Mannoproteins and Gum Arabic

Showing all 19 results

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  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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  AEB Arabinol Arome

  0 out of 5

  Aroma protection in white and red wines.

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  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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  AEB Arabinol HC – 25kg

  0 out of 5

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

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  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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  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

  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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  AEB Elevage Glu

  0 out of 5

  Elevage Glu is capable of regulating the redox potential in musts and wines.

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  Laffort Mannofeel – 1.08Kg (1L)

  0 out of 5

  Specific Yeast cell wall mannoprotein from Saccharomyces Cerevisae for the colloidal stabilization of the wine.

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  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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  Laffort Mannostab Liquide 200

  0 out of 5

  Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallization.

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  Laffort Mannosweet – 1kg

  0 out of 5

  Preparation of pure mannoproteins and polysaccharides of plant origin specifically selected for colloid stabilisation of wines and to add finesse.

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  Laffort Oenolees

  0 out of 5

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

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  Laffort Oenolees MP – 1Kg

  0 out of 5

  Specific preparation of Yeast cell wall membranes with a naturally high sapid (pleasant tasting) peptide content.

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  Laffort Powerlees (Ex Powerlees Rouge) – 1kg

  0 out of 5

  Specific formulation of inactivated yeast and ß-glucanases, utilised for wine fining from the outset of alcoholic fermentation.

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  Laffort StabiMax – 22kg

  0 out of 5

  Solution of Arabic gums, 100% Verek, with a very high protection index against the formation of sediments and turbids of colloidal origin.

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  Laffort Stabivin – 1.1Kg (1L)

  0 out of 5

  Gum arabic solution, 100% VEREK, with a high stabilisation index.

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  Laffort Stabivin SP

  0 out of 5

  Gum arabic solution, with a very low clogging index.

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  AEB Super-mann – 1Kg

  0 out of 5

  Improves the tartaric stabilization because is a natural colloid protector and it opposes the growth of crystals.

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