Bioprotection
BIOProtection consists in the addition of a living organism to occupy the ecological niche and thus limit the predominance of potentially undesirable indigenous microorganisms.
BIOProtection consists in the addition of a living organism to occupy the ecological niche and thus limit the predominance of potentially undesirable indigenous microorganisms.
SELF-BRETT KIT FOR SEMI-QUANTITATIVE DETECTION OF BRETTANOMYCES SPP. IN WINE
Ageing in wine is caused by oxidation. In white wines, oxidation will often lead to browning, pinking, bitterness and a loss of aroma. In red wines, oxidation will typically result in the development of pruned fruit flavours, flattened palate and an increase of brown or orange hues.
Tannins and polysaccharides are important tools featured in winemaking—typically used to polish the wine and overall increase its quality. Tannin additions will help balance the taste of the wine through decreasing the alcoholic sensation. Tannins can also help improve the wine aroma by heightening elements such as oak, fruit and spice notes. Tannins and polysaccharides […]
Sulfur dioxide (SO2) is often regarded as one of the most controversial additives within the winemaking industry. For this reason, winemakers have been trying for years to find alternatives to use that are healthy for human consumption. There are now safe and accurate substitutes when it comes to sulfur dioxide. Laffort provides a range of […]
Oak barrels have been used by winemakers for years to enhance sweetness, improve the aromatic profile and assist with colour stabilisation in wine. Oak barrels are still considered one of the superior methods when it comes to treating wines. Unfortunately, oak barrels come with many challenges for winemakers, including cost, storage space, ease of use […]
The fining process is a crucial stage in the production of all wine types. In winemaking, fining agents are used for a variety of different purposes including clarification, filterability improvement, haze prevention, sediment formation, organoleptic profile improvement, colour adjustment and removal of undesirable elements or flavors. Fining involves two very important reactions: flocculation and sedimentation. […]
After the fermentation stage is complete during the winemaking process, the quality and taste is then evaluated to determine the destination for the wine. Common situations for wine to be categorised as include fresh and easy-to-drink wine, wine for long term ageing, oak-aged wine for early release and wine with faults. Each of these situations […]
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