1460 Cader Lane, Suite C, Petaluma, CA, United States of America, 94954
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Yeast / Bacteria Co-Inoculation: an alternative to the classic fermentation management
- What is co-inoculation?
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.
- Why co-inoculate?
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.
- Key points for a successful MLF in co-inoculation
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
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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