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Ingredients and Additives

Showing 61–90 of 175 results

  • fresharom®

    Laffort FreshArom – 1Kg

    0 out of 5

    Specific preparation of inactivated Yeasts with a high antioxidant capacity.

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  • laffort maloboost – 1kg

    Laffort MaloBoost – 1kg

    0 out of 5

    Lactic acid bacteria activator facilitating the start of the malolactic fermentation (MLF) and accelerating the kinetic. Also known as Malostart.

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  • nutristart®

    Laffort Nutristart

    0 out of 5

    All-round Yeast activator combining growth and survival factors and promoting Yeast multiplication. (inactivated Yeast, ammonium phosphate and thiamine)

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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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  • 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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  • oenocell®

    Laffort Oenocell – 1Kg

    0 out of 5

    Highly purified Yeast cell walls to stimulate and activate alcoholic fermentation.

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  • laffort superstart 10kg

    Laffort Superstart – 10Kg

    0 out of 5

    Combination of growth and survival factors SUPERSTART® is a yeast preparation for use in active dry yeast (ADY). Also known as Laffort Dynastart®.

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  • superstart® blanc

    Laffort Superstart Blanc – 1Kg

    0 out of 5

    SUPERSTART® products are Yeast rehydration nutrients to be used at the active dry Yeast rehydration step to ensure healthy fermentation completion and optimal fermentation and aromatic performance.

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  • superstart® rouge

    Laffort Superstart Rouge – 1Kg

    0 out of 5

    SUPERSTART® products are Yeast rehydration nutrients to be used at the active dry Yeast rehydration step to ensure healthyfermentation completion and optimal fermentation and aromatic performance.

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  • superstart® spark

    Laffort Superstart Spark – 1Kg

    0 out of 5

    Prepares Yeast for the difficult conditions of sparkling wine fermentation. Favours complete prise de mousse (second fermentation in the bottle).

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  • aeb endozym antibotrytis 500g

    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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  • endozym ß split

    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 flotation

    AEB Endozym Flotation – 10Kg

    0 out of 5

    The clarification of must using flotation systems like the one offered by AEB is achieved through the incorporation of an inert gas into the solids that make up the turbidity of the liquid.

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  • endozym glucapec

    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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  • 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 Éclair

    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 muscat

    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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  • endozym thiol

    AEB Endozym Thiol – 1kg

    0 out of 5

    Pectolitic enzyme for the extraction of aromatic precursors

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  • extralyse®

    Laffort Extralyse – 250g

    0 out of 5

    Granulated, purified and concentrated pectinase / ß 1-3-1-6 glucanase blend, for lees ageing.

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  • laffort lafazym thiols [+] 250g

    Laffort Lafazym Thiols [+] – 250g

    0 out of 5

    Preparation of pectolytic enzymes with secondary activities designed to reveal the aromatic precursors of thiol-rich grape varieties.

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  • laffort extraclear

    Laffort Extraclear

    0 out of 5

    Formulation of pectolytic enzymes with strong secondary activity, for the clarification of wines and preparation for bottling.

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  • fermotan sg 5kg

    AEB Fermotan SG – 5Kg

    0 out of 5

    Balanced blend of ellagic and proanthocyanidin tannins. Help preserve and stabilize colour early. Add once the juice has hit 2% alcohol. Dosage 5 to 40g/hl.

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  • gallovin

    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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  • taniblanc

    AEB Taniblanc – 1kg

    0 out of 5

    Enhances fruit and oxidation resistance in wines.

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  • tanin galalcool®

    Laffort Tanin Galalcool – 1Kg

    0 out of 5

    Gall tannins, using LAFFORT’s Instant Dissolving Process (IDP), to be used for white and rosé must vinification.

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  • tanin galalcool sp

    Laffort Tanin Galalcool SP – 1Kg

    0 out of 5

    A softer version of GALALCOOL to be used preferentially in wine as an ageing tannin.

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  • tanin vr color®

    Laffort Tanin VR Color

    0 out of 5

    Instant dissolving (IDP Process) formulation of catechin and ellagic-based tannins designed for colour stabilization in red winemaking.

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  • tanin vr supra

    Laffort Tanin VR Supra

    0 out of 5

    Instantly dissolving (IDP) ellagic and proanthocyanidic tannin preparation.

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  • tanin vr supra Élégance

    Laffort Tanin VR Supra Élégance

    0 out of 5

    Mix of proanthocyanidic and ellagic tannins from oak in instantaneous dissolving form.

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