98.73 the impact of pH. 3.80 1.01 98.99 Ascorbic acid is an effective oxygen scavenger in the presence of 3.90 0.81 99.19 SO2 in white wines. This should not be used by itself in white wines as it can lead to oxidation via the production of hydrogen peroxide 4.00 0.64 99.36
when molecular SO2 is not present.
PROTECTING YOUR WHITE WINE - A LOW SO2 APPROACH
Several low SO2 strategies may be used to protect a wine from microbial spoilage. Less SO2 will go further in the microbial protection of your wine via;
• Lower pH ranges. • Inoculation of both primary and secondary fermentations (to ensure the best success). • Additions of tannins providing an antioxidant effect in that they can scavenge oxygen. • Use of a chitosan/enzyme blend based product.
CU FO S Chitosan is a non-allergenic polysaccharide, derived from the Aspergillus spp for winemaking applications. Chitosan by itself can have an impact cell viability of B. bruxellensis and lactic acid bacteria. LAFFORT® has taken the concept of chitosan further and added ß-glucanase and pectinase, acting on the colloidal structure of the wine. The combined effect is much greater on cell death than chitosan by itself.
References available upon request. 2 PROTECTING YOUR WHITE ® WINE WITH LAFFORT WHITE WINE MANAGEMENT
PRODUCT DESCRIPTION PACKAGING
ERG LL EN A Liquid sulphur solution - 18% SO . 6 kg BISULFITE 18 2 Easy to use with low aromatic profile. 25 kg F R E E
ERG LL EN POTASSIUM A 1 kg METABISULPHITE Powdered potassium metabisulphite (PMS) 57% SO . 2 25 kg (PMS) F R E E
ERG LL EN A Sulphur tablets for easy barrel application. OENOSTERYL Box of 42. 2 g (20 ppm SO /hL; 8,8 ppm SO /225 L; 6,7ppm SO /300 L). EFFERVESCENT 2 2 2 Box of 48. F R E E 5 g (50 ppm SO2/hL; 22 ppm SO2/225 L; 16,7 ppm SO2/300 L).
ERG LL EN A For sterilising barrels. SULPHUR RINGS Box of 1 kg. 2 and 5 g available. F R E E A TRADITIONAL APPROACH
ERG LL EN A 1 kg ANOXYDE C Pure L- (+) ascorbic acid. 25 kg F R E E
ERG LL EN A SORBISOL K Potassium sorbate. 1 kg
F R E E
ERG Microbial protection. LL EN A Used in conjunction with SO chitosan, vegetal protein and MICROCONTROL® 2 250 g enzymes for reducing the microbial load, as well as protecting F R E E wines against certain unfavourable microorganisms.
Inhibits MLF.
Applied in conjunction with SO2. Chitosan, LYSOZYME® APPROACH BACTICONTROL® 500 g 2 and an enzymatic mix of pectinases and ß-glucanases. Can be used pre- or post-alcoholic fermentation.
ERG LL EN A Reduces oxidation, adds volume and refreshes A LOW SO A LOW TANFRESH® the wine before bottling. 250 g
F R E E Specifically produced tannins for white and rose wines.
3 WHITE WINE
WHITE WINE MANAGEMENT PROTEIN STABILISATION
WHAT IS PROTEIN STABILISATION ?
Proteins in wine are derived primarily from the grape but also from autolysis of yeast post fermentation. Typically, they are found in quantities of 10 – 500 mg/L1,2,3 in wine and their quantities may be influenced by water stress, method of harvesting, and presence of stalks during pressing. Different grape varietals and viticultural practices will also influence the amount of protein present in the resulting wine. Not all proteins are heat unstable! Enzymes used in winemaking as well as mannoproteins are all proteins which do not cause heat instabilities. It is only the heat unstable proteins that will cause haze after the wine is heated. Proteins associated with grape pathogens and chitinases which are grape derived are primarily associated with protein haze in white wines4.
FACTORS THAT EFFECT PROTEIN STABILISATION
Bentonite is normally used to precipitate proteins. Proteins of interest in wine are positively charged at lower pH ranges but at pH 4.0 lose their charge meaning that bentonite becomes less effective at these pH and more is required. Generally speaking, the higher the pH, the more bentonite required to stabilise the wine.
Charge Influence of pH on the dose of bentonite required to protein stabilise a Sauvignon Blanc.
Dose of bentonite required to achieve pH = 4 pH protein stability Positive 3 50 pH 3.6 60 Negative 3.8 80 4 100
INCREASED RISK FACTORS FOR PROTEIN INSTABILITY
• Inefficient fining – residual fining agent may leave proteins in suspension. These will bind to bentonite and drop out meaning an overestimation of the bentonite dosage required. • Bottling filtration quality: a stable wine before bottling that became unstable by retention of protective colloids in case of a clogging filtration. • Certain additives at bottling i.e. LYSOZYME®. • Poor quality natural corks: possibility of releasing cork tannins. • Wine storage conditions: wine exposed to heat. • The maturity level influences the protein concentration - The concentration in thermo-unstable proteins increases during ripening. • The higher the pH, the more bentonite required to stabilise the wine.
1, 2, 3, 4 References available upon request.
4 WHITE WINE
PROTEIN STABILISATION WHITE WINE MANAGEMENT
TYPES OF BENTONITE
CALCIUM and SODIUM The primary difference between bentonite’s is the space between their respective layers. The reduced space between the layers in the calcium bentonite results in more compact lees but a higher dose (approximately 1.6 x the dosage) is required to capture all the proteins. With sodium bentonite, a lower dosage is required as greater space between the layers captures more proteins but makes the lees settle higher.
SODIUM
CALCIUM SIO2
AL2O5 SIO2 SIO2 AL2O5
SIO2 Distance between layers 100A is much greater with 10A Distance between layers sodium
SIO2 SIO2 AL O 2 5 AL2O5
SIO2 SIO2
• Medium swell rate • High swell rate • Ultra compact lees • Medium fluffy lees • Exceptional aromatic preservation • Very good aromatic preservation • More bentonite required for protein • Less bentonite required for protein stabilisation stabilisation
PROTEIN STABILISING YOUR WINE WITH LAFFORT®
PRODUCT DESCRIPTION PACKAGING
ERG LL EN A 1 kg MICROCOL® Natural sodium. 5 kg ALPHA Excellent stabilisation power across wide range of wine pH. F R E E 25 kg Calcium. ERG LL EN A Excellent lees compaction. MICROCOL® Minimal effect on aroma. 15 kg CLG F R E E Minimal wine loss. Fast preparation time.
ERG Calcium sodium. LL EN MICROCOL® A Low silica content and dedicated particle size. 25 kg FT Excellent all-round parameters and applications. F R E E « Crossflow friendly .»
5 FINING YOUR
WHITE WINE MANAGEMENT WHITE WINE
THE SELECTIVITY OF FINING
Each fining agent has a different specificity, and their efficacy and sensorial impact are largely dependent upon the product and the timing of addition (e.g. wine stage fining is much more impactful on the sensory profile than juice or must fining). The product variance is best demonstrated in figure 1, highlighting how each fining agent reacts differently with the compounds in the wines, and how even small dose’s can have a large sensory impact. Which is why; bench trials are the key to success!
260.0 Legend • The left hand column is the indication of size. 150.0 • The green box depicts protein fractions that 100.0 4 75.0 are able to interact with polyphenols in wine . 50.0 • The red box (at approximately 14 kDa) 37.0 25.0 indicates proteins that will interact with 20.0 5 10.0 polymerised tannins . • The darker the bar, the greater the reactivity. • Fractions of different fining agents may be Ladder Gelatine Gelatine Gelatine Gelatine Gelatine Egg Yeast Vegetable protein #1 #2 #3 #4 #5 white based #1 #2 selected for particular applications. fining
Figure 1: Electrophoresis gel with a range of animal, yeast and vegetable based fining agents which demonstrate the different sizes and quantity of the various protein fractions and importantly which ones will interact with polyphenol compounds in wine.
G œnologie
N I
N ricerinnovaciónca
/ FI
E AG L i n n o v a t i o n COL naturena VEGECOLL® Rapid settling broad based organic based fining. VEGECOLL® PROTÉINES VÉGÉTALES PATATINE TAL OR GANIC VEGETAL PROTEIN E IG OR PATATIN, POTATO PROTEIN ISOLATED G I E N Collage des moûts et des vins. V Musts and wines fining. - Allergen free -
USAGE ŒNOLOGIQUE / OENOLOGICAL USE 500 g 1.1 lbs A L E L E E R S E VEGECOLL® RGEN F UIT ABL Sedimentation rate
Isinglass
WINE PH 1,3 ± 0,3 3.4 GELATINE Relation between Zêta potential Casein EXTRA N°1 1,6 ± 0,3 Pea protein and sedimentation rate.
GECOLL® GELAROM® Classification of fining agents on a white SUPRA wine at pH 3.4. GECOLL®
ŒNOLEES® GELAFFORT®
Zêta -6,1 ± 0,7 10,06 ± 0,4 11,8 ± 0,4 19,6 ± 1,6 Potential (mV) -8,8 ± 0,7 3,6 ± 0,7 11,1 ± 1,4 16,1 ± 1,7
POLYMUST® RANGE
Specifically formulated multifaceted fining solutions.
G G G
G œnologie œnologie œnologie œnologie
N N N N
I I I I
N N N
N ricerinnovacióca n ricerinnovacióca n ricerinnovacióca n ricerinnovacióca n
/ FI / FI / FI / FI
E E E E
AG AG AG
AG i n n o v a t i o n i n n o v a t i o n i n n o v a t i o n i n n o v a t i o n
COLL COLL COLL COLL nature POLYMUST® V nature POLYMUST® nature POLYMUST® nature POLYMUST® Pea Protein PRESS ORG ROSE
R . 2 U 1 E 0 POLYMUST® n°203/2 POLOLYMUST®YMUST® V & PVPP. PRESS Potato protein POLYMUST® ORG Pea protein POLYMUST® ROSÉ Potato protein PRÉPARATION À BASE DE PROTÉINES P.V.P.P., PROTÉINE VÉGÉTALE ASSOCIATION DE PROTÉINE VÉGÉTALE DE PVPP VÉGÉTALES ISSUES DE POIS ET DE PVPP PATATINE, BENTONITE POIS ET DE BENTONITE PRÉPARATION À BASE ET DE PROTÉINES VÉGÉTALES PATATINE Traitement préventif de l'oxydation Collage des moûts et des vins.
USAGE ŒNOLOGIQUE USAGE ŒNOLOGIQUE USAGE ŒNOLOGIQUE USAGE ŒNOLOGIQUE 1 kg 1 kg isolate, Ca 1 kg & Ca bentonite. 10 kg isolate & PVPP.
ERGE ERG bentonite & PVPP. ERGE ERGE LL N LL EN LL N LL N A A A A GANI OR C
F R E E F R E E F R E E F R E E
S E 4, 5 References available upon request. UIT ABL 6 FINISHING YOUR WHITE ® WINE WITH LAFFORT WHITE WINE MANAGEMENT
TOOLS FOR REFINING PHENOLICS
PRODUCT LABELS DESCRIPTION FEATURES PACKAGING
GANI OR C Yeast cell wall provides light fining similar to egg fining Yeast peptides & 1 kg OENOLEES® and peptides build mouthfeel. The combined effect of this yeast cell walls. 5 kg S UIT ABLE 2 products complement the natural balance of the wine.
A ERG RG NIC LL EN O A Potato protein Vegetal protein for the clarification of white wines 500 g VEGECOLL® S isolate. and the reduction of astringent tannins. 5 kg UIT ABLE F R E E
GAN AL OR R IC ET IG O G I E N POLYMUST® V Calcium bentonite Highly selective fining actions with broad applications 1 kg A L E L E ORG S E E R & pea protein. and rates allowing for minimal risk of over fining. UIT ABL RGEN F ERG LL EN A POLYMUST® Highly selective fining actions with broad applications 1 kg PVPP & pea protein. ROSÉ and rates allowing for minimal risk of over fining. 10 kg F R E E ERG LL EN POLYMUST® A PVPP & potato Highly selective fining actions with broad applications 1 kg V protein isolate. and rates allowing for minimal risk of over fining. 10 kg F R E E
ERG PVPP, calcium LL EN A Highly selective fining actions with broad applications POLYMUST® bentonite & 1 kg and rates allowing for minimal risk of over fining. PRESS potato protein 10 kg F E Effective on fining of pinking characters. R E isolate. PVPP Preventing and treating oxidation in juice and wine. 1 kg POLYLACT® & casein. Effective on reduction of browning characters. 10 kg
ERG LL EN A 1,3 kg Silicon dioxide Used principally for expediting flocculation SILIGEL® 6 kg (30%). and settling. F R E E 24 kg ERG LL EN A Average particle size of 25 μm. Optimised for 1 kg VINICLAR® PVPP. maximum, fast-acting reduction of polyphenols. 25 kg F R E E Potassium A potassium caseinate specifically produced to treat 1 kg CASEI PLUS caseinate. oxidation and browning in must and wines. 5 kg
ERG LL EN A A fish based fining agent which greatly enhances the 250 g ICHTYOCOLLE® Isinglass. clarification, brilliance and filterability of wines. 500 g F R E E ENHANCING PALATE WEIGHT & MOUTHFEEL
PRODUCT LABELS DESCRIPTION FEATURES PACKAGING
A ERG RG NIC LL EN O A Yeast Yeast cell wall provides light fining similar to egg fining and 1 kg OENOLEES® peptides & peptides build mouthfeel. The combined effect of this 2 5 kg
S UIT ABLE F R E E cell walls. products complement the natural balance of the wine. 25 kg
ERG LL EN A Yeast A totally soluble additive that instantly increases mouthfeel and OENOLEES® MP 15 kg peptides. roundness by increasing the perception of sweetness. F R E E
AL OR ET IG G I E N STABIVIN® V Gum arabic A gum arabic solution manufactured from highly purified and
A 25 kg L E L E SP E R solution. selected gums. Participates to wine colloidal structure of the wine. RGEN F
7 WHITE WINE TARTARIC
WHITE WINE MANAGEMENT STABILISATION
CU FO S
CMC
Purified sodium carboxymethylcellulose gum. (111) First used in the food industry. (100) (130) (010) (130) (010)
OIV approval in 2008. (111) (011) (111) (111) (111) (101) (111) (111) How does it work? (101) (011) (111) (011) Changes the shape of the crystal and inhibits (111) microcrystal nucleation growth. Without additive With CMC
TARTARIC STABILISATION WITH LAFFORT®
CELSTAB® SOME FACTS ABOUT CELSTAB® THE BENEFITS OF USING CELSTAB®
• Easy to apply. • OIV approval in 2008. • Simple 1 mL/L dose rate. • Used and accepted globally. • Proven long term stabilisation. CE STAB® • FSANZ approval in 2011. • 48 hour stabilisation process. L STABILITY OF WINES SOLUTION DE GOMME DE CELLULOSE • OIV Spec. of 17 to 300 kDa (this governs 21 kg • Eliminates expensive refrigeration costs.
ERG viscosity). • No acid adjustments necessary. LL EN A • Must be homogenised well into the wine. • Can be used on sparkling wines. • Viscosity designed for thorough homogenisation. • Can be used on rose wines. F R E 1.050 kg E • No effect on taste. • < 2 c/L treatment costs. 5.25 kg • Saves expensive production costs. 21 kg
BREVET N° 2726284 MANNOSTAB® LIQUIDE 200 Mannoproteins naturally present in wine stabilise bitartrate salts. MANNOSTAB® ® LIQUIDE 200 ERG LL EN A stab ® oNATURAL STABILITY OF WINE Long term stabilisation.
F R E E
œnologie ricerinnovacióca n
naturei n n o v a t i o n
ON
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LI TABI S SUPER POLYTARTRYL®
SUPER Metatartaric acid that inhibits the crystallisation of potassium bitartrate salts. POLYTARTRYL® ACIDE METATARTRIQUE INDICE 40/42 LERGE Inhibiteur de cristallisation des sels de bitartrate L N de potassium à fort indice d’estérification A
USAGE ŒNOLOGIQUE 1 kg Short term stabilisation.
F R E E
8 FILTRATION FILTRATION
NI AR NG W LET’S BE CLEAR ! There is no correlation between wine turbidity and wine filterability. The colloidal load effects the filterability of a wine.
What is colloidal load? Unstable colloids are partly composed of anthocyanins in the form of the flavylium (charged +) ion, tannins, polysaccharides (including pectins) and proteins (+).
How can a high colloidal load have a low NTU? Haze is represented by the colloidal solutions and particulate suspensions of yeasts, bacteria, crystals, vegetal debris that are visible either microscopically or to the eye. Clarification aims to eliminate wine haze but the colloidal load in the wine may remain depending on treatments. Pectins which have not been degraded can go through a cross flow and re-form upon completion, resulting in a colloidal load that remains the same.
How can I decrease the colloidal load of my wine? • ENZYMES: Action on filterability. Ensures pectin and/or glucan chains breakdown, to improve settling (racking). • FINING : Decreases the colloidal load. Ensures settling of particles in suspension (colloids) present in the wine. The addition of negatively charged bentonite allows for the stabilisation of particularly unstable compounds and makes them precipitate. • RACKING: Physical reduction of the load thought lees removal.
Other factors that affect filterability; • TEMPERATURE: The colder the wine the harder it can be to remove colloidal load.
• DEGASSING: Reduction of the CO2 load ensures minimal degradation of the cake during DE filtration.
Addition of products to the wine...Can this affect filterability/clogging index? Depending on the nature of the products, CMCs, mouthfeel enhancing products and stabilising polysaccharides may add to the colloidal load of the wine and increase it’s clogging index. However if the wines colloidal load is low to start with (thought the use of enzymes, fining, bentonite and appropriate temperatures at filtration) the addition of colloidal products such as these should not impact the wines clogging index (Figure 1).
300 Effect of colloids on filterability. e 250 When wines start with a low clogging index because they 200 have a low colloidal load to start with – they are not impacted with the addition of a colloidal load such as CMC. In this case 150 wines that started with a clogging index below 50 stayed
IC millipor below 50 with the addition of CMC, but wines starting with 100 a clogging index above 50 increased significantly over with 50 the addition of CMC. 0 Control Treated with CMC
If wines are well prepared (CI < 50): no effect of colloid addition.
9 PROTECTING YOUR RED ® RED WINE MANAGEMENT WINE WITH LAFFORT
PRODUCT DESCRIPTION PACKAGING
ERG LL EN A Liquid sulphur solution - 18% SO . 6 kg BISULFITE 18 2 Easy to use with low aroma profile. 25 kg F R E E
ERG LL EN A POTASSIUM 1 kg Powdered form. METABISULPHATE 25 kg F R E E
ERG LL EN A Sulphur tablets for easy barrel application. OENOSTERYL Box of 42. 2 g (20 ppm SO /hL; 8,8 ppm SO /225 L; 6,7ppm SO /300 L). 2 2 2 Box of 48. EFFERVESCENT F R E E 5 g (50 ppm SO2 /hL; 22 ppm SO2/225 L; 16,7 ppm SO2/300 L).
ERG LL EN A For sterilising barrels. A TRADITIONAL APPROACH SULPHUR RINGS Box of 1 kg F R E E 2 and 5 g available.
ERG LL EN A SORBISOL K Potassium sorbate.
F R E E
Microbial protection of wines. ERG LL EN A Chitosan, vegetable protein and enzymes for reducing the MICROCONTROL® microbial load, as well as protecting wines against certain 250 g
F R E E unfavourable microorganisms. Used in conjunction with SO2. Applied post MLF. APPROACH
2 Control and prevention of Brettanomyces spoilage. 23 g LERGE L N Chitosan and enzyme based preparation for the significant A (barrel dose) reduction of Brettanomyces population, spoilage prevention. OENOBRETT® 250 g F R E E The chitosan breaks the parietal structure, accented by the
A LOW SO A LOW 500 g synergic effect of enzymes that increase the settling of lysed 2.5 kg spoilage yeast.
10 RED WINE COLLOIDAL
MANAGEMENT RED WINE MANAGEMENT
COLOURING MATTER STABILISATION
Colouring matter precipitation: The majority of red wine colouring matter binds during the fermentation process! However part of the colouring material in red wines is in a colloidal state; therefore not completely bound in the wine and this fraction can potentially precipitate. Wines can appear stable before bottling however instability can be identified via clogging filtration and precipitation of the colouring mater. The precipitation of the colouring matter can be brought on by several factors. • Tartaric instability: unstable tartrates can bind to colouring mater and precipitate. • Wine storage conditions: exposure to cold expedites tartaric instability. • Reduction of fining regimes and dosages: selective fining can expedite precipitation. • Early bottling and cellar conditions: preventing stabilisation of the colouring matter in a natural way. • Thermo-vinification and flash pasteurisation: can extract more unstable compounds.
Stabilising the colouring matter: • Fining: facilitates the natural precipitation of the unstable colouring matter. • Cold treatment: speeds up the natural precipitation of the unstable colouring matter. • Arabic gum: stabilisation of the colouring matter short term. • Mannoproteins: stabilisation of the colouring matter long term.
Testing for colour stability - Cold test: Stability is estimated by measuring the turbidity before and after cold.
TARTRATE STABILISATION
Tartrate precipitations: At a specific temperature, tartaric CU FO S acid salts become super-saturated: their concentration is higher than the quantity theoretically soluble. Under cooler conditions this state leads to the formation of crystals. Tartrate instability can be brought on by several factors... • Bottling filtration quality: Wine stable before bottling STABILISING YOUR RED WINE WITH becoming unstable by retention of protective colloids
ERG LL EN due to clogging. MANNOSTAB® LIQUIDE 200 A • Colouring matter instability: Blending with younger • Specific mannoprotein (MP40 – Patent
vintages. n°2726284). F R E E • De-acidification:Treatments before bottling. • A natural constituent already present in wines • Wine storage conditions: Wine exposure to variations perfectly conserves the quality of the wine. in temperature. • Simple dose rate determination. • Involving no waste materials, no energy or water Stabilising the tartrates: consumption. • Fining: Speeds up the natural precipitation of the unstable tartrates. • Cold treatment: Speeds up the natural precipitation of the unstable tartrates. • Mannoproteins: Stabilisation of the colouring matter long term.
Testing for colour stability - Cold test: Stability is estimated by measuring the turbidity. NEW
STABIMAX® Gum arabic solution, 100% Verek with a very high protection index that is used against cloudiness STABIMAX®
SOLUTION DE GOMMES ARABIQUES Haut indice de protection - Stabilisation colloïdale des vins and sediments of colloidal nature. Specially selected for its ability to be used with products for 21 kg tartaric stabilization of red wines.
11 FINISHING YOUR RED ® RED WINE MANAGEMENT WINE WITH LAFFORT
TOOLS FOR BUILDING PALATE WEIGHT
PRODUCT LABELS DESCRIPTION FEATURES PACKAGING
ERG LL EN POWERLEES® A Inactivated yeast & Yeast cell components simulate lees ageing and soften and 1 kg ROUGE ß-glucanases enzymes. fine the wines. Yeast autolysis expedites mouthfeel enhancement. F R E E 5 kg
ERG LL EN OENOLEES® A A totally soluble peptide that instantly increases mouthfeel Yeast peptides. 1 kg MP and roundness by increasing the perception of sweetness. F R E E
ERG GANI LL EN OR C A Yeast cell wall provides light fining similar to light egg fining and Yeast hulls 1 kg OENOLEES® peptides build mouthfeel making the combined effect compliment SU E & yeast peptides. 5 kg F R E E IT ABL the natural balance of the wine.
AL OR ET IG G I E N V Natural present in the wine it balances out astringent characters 1.08 kg
MANNOFEEL® A Mannoproteins. L E L E E R RGEN F and builds natural palate weight. Contributes to tartaric stabilisation. 10.8 kg
AL OR ET IG G I E N V Gum arabic A gum arabic solution manufactured from highly purified &
STABIVIN® SP A 25 kg L E L E E R RGEN F solution. selected gums. Participates to wine colloidal structure of the wine.
AL OR ET IG G I E N TANIN VR V Restores the balance of natural grape tannins.Stabilises colour
A Grape tannin. 500 g L E L E E R GRAPE® RGEN F via formation of tannin-anthocyanin combination.
AL OR ET IG G I E N Proanthocyanidic Enhances wine structure and length. Stabilises colour by combining TAN’COR® V
A tannins rich in catechin, with free anthocyanins especially during micro-oxygenation. 1 kg L E L E GRAND CRU ER R GEN F grape & ellagic tannins. Regulates oxireduction phenomena.
TOOLS FOR REFINING PHENOLICS
PRODUCT LABELS DESCRIPTION FEATURES PACKAGING
GANI ERG OR C LL EN A Yeast cell wall provides light fining similar to egg fining Yeast peptides 1 kg OENOLEES® and peptides build mouthfeel making the combined effect SU E & cell walls. 5 kg IT ABL F R E E complimentary to balance of the wine.
GANI AL OR OR C ET IG G I E N V Potato protein Vegetal protein for the clarification of white wines 500 g
VEGECOLL® A L E L E S E R UIT ABLE RGEN F isolate. and the reduction of astringent tannins. 5 kg
GANI ERG OR C LL EN POLYMUST® A Ca. bentonite Highly selective fining actions with broad applications 1 kg S ORG U LE & pea protein. and rates allowing for minimal risk of over fining. IT AB F R E E
ERG LL EN POLYMUST® A PVPP & potato Highly selective fining actions with broad applications 1 kg V protein isolate. and rates allowing for minimal risk of over fining. F R E E
ERG LL EN A PVPP, Ca. bentonite POLYMUST® Highly selective fining actions with broad applications 1 kg & potato protein PRESS and rates allowing for minimal risk of over fining. 10 kg F R E E isolate. GECOLL® A specialised gelatine that enables it to remove certain Liquid gelatine. SUPRA colloidal substances that act as aroma maskers. 1.05 kg 5.25 kg A specialised gelatine that enables it to remove certain GELAROM® Liquid gelatine. 21 kg colloidal substances that act as aroma maskers.
Cold soluble A cold soluble gelatine with broad fining parameters, used GECOLL® 1 kg gelatine (granular). to enhance clarification and increase the brilliance of wines.
Egg albumin product specifically produced for oenological OVOCLARYL® Egg albumin. 1 kg application, refining tannic structure and preserving aromatics.
12 FINISHING YOUR ® RED WINE WITH LAFFORT RED WINE MANAGEMENT
LAFFORT® OAK TANINS The QUERTANIN® range
Pure oak extracts
Instant oak impact
Cost effective oak
No risk of oak derived spoilage
Measured oak impact
Oak tannins extracted from NOBILE® Oak staves and prepared in a patented Instant Dissolving Process (IDP) for easy to apply precise oak management.
THE QUERTANIN® RANGE - UNTOASTED
œnologie riceinrcnovacióna i n n o v a t i o n AL OR N T
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QUERTANIN® QUERTANIN® A TANIN ELLAGIQUE DE CŒUR DE CHÊNE L E L E E R USAGE ŒNOLOGIQUE RG F 500 g EN Cooperage quality and fully traceable french oak. 500 g
THE QUERTANIN® RANGE - TOASTS AND BLENDS
œnologie riceinrcnovacióna i n n o v a t i o n L N A O NI T R N nature
A I T
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A I T E N QUERTANIN® SWEET V
QUERTANIN® Enhancing the sweetness and length of your wine. An SWEET A TANIN ELLAGIQUE DE CŒUR DE CHÊNE L E LE E USAGE ŒNOLOGIQUE R R 500 g GEN F oak influence similar to a french fine grain medium 500 g toast barrel.
œnologie ricerca innovación L i n n o v a t i o n A OR
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T E V QUERTANIN® INTENSE
QUERTANIN® INTENSE A Enhancing the weight, structure and sweetness of TANIN ELLAGIQUE DE CŒUR DE CHÊNE L E L E E R USAGE ŒNOLOGIQUE RG F 500 g EN your wine. An oak influence similar to a french fine 500 g grain, heavy toast barrel.
œnologie riceinrcnovacióna i n n o v a t i o n AL OR
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T E V QUERTANIN® CHOC QUERTANIN® CHOC' A TANIN ELLAGIQUE DE CŒUR DE CHENE L E L E E R Enhancing the richness, body and sweetness of your USAGE ŒNOLOGIQUE R F 500 g GEN 500 g wine with chocolate and vanilla characters.
AMERICAN OAK
AL OR ET IG œnologiee G I riceinrcnovaciónación E N
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EXT QUERPLUS® OAK
A L E L E E R Enhances the richness with balanced vanilla and QUERPLUS® RGEN F NATURAL OAK EXTRACT
Enhances structure and complexity
NET WEIGHT coconut characters. An oak influence similar to an 1 kg 1 kg 2.5 kg american oak medium toast barrel.
13 CLEANING ESSENTIALS CLEANING PRODUCTS
NON CAUSTIC CLEANING
TANKGARDE STAINGARDE Tank cleaner. Stain cleaner. • Non-caustic, non-corrosive powdered complex detergent. • Alkaline stain remover. • Stainless steel tank cleaner. • A non-caustic short contact all-purpose cleaner for almost any • Available in sodium or potassium based powder (20 kg) or surface, including stainless steel, plastics, concrete, hoses and sodium based liquid (15 L). glass. BIOGARDE SANIGARDE Biocide. Sanitiser. • Sanitising stainless steel and similar surfaces. • Peracetic acid sanitiser. • Highly active towards microflora such as yeast and bacteria. • 10 L drums.
CROSSFLOW CLEANING - DECAPOL® CLEANING RANGE
NETTOYAGE DECAPOL® NETTOYAGE DECAPOL® NETTOYAGE STONEClear EXTRALife DECAPOL® DEEPClean
PRODUIT DE NETTOYAGE
PRODUIT DE NETTOYAGE PRODUIT DE NETTOYAGE 5 L 5 kg 5 kg
LAFFORT - CS 61611 - 33072 Bordeaux cedex - FRANCE - www.laffort.com
DECAPOL® EXTRALife DECAPOL® DEEPClean DECAPOL® STONEClear Daily application. Weekly application. Targeted application. Enzymatic detergent targeting Enzymatic detergent and moderate Specific formula for treatment of mineral organic residues in crossflow filters oxidative power targeting organic residue based clogging (silica, copper, iron etc.) in and cartridges. in crossflow filters. crossflow filters.
4500
4000
3500
3000 Flow rate L/hr 2500 Before Flow rate of a completely blocked Cadalpe C41 Crossflow 4 2 2000 modules 40 m (Polypropylene membrane) before and after st Post 1 Clean using the DECAPOL® regeneration protocol. Talk to your 1500 Post 2nd Clean local LAFFORT® representative for more information. 1000
500
0 0306090 120 150 180 210 240270 300 Minutes
BARREL CLEANING GENERAL CLEANING
SUPHUR RINGS CAUSTIC SODA PEARL - 25 kg For burning inside barrels to sterilise before storage. CAUSTIC SODA LIQUID - 200 L 5 or 10 g available. CITRIC ACID - 25 kg
14 CELLAR ESSENTIALS CLEANING PRODUCTS
FILTRATION
3M FILTRATION PRODUCTS
Complete filtration solutions. Cartridges, membranes & pads. Complete water filtration systems.
FILTER EARTH
PRODUCT DESCRIPTION DIACELL 200 Pre coat CELITE 545 White. Permeability 17 um CELITE 503 White. Permeability 10 um HYFLO SUPER-CEL White. Marine Permeability 7 um CELITE 512 Pink / Buff. Permeability 5 um STD. SUPER-CEL Pink / Buff. Permeability 3.5 um FILTERCEL Buff. Permeability 2.5 um HARBOLITE 1500S Amorphous alumina silicate. Permeability 17 um HARBOLITE ER2.2 Amorphous alumina silicate. Permeability 13 um
GENERAL CELLAR & LABORATORY
BARREL BUNGS MICROCHRISTALINE IMS REFRIDGERATION Solid & fermentation. & PARAFIN WAX ETHANOL 95
PECTIN
7,5 mL TEST KIT
2,5 mL
GRAPE JUICE CONCENTRATE BOTRYTIS TEST XL 5 TASTING (Neutral, Gordo or Red) KIT & REFILL GLASSES
15 NOBILE® STAVES Character and complexity whilst respecting the fruit
Volume / Amplitude STAVES STAVES STAVES Available in / / 7 MM 12MM 18MM
• The different thicknesses enable you to influence volume and weight of the mid palate. Volume Intensity • A range of toasting types and oak sources provide a flexible palate of aromatic and STAVES STAVES STAVES structural influences. 7 MM 12MM 18MM
STAVES Provides a light structural lift giving a fresh, NO TOASTED NOTES. FRESH fruity finish to wines. Excellent at masking 7 MM COMPLIMENTS green characteristics. THE FRUIT. PERFECT STAVES Improves volume and mouthfeel in the FOR WHITES. - XBASE wine while remaining fruit driven without 18MM l8 obvious toast characters.
STAVES A well balanced blend of vanilla nuances SENSATION and light toasted notes providing a rounded 7 MM and sweet.
Dark toasted bread and chocolate characters STAVES coupled with a perfumed aromatic INTENSE 7 MM expression. Enhances volume and length of HIGH AROMATICS. the palate and intensifies dark fruit aromatics. ENHANCES RICHNESS.
PERFECT FOR REDS. STAVES Gives a subtle late palate structural lift and RÉVÉLATION enhances complex aromatics. Mimics 7 MM traditional ageing in french barrels.
STAVES AMERICAN Providing a round sweetness to the pallet weight whilst giving of subtle gingerbread 7 MM RÉVÉLATION and coconut characters to the wine.
STAVES Roundness & sweetness. DULCE 12MM Dulce de leche & caramel.
STAVES Expressions of complex floral and roasted - XTREME coffee aromatics, while enhancing the sweet 18MM l8 toast characters with notes of mocha.
Mocha, roasted, toasted notes brings STAVES creaminess, and softening to the ELITE 12MM FINESSE & mouthfeel. Develops aromatic complexity COMPLEXITY similar to barrel ageing. SIMILAR TO STAVES Extends the fruit to a complex finish (such as the BARREL AGEING. DIVINE elegance of Burgundy barrels). Giving stunning 18MM l8 textural elements and perfumed aromatics. 16 BARREL REFRESH Breathing life and value back into your barrels
OENOLOGICAL + + • Innovative attachment system for ultra-easy implementation. • 20 to 100% new oak equivalent (1 Nobile® Barrel Refresh = ± 20% new oak). • Maximises the beneficial oxygen from barrels. • Barrel preservation.
STAVES - XBASE Fruity without toasty notes. Adds volume and breadth. 18MM l8 STAVES Expressions of ripe fruit. Sweetness with mocha notes and - XTREME 18MM l8 roasted coffee.
STAVES - DIVINE Brings textural elements. Extends the fruit to a complex length. 18MM l8
STAVES RÉVÉLATION Exceptional aromatic complexity, providing a subtle toast 7 MM character on the mid to back pallet.
STAVES Beautiful toasted and baked bread characteristics enhancing SENSATION 7 MM the front and mid pallet. OAK CHIPS NOBILE® FRESH Freshness fruit FRESH TT: Enhances red fruit and masks & structure. inherent green characters. Adds a light THERMO TREATED structural element.
Volume without BASE: Add volume to your wine without ® NOBILE BASE toasted notes. additional structure. Enhancing freshness without overt oak characters.
SPICE: Reinforces the wines fruit and NOBILE® SPICE Fruit & spicy. spice characters and amplifies structure and mouthfeel.
SWEET: Vanilla notes and enrich those NOBILE® SWEET Vanilla & toasted. toasted characters throughout the pallet. Adds volume.
SWEET VANILLA: Lush aromatic vanilla, NOBILE® Rich & complex give the wine a rich and moreish palate vanilla. SWEET VANILLA while adding complexity and volume.
INTENSE: A dark toast ideal for enhancing Volume & NOBILE® INTENSE mature dark fruit, perfume and floral toasted almond. characters on the nose and the pallet.
AMERICAN BLEND: Increase the NOBILE® Caramel & sensation of a wines sweetness with subtle smokey. AMERICAN BLEND vanilla and coconut notes.
17 YOUR LAFFORT® AUSTRALIA TEAM
SOUTH AUSTRALIA (Head Office) 23A Burwood Avenue Woodville North 5012
ORDERS & ADMINISTRATION MANAGING DIRECTOR TECHNICAL MANAGER/SALES Celeste Roberts Tertius Van Der Westhuizen Alana Seabrook 08 8360 2200 0441 828 826 0428 081 106 [email protected] [email protected] [email protected]
SALES WAREHOUSE & LOGISTICS NOBILE® MANAGER Simon Joy Fred Forte Gary Lively 0437 217 378 0409 664 558 0472 827 650 [email protected] [email protected] [email protected]
VICTORIA & TASMAINA 33 Hightech Place, Lilydale, Victoria 3141
ORDERS & LOGISTICS SALES Justin Pekin Robin Querre 03 97352100 0409 664 558 [email protected] [email protected]
WESTERN AUSTRALIA 4/60 Holder Way Malaga, WA, 6090
ORDERS & LOGISTICS SALES (MARGERET RIVER) Chris Jones Paul Rose 0408 825 435 / 08 9248 5222 0428 822 082 / 08 9248 5222 [email protected] [email protected]
NSW 43 Bradmill avenue, Rutherford NSW 2320
WAREHOUSE SALES Scott McCullum Andrew Mariani 02 4932 0857 0448 884 899 [email protected] [email protected]
ADMINISTRATION ACCOUNTS Alison Miller Bron Townsend 02 4932 0857 02 4932 0857 [email protected] [email protected]