Mannoproteins are a distinct yeast-derived type of polysaccharide, which are mainly used in winemaking for tartrate and protein stabilization, colour stabilization and astringency reduction. In the world of winemaking, élevage sur lies is the term used for the process where, […]

Microfiltration is the final stage of winemaking before bottling, so it’s essential to ensure microbiological stability beyond the final filter membrane. AutoM is the union of a filtration system and a top-of-the-range Cleaning In Place system, designed to be installed […]

With the Traditional Method, wines are made sparkling by re-fermenting a base wine in the bottle. Tirage (the operation to bottle the base wine) is the operation which allows this secondary fermentation to take place in the bottle. The base […]

Flotation new products

In winemaking, flotation is a process which separates solid particles from the liquid environment of must. These particles migrate to the surface of the tank, forming a “lees cap”. Flotation is carried out before alcoholic fermentation, therefore is a preparatory […]

Oxidation of wine remains one of the major problems in oenology this century. Oxidation of wine always results in a loss of cleanness and fruitiness (‘faded’ wines, ‘lacking freshness’, etc.) with the appearance of bitter notes and browning of wines. […]

If nitrogen deficiencies can prove to be the cause of dangerous fermentations, these low levels also have advantages in terms of controlling fermentation and aromas. THE DANGER OF UNCOMPENSATED DEFICIENCIES The part of nitrogen, which can be assimilated by yeast, […]

Making sulphite-free wines – in the strictest sense of the term – is a goal winemakers increasingly strive towards, but it requires a lot of mastery, as well as common sense and good winemaking practices. However, at times, no matter […]