LAFFORT is a family-owned company based in Bordeaux, France. It selects, produces and distributes enological products since 1895.
LAFFORT invests a lot of resources in Research and Development in different universities around the world, but also in its world-class laboratory, SARCO. The company has been a leader in innovation for the last decades. High quality products for all modern winemaking needs, this is our committment to you.
LAFFORT USA has been recently created to bring the experience and the technical knowledge of the global LAFFORT network to the North American winemakers.
Created in Bordeaux in 1895, LAFFORT has played a fundamental role in the developments in Œnology that followed Pasteur and his initial discoveries. LAFFORT 's scientific developments have allowed the company to progress from a curative form of Œnology, based essentially on pure chemistry, to a preventative form, founded on biotechnologies.
LAFFORT has excelled through its high level of dedication to both applied and fundamental research. Embracing the future, the company has demonstrated the pertinence of its research via renowned product performance and quality. LAFFORT research is the origin of a large number of discoveries in modern Œnology, affirmed by numerous international patent applications. This energy and total commitment to R&D underpin the company's international Œnological presence.
LAFFORT is also characterised by its control over production methodologies, allowing it to implement Œnologically-specific hi-tech facilities and production know-how. These specialised production units, and the company's constant commitment to Œnology, allow winemakers to optimise and preserve the quality of their wine.
True to its profession, continuing the family tradition, and thanks to its inherent innovative spirit, LAFFORT is present in over 50 countries. Its products, derived from the synergy of over a century of tradition in combination with modern biotechnology, are used throughout the world for producing quality wines with minimal environmental footprint, so as to fulfil all modern winemaking requirements.
LAFFORT 's unceasing commitment to oenology is, by nature, its raison d'etre'.
LAFFORT selects, produces and distributes the whole range of winemaking products: from the well-known yeasts, nutrients, bacteria, tannins, enzymes, to the whole range of fining agents and a great range of wood products, Nobile!
Some of our best-selling products are VR Supra, Zymaflore FX10 and VL3, Stabivin SP, Oenosteryl Effervescent... Standards in the industry! But they also have little brothers and sisters... ask us about it!
We now have sulppliers in Santa Rosa, Healdsburg, Petaluma and St. Helena! Get all your winemaking materials at these locations.
Product continues to arrive at the downtown St. Helena store for all your winemaking needs. Call Pamela to schedule your harvest Laffort product pick up at 707.967.8290
We would like to welcome you to the 2015 Laffort Harvest Webinar Series!
Saint Helena, CA., July 8, 2015 Pamela Saling is Sonoma County native who has always had interest in creative branding. She received a Bachelor’s degree in Communications with minor in Business at Sonoma State University.
Pamela began her career in the wine industry 15 years ago and worked for Seagram's within their marketing department housed at Mumm Cuvee Napa in Rutherford. At Seagram’s, she had the exciting opportunity to be a part of branding initiatives and goals for many different global wine and champagne brands. Pamela has since held increasingly responsible roles within marketing departments at several mid-sized to large corporations. Pamela has been involved in B2B marketing and business development with Napa and Sonoma County cork suppliers.
Pamela Saling can be reached by email at email@example.com and by phone at (707) 967- 8290.
About Laffort USA:
Laffort is a fourth generation family owned business founded in 1895 with a history of research and discovery in enology dating back to Pasteur’s seminal works. The Laffort group is proud to dedicate one of the largest budgets among private companies to Research and Development. As a result of these efforts, Laffort holds many patents and regularly launches innovative products and processes for the wine industry. Laffort holds HACCP and ISO certifications and Laffort USA is the first winemaking product supplier in the U.S. to achieve Green Business Certification.
Contact: Pamela Saling
Phone: (707) 967-8290
Implementation is easy!
• AUTOLEES® is a rapidly dissolving powdered product.
Laffort USA now has its innovative enological products more easily accessible by the Sonoma County winemaking community. Carlsen & Associates in Healdsburg and TCW Equipment in Santa Rosa are widely known and respected suppliers to the wine industry.
The Compleat Winemaker (now TCW) began selling winemaking equipment in 1966 in St Helena, and have recently moved to new and expanded premises in Santa Rosa. Carlsen & Associates began building and distributing specialist winemaking equipment in 1987 in Healdsburg. Both companies come with renowned reputations of offering outstanding products and services, and Laffort are very proud to be associated with each.
Laffort celebrates 120 years in 2015 as a fourth generation family owned business founded in 1895. The history of Laffort in research and discovery in enology dates back to Pasteur’s seminal works. The Laffort group is proud to dedicate one of the largest budgets among private enological companies to Research and Development in the wine industry. As a result of these efforts, Laffort holds many patents and regularly launches innovative products and processes for the wine industry. Laffort holds HACCP and ISO certifications and Laffort USA is the first winemaking product supplier in the U.S. to achieve Green Business Certification.
Peter Salamone, Laffort USA Technical Manager will be hosting 2 webinars this week on Celstab.
Want to learn more about a quick and inexpensive product for cold stability? Join us on Dec 9th at 2pm or Dec 10th at 10am.Click on the link to register: https://laffortusa.webex.com/mw0401l/mywebex/default.do?siteurl=laffortusa
If you have any questions or issues to sign up, please contact Tiffany at firstname.lastname@example.org
Call our office (707) 775-4530 to have a sample shipped to you, or call (707) 967-8290 to pick up a sample at the St Helena store.
Samples will also be available at the NCWIE on Dec. 4th - BOOTH #436!
Laffort USAwill be at ROOTSTOCK, the revolutionary conference designed for top quality grapegrowers, vineyard and winery owners, and winemakers worldwide at BOOTH #120.
There are so many factors involved in keeping fermentations happy, so it is no surprise that stuck ferments can require considerable detective work to figure out what actually went wrong. While identifying the cause can help in developing a remediation strategy, it is not always essential for taking the next steps to restarting the fermentation.
There are steps we can take to minimize spoilage risks and maximize wine quality, aided by some understanding of cause and effect. LAFFORT has developed specific tools to help winemakers in this regard which include a protocol for restarting stuck fermentations that has proven to be particularly effective. In general, follow the basic steps of; 1) detoxify your medium with BIACTIV, 2) rehydrate ACTIFLORE BO213 with SUPERSTART ROUGE, and 3) slowly acclimate the yeast culture to the stuck wine.
BIACTIV: a blend of yeast hulls for detoxification, cellulose for support in keeping yeast in suspension, and non-nitrogenous yeast nutrition to boost the yeast.
SUPERSTART ROUGE: a yeast derived re-hydration nutrient rich in ergosterol, vitamins, minerals and fatty acids. SUPERSTART ROUGE will protect your yeast and make them more resistant to the challenging conditions of a stuck ferment.
ACTIFLORE BO213: ex-Bayanus, Saccharomyces yeast strain specifically recommended for restarting stuck ferments. Fructophilic, tolerant to 18% alcohol, low VA production and short lag phase.
It appears we are having an unusual outbreak of Lactobacillus kunkeei this harvest. With the kunkeei infected stuck ferments, the recommendation is to add 20-30ppm SO2 and 250ppm Lysozyme and then proceed to the restart protocol.
Call us if you have any questions!
Main Office: 1460 Cader Lane, Suite C – Petaluma, CA 94954 – Phone: (707) 775-4530
St Helena Store: 1309 Main Street, Suite C – St Helena, CA 94574 – Phone: (707) 967-8290
Fermentation management typically involves the addition of yeast, then the addition of bacteria for malolactic fermentation following the completion of alcoholoic fermentation. Whether you choose an early co-inoculation, a late co-inoculation or a sequential inoculation it is important to choose the right type of ML strain.
Click on the image to view the step by step video on our Yeast rehydration protocol and avoid fermentation issues!
SUPERSTART products are yeast rehydration nutrients to be used at the active dry yeast rehydration step to ensure healthy fermentation completion and aromatic performance.
Thanks to its high ergosterol content, SUPERSTART Rouge improves yeast cell longevity under stressful conditions and increases their tolerance to high temperatures and alcohol.
Thanks to its specific formulation, particularly rich in certain vitamins and mineral salts, SUPERSTART Blancoptimizes the production and aromatic revelation of yeasts, producing more aromatic wines while also guaranteeing stronger fermentation completion.
To introduce and develop two new product lines in North America,Laffort has appointed Cyril Derreumaux as a Business Development Managerfor Nobile, premium oak alternatives, and Esencia, natural flavouring componentsfor aromatic wines and spirits.
Cyril Derreumaux comes to Laffort with successful experience in international businesses from Argentina, France, and the U.S. Derreumaux holds a Master’s Degree in International Business from ESCP Europe, and was most recently General Manager with Vivelys USA, a winemaking consulting company. Cyril will be based in Petaluma, where Laffort USA is already established.
Cyril Derreumaux can be reached by email email@example.com or by phone at (707) 318 6135.
QUERTANIN finishing tannins are stave wood-quality ellagic tannins, extracted from oak heartwood, using LAFFORT's instant dissolving form. For post-fermentation use in red, rose and white wines.
The 2014 Vintage Laffort catalog is in your mailbox!
The format this year is a little different with two separate sectionsfor fermentation and ageingproducts,and some new products ...
VEGECOLL, vegetable protein from potato for clarification of juice and wine;
ZYMAFLORE CH9, a yeast for complex and smooth Chardonnays;
QUERTANIN CHOC' & INTENSE NF, preparations of stavewood quality ellagic tannins, extracted from oak, instant dissolving process (IDP) for the ageing of white wine, roses and reds.
If you have not yet received your copy, give us a call or download here.
Main office in Petaluma: (707) 775-4530
St Helena store: (707) 967-8290
Shifting Paradigms in Enology
Date: Friday, May 30th
Time: Registration at 9:00 am, presentations start at 9:30 am; lunch provided
Place: The Center for Enology and Viticulture, Walla Walla Community College
3020 E Isaacs Ave, Walla Walla, WA
Yeast Nutrient Management
Modern Juice Fining
X-Strain Isolation-Yeast Selection for Optimal Outcomes
What, Why and How?
Next Generation Barrel Renewal
Dr. Peter Salamone, Technical Director, Laffort USA
Darren Michaels, Winemaking and Enological Consultant, Laffort USA
Trent Thomas, Managing Partner, reWine Barrels llc
If you want to hear all about yeast nutrition and new innovative products by Laffort, please join our technical seminars happening in Paso Robles on April 29th, in St Helena on April 30th and in Santa Rosa on May 1st.
For more information on Paso Robles Rendez-vous, please contact Adam Lazarre: firstname.lastname@example.org
For more information on St Helena Rendez-vous, please contact Jillian Johnson: email@example.com
For more information on Santa Rosa Rendez-vous, please contact Lindsey Otis: firstname.lastname@example.org
We hope to see you there!
A technical seminar featuring presentations on yeast nutrition and innovative new products from LAFFORT!
April 29th at Robert Hall Winery in Paso Robles- contact & RSVP: Adam Lazarre;email@example.com
April 30th at the Cameo Cinema Theater in St Helena- contact & RSVP: Jillian Johnson; firstname.lastname@example.org
May 1st at the Vintners Inn in Santa Rosa- contact & RSVP: Lindsey Otis; email@example.com
CELSTAB® is a highly purified vegetal-origin cellulose polymer intended for wine stabilization. Its liquid formula makes it easy to incorporpate into wine. Its action results in an inhibition of microcrystal nucleation and growth phases (via disorganization of the surface of the salts that are required for crystal formation).
Join us for the 2014 Rendez-vous with Laffort!
For any questions, please contact Tiffany at firstname.lastname@example.org
For those of you who stopped by our booth at Unified (Thank You!), you most likely heard about our new allergen free fining productVEGECOLL.
VEGECOLL is a product developed from a potato proteinthat was selected for its clarification and high reactivitywith other proteins in wine.
Contact us today for more info and samples!
Petaluma - 707.775.4530
St Helena - 707.967.8290
Only a few days left to play our Holiday Game and have a chance of winning a bottle of Champagne just in time for the Holildays!
It's easy .. Like our page on Facebookand answer the following question:
In what year was our Zymaflore VL3 yeast first launched
on the European market?
ML Bacteria need nutrients to develop and sustain themselves. They mostly nned amino acids and vitamins, found in the wine (coming from the grape, yeasts and added nutrition).
The first thing to do would be to confirm how much bacteria actually are in the wine. Microscope observation can provide information on potential spoilage micro-organism that would explain the slow growth of bacteria.
Bacteria may also just lack nutrition.
Recent works highlighted the specific needs of bacteria in terms of nutrition: 5 amino acids (AA), 2 vitamins and 2 mineral co-factors play a particularly important role in the malo-lactic conversion metabolism.
The LAFFORT ML nutrient MALOSTARThas been recently revisitedto have a higher concentration in these vitamins and AA, while minimizing the concentration in AA precursors of biogenic amines.
To read our complete newsletter, please click here.
The practice of aging wines after fermentation on either the gross or fine lees is very common. Yeast cells will release amino acids, positively impacting mouthfeel and used as nutrients by ML bacteria. Specific enzymes will speed up and amplify these benefits, as well as help in microbial clarification and filterability.
PEPTIDES AND MANNOPROTEINS RELEASE
Scientists reported the release of various compounds such as amino acids, nucleotides, polysaccharides, mannoproteins and low molecular weight peptides into the wine. Of particular interest are the peptides released, as they have a profound effect on the perception of 'sweetness' of the wine, as well as a masking effect on wine astringency. A PROCESS THAT WOULD NORMALLY TAKE MONTHS CAN BE REDUCED TO WEEKS. The use of glucanase enzymes such as LAFFORT EXTRALYSEallows for earlier processing of more stable wines resulting from the action of released mannoproteins, which increase tartrate and protein stability.
ML NUTRIENTS RELEASE
EXTRALYSEwill also help with Malo-Lactic fermentation start by speeding up the release process from the yeast membrane of nutrients beneficial to ML bacteria.
FILTERABILITY AND MICROBIAL LOAD REDUCTION
Botrytis and Saccharomyces produce a long chain of beta-glucan, negatively impacting the wine's filterability. We now know that beta-glucanases combined with pectinases offer better results to improve filterability than a beta-glucanase only. EXTRALYSE,by hydrolyzing the glucan molecules, also helps fraction the colloidal net and therefore Brettanomyces or spoilage organisms' sedimentation in lees. The first wine racking is more efficient and contamination risk is greatly reduced.
LAFFORT offers a full range of ML Bacteria for all types of wines:
LACTOENOS 450 PREAC is an Oenococcus oeni high performance strain. It has strong implantation capacities in wines, helps limit microbiological contamination and very resistant to high alcohol. It is also a very suitable strain for co-inoculation in red wines.
LACTOENOS B28 PREAC is an Oenococcus oeni strain which is particularly active in difficult conditions.
LACTOENOS SB3 INSTANT is an Oenococcus oeni direct inoculation strain. It has a low VA production and is compatible with a large number of commercial yeast strains. It comes in a very useful barrel dose size.
Get more info today by calling the Petaluma Office at (707) 775-4530 or the St Helena store at (707) 967-8290.
We're seeing some slow ferments out there so here are some tips to keep those fermentation going smoothly!
- Make sure you rehydrate your yeast with DYNASTART,a yeast preparation for use in re-hydration water to enhance wine quality and assure a strong fermentation finish. The essential elements provided by DYNASTARTwill guarantee membrane fluidity and its good resistance to alcohol.
- Feed your yeast well throughout fermentation with NUTRISTART / NUTRISTART ORG.
- As soon as your fermentation starts slowing down, using BIOACTIV will help detoxify the must, provide survival factors and enable fermentation to complete. BIOACTIV does not provide assimilable nitrogen, recommended dosage is 200-400ppm.
For any questions on yeast rehydration protocol or yeast restart protocol, please visit our website at www.laffortusa.com or contact your technical rep.
Laffort Petaluma - (707) 775-4530
Laffort St Helena - (707) 967-8290
The most well known wine enzymes are the pectinases, a diverse mixture of enzyme activities which act in concern for specific effects.
Call us for more details!
St Helena - 707.967.8290 / Petaluma - 707.775.4530
ZYMAFLORE 011 BIO, a Saccharomyces cerevisiae selected for its remarkable fermentation capacities, its resistance to alcohol, its respect for grape variety specificity and its low production of medium chain fatty acids.
DYNASTART, a specific preparation of yeast origin, naturally rich in vitamins, minerals, fatty acids and sterols. During the re-hydration process, the yeasts will absorb these essential elements to ensure a healthy and strong membrane, proven to have effect even through the last generation of cell budding.
NUTRISTART ORG, a 100% organic nutrient naturally rich in vitamins, minerals and trace elements that promotes cellular multiplication. Reproduces the nutritional distribution naturally present in the must and guarantees improved nutritional balance of the yeast.
BIOAROM, a yeast bio-product with high protective power for aroma preservation in white and rose wines. BIOAROM allows the yeast to assimilate the glutathione precursors during AF and allows the acquired aromatic potential of the wines to gain a higher protection from oxidation.
BIOLEES (patent n 452803), a specific preparation of yeast cell walls with a high sapid peptide content for eliminating specific polyphenols responsible for bitterness and astringency. BIOLEES helps enhance fining capacities, reduce aggressive characters and elevates midpalate sensations.
MANNOSTAB, a revolutionnary OMRI and USDA-NOP recognized solution for stabilizing potassium bi-tartrate in red, rose and white wines. MANNOSTAB is a preparation of highly purified yeast extracted mannoproteins that perfectly preserves the quality of the wine.
For more information, please contact our main office & warehouse in Petaluma at (707) 775-4530 or our St Helena store at (707) 967-8290.
ZYMAFLORE DELTA, a Saccharomyces yeast strain enhancing varietal aroma expression such as grapefruit, passion fruit, mango and litchi notes. Recommended for white wines showing complexity and elegance: Sauvignon Blanc, Semillon, Chenin Blanc, Riesling …
LACTOENOS B28 PREAC, a pre-acclimatized Oenococcus oeni strain which is particularly adapted to white and red wines that accumulate conditions that are stressful for bacteria (low malic acid concentrations, high tartaric acid contents).
LAFAZYM 600XL, a liquid enzyme preparation for a quick and efficient clarification of musts and wines for a large spectrum of pH (2.9-4). Especially adapted to help settle musts from very difficult grape varietals and allows clarification of musts after thermotreatment.
TANFRESH, a preparation of proanthocyanidic and oak ellagic tannins that dissolves instantly, recommended for rose and white wines. It will refresh the wine aromas, protect it from oxidation and act on the structure and volume in mouthfeel.
If you have not yet received your 2013 Vintage Catalog, please give us a call to request your copy!
Main Office & Warehouse: (707) 775-4530
St Helena store: (707) 967-8290
Are you interested in seeing what it looks like inside a barrel after adding a LAFFORT OENOSTERYL SO2 tablet?
Check out the video: http://www.youtube.com/watch?v=O6ZZpDZS7xc
1460 Cader Lane, Suite C
Petaluma, CA 94954
(707) 775-4530 / (707) 775-4537
LAFFORT USA will soon release a video showing how the OENOSTERYL SO2 tablets dissolve in a barrel - stay tuned, it's very interesting to watch!
In the meantime, here are a few photos we took while shooting the video:
Day 1 Day 3 Day 7 Ready for filming!
For any questions on our OENOSTERYL SO2 tabs, please contact us!
Petaluma / Shannon Dunlap: (707) 775-4530
St Helena / Tiffany Eicholz - (707) 967-8290
Are you about to bottle and missing that final touch?
Meet our Quertanin Range, stave wood-quality ellagic tannins, extracted from oak heartwood, using LAFFORT's instant dissolving form (IDP).
Quertanin, Quertanin Sweet and Quertanin Intense are various preparation of oak extract from stave wood quality French oak and Querplusis an oak extract from stave wood quality American oak.
Call for a sample and for local Napa Valley winemakers, feel free to stop by the store in St Helena with your wine for an immediate bench trial!
April was very busy for the whole Laffort team with the 'Rendez-vous' accross California for the last two weeks.
Thank you to all of you who attended and made our five locations a success. We'll have all the technical presentations available on our website soon and check out the photos on our facebook page!
We still have a few months before the craziness of harvest starts and many projects ahead of us: Stay tuned!
Please fee free to contact us if you have any questions or would like product samples!
email@example.com - 707.775.4530
If you want to hear about the most advanced oenological products from Laffort,
If you want to participate in interactive wine tastings,
and if you want to attend talks from recognized Academic & Industry Experts?
Then, the 2013 RENDEZ-VOUS WITH LAFFORT is what you are looking for and it's coming your way!
All events will be from 8.30 to noon and include breakfast and lunch and a special wine drawing!
Contact Tiffany for more information and to RSVP: firstname.lastname@example.org ; 707.967.8290
Want to hear about the most advanced oenological products from Laffort?
Want to participate in interactive wine tastings?
Want to attend talks from recognized Academic & Industry Experts?
Then, the 2013 RENDEZ-VOUS WITH LAFFORT is what you are looking for and it's coming your way!
All events will be from 8.30 to noon and include breakfast and lunch and a special wine drawing!
Contact Tiffany for more information and to RSVP: email@example.com ; 707.967.8290
2013 sounds very promising for Laffort USA with the welcoming of Adam LaZarre as the technical representative for the Central Coast area. As Laffort is growing, the need for more local resources has led to adding a 4th representative in California.
Adam has been in the wine industry nearly 20 years producing wines for California, as well as in Spain and Chile. After graduating from Fresno State’s Enology program, Adam fell in love and relocated to the Central Coast where he produced wines for several big brands including Elliston Vineyards and Constellation Wine Company. Adam was also part of the team who made Cycles Gladiator and Rex Goliath successful stories.
Adam is thrilled to be part of the Laffort USA team and is eager to become the technical resource for all Central Coast winemakers. Please feel free to contact him by email at firstname.lastname@example.org or byphone at (805) 234-8446.
OENOSTERYL SO2 tablets are very popular because they are precise, odourless and dissolve within a few minutes with a homogenous repartition of the SO2 in the wine.
There is no need to stir the barrel after adding the tablets, therefore avoiding oxidation.
A 2g tablet adds 8ppm of total SO2.
A 5g tablet adds 22ppm of total SO2.
1460 Cader Lane, Suite C - Petaluma, CA 94954 - (707) 775-4530
1309 Main Street, Suite C - Saint Helena, CA 94574 - (707) 967-8290
What more do you want?
As the worldwide leader in next-generation tartrate stability product development, LAFFORT offers a full portfolio of non-subtractive tartrate stability products which are under TTB continual use approval:
CELSTAB® CMC, a pure carboxymethyl-cellulose product for white and rose wine stabilization
MANNOSTAB®, a pure MP40 yeast mannoprotein which is OMRI listed Organic, for red, white and rose' wine stabilization
Not all CMC products for tartrate stability are the same when it comes to efficacy, organoleptic neutrality, purity and process application considerations including viscosity and filterability. With CELSTAB® the energy cost savings can be as high as 80% compared to chill stabilization, which does not include extra water, labor and logistical time savings. Your cellar crew will be grateful to you, not to have to remove tartrate from your tanks anymore! The non-subtractive, non-chilling methods also contribute to the overall respect of the wine, preserving the freshness, aroma and flavors of the wine.
Call us for more information!
Petaluma - (707) 775-4530 / St Helena (707) 967-8290
What is BIOLEES? A specific preparation of yeast hulls with a high sapid peptide content for eliminating specific polyphenols responsible for bitterness and astringency. BIOLEES is OMRI listed for use in organic wines.
Why use BIOLEES? It will ...
When to use BIOLEES? During tank or barrel fermentations. BIOLEES needs 4-6 weeks to settle properly before racking.
How to use BIOLEES? Very easy: rehydrate it in 5 to 10 times its volume in water. After incorporation, a pump over in tank or a “batonnage” in barrel is required for good homogenization.
Samples available upon request.
Petaluma - (707) 775-4530
St Helena - (707) 967-8290
There are several causes to stuck fermentations but whether it is nutrient deficiency, excessive must/juice sugar or toxins, Laffort has developed specific tools and a restart protocol that has proved to be particularly effective.
Please give us a call if you have any questions about our restart protocol!
Petaluma office: (707) 775-4530
St Helena office: (707) 967-8290
Careful management of the yeasts nutritional requirements during alcoholic fermentation is essential to ensure a healthy and complete fermentation, and a successful malo-lactic fermentation. Nitrogen, minerals, trace elements and vitamins are all essential compounds that contribute to the yeast viability.
The available nitrogen mainly consists of organic nitrogen(amino acids) and mineral nitrogen(ammonium salts). The quantity and quality of these crucial compounds play an essential role on yeast metabolism and fermentation kinetics.
=> 100ppm of NUTRISTART®provides about 12 ppm assimilable nitrogen
=> 300 ppm of NUTRISTART® ORGANIQprovidesabout 16 ppm assimilable nitrogen
=> 100 ppm of THIAZOTE® PH provides about 21 ppm assimilable nitrogen
Although it doesn’t provide assimilable nitrogen, a yeast enhancer such as DYNASTART®will improve the general metabolism of the yeast and decrease the production of undesired sulfur compounds. Recent research shows that DYNASTART® significantly improves the nitrogen uptake metabolism, helping the yeast to better assimilate available nutrition and lower its stress level, leading to less VA and H2S production.
Several technical articles & booklets on nutrient requirements are available on our website: www.laffortusa.com or call us to get more information.
Petaluma – 707.775.4530 St Helena – 707.967.8290
It consists of inoculating bacteria into the must during alcoholic fermentation, either at the start (‘early’ co-inoculation), or at the end of AF if the fermentation curve is clear-cut (‘late’ co-inoculation). First timer particularly like the late co-inoculation, combining the benefits (time and quality) with less risk of challenged AF.
Besides the practical motivations that are the time saving, safety requirements in atypical situations and using the heat from fermentation, co-inoculation aims to promote malolactic bacterial implementation and dominate the microbic ecosystem throughout the vinification period.
Co-inoculation ensures bacterial implantation and adaptation to the difficult wine conditions (alcohol, pH, etc.); bacteria along with the yeasts dominate the ecosystem and therefore prevent any spoilage micro-organisms to develop (Brettanomyces, Pediococcus, etc.). Besides fermentation safety, the other main goals are time saving (the wine is still warm, bacteria already acclimatized, MLF will start early) and quality improvement (no oxidation during the lag phase between fermentations, fruity aromas are preserved), both leading to cost savings.
It is essential to correctly manage your alcoholic fermentation. Any decline in yeast activity before completion of the primary fermentation can lead to serious alteration of the wine.
It is advised to select your yeast strain accordingly to the conditions and to provide it with all necessary elements to ensure its growth and survival (complex nutrition). Temperature is also extremely important for bacteria, more heat-sensitive than yeast, as well as oxygen management.
Regular analytical testing is recommended throughout the co-inoculation process!
Ask us about our best results using Zymaflore FX10 yeast with Lactoenos 450 PreAc in reds
With larger volumes this year, the goal for this 2012 vintage will be to optimize the free-run juice quality and wine yields to rebuild quality wine inventory after two short vintages. The enzymes, by accelerating the hydrolysis of some grape compounds and especially colloids clogging during pressing on some varietals, will help shorten the pressing cycles and/or decrease the pressure level on the grapes.
In Reds, LAFASE® HE GRAND CRU allows an optimal extraction of phenolic compounds and increases the yields of wine and total volume of production. It also avoids having untouched berries in the press and therefore helps lower the residual sugar amount in press wine fractions. It helps build mouthfeel by extracting specific polysaccharides.
Call us today for more details!
Petaluma: (707) 775-4530
St Helena: (707) 967-8290
If you are looking for a way to improve your pressing operations of SB, LAFAZYM® PRESS is your solution!
LAFAZYM® PRESS has shown
LAFAZYM PRESS® is to be used as early as possible before pressing, directly on the grapes after crushing or during press filling.
LAFAZYM® PRESS decreases must turbidity and thus improves all subsequent operations (clarification, fermentation management, fining, filtration).
LAFAZYM PRESS is available in 100g & 500g tins.
The product & technical data sheets are available for download on our website: www.laffortusa.com
Petaluma: (707) 775-4530
St Helena: (707) 967-8290
The PreAc concept was developed exclusively by LAFFORT. Innovative and effective, it enables enhancement of the strain’s activity by reinforcing its resistance capacity during the production phase. The bacterial preparation is acclimatized firstly during industrial production, then secondly in the cellar where it undergoes a final rapid acclimatization phase (12h), in the presence of required nutrients (free with the purchase of the bacteria dose). Combining easy protocol and robustness of the strains, the PreAc offers efficiency and reliability at an affordable price.
The Instant bacteria are the easy way to go: combining ease of use (simple rehydration in water) and strain efficiency. Also available in barrel dose, the Instant is very convenient.
Contact us today to request more information or to place your order!
Petaluma office:(707) 775-4530
St Helena store: (707) 967-8290
The team at Laffort USA is excited to announce the opening of a retail space in downtown St Helena starting August 13th2012 at 8.30am. We will be located at 1309 Main Street, Suite C (just across from Hotel St Helena).
Our full range of products will be available, and we’ll be happy to assist you with technical information and support.
Please stop by and see us!
Office Hours: Harvest Hours (Sept 15th to Oct 26th*):
Monday – Friday: 8.30am to 5.30pm Monday – Friday: 8am to 6pm
Closed Sat & Sun Saturday: 9am to 3pm
* Dates may be adjusted depending on weather conditions & after hour pick-ups will be possible
If you have any questions, please contact Tiffany Eicholz at (707)266-8357 or email@example.com
“It was pleasure to assist you over the last 2 years at Napa Valley Think Tank, I am now looking forward to working with you again!” – Tiffany Eicholz
Darren has spent more than a decade in the wine industry, first as a wine chemist at Trinchero Family Estates then as central coast manager of Vinquiry, and finally the Director of Enology at Terravant Wine Company. He joins Laffort with a healthy background in enology and enological consultation and is excited to return to the northern California wine industry and its great wines. He can be reached at firstname.lastname@example.org or at (707) 260-5890.
Mouthfeel is king... You think so too? Mouthfeel is actually one of my favorite topics to discuss (after tartaric stabilization), there are so many tools available!
Of course, there are the 'classic' fermentation tanninslike VR Supra, preserving the skin tannin and thus helping for a softer wine, or aging tanninslike Tan'Cor Grand Cruor Biotan, that will help fill a gap and add length to a weaker wine. But think of enzymes, they are not only helpful for extraction, or free run wine yield increase, but an enzyme like Lafase HE Grand Cruwill start breaking down the polysaccharides and provide a richer mouthfeel (source: Laffort PhD at INRA, Montpellier, contact us for more data).
One of the tools we rarely think of for mouthfeel is yeasts: Saccharomyces cerevisiae strains have an impact producing glycerol (Zymaflore F15strain for instance) or polysaccharides (Zymaflore FX10or VL2) and now, non-Saccharomyces offer us a new realm of possibilities in aroma and mouthfeel. Laffort has been working on Torulaspora delbrueckii a lot lately, with the largest collection of strains gathered during 2 PhDs at the University of Bordeaux. Torulaspora (TD) is one of the few non-Saccharomyces species of yeasts that do not have negative side effects and have a very good compatibility with Saccharomyces (SC). It is a very different organism with half the number of chromosoms for instance. The difference is the membrane composition is such that the TD will react very differently to osmotic stress and a high Brix environment (late harvest, dessert wine, or just the last grapes picked) and will produce as little as half the VA a Saccharomyces would produce in a similar condition.
All the strains among the TD species are different, just like all Saccharomyces are, in terms of fermentation performances, aroma production, and mouthfeel. The one that Laffort selected, Zymaflore Alpha TD, shows a higher resistance to SO2 and a good fermentation kinetics. It can actually ferment through 7-9% alcohol, even higher at lower temperature (a winemaker last year actually forgot to add the SC and it almost went dry!). Alpha TD enhances varietal and fermentation aromas, but most of all, it gives a beautiful mouthfeel. It is used on all grape varieties, white or red, and with any SC strain: whether you want to use a neutral, strong fermentor (bayanus or prise de mousse type of yeast) to finish the ferment, or a designer yeast to amplify the aromatic complexity, there is a new world a possible combinations for you to play with! The timing of inoculation is also extremely important: the later the SC is added, the more effect from TD you will get (aroma and mouthfeel wise), but make sure the SC will have a successful implantation in the must.
For more information on Zymaflore Alpha TD, protocols and addition recommendations, or the related article published last summer in PWV Journal, contact us at LaffortUSA@laffort.com or (707) 775-4530
A quick reminder of already known facts about DYNASTART®…
A recent phD in Australia has brought great new innovative results …
Yeast gene regulation in the nitrogen uptake metabolism is modified when rehydrating with Dynastart. The gene optimizes the use of nitrogen, and needs less DAP addition to complete the fermentation.
Last but not least,DYNASTART®is OMRI Listed for use in organic wines!
Call us to find out more about this recent study and we’ll be happy to answer any questions you have!
DID YOU KNOW?The reduction in Brettanomyces population is even greater when the wine is previously treated with enzymes right after press.
Try EXTRALYSE®, our purified and concentrated pectinase-based enzyme preparation.
* Important to mention that this natural product is GMO-free and contains no added preservatives.
Important specifications about EXTRALYSE®:
Find out more about this product by looking at the Technical & Product Data sheets on our website: www.laffortusa.com
Or call us for a sample – 707.775.4530
Last harvest most of us were unfortunately focused on Botrytis and its immediate laccase oxidative threat (actually Botrytis is still upon us with its second effect on filterability and glucans in the wines, but we may realize that in a short while…). We know the grape quality wasn’t the best in 2011, and it shows in the structure of red wines now that we are looking back and tasting during aging.
Some of them may need some help in building body, mid-palate, length… or all of the above!
NOW is the right time to look at aging tannins: they will need a few months to fully integrate into the wine, even though you can make up your mind in a bench trial after a few days.
BIOTAN® is our popular grape tannin and helps build overall structure, and TAN’COR GRAND CRU® is grape and oak based and improves mid-palate and length. Both are most refined tannins that integrate very well into the wine.
Call us for samples today!
Laffort USA – 707.775.4530
Exciting news from Laffort USA!
CeLstab® CMC (CarboxyMethyl-Cellulose) tartrate stability product is now approved for continual use by TTB.
Laffort, the worldwide leader in next-generation Tartrate Stability product development, can now offer two non-subtractive tartrate stability products under TTB continual use approval, CeLstab® CMC for white and rose wine stabilization and MannOstab® OMRI™ listed Organic Mannoproteins for red and white wine stabilization.
Laffort has conducted research on these Tartrate Stability products since 1991 and has won Global Awards for their introduction around the world including the Gold Innovation Trophy at Vinitech 2006.
For the past 20 years, Laffort has been the leader in the potassium tartrate stabilization research and holds a patent since 1994. The company has a major background of both productions and implementation of the whole range of tartrate stability products.
WE ARE NOW PROUD TO OFFER THESE SAME WORLDWIDE PROVEN PRODUCTS TO THE US MARKET.
Laffort offers these state of the art cutting edge products as well as the technical knowledge to assist in integrating these ground breaking labor, resource and cost saving technologies into your existing practices.
Call us to know more!
Laffort USA – 707.775.4530
Save the Date!
Laffort USA is excited to introduce a new format for its upcoming seminars this season. More details to follow, but for now save the date for your location:
San Luis Obispo, CA – May 8th
Lodi, CA – May 10th
Napa, CA – May 22nd
Sonoma, CA – May 24th
Let Laffort provide you with a solution by introducing the NOBILE® Barrel Refresh range! A system of oak inserts for barrels specially designed to extend the life of oak barrels and to enhance wood notes in wine.
To accommodate your desired aromatic profile, Laffort has developed two Barrel Refresh: Sensationand Révélation.
- The NOBILE® Barrel Refresh Sensation favors roundness and vanilla notes. Use the Sensation to increase sweetness and toasty notes.
- The NOBILE® Barrel Refresh Révélation supports structure and develops aromatic complexity. Use the Révélation to mimic a traditional barrel ageing.
Why choose the NOBILE® Barrel Refresh range?
- One chain delivers 20% new oak
- Easy and quick installation
- Benefit of the slow oxidation process of the barrel
- Conservation of the barrel room at lower cost
- Monitor the oak contribution by tasting; Barrel Refresh can be removed at any time!
Contact us for more details! – email@example.com ; 707.775.4530
Laffort USA is proud to announce the arrival of a new team member:
Michael Kafka will be the new technical representative for the Central Coast
and Central Valley wineries.
Michael is a second generation winemaker, began his career
in the wine business at the ripe old age of seven assisting his father in the
harvesting of grapes, and subsequent crushing, fermenting, and pressing
After graduating from Fresno State, he started working for
the Cribari Winery. His main focus was on generic wines and brandy production.
After several years there, Michael decided to take on a winemaking role at Bronco
Wine Company, in Ceres, CA. The opportunity of working very closely with the
Franzia family taught Michael every facet of the wine business from growing
grapes to selling wine on the streets.
His next experience was to see what the Napa Valley had to
offer a winemaker. He accepted a winemaking position with Beringer Vineyards in
St. Helena. There, he had the fortunate experience of working side by side with
some of the best winemakers and viticulturists in the business.
Over his 20+ year career, he has also had the fortunate
experience of working at Kendall Jackson, at Blackstone and at Robert Mondavi
Woodbridge. In the spring of 2007, he set out on a new adventure of his own:
bring to fruition a custom crush business from scratch. This task was a great
learning process for Michael as it helped him develop the skills and attributes
to be a great winemaker.
Michael will put his passion to work with winemakers in his
community and territory as a technical resource. He is eager to share his
experience and bring the Laffort experience and R&D to the local
winemakers. Please feel free to contact him by email at firstname.lastname@example.org or by
phone at 209.404.5171.
LAFFORT USA is proud to offer customers easy to use and self dissolving SO2 tablets.
Thanks to the effervescence, the tablets dissolve rapidly and you don't need to stirr the barrel to ensure homogenization, hence helping you avoid oxidation.
LAFFORT Oenosteryl tablets make it easy to monitor the free and active SO2 in wine and prevent oxidation and microbial development. Keeping an active SO2 of at least 0.4 is important during aging, especially when temperatures are mild or pH are high.
LAFFORT Oenosteryl are available in 2g & 5g tablets, both available in boxes of 48 tablets. Ask us for more details!
"The Laffort SO2 tablets are a welcomed addition to our cellar. They provide great protection of the wine and, at the same time, they make our
regular SO2 additions easier, faster and safer for the cellar team. Simply put, they help us save time and money."
-Jessica Tarpy, Assistant Winemaker, Favia Wines
Wishing your press wines were a little better? Let's discuss it! Do you know that through an appropriate and early fining, the press fractions can significantly be improved in quality, to be used in the final blend. Among the different fining agents that we tested in a recent study, Polymust helps to:
- Significantly reduce the spoilage population to a level close to the free run wine level (reduction up to a thousant fold)
- Significantly improve the wine clarity (turbidity reduced by 30 to 40%)
- Significantly reduce the coloring matter instability, to almost completely stabilize the wine
- Significantly improve the tasting characteristics of the wine (astringency index decreased by up to 35%).
The fining results are optimized when using Polymust in conjunction with a beta-glucanase enzyme, Extralyse.
To know more about this study and its results, contact us (707-775-4530) or access directly to the article on our website: http://www.laffort.com/en/news-from-laffort-usa/articles
Are you a technical Winemaker in California, and want a new challenge for your career? Created in Bordeaux in 1895, LAFFORT has played a fundamental role in the developments in œnology that followed Pasteur and his initial discoveries. LAFFORT's scientific developments have allowed the company to progress from a curative form of œnology, based essentially on pure chemistry, to a preventative form, founded on biotechnologies.
We look forward to having you in our team!
Contact Charlotte for more information! email@example.com
True to its profession, continuing the family tradition, and thanks to its inherent innovative spirit, LAFFORT is present in over 50 countries. LAFFORT USA is now on Facebook! For updates on trials, services, publication, industry infos...
VR Supra and Galalcool are flying off the shelf! Are you fully stocked to face the Botrytis that we see everywhere?
Tannins are the best answer to deactivate laccase activity coming from Botrytis. Juice fining with synergestic PVPP/casein blends like Polylact or Polymust will help reducing the polyphenol content of the juice more effeciently than if it is done in the wine, with no aromatic effect!
Call us for more details on Botrytis protocol, juice fining results or green character protocol.
Another hit this year is our new Torulaspora yeast TD Alpha: reliable, easy to use with your own Saccharomyces, winemakers love the mouthfeel and the aromatics it brings! See the article in PWV last issue or ask us a copy!
SONOMA — The U.S. distributor of one of the world’s largest winemaking supply companies is expanding to Petaluma.
Laffort USA leased 6,333 square feet at 1460 Cader Lane, Suite C, in Petaluma. Sonoma-based Laffort USA will be getting a much larger office, allowing the 10-person operation to have more office space and closer proximity to a highway for salespeople to reach customers in the North Coast and Central Coast. The company started the move early this month.
“Laffort has been selling products in the U.S. for almost 13 years, and we just changed operations in the U.S. recently,” said Charlotte Gourraud, general manager. “We were going through a distributor and now have started our own distributor.”
Laffort USA is a subsidiary of Laffort SA, which started in the Bordeaux region of France in 1898. The company has a line of 140 products spanning the range of winemaking, from handling of grapes when they arrive at the winery to putting the wine in the bottle. The products include Zymaflore and Actiflore yeasts, yeast bioproducts, enzymes, lactic acid bacteria, nutrients, tannin control, fining, stabilization, sparkling wine production, filtration, culture media, and, starting in May, Nobile barrel alternatives chips, staves and Barrel Refresh.
Laffort also provides analytical services through subsidiary Societe d’Application de Recherche de Conseil en Oenologie (SARCO).
Laffort USA took over distribution last year. Products also are distributed through a partnership with St. Helena-based Napa Valley Think Tank, which provides a close source of supplies for Napa Valley.
SARCO made a minority investment in Napa Valley Think Tank in April. That allowed the company, started last August, to bring a new line of wine-quality testing services to market more quickly.
SARCO has its own line of fermentation analytics products. U.S. distributors of SARCO products include Napa Fermentation Supplies.
“During harvest, winemakers may run out of yeast or enzymes if they get more grapes than anticipated,” Ms. Gourraud said.
The company also provides seminars, articles and other training throughout the year.
During the wet North Coast harvest last year, Laffort offered winemakers help from its analysts from Bordeaux, which often has wet weather during winegrape picking and winemakers often have to deal with “noble rot.”
“Unfortunately, 2010 provided an unusually long cool growing season for the West Coast, which greatly exacerbated mildew pressure,” Ms. Gourraud said. ”Later harvest dates significantly increase the risk of Botrytis development on grapes, which for some of them are already affected by recent sunburn. Many grapes may not reach full ripeness, and ‘green character’ is to be expected.”
Laffort USA has reached a stable size and likely will hire just one more in sales, she said. The company prefers to hire consulting winemakers as salespeople.
The distributor received certification in March under the Bay Area Green Business Certification Program, the first winemaking products supplier to get the accolade.
Sara Wann of Keegan & Coppin represented Laffort USA in the Petaluma lease deal, and Tony Sarno of Keegan & Coppin represented the property owner.
For more information, call 707-343-1632 or visit www.laffort.com.
Laffort USA names Dr. Peter Salamone, Ph.D. as Technical Manager-North America
Dr. Salamone brings a broad background in molecular bioscience including microbiology, enzymology, genetics and chemical analysis plus 8 years’ experience in the wine industry to Laffort USA. Peter received his Ph.D. from Washington State University and the prestigious Institute for Biological Chemistry in the field of Genetics and Cell Biology while participating in the interdisciplinary NIH Protein Biotechnology Training Program.
Sonoma, CA May 21, 2011. Laffort USA announced that Peter Salamone, Ph.D. has been named Technical Manager-North America. Peter will provide technical support for its clients and Sales/Marketing team as well as support product development, application trials and educative seminars.
Charlotte Gourraud is “pleased to bring Peter on board. He has an exceptional technical background and a solid experience in the wine industry. Peter is a valuable asset to the company and is a necessary resource to answer our customer’s needs in terms of technical assistance. Laffort is a leader in the winemaking products industry by its innovations and quality of products; our customers deserve the highest level of technical support and education from us”.
Peter has broad experience in the wine industry both in production settings with E&J Gallo Winery and Diageo Chateau & Estate Wines as well as industry service experience with Gusmer Enterprises and Valley Research. Coupled with his diverse production winery exposure Peter’s depth of experience in molecular biosciences including microbiology, enzymology and genetics will provide Laffort USA clients with an outstanding technical resource as its business expands and grows in the North American market.
Laffort is a fourth generation family owned business founded in 1895 with a history of research and discovery in oenology dating back to Pasteur’s seminal works. The Laffort group is proud to dedicate the largest budget among private companies to Research and Development. As a result of this extensive research, Laffort holds many patents and regularly launches innovative products and processes for the wine industry. Laffort holds HACCP and ISO certifications and Laffort USA is the first winemaking products supplier in the US to achieve Green Business Certification.
Charlotte Gourraud, General Manager
707 343-1632 PHONE
707 343-1444 FAX
LAFFORT USA is the first winemaking products supplier to be certified Green Business by the Bay Area Green Business Program.
"We believe a successful business is dependant upon a healthy environment. We are actively working to show our environmental responsibility to our community by committing to the following objectives: to comply with all applicable environmental regulations and strive to exceed compliance, to conserve energy, water, and other natural resources, to develop and implement practices that prevent pollution and waste, to be an environmentally responsible business within our community."
"How wine became modern" Exhibition features wineries modern architecture, eye-catching wine labels, a large picture of the Judgement of Paris, and LAFFORT products!
Thumbs up especially to the permanent wine tasting and the soil display of the most famous terroir in the world.
Through April 17th, at SF MoMA. For more information: http://www.sfmoma.org/exhibitions/406
Laffort USA, worldwide suppliers of enology products and experts in the field, provide several new technical booklets & industry protocols that provide winemaking education.
View our"Resources" tab for more information, and feel free to contact us for more information!
LAFFORT, new for 2010 harvest:
Nutritional balance for your yeasts
To complete its range of specific nutrients and to respond to market trends that tend towards more natural inputs derived from grape or wine constituents, LAFFORT has developed Nutristart® OrganiQ, a complete and complex nutrient for alcoholic fermentation in wine.
The quality and quantity of the nutritional source constitutes the essential elements for ensuring AF takes place smoothly. With its wide-ranging and specific association of growth factors (amino acids, vitamins and minerals), Nutristart® OrganiQ offers a source of 100%
organic nitrogen with the advantage of being progressively assimilated by the yeast.
Thanks to this specific composition that reproduces the natural nitrogen form found in the must, Nutristart® OrganiQ ensures the yeasts improved nutritional balance and more regular fermentation kinetics, and on top of this, produces wines with aromatic delicacy clarity.
Nutristart® OrganiQ is in the process of obtaining OMRI certification (Organic Materials Review Institute USA).
Contact: LAFFORT USA
Tel: (707) 343-1632
http://www.laffort.com/en/laffort-usa or firstname.lastname@example.org
LAFFORT, new for 2010 harvest:
Zymaflore AlphaTD n.sacch, potential for Biodiversity
For your next harvests, LAFFORT offers Zymaflore AlphaTD n.sacch, a non-Saccharomyces yeast from the Torulaspora delbrueckii species: genuine expression of yeast biodiversity.
Torulaspora delbrueckii, a species initially present in natural bloom flora, is a non-Saccharomyces yeast with no organoleptic defects, helping, in association with a S. cerevisiae,to restore yeast complexity during pre-fermentation and fermentation phases, producing richer wines from a sensorial perspective and ensuring fermentation safety.
However, a large number of different strains of this species exist. Our research work has led us to select AlphaTD n.sacch, a strain with particularly interesting fermentation andorganoleptic qualities: very low volatile acidity production, pronounced aromatic diversity and intensity and a clear impact on volume and length on the palate.
Zymaflore AlphaTD n.sacch is consequently a key element for elaborating white, red or rosé wine with a high level of organoleptic complexity (aromatic and texture on the palate).
|General Manager||Shaun Richardsonemail@example.com||(707) 364-8944|
|Technical Manager||Peter Salamonefirstname.lastname@example.org||(707) 934-5771|
|Technical Sales Rep||Jillian Johnsonemail@example.com||(650) 575-8288|
|Office||Shannon Dunlapfirstname.lastname@example.org||(707) 775-4530|
|Technical Sales Rep||Lindsey Otisemail@example.com||(707) 260-5890|
|Technical Sales Rep||Darren Michaelsfirstname.lastname@example.org||(509) 240-7956|
|Sales & Marketing||Pamela Salingemail@example.com||(707) 266-8357|
|Technical Sales Rep||Matt Brainfirstname.lastname@example.org||(805) 234-8446|