Ingredients and Additives

Showing 1–24 of 131 results

  • actiflore-rms2

    ACTIFLORE® RMS2

    0 out of 5

    ACTIFLORE® RMS2 is a yeast yeast particularly suited to difficult conditions producing low levels of reducing compounds.

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  • ZYMAFLORE® XORIGIN

    0 out of 5

    ZYMAFLORE® XORIGIN is a yeast for the production of well-balanced fine white wines, respecting the typical character of grape varieties and terroirs.

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  • FERMOL_CHARMAT

    FERMOL® Charmat – 500g

    0 out of 5

    Yeast suitable for Charmat sparkling method and refermentations

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  • FERMOL_FLEUR

    FERMOL® Fleur – 500g

    0 out of 5

    Yeast for varietal and aromatic white and rosé wines with a pronounced and intense bouquet

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  • FERMOL® Lime

    FERMOL® Lime – 500g

    0 out of 5

    FERMOL® Lime – Yeast for processing of modern rosé wines, with a desire to have a very pronounced and intense bouquet.

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  • FERMOL® Complet Killer Fru

    FERMOL® Complet Killer Fru – 500g

    0 out of 5

    FERMOL® Complet Killer Fru is a multipurpose yeast ideal for refermentations, white and red wines

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  • tan'cor grand cru®

    Tan’Cor Grand Cru®

    0 out of 5

    Preparation of proanthocyanidic tannins derived from grapes and ellagic tannins from oak, using LAFFORT’s instant dissolving process (IDP), to be used during red wine maturation.

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  • tan'cor®

    Tan’Cor®

    0 out of 5

    Proanthocyanidic tannin and ellagitannin preparation, using LAFFORT’s instant dissolving process (IDP), to be used in red wine maturation.

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  • actiflore® bo213

    Actiflore® BO213

    0 out of 5

    For aromatic neutrality & fermentation restart

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  • Actiflore® F33

    0 out of 5

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

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  • actiflore® rose

    Actiflore® Rose

    0 out of 5

    White & Rosé 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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  • arabinol

    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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  • arabinol arome

    Arabinol Arome

    0 out of 5

    Aroma protection in white and red wines.

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  • arabinol hc

    Arabinol HC – 25kg

    0 out of 5

    Highly concentrated gum Arabic with high molecular weight, non fermentable sugars

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  • battonage plus elevage

    Batonnage Plus Elevage – 5kg

    0 out of 5

    Smooth texture and longer shelf life. Polysaccharides based, Yeast derived product. Rich in mannoproteins.

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  • battonage plus structure

    Batonnage Plus Structure – 5kg

    0 out of 5

    Fixes most aromatic faults in red wines. Polysaccharides and tannins based, Yeast derived product.

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  • bentogran

    Bentogran

    0 out of 5

    Protein stabilization for White Wines

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  • bi activ®

    Bi-Activ®

    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

    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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  • biolact acclimatée 4r

    Biolact Acclimatée 4R

    0 out of 5

    Frozen at -20ºC Multi strain (4 strains) inoculum of Oenococcus oeni
    for Malo-lactic Fermentations.

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  • carbosil

    Carbosil – 25kg

    0 out of 5

    Liquid Carbon/Silica for pre-must clarification or during fermentation

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  • celloferm

    Celloferm – 10kg

    0 out of 5

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

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  • desulfin

    Desulfin – 1Kg

    0 out of 5

    Stabilized liquid copper sulfate to remove H2S and reductive odors

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