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Juice and Fermentation Fining

Showing all 20 results

  • laffort polymust blanc 1kg

    Laffort Polymust Blanc – 1Kg

    0 out of 5

    Preparation of vegetable protein (pea) and PVPP for preventive treatment of oxidation of white and rosé musts and wines.

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  • laffort polymust nature 1kg

    Laffort Polymust Nature – 1Kg

    0 out of 5

    Non-allergenic preparation based on vegetable protein, sodium bentonite and calcium bentonite, intended for fast and efficient fining musts and wines.

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  • laffort vegefine 1kg

    Laffort Vegefine – 1kg

    0 out of 5

    Clarification agent based on vegetable proteins (patatins).

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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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  • carbosil

    AEB Carbosil – 25kg

    0 out of 5

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

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  • gecoll® supra

    Laffort Gecoll Supra

    0 out of 5

    Liquid gelatin produced from a selection of exceptionally pure raw materials, exclusively of porcine origin.

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  • gelarom®

    Laffort Gelarom

    0 out of 5

    Liquid gelatin produced from a selection of exceptionally pure raw materials. Pig origin exclusively.

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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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  • gelsol

    AEB Gelsol – 25Kg

    0 out of 5

    Gelsol is a special hydrosolubilized gelatine for the clarification treatment of distillates, red and white wines. It is a stable clear solution and of immediate application.

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  • geosorb gr

    Laffort Geosorb GR – 5Kg

    0 out of 5

    Decontaminant for fermenting musts and young wines for reducing geosmin and octenone content.

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  • microcel

    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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  • microcid

    AEB Microcid – 500g

    0 out of 5

    To prevent fermentation of wines bottled with residual sugars.

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  • microcol alpha®

    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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  • microcol® cl granule

    Microcol® CL Granule

    0 out of 5

    Natural sodium-calcium bentonite for clarification and stabilization of wines

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  • oenolees®

    Laffort Oenolees

    0 out of 5

    Specific preparation of Yeast cell walls with a high sapid peptide content.

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  • polylact®

    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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  • polymust press®

    Laffort Polymust Press

    0 out of 5

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

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  • polymust® rosé

    Laffort Polymust Rosé

    0 out of 5

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

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  • vegecoll

    Laffort Vegecoll – 500g

    0 out of 5

    Vegetal protein from a new and exclusive origin, potato, for juice clarification.

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