500g

Showing 31–60 of 70 results

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  Laffort Zymaflore Spark – 500g

  0 out of 5

  Yeast for primary fermentation, prise de mousse and restarting stuck fermentations.

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  Laffort Zymaflore ST – 500g

  0 out of 5

  Yeast for sweet white wines or dry white wines intended for cellaring.

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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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  Laffort Zymaflore XPure – 500g

  0 out of 5

  Yeast for red varietal wines, which enhances aromatic purity.

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  AEB Fermoplus Energy GLU 3.0

  0 out of 5

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

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  AEB Fermoplus Malolactique

  0 out of 5

  Specific nutrient for malolactic bacteria

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  AEB Fermoplus Red Berry – 500g

  0 out of 5

  Yeast nutrient composed of yeast hulls and autolyzed yeast cells which aids in the production of raspberry and violet notes. Wine dosage. 20-60g/hl.

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  AEB Fermoplus Sauvignon

  0 out of 5

  Yeast nutrient with a high content of amino acids. Aids with building aromatics in both wine and beer. Contains skin tannin from Sauvignon Blanc grapes. Wine dosage 15-50g/hl.

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  AEB Endozym Active – 500g

  0 out of 5

  Granulated pectinase for cold settling, or for the preparation of musts to be processed with flotation.

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  AEB Endozym Antibotrytis – 500g

  0 out of 5

  Enzyme for treating musts rich in laccase and glucans. Reduces potential oxidation caused by Botrytis cinerea.

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  AEB Endozym ß-Split – 500g

  0 out of 5

  Pectolitic enzyme with a high ß-glucosidasic activity, able to considerably increase wine aromatic intensity.

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  AEB Endozym Contact Pelliculaire – 500g

  0 out of 5

  Multi-activity Enzymatic complex derived from non-GMO organisms.

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  AEB Endozym Cultivar – 500g

  0 out of 5

  Granular Pectinase for quicker settling, and for the extraction of color, structure and aromas from the skins. With secondary activities including Cellulase and Hemicellulase.

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  AEB Endozym Glucapec – 500g

  0 out of 5

  An enzymatic preparation formulated for the treatment of wines that are rich in Glucans and Pectins.

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  AEB Endozym Muscat – 500g

  0 out of 5

  Pectinase for improved settling of hard-to-settle varietals like muscat, gewurztraminer, malvasia and müller thurgau.

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  Laffort Lafase HE Grand Cru

  0 out of 5

  Pectolytic enzyme preparation, purified in CE for the production red wines that are rich in colouring matter and structured tannins, destined for ageing.

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  Laffort Lafazym CL

  0 out of 5

  A purified granular pectinase blend for clarification of juice.

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  Laffort Lafazym Press

  0 out of 5

  A purified granular pectinase blend for improving pressing operations.

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  AEB Gallovin

  0 out of 5

  Gallovin is a tannin extracted from the gall of Robinia Pseudoacacia (or Tara also called Caesalpina spinosa) which does not lend any bitter connotations to wines.

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  AEB Ellagitan Barrique Rouge – 500g

  0 out of 5

  Powdery oak tannin extracted from prized French Oak staves.

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  AEB Protan Bois

  0 out of 5

  Protan Bois is obtained from Quebracho through a double purification process, enabling to partially polymerize the vegetable proanthocyanidins, making them less aggressive.

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  AEB Protan Malbec – 500g

  0 out of 5

  Tannin from grape pips with a high antioxidant power, ideal to fix the colour and to prolong the longevity of wines.

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  AEB Protan Pépin Oxilink – 500g

  0 out of 5

  Protan Pépin Oxilink stabilizes color and naturally integrates the polyphenolic structure of wines. In fermentations where green seeds are eliminated, Protan Pépin Oxilink will fill the “hole” in the wine structure that is normally derived from the lack of seed tannins.

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  AEB Protan Raisin – 500g

  0 out of 5

  Protan Raisin improves wine structure and supplies soft skin tannins which integrate perfectly with the tannic structure of wines. No further refining is required. Protan Raisin is a proanthocyanidinic tannin from white grapes’ skin.

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  Laffort Quertanin – 500g

  0 out of 5

  Stave wood quality ellagic tannins, extracted from oak heartwood, using LAFFORT’s instant dissolving form (IDP). For post-vinification use in red, rosé and white wine.

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