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. Novozymes®, the world leader in bio innovation, is the only one to propose products that have received the latest FSSC 22000 quality certification.

Yeast

Yeast

Over and above their talent for fermentation, activated dry yeasts (ADY) have enological and technological properties that afford winemakers a perfect mastery of alcoholic fermentation and enable them to achieve the desired "product objective".

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.

Tannins

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. 

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.

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.