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  • laffort anoxyde c – 25kg

    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 cleanspark liquide

    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 metabisulfite k powder

    Laffort Metabisulfite K Powder

    0 out of 5

    Potassium metabisulfite for sulfiting of juices and wines.

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  • laffort nutristart arom

    Laffort Nutristart Arom

    0 out of 5

    A complete nutrient based of organic nitrogen sources and diammonium phosphate. Specially formulated to develop the organoleptic complexity (aromas and taste) of wines.

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  • laffort tanspark liquid 1kg (1l)

    Laffort Tanspark Liquid

    0 out of 5

    TANSPARK® is the result of gallic and chestnut tannins solution for sparkling wines ageing.

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  • laffort thiazote ph

    Laffort Thiazote PH

    0 out of 5

    Blend of diammonium phosphate and hydrochlorate thiamine (0.12%). Mineral nutrient for fermentation.

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  • ellagitan barrique fruit reserve 10kg

    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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  • casei plus

    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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  • agrilact®

    Agrilact®

    0 out of 5

    Combination of casein and bentonite for treating wines (white and rosé) against oxidation.

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  • bentogran

    AEB Bentogran

    0 out of 5

    Protein stabilization for White Wines

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  • bi activ®

    Laffort Bi-Activ – 1kg

    0 out of 5

    A formulation of survival factors to be used when fermentation slows down or becomes stuck.

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  • biolact acclimatée

    AEB Malolact Acclimatee 4R

    0 out of 5

    Frozen culture at -20°C. Multi strain (3 strains) inoculum of Oenococcus Oeni for malolactic fermentations.

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  • catalasi

    AEB Catalasi

    0 out of 5

    Prevention or elimination of browning in white wines and juices. Color protection in Rosé.

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  • CATALASI AF PLUS

    AEB Catalasi AF Plus

    0 out of 5

    Allergenic Free Fining Agents. Selectively removes green and bitter catechins from red and white wines. Cures light off flavors.

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  • cremor stop extra 40

    AEB Cremor Stop Extra 40 – 1kg

    0 out of 5

    For tartrate protection in the bottle.

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  • crystalflash

    AEB Crystalflash – 1kg

    0 out of 5

    Potassium bicarbonate, acid and neutral potassium tartrate, plus bentonite, for optimized tartrate seeding and settling.

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  • desulfin

    AEB Desulfin – 1Kg

    0 out of 5

    Stabilized liquid copper sulfate to remove H2S and reductive odors.

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  • ellagitan barrique liquid

    AEB Ellagitan Barrique Liquid

    0 out of 5

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

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  • endozym ice

    AEB Endozym ICE – 1Kg

    0 out of 5

    Endozym Ice is a liquid enzymatic preparation, specifically formulated for maximizing the extraction of varietal aromas and assist in the clarification of musts obtained by skin-contact.

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  • endozym ics 10 eclair

    AEB Endozym ICS 10 Eclair

    0 out of 5

    Liquid enzymatic preparation for quick clarifications of pectin rich white musts.

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  • endozym ics 10 rouge

    AEB Endozym ICS 10 Rouge

    0 out of 5

    Liquid enzymatic preparation for red grape musts.

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  • endozym thiol

    AEB Endozym Thiol – 1kg

    0 out of 5

    Pectolitic enzyme for the extraction of aromatic precursors

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  • fermoplus energy glu

    AEB Fermoplus Energy GLU

    0 out of 5

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

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  • fermotan

    AEB Fermotan Powder

    0 out of 5

    Tannin for color stabilization in fermenting musts

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  • fermotan blanc

    AEB Fermotan Blanc – 1Kg

    0 out of 5

    Adds “oaky” structure to white musts and protects from oxygen.

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  • fresharom®

    Laffort FreshArom – 1Kg

    0 out of 5

    Specific preparation of inactivated Yeasts with a high antioxidant capacity.

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  • gelatine extra n˚1

    Laffort Gelatine Extra N˚1 – 1Kg

    0 out of 5

    Solution of pure food grade gelatine – Pig origin exclusively.

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  • malostart®

    Malostart®

    0 out of 5

    Yeast activator facilitating malolactic fermentation (MLF) onset restart, and accelerating fermentation kinetics

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  • microcid

    AEB Microcid – 500g

    0 out of 5

    To prevent fermentation of wines bottled with residual sugars.

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  • nutristart org®

    Laffort Nutristart ORG

    0 out of 5

    100% organic nutrient from inactivated Yeast, rich in amino acids, vitamins (thiamin, niacin, pantothenic acid, folic acid,…) minerals and micro-nutrients (magnesium, manganese, zinc, iron, etc.) favoring cell multiplication.

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