1460 Cader Lane, Suite C, Petaluma, CA, United States of America, 94954
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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.
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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