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LAFFORT® Celebrates 130 Years of Innovation with 2025 Rendezvous
Industry-leading seminars on yeast, nutrition, fining, and oak to take place across California and Oregon
LAFFORT®, a global pioneer in enological expertise, invites winemakers, enologists, and industry professionals to its 2025 Rendezvous, an annual series of technical seminars celebrating the company’s 130-year legacy of innovation. Held across the West Coast, each event will feature cutting-edge research, interactive tastings, and networking opportunities— culminating in lunch and a bottle share.
Locations & Dates:
- Paso Robles, CA – April 29, 2025 | Opolo Vineyards
- Santa Rosa, CA – April 30, 2025 | Vintners Resort
- McMinnville, OR – May 1, 2025 | The Bindery
Schedule:
- 8:30 AM: Doors Open
- 9:00 AM – 12:30 PM: Presentations & Tastings
- 12:30 PM: Lunch & Bottle Share (attendees encouraged to bring a wine to share)
Registration: Secure a seat at https://laffortusa.com/laffort-rendezvous.
Laffort Out in the Wild & Ready to Chat!
Can you guess a LAFFORT® rep's natural habitat? If you said out in the field connecting with winemakers and diving into all things yeast, fining, nutrition, and more, you'd be right!
As the vines leaf out for harvest 2025, we're ready to swap ideas, troubleshoot challenges, and get you prepped for crush. Check out Boyd and Lisa (plus UC Davis Professor Ben Montpetit and Opus One Research Manager Alaina Velasquez), caught live in the Santa Rosa and Napa areas!
See you at your winery, technical meeting, or even virtually! Drop us a line or stop by the stores for a chat—we’d love to hear what’s top of mind for you as you plan your next great vintage.
How to Succeed in Your FML in 2024
Alcoholic fermentations are completed in most cellars, thus leaving room for bacteria to carry out the MLF of red wines, and white wines when the latter is desired.
The 2024 vintage is characterized in certain regions by wines at the end of AF which present particular physicochemical parameters and quite unusual in recent years.
Indeed, even if the alcoholic degrees are low compared to what we are used to knowing, other parameters will prove to be limiting for the triggering and the smooth running of MLF:
- Total SO2 (<30 mg/ L ): The health of the harvest required higher doses of sulfiting.
- pH and AT: the maturity of the grapes was sometimes insufficient at harvest, leading to high acidity (pH often lower than 3.4 and AT higher than 4.5 g/L expressed as H2SO4 ) .
- High malic acid concentration.
When these factors accumulate, they can become limiting and act as a brake on the onset of MLF, whether expected with indigenous bacteria or with selected bacteria that are poorly adapted to these conditions. LAFFORT® research work on the LACTOENOS® B7 Direct bacteria has made it possible to develop a protocol (with acclimatization) adapted to these difficult conditions.
BENEFITS OF ACCLIMATIZATION
Acclimatization of bacteria promotes better cell viability and allows:
- A rapid onset of FML.
- A reduced FML duration.
- Microbiological security.
Merlot wine with two extreme conditions: TAV = 15.5% vol.; pH = 3.3 – (L-malic acid = 0.5 g/L).
IMPLEMENTATION OF ACCLIMATIZATION
FOR ONE TANK TO BE TREATED – 100 hL (i.e. 4 doses of 25 hL) :
- Add 20 g/hL of MALOBOOST® to the wine 24 hours before inoculation or at the latest at inoculation.
- Remove the bacteria sachets 30 minutes before preparing the sourdough and leave them at room temperature. Weigh 100 g of LACTOENOS® B7 Direct (i.e. 1 g/hL relative to the final volume of the tank).
- Mix 2 L of non-chlorinated water and 2 L of wine to be treated (i.e. 20 times the weight of the bacteria).
- Add 500 g of MALOBOOST® (i.e. 5 times the quantity of bacteria).
- Add 100 g of LACTOENOS® B7 Direct (previously weighed).
- Acclimatization for 12 to 18 hours before incorporating into the final volume of wine maintained at 18-20°C
- Store the sourdough at room temperature ± 20°C.
Management of Heterogeneous/altered Red Harvests
The year 2024 was marked by fairly contrasting and varied weather conditions depending on the region.
In addition to the consequences on the volume, the quality of the harvest on the eve of the harvest promises to be complex and heterogeneous.
Once again, the winemaker will have to call upon all his talents in order to make the best choices according to the quality of the grapes (heterogeneous harvest, botrytis, mildew, etc.).
In such situations, it is crucial to act quickly at each stage of winemaking, by choosing the best options available to us (physical practices and choice of technological aids).
The risks to the future quality of the wine are numerous and must be considered as early as possible in order to better counter them (oxidations, lack of maturity, bad tastes, fermentability and clarification problems).
LAFFORT® offers you tips at each stage to help you manage your harvest in this context.
Sorting the harvest, when possible, remains the preferred tool for removing affected and insufficiently ripe berries in order to avoid oxidation and bad tastes (vegetable, moldy/earthy/ivy, etc.).
Stabilization of Wines: Tartaric, Protein, Colloidal and Microbiological Stabilization
Brettanomyces yeasts are responsible for contamination of wines, giving them "phenolous" aromas. These aromas manifest themselves through animal odors such as leather, sweat or stable, as well as medicinal notes such as camphor. Proliferation of Brettanomyces is favored in low-acidic (high pH) mediums, with high alcohol content and low-protected by sulfur dioxide (SO2)chitosane stabilisation brettanomyces vin vinrouge oenologie raisin vinification laffort oenobrett oenobrettorg
Is Protein Stability Wine’s Holy Grail?
During a recent fining trial of a problematic wine that was fermented with a problematic yeast, the conversation briefly touched on protein stability and I started reminiscing about the very first blog that I wrote for Laffort South Africa. Said blog post (click here to read it) was about bentonite and its affinity for various proteins or the lack thereof.
Bentonite – Jack of all trades, master of some
Whether you love it or hate it, this bentonite stuff really is a very versatile oenological additive. For those that are a bit hazy (see what I did there) on the subject, here is a quick recap on what bentonite is and what it does.
Bentonite, which is essentially a very useful negatively charged clay, is mainly composed of plates of silicon and aluminium oxide, along with calcium and sodium ions. Upon rehydration, the above-mentioned plates separate, thereby creating a huge surface area that allows the sodium and calcium ions to interact with positively charged heat unstable proteins. The resulting floccules then settle out over time, thus removing the protein. It should be noted that there is some debate on which is better – the sodium or calcium variation. It really comes down to winemaker preference, but it should be added that calcium bentonite could contribute to calcium instability in wine.
In addition to also speeding up clarification in general, it has also been shown that bentonite can remove phenolic compounds. Unfortunately, desirable aromatic compounds can also be removed by this mud we call bentonite. Then, there is also the ‘little’ matter of product loss due to the high lees percentage and contribution towards a cellar’s solid waste, as well as the issues of renewability and biodegradability. So, there are positives and negatives. But the water is starting to get really muddy now and I’d rather move on to some other fining agents relating to protein stability.
And second place goes to…
For now, let’s forget about the pie in the sky alternatives to bentonite and look at what is readily available. Unlike bentonite, carrageenan is renewable as it is a polysaccharide extracted from red seaweeds. While it was generally found that compared to bentonite, slightly less carrageenan can be used to make a wine protein stable, it’s far from perfect. Depending on the type of carrageenan, timing of addition is vital (it does not play nicely with wine), sodium and calcium levels need to be monitored, and there is the cost impact as well. Click here to read more about carrageenan use in oenology.
Pie in the sky
To round of this blog post, we should look take a look at one forthcoming attraction relating to protein stability. Winemakers are well acquainted with CMC (carboxymethylcellulose) and its role in cold stability by now. So, it might not be too far a stretch to suggest that DCMC (dicarboxymethylcellulose), another member of the cellulose family, could also eventually reach the critical acclaim that CMC did on the oenological stage by adequately addressing protein stability.
Very shortly, the abstract of a study I found (click here to read it) suggested that DCMC, applied at dosages similar to that of typical bentonite additions, shows promise. Compared to bentonite, protein stability was generally achieved and lower changes in wine pH and phenolics were observed, with a reduction in calcium content. Regarding aromatic components, the impact of DCMC was similar to that of bentonite treated wines. Another feather in the cap for cellulose (the base compound of both CMC and DCMC) is that, unlike bentonite, it is renewable and biodegradable. Greenies rejoice!
A former colleague once told me that protein stability is the oenological holy grail. While I won’t go that far, protein stability is a critical control point in winemaking and certainly deserves its fair share of attention.
That being said, bentonite gets the job done and it ain’t going nowhere. At least for now.
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Tackling Wine Microbes with (or Without) Sulphur Dioxide
Whenever the topic of wine comes up, and the discussion continues longer than it takes to uncork a bottle of the good stuff, sniffing a cork suspiciously, or say ‘hold my wine’, the conversation will invariably gravitate towards what many consider the wine capital of the world.
Not quite a natural disaster, but close
Not to put too fine a point on it, I firmly believe that France, and more specifically Bordeaux with its 65 appellations and more than 7,000 châteaux spanning hundreds of thousands of acres, is the wine capital of the world. And this is why recent news about the French government moving to spend €200 million to destroy 80 million gallons of excess wine utterly shocked me (read more here).
What can we do about this vinous loss? Other than cracking a lame joke starting with ‘I know this guy …’ and which then delivers a punchline based on traveling to France to drink a fair portion of said doomed wine, nothing much. Which leads me to my next question. How can wine be protected from nasty microbes? Well, happily there is a lot that can be done about this.
Sulphur dioxide is so yesterday
The effect of SO2 on spoilage yeasts and bacteria (and apparently some sensitive humans) is well documented, so let’s look at three of Laffort’s biocontrol products instead. MICROControl® consists of chitosan and inactivated yeasts, is suitable for the overall reduction of microbial load, and can be applied post-AF. There is also a positive effect on clarification, and if you didn’t catch the hint earlier, this product and the two following ones to be mentioned, can all be used in a reduced SO2 vinification strategy.
Like its name suggests, BACTIControl® is focused on the control of lactic acid bacteria (Gram-positive cocci or rods for the more technically inclined). Its formulation of chitosan and enzymes (lysozyme, pectinase, and ß-glucanase) enables it to slow down or even stop MLF when used pre- or post-AF on white, rosé and red juice or wine. Once again, wine clarification and filtration is aided with this product.
Sidestepping the Brettanomyces crisis
OENOBrett®, a fan favourite which has ‘NO’ in its name (do you get it?), is next. It also has ‘Brett’ in its name. If you haven’t figured it out yet, this product’s formulation of chitosan and enzymes (pectinase and glucanase) makes it a highly effective tool against Brettanomyces spoilage. Lysed yeasts are rapidly settled out of suspension, and I should also point out that this product is of non-animal origin and allergen free. Note that it should only be applied after both AF and MLF are complete. Unless you like stuck or sluggish fermentations, of course.
As an aside, you might be aware of it that there are a lot of conflicting paradigms on quality and the presence of Brettanomyces species in wine. I’m not going to open that can of worms in this blog, but in the spirit of knowledge is power, consider reading the booklet I wrote for the Stellenbosch University titled ‘Brettanomyces – resilient super villain or misunderstood misfit’ (click on title to access booklet).
Bioprotection the Laffort way
One cannot talk about a low SO2 vinification strategy without mentioning ZYMAFLORE® EGIDETDMP and ZYMAFORE® KHIOMP. Both products respectively colonise either equipment or must and grapes (at low temperatures), thereby limiting the predominance of undesirable microbes. As a bonus, ZYMAFORE® KHIOMP has a high capacity to consume oxygen, which becomes a factor during low temperature pre-fermentative phases. So, we’ve got antimicrobial and anti-oxidant activity – not bad for a couple of selected wild yeast strains.
One last product worth a brief mention is FUMARICtrl®. This organic acid can be added to wine after AF to inhibit or stop MLF for weeks on end. Malic acid can therefore be preserved (resulting in a fresher aroma profile) and the use of this acid can form part of a strategy to lower SO2 use in wine.
While using our products certainly won’t protect your wine from economical downturns and demand disasters, they do a great job at keeping unwanted microbes in check. And speaking of disasters, I cannot let this chance go by without saying something about the imminent Rugby World Cup. If, and only if, South Africa doesn’t win it this time around, I sincerely hope that France does.
Vive la France!
https://laffort.com/en/blog-rsa/tackling-wine-microbes-with-or-without-sulphur-dioxide/
Laffort Zymaflore Omega
About
LAFFORT is a fourth generation family-owned company based in Bordeaux, France. It selects, produces and distributes enological products and has since 1895.
LAFFORT invests significant resources in Research and Development in its subdivision BIOLAFFORT, through collaboration with different universities around the world, and additionally in its world-class laboratory, SARCO. The company has been a leader in innovation since its inception and holds numerous patents. High quality products for all modern winemaking needs, this is the Laffort commitment to you.
LAFFORT USA was created in 2010 to bring the experience and technical knowledge of the global LAFFORT network to North American winemakers.
Here is the whole story:
Created in Bordeaux in 1895, LAFFORT has played a fundamental role in the developments in Œnology that followed Louis Pasteur and his initial Œnological 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'.
Contact
Contact List
| Title | Name | Phone | Extension | |
|---|---|---|---|---|
| General Manager | Shaun Richardson | shaun.richardson@laffort.com | (707) 364-8944 | |
| Technical Sales Rep | Jillian Johnson | jillian.johnson@laffort.com | (650) 575-8288 | |
| Office | Shannon Dunlap | laffortusa@laffort.com | (707) 775-4530 | |
| Technical Sales Rep | Lindsey Otis | lindsey.otis@laffort.com | (707) 260-5890 | |
| Technical Manager | Daniel Dycus | daniel.dycus@laffort.com | (707) 787-7137 | |
| Technical Sales Rep | Marcy Mallette | marcy.mallette@laffort.com | (805) 234-8446 | |
| Technical Sales Rep | Matt Ridge | matt.ridge@laffort.com | (209) 681-1299 | |
| Technical Sales Rep | Kelly Gifford | kelly.gifford@laffort.com | (707) 494-0512 | |
| Marketing Coordinator | Caitlin McChesney | caitlin.mcchesney@laffort.com | (805) 234-8446 |
Location List
| Locations | Address | State | Country | Zip Code |
|---|---|---|---|---|
| Laffort USA | 1460 Cader Lane, Suite C, Petaluma | CA | United States of America | 94954 |
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