Managing microbes in your winemaking process can be quite a challenge. Unwanted spoilage microbes like Pediococcus, Brettanomyces, and wild yeasts can disrupt fermentation and aging, leading to less-than-ideal results. Zymaflore Égide can help!
AEB Fermo Brew Acid: Yeast-Fermented Sours Highly versatile brewing yeast for the production of consistent …
With parts of Canada experiencing smoky skies from wildfires, we understand that vineyards and wineries …
Treatment Suggestions to Mitigate the Negative Effects of Powdery Mildew in Juice and Wine.
In June we attended the 2023 Laffort Export Seminar in Costa Brava, Spain to evaluate …
Sour beers have a long and rich history in brewing. In fact, when beer brewing …
We know that if flotation is unsuccessful the cause most of the times is to be found in the must, not in the equipment.
The refinement is a fundamental stage in the wine evolution, as it allows winemakers to …
Factors and values that influence Malolactic fermentation
Direct-add bacteria can be added directly pouring the acclimated bag into the wine. Alternatively, they …
The YAN needed for yeast to complete the fermentation is strictly related to the strain …
Extreme heat spells during the late stages of grape ripening can lead to many difficulties …
Concerns about making red wine from under-ripe fruit Issue 1: Limited extractability from skins Under-ripe …
❅ – Microgranular ✪ – Liquid ✔ – Purified in order to optimize the required …
Tannins in Winemaking have 4 points of interest Precipitation of proteins or “sacrificial” effect Grape …
LAFFORT® fining tools offer a range of solutions for polishing juice and wine during harvest, …
For 100 hL of wine in stuck AF 1. Preliminary operation on stuck wine 2. …
Please click on the below button to visit the Laffot website to access the yeast …
Download Sugar Concentration Equivalence Table.
Laffort Nutrient Calculator Goal: produce sufficient yeast biomass, without excess, and preserve a good physiological …
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