Fining products
The different Fining products of the Lamothe-Abiet brand : Polymix (allergen), Polymix Natur’ (allergen free), Caseimix (allergen) ...
Xtraoak Chips
Xtraoak’s brand of chips : Name of the chips, Fresh French Chips, Light French Chips ...
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.
Vinification guide
The vinification guide is a tradition at Lamothe Abiet. As usual, it presents processes for achieving a defined product objective.
The wine maker can thus firstly select the products adapted to his choices, then can find detailed information on their implementation
(commercial data sheets) ...
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 ...