LAFFORT, the worldwide leader in next-generation tartrate stability product development, offers a full portfolio of non-subtractive tartrate stability products which are under TTB continual use approval, CELSTAB® CMC, a pure carboxymethyl-cellulose product for white and rose wine stabilization, MANNOSTAB®, a pure MP40 yeast mannoprotein which is OMRI listed Organic, for red, white and rose' wine stabilization and also Ca2+Stab for calcium tartrate stabilization. LAFFORT is the expert in the production and application of these break-through innovations.
LAFFORT has conducted research on CELSTAB® and MANNOSTAB® tartrate stabilization and colloidal interactions since the early 90's and has won Global Awards for their introduction around the world including the Gold Innovation Trophy at Vinitech 2006. CELSTAB® and MANNOSTAB® inhibit the nucleation and growth of potassium tartrate crystals providing long term stabilization. The wine, when prepared properly, can be treated and bottled within 2-3 days!
With the recent administrative changes from TTB we are now proud to offer these same worldwide proven products to the US market, building on the experience of our global customers over the past 5 years, CELSTAB® and MANNOSTAB® perform to the highest standards around the world.
Not all CMC products for tartrate stability are the same when it comes to efficacy, organoleptic neutrality, purity and process application considerations including viscosity and filterability. The LAFFORT team has years of experience in using these products and can assist you in integrating these products into your existing practices. With CELSTAB® the energy cost savings can be as high as 80% compared to chill stabilization, which does not include extra water, labor and logistical time savings. Your cellar crew will be grateful to you, not to have to remove tartrate from your tanks anymore! The non-subtractive, non-chilling methods also contribute to the overall respect of the wine, preserving the freshness, aroma and flavors of the wine.