Yeast and enzymes

Our recent research has shown the role of the nutritional environment on the aromatic metabolism of wine yeast. Based on these results, specific nutrients have been developed to maximize the yeast capacity to uptake aroma precursors from grapes and to optimize their bioconversion in volatile varietal aromas. Added at the beginning of fermentation, these nutrients stimulate efficiently the enzymatic activity of the yeast, increasing the revelation of varietal aroma such as volatile thiols. Continue reading “Yeast and enzymes”


With harvest fast approaching take comfort in the words of an iconic Frenchman to get you through the crush cycles and long hours ahead: “All you need is a 10-minute nap and voilà, a slurp of rosé and I feel as fresh as a daisy,” – Gérard Xavier Marcel Depardieu. Continue reading “Stabulation”

Proud Londoners, exclusively English

Urban wineries are somewhat of an enigma in our blossoming industry. While the original London-based producers are now engaging with UK growers and rolling out their lines of English wines, their decision to import fruit from Europe has resulted in suspicion and trepidation from the English and Welsh wine community – after all no one want to be seen to be supporting ‘British wine’. Continue reading “Proud Londoners, exclusively English”

Fine tuning your wines to win!

Attending the first Wine GB tasting last month was a real treat, allowing me to taste a wide range of wines from all the different producers across the UK. Admittedly, not every single producer was on show, but it was a great showcase, highlighting some amazing things happening with producers across the UK and the level of quality was very impressive.  It was evident that producers were committed to striking the right balance of acidity, sweetness and complexity to suit the wine style, and Laffort offers a huge range of tools available to the winemaker to curate a particular wine style. Continue reading “Fine tuning your wines to win!”

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