Juice and Fermentation Fining

Showing all 25 results

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  Laffort Argilact® – 1kg

  0 out of 5

  Combination of casein and bentonite for treating wines (white and rosé) against oxidation.

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  AEB Aromax B4 – 5kg

  0 out of 5

  Ascorbic acid and potassium metabisulfite immobilized on an inert substrate for easy dispersion on grapes and juice and protection during machine harvesting or grapes transportation.

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  AEB Carbosil – 25kg

  0 out of 5

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

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  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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  Laffort Gelarom

  0 out of 5

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

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  Laffort Gelatine Extra N˚1 – 1Kg

  0 out of 5

  Solution of pure food grade gelatine – Pig origin exclusively.

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  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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  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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  Laffort Charbon Actif Plus GR – 5Kg

  0 out of 5

  Oenological activated carbon in a granulated form for the decolourisation of stained juice and white wine.

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  Laffort Ichtyocolle

  0 out of 5

  Fish-based (Isinglass) Fining Agents adapted to high-grade white and rosé wine fining and clarification. Ichtyocolle restores high organoleptic clarity and remarkable brilliance to treated wines.

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  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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  AEB Microcid – 500g

  0 out of 5

  To prevent fermentation of wines bottled with residual sugars.

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  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 – 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 Ovoclaryl – 1Kg

  0 out of 5

  Egg albumin Fining Agents which is particularly adapted for reducing and harmonising excess polyphenolic fractions in red wines.

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  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

  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 Polymust Press

  0 out of 5

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

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  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 Siligel

  0 out of 5

  Colloidal silica solution that may be used in combination with all organic Fining Agents.

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  AEB Spindasol W – 25kg

  0 out of 5

  Liquid silica for carbon fining and extra compaction in gelatin, albumin, and casein settling.

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  Laffort Suprarom – 1Kg

  0 out of 5

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

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  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

  0 out of 5

  Clarification agent based on vegetable proteins (patatins).

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  Laffort Viniclar®

  0 out of 5

  Preparation of PVPP for preventive and curative treatment of the oxidation of juice.

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