Laffort

Showing 91–120 of 135 results

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  Laffort Vegefine – 1kg

  0 out of 5

  Clarification agent based on vegetable proteins (patatins).

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  Laffort Viniclar®

  0 out of 5

  Preparation of PVPP for preventive and curative treatment of the oxidation of juice.

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  Laffort Casei Plus

  0 out of 5

  CASEI PLUS or Potassium caseinate developed for any treatment of oxidation phenomena and maderization in musts and wines.

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  Laffort Cleanspark Liquide

  0 out of 5

  CLEANSPARK LIQUIDE is a clarification agent used to facilitate remuage operations in the process of sparkling wine production made by “traditional method”.

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  Laffort Microcol Alpha

  0 out of 5

  High quality natural sodium bentonite with a high adsorption capacity, intended for protein stabilisation in wines and must over a large pH range.

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  Laffort Microcol® CL G – 25kg

  0 out of 5

  Natural sodium-calcium bentonite for clarification and stabilization of wines

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  Laffort Microcol FT – 15kg

  0 out of 5

  Natural calcium sodium bentonite for protein stabilisation of wine during crossflow filtration.

  Highly purified, it contains very little crystalline silica responsible for membrane abrasion. A defined particle size avoids both filter blockage and residual microparticles post filtration.

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  Laffort Polylact

  0 out of 5

  Combination of PVPP and casein for preventing and treating oxidation in wine (white and rosé)

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  Laffort Viniclar P

  0 out of 5

  Pure microgranulated polyvinylpolypyrrolidone (PVPP). Preventive and curative treatment of oxydation in wine and must.

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  Laffort Lactoenos 450 PreAc

  0 out of 5

  Oenococcus oeni strain specifically selected for high alcohol wines. To be pre-acclimatized.

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  Laffort Vegeflot – 10kg

  0 out of 5

  Vegetable protein-based fining agent: patatin and pea.

  Special order item. Please call (250.868.3186) or message us using the inquiry form below.

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  Laffort Energizer® for PreAc Bacteria

  0 out of 5

  A complete MLF rehydration nutrient developed by LAFFORT exclusively for the PreAc strains. Included with the purchase of Lactoenos 450 PreAc bacteria.

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  Laffort Lactoenos B16 Standard

  0 out of 5

  Oenococcus oeni strain, adapted to the most difficult conditions (stuck MLF for example).

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  Laffort Lactoenos B7 Direct

  0 out of 5

  Acclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.

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  Laffort Lactoenos SB3 Direct

  0 out of 5

  Oenococcus oeni strain, adapted to the most difficult conditions (stuck MLF for example).

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  Laffort Lactoenos Berry Direct

  0 out of 5

  Acclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.

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  Laffort Mannofeel – 1.08Kg (1L)

  0 out of 5

  Specific Yeast cell wall mannoprotein from Saccharomyces Cerevisae for the colloidal stabilization of the wine.

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  Laffort Mannospark

  0 out of 5

  Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the tartaric and colloidal stabilisation of sparkling wines.

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  Laffort Mannostab Liquide 200

  0 out of 5

  Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallization.

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  Laffort Mannosweet – 1kg

  0 out of 5

  Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloid stabilisation of wines and to add finesse.

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  Laffort Oenolees

  0 out of 5

  Specific preparation of Yeast cell walls with a high sapid peptide content.

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  Laffort Oenolees MP – 1Kg

  0 out of 5

  Specific preparation of Yeast cell wall membranes with a naturally high sapid (pleasant tasting) peptide content.

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  Laffort Powerlees (Ex Powerlees Rouge) – 1kg

  0 out of 5

  Specific formulation of inactivated yeast and ß-glucanases, utilised for wine fining from the outset of alcoholic fermentation.

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  Laffort StabiMax – 22kg

  0 out of 5

  Solution of Arabic gums, 100% Verek, with a very high protection index against the formation of sediments and turbids of colloidal origin.

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  Laffort Stabivin – 1.1Kg (1L)

  0 out of 5

  Gum arabic solution, 100% VEREK, with a high stabilisation index.

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  Laffort Stabivin SP

  0 out of 5

  Gum arabic solution, with a very low clogging index.

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  Laffort Anoxyde C

  0 out of 5

  Pure L-(+) Ascorbic acid.
  Antioxidant that must always be used in conjunction with sufficient SO₂.

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  Laffort Bisulfite NH4 400 – 25kg

  0 out of 5

  Aqueous solution of ammonium bisulphite.
  Sulphurous solution, stable and odourless, intended for sulphiting of must, without addition of potassium but providing a source of nitrogen.

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  Laffort Celstab

  0 out of 5

  Intended for wine stabilisation in relation to potassium bitartrate crystallisation.

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  Laffort Citric Acid – 1kg

  0 out of 5

  Iron-complexing agent (limits the risks of iron casse). Participates in the acid rebalancing of wines.

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