Red Wine
This year LAFFORT® celebrates 120 years of leadership in the conception, production and distribution of oenological products. Zymaflore® XPURE, a new yeast was developed with the goal of obtaining wines fully expressive of the grapes, by, among others, decreasing the production of negative sulphur compounds by the yeast.
LAFFORT now puts at the disposal of winemakers a tool for making wines of a great aromatic purity. Zymaflore® XPURE has specifically been developed for low production of negative sulphur compounds (including SO2 and H2S) and those compounds binding SO2.
Zymaflore® XPURE is a result of several steps of directed breeding using the backcross technique, which allows for selection based on precise criteria. Zymaflore® XPURE enhances the expression of black fruit notes, and contributes to masking the perception of green characters. Wines fermented with this yeast provide great smoothness of mouthfeel and its fermentation capacities are excellent.
