In this presentation we go back to the basics of enzyme chemistry, the role of enzymes in winemaking, and uncover the mystery of enzyme “cocktails”. We will also explain how enzymes are produced and the production steps that differentiate enzymes on the market today. The timing and practical usage of winemaking enzymes is explained as […]
Please join LAFFORT® and Francois Botton, Spark Technical Manager at LAFFORT®, for an informational webinar on the key points to look at for sparkling wine tirage bottling. We will discuss yeast starter culture preparation, as well as tirage supplements for tartaric stabilization, improvement of foaming capacity, tools to accelerate yeast aging characteristics, the process of […]
Join LAFFORT® for our annual Rendezvous, a technical seminar addressing current trends in winemaking. The 2019 Rendezvous will address the growing trend for wines made with reduced levels of SO2. The talks will cover utilizing non-Saccharomyces yeast strains for microbial security in juice, processing techniques during juice and fermentation stages to enhance the anti-oxidant potential […]
Join LAFFORT® for our annual Rendezvous, a technical seminar addressing current trends in winemaking. The 2019 Rendezvous will address the growing trend for wines made with reduced levels of SO2. […]
Wine consumers in Europe have started a trend, demanding wines made with lower SO2. This consumer trend is forcing winemakers to change their winemaking protocols, reducing the SO2 additions throughout the life cycle of winemaking. Non-Saccharomyces yeast strains can be added during fruit processing to replace the first big SO2 addition, utilizing “bio-protection” to keep […]
Hosted by Darren Michaels - Technical Winemaker - Pacific Northwest Join LAFFORT® for our annual Rendez-vous, a technical seminar addressing current trends in winemaking. The 2019 Rendez-vous will address the growing trend for wines made with reduced levels of SO2. The talks will cover utilizing non-Saccharomyces yeast strains for microbial security in juice, processing techniques during […]
Juice fining is an essential step in white and rose winemaking, but it is often an after thought or considered only for hard press juice segments. In this seminar, we […]
The 2020 Seminar will be online only due to the current health situation. Non-Saccharomyces Yeast Non-Saccharomyces yeasts: bio-protection & impact on sensory. (Lucy Joseph, UC Davis) Non-Saccharomyces yeasts: direct application with harvest equipment. (Daniel Dycus, Laffort USA) Polysaccharides and Stability Polysaccharides in wine production (Dr Stephan Sommer, Fresno State) Optimizing color/tartrate stability: methods (Dr Sami […]
