1kg

Showing 31–55 of 55 results

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  AEB Tanéthyl Effe – 1kg

  0 out of 5

  Combination of ellagic and proanthocyanidinic tannins extracted from grape seeds by means of a patented system that locks an active acetaldehyde molecule (ethanol bridge) to the tannin

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  AEB Taniquerc

  0 out of 5

  Toasted ellagic tannin for aging and finishing

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  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 Erelte Powder

  0 out of 5

  Enocyanin powder extract.

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  Laffort Gelatine Extra N˚1 – 1Kg

  0 out of 5

  Solution of pure food grade gelatine – Pig origin exclusively.

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  Laffort Ovoclaryl – 1Kg

  0 out of 5

  Egg albumin Fining Agents which is particularly adapted for reducing and harmonising excess polyphenolic fractions in red 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 Viniclar®

  0 out of 5

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

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  AEB Bentogran

  0 out of 5

  Protein stabilization for White Wines

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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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  AEB Catalasi

  0 out of 5

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

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  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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  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 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 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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  AEB Super-mann – 1Kg

  0 out of 5

  Improves the tartaric stabilization because is a natural colloid protector and it opposes the growth of crystals.

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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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  AEB Cremor Stop Extra 40 – 1kg

  0 out of 5

  For tartrate protection in the bottle.

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  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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  AEB Desulfin – 1Kg

  0 out of 5

  Stabilized liquid copper sulfate to remove H2S and reductive odors.

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  Laffort Metabisulfite K Powder

  0 out of 5

  Potassium metabisulfite for sulfiting of juices and wines.

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  AEB Riduxhigh – 1kg

  0 out of 5

  Riduxhigh helps to prevent oxidation, and improves shelf life of white, reds and rosé wines. The vigorous anti-oxidizing action of Riduxhigh drastically lowers the Red-ox potential in just 24 hours and keeps it constant through time.

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