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LAMOTHE-ABIET DUJARDIN-SALLERON CAZAUX COSTRAL
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SHOP Equipment Categories Reception Transfer Sorting Pressing Pumps Filtration Lab Equipment Bottling & Labeling Replacement Parts Used Equipment Winemaking Products Winemaking Products Yeast Nutrients ML bacteria Enzymes Fining Tannins Oak For Oenology Stabilizing Parts & Services Resources Webinars Library Testimonials About UsContact
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Enzymes

Enzymes

Enzymes have proved their value as veritable living tools, and wine cellars all over the world are now using enzymatic processes to shorten the processing period, reduce mechanical actions and produce wines with a globally better aromatic profile.

Yeast

Yeast

Over and above their talent for fermentation, activated dry yeasts (ADY) have enological and technological properties that give winemakers a perfect mastery of alcoholic fermentation and enable them to achieve the desired "product objective". Our Excellence yeast range is selected with the breeding technic: all have high resistance to stress, high alcohol tolerance, low VA and H2S production, low fatty acid production, resistance to wide temperature range, strong dominance and regular fermentation kinetics

Nutrients

Nutrients

Feeding and protecting yeast are key stages in fermentation management. To ensure complete AF and avoid organoleptic deviations, it is essential to correct deficiencies in growth and survival factors. Focusing on the importance of nutrition is not a luxury, it is a necessity.

ML Bacteria

ML Bacteria

The use of selected malolactic bacteria ensures a complete and fast malolactic fermentation, with a control on organoleptic profile of the wine.

Fining agent

Fining agent

A key factor in clarifying and filtering wines, fining is also an essential stage in terms of organoleptic profile and sustainable stabilization. To respond to winemaker' needs, Lamothe-Abiet has developed a broad range of fining agents and additives, for both the must and the wine.

Tannins

Tannins

All our tannins are instantaneously soluble for an easier and faster application.

Fermentation Tannins & Maturation and Finishing Tannins

Oak for Enology

Oak for Enology

For nearly ten years now, Lamothe-Abiet has focused on studying the interactions between wood and wine. Informed by this experience, the Œnobois® range, developed by oenologists, wood engineers and flavourists, offers a broad palette of selections to reveal the character of your wines. 

Stabilization

Stabilization

Preserving limpidity and microbiological stability are two essential parameters at the heart of practitioners' preoccupations. In response to this need, Lamothe-Abiet has developed sustainable stabilization tools.

Microbial Stabilization

Colloid Stabilization

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Enzymes
Yeast
Nutrients
ML Bacteria
Fining agent
Tannins
Oak for Enology
Stabilization
Bucher Vaslin North America
3100 Dutton Ave,
Santa Rosa, CA, 95407,
United States
707-823-2883 bvna@buchervaslin.com
Hours
Mon 8am-5pm
Tue 8am-5pm
Wed 8am-5pm
Thu 8am-5pm
Fri 8am-5pm
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