Standardprozesse
Die önologischen Prozesse können bis auf das Unendliche erweitert werden, es gibt jedoch eine Basis, die den allgemeinen Zielen entspricht. In unserer Broschüre „Standardprozesse“ haben wir die verschiedenen Vorgehen
zusammengefasst...
Fining products
The different Fining products of the Lamothe-Abiet brand : Polymix (allergen), Polymix Natur’ (allergen free), Caseimix (allergen) ...
Maturing, wine preparation and Filtration
Post fermentation phase objectives: eliminating fermentation residues such as lees, yeasts, bacteria…, eliminating excess carbon dioxide (except for sparkling wines), clarifying the wine, stabilising the wine, conserving young aromas from grapes and fermentations, promoting general balance ...
Enzymes
In order to facilitate the application of the enzymes, Novozymes has developed colour codes according to the oenological applications. below, you will find the colour codes corresponding to enzyme applications in grapes, must or finished wines.
Alcoholic Fermentation And Malolactic Fermentation
For correct development, the yeast requires a minimum amount of assimilable nitrogen: the most frequently retained value is 160 mg N/L. For this, we define three supply levels: Level 0: addition of Vitaferment: it must be added whatever the type of must, security level 1: addition of Oenostim®, security level 2: addition of Actibiol.
The pectin test
The degradation of pectins is an essential step during winemaking. The hydrolysis of must pectins by pectolytic enzymes reduces the must viscosity and enables faster and easier settling of the must. Full depectinization is necessary to achieve rapid and effective clarification of the must before alcoholic fermentation, avoiding the risk of off flavours.
Stabilisation products and other oenological products
The different common products of the L.A. brand : Gomme LA, Vinogom, Excelgom ...
Auxiliary fining tannins
The following protocol can be used to determinate the type and the dose of tannins best suited to the profile of the wine to treat. In order to facilitate the test, the tannins which are normally presented in powder are presented here as a solution, under the form of a suspension at 75 g/L ...