10kg

Showing all 30 results

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  AEB Fermol Arôme Plus

  0 out of 5

  AEB Yeast – Fermol Arôme Plus highlights the floral notes and produces intensely aromatic wines wines with an elegant taste supported by good acidity.

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  AEB Fermol Blanc

  0 out of 5

  AEB – FERMOL® Blanc Yeast develops full bodied wines with very complex aromas reminiscent of flowers, citrus or white-pulped fruit.

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  Laffort Actiflore BO213

  0 out of 5

  For aromatic neutrality & fermentation restart.

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  AEB Fermol Chardonnay

  0 out of 5

  Yeast especially cryophilic, particularly suitable for the production of prized white wines.

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  Laffort Zymaflore F15

  0 out of 5

  Yeast for fruity and round red wines.

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  Laffort Actiflore F33

  0 out of 5

  Low VA, high polysaccharide release, fermentation security. Red & White wines.

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  Laffort Zymaflore FX10

  0 out of 5

  Yeast for red wine that is structured, elegant and in the ‘Grand cru’ style.

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  AEB Fermol Mediterranée

  0 out of 5

  FERMOL® Mediterranée is a AEB Yeast for structured red wines suitable for amplifying sweet nuances reminiscent of jams of ripe figs and small red berries

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  AEB Fermol PB2033

  0 out of 5

  The main characteristic of this Yeast is the high production of glycerol and polysaccharides. It produces full-bodied wines characterized by nuances of red fruit and dry figs. Its nutritional demand is substantially lower than average.

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  AEB Fermol Premier Cru

  0 out of 5

  FERMOL® Premier Cru is regarded as the benchmark yeast strain for the production of high-quality red wines.

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  AEB Fermol Rouge

  0 out of 5

  Actively extracts tannins from the grapes and produces aromatics typical of young red wines.

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  Laffort Zymaflore RX 60

  0 out of 5

  Yeast for fruity and spicy red wines.

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  AEB Fermol Sauvignon

  0 out of 5

  Yeast for white and aromatic varietal wines

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  AEB Fermol Super 16

  0 out of 5

  Ideal for Zinfandel production. It has been isolated from grapes picked in the island of Samos (Greece). The island is a historic producer of wines coming from extremely mature grapes often dried in a “passito” style.

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  Laffort Zymaflore VL1

  0 out of 5

  Yeast for white wines with high aromatic elegance, expressing terpene-type aromas.

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  Laffort Zymaflore VL2

  0 out of 5

  Yeast particularly adapted to vinification in barrels, for white wines which are round on the palate, and which demonstrate varietal specificity.

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  Laffort Zymaflore VL3

  0 out of 5

  Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc).

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  Laffort Zymaflore X16

  0 out of 5

  Yeast for modern aromatic white and rosé wines with high production of fermentation aromas (esters).

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  Laffort Zymaflore X5

  0 out of 5

  Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas).

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  AEB Celloferm – 10kg

  0 out of 5

  Cellulose based fermentation bio-regulator gor “cleaner” re-fermentations.

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  AEB Fermoplus DAP Free

  0 out of 5

  Yeast fermentation nutrient based on amino acids and vitamins naturally derived from Yeast cells

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  AEB Ellagitan Barrique Fruit Reserve

  0 out of 5

  Liquid ellagic tannin extracted from toasted oak. Highlights red fruit notes. Dilute in 10x wine and add to wine by pump over. 6-50ml/HL

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  AEB Ellagitan Barrique Liquid

  0 out of 5

  Introduction of barrel aroma and tannin into red and white wines.

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  AEB Microcel

  0 out of 5

  To be added to white musts when they start fermenting, it diminishes the concentration of phenolics and proteins in the finished wines.

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  Laffort Polymust Press

  0 out of 5

  Blend of PVPP, vegetal protein and bentonite for fining juice and wines.

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  Laffort Polymust Rosé

  0 out of 5

  For preventive removal of phenolic acids and decreasing negative aroma compounds in rosé.

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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 Polylact

  0 out of 5

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

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  AEB Arabinol

  0 out of 5

  Improving weight, mid-palate and finish on white and red wines. Colour stability in young red wines and in roses.

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  AEB Arabinol Arome

  0 out of 5

  Aroma protection in white and red wines.

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