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Ingredients and Additives

Showing 121–150 of 175 results

  • 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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  • laffort oenofine nature 1kg

    Laffort Oenofine Nature – 1Kg

    0 out of 5

    Preparation based on inactivated yeasts, vegetable proteins (patatin & pea protein) and calcium bentonite for the fining of musts and wines.

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  • laffort oenofine pink

    Laffort Oenofine Pink – 1Kg

    0 out of 5

    Preparation based on inactivated yeasts, patatin, oenological carbon and sodium bentonite for fining musts, new wines in fermentation and white wines.

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  • 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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  • 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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  • laffort suprarom – 1kg

    Laffort Suprarom – 1Kg

    0 out of 5

    Oxidation protection for musts and juices. Preserves freshness and aromatic intensity.

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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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  • laffort vegefine 1kg

    Laffort Vegefine – 1kg

    0 out of 5

    Clarification agent based on vegetable proteins (patatins).

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  • bentogran

    AEB Bentogran

    0 out of 5

    Protein stabilization for White Wines

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  • microcol alpha®laffort 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

    Laffort Microcol® CL G – 25kg

    0 out of 5

    Natural sodium-calcium bentonite for clarification and stabilization of wines

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  • laffort microcol ft 15kg

    Laffort Microcol FT – 15kg

    0 out of 5

    Natural calcium sodium bentonite for protein stabilisation of wine during crossflow filtration.

    Highly purified, it contains very little crystalline silica responsible for membrane abrasion. A defined particle size avoids both filter blockage and residual microparticles post filtration.

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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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  • lactoenos 450 preac®

    Laffort Lactoenos 450 PreAc

    0 out of 5

    Oenococcus oeni strain specifically selected for high alcohol wines. To be pre-acclimatized.

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  • lactoenos® b16

    Laffort Lactoenos B16 Standard

    0 out of 5

    Oenococcus oeni strain, adapted to the most difficult conditions (stuck MLF for example).

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  • lactoenos b7 direct

    Laffort Lactoenos B7 Direct

    0 out of 5

    Acclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.

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  • lactoenos sb3 direct®

    Laffort Lactoenos SB3 Direct

    0 out of 5

    Oenococcus oeni strain, adapted to the most difficult conditions (stuck MLF for example).

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  • aeb malolact acclimatée 4r

    AEB Malolact Acclimatée 4R

    0 out of 5

    A bacterial culture effective in promoting malolactic fermentation, suited for wines with a high tannic content.

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  • laffort lactoenos berry direct

    Laffort Lactoenos Berry Direct

    0 out of 5

    Acclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.

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  • arabinol

    AEB 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

    AEB Arabinol Arome

    0 out of 5

    Aroma protection in white and red wines.

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  • aeb arabinol dolce 20kg

    AEB Arabinol Dolce – 20kg

    0 out of 5

    Arabinol Dolce is AEB’s new gum Arabic, produced by hot concentration and complexation processes of polysaccharides. Arabinol Dolce is a product that aids colloidal stabilisation and, thanks to this new process, positively influences the organoleptic quality of wines by contributing to increased sensations of richness, sweetness and body.

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  • arabinol hc

    AEB 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

    AEB 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

    AEB 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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  • aeb batonnage plus texture 20kg

    AEB Batonnage Plus Texture – 20kg

    0 out of 5

    Batonnage Plus Texture is a yeast derived product capable of providing a longer finish and a sensation of “sweetness” due to its high peptides concentration. In the making of red and rosé wines, it helps softening the phenolics and to stabilize the color preventing its precipitation and the oxidation of anthocyanins.

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  • laffort mannospark

    Laffort Mannospark

    0 out of 5

    Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the tartaric and colloidal stabilisation of sparkling wines.

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