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Stabilizers and Antioxidants

Showing 1–30 of 32 results

  • 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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  • laffort anoxyde c – 25kg

    Laffort Anoxyde C

    0 out of 5

    Pure L-(+) Ascorbic acid.
    Antioxidant that must always be used in conjunction with sufficient SO2.

    Sorry, this product is not available in your country.
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  • laffort bisulfite nh4 400 25kg

    Laffort Bisulfite NH4 400 – 25kg

    0 out of 5

    Aqueous solution of ammonium bisulphite.
    Sulphurous solution, stable and odourless, intended for sulphiting of must, without addition of potassium but providing a source of nitrogen.

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  • laffort citric acid 1kg

    Laffort Citric Acid – 1kg

    0 out of 5

    Iron-complexing agent (limits the risks of iron casse). Participates in the acid rebalancing of wines.

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  • laffort fumaric acid 2.5kg

    Laffort Fumaric Acid – 2.5Kg

    0 out of 5

    Fumaric Acid to protect wines against Lactic Acid Bacteria.

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  • laffort metabisulfite k powder

    Laffort Metabisulfite K Powder

    0 out of 5

    Potassium metabisulfite for sulfiting of juices and wines.

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  • laffort microcontrol 250g

    Laffort MicroControl – 250g

    0 out of 5

    Formula made from chitosan, 100% based on fungal origin, and inactivated yeast for reducing the microbial load (unfavourable micro-organisms). Biocontrol product.

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  • laffort oenobrett

    Laffort OeNoBrett

    0 out of 5

    Chitosan and enzyme based preparation for the control of Brettanomyces spoilage.

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  • laffort oenosteryl effervescent

    Laffort Oenosteryl Effervescent

    0 out of 5

    Sulphiting of wines and musts.

    Releases 2g or 5g of SO2 when added directly into the wine or must it produces an effervescence which helps facilitate integration of the entire volume.

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  • laffort powerlees life 1kg

    Laffort PowerLees Life – 1kg

    0 out of 5

    Yeast-derived formulation rich in reducing compounds (including glutathione) to conserve and refresh wines during ageing.

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  • laffort solution 10 5.5kg

    Laffort Solution 10 – 5.5kg

    0 out of 5

    Sulfur dioxide and Potassium bisulfite in 10% aqueous solution.

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  • laffort sulphur discs 10 g 1kg

    Laffort Sulphur Discs 10 g – 1Kg

    0 out of 5

    Sulphiting of wooden vats and barrels by burning.

    Sorry, this product is not available in your country.
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  • laffort sulphur discs 5 g 1kg

    Laffort Sulphur Discs 5 g – 1Kg

    0 out of 5

    Burnable sulfur discs for preservation of cooperage.

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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.

    CAD 67.48
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  • steryl barrel (fusti) 80/box

    AEB Steryl Barrel (Fusti) 80/box

    0 out of 5

    Anti-flor tablets for Barrels. Made of inert pureparaffin support with natural form of mustard oil to protect headspace from aerobic spoilage. Use one or two tablets of the adequate size, and replace it every 15 days

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  • steryl demijohn 600/box

    AEB Steryl Demijohn 600/box

    0 out of 5

    Anti-flor tablets for demijohns. Made of inert pureparaffin support with natural form of mustard oil to protect headspace from aerobic spoilage. Use one or two tablets of the adequate size, and replace it every 15 days

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  • arabinol arome

    AEB Arabinol Arome

    0 out of 5

    Aroma protection in white and red wines.

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  • aromax b4

    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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  • celstab®

    Laffort Celstab

    0 out of 5

    Intended for wine stabilisation in relation to potassium bitartrate crystallisation.

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  • cremor stop extra 40

    AEB Cremor Stop Extra 40 – 1kg

    0 out of 5

    For tartrate protection in the bottle.

    Sorry, this product is not available in your country.
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  • crystalflash

    AEB Crystalflash – 1kg

    0 out of 5

    Potassium bicarbonate, acid and neutral potassium tartrate, plus bentonite, for optimized tartrate seeding and settling.

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  • aeb deacid 5kg

    AEB Deacid – 5kg

    0 out of 5

    Softening de-acidifier for musts and wines.

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  • desulfin

    AEB Desulfin – 1Kg

    0 out of 5

    Stabilized liquid copper sulfate to remove H2S and reductive odors.

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  • lysocid w

    AEB Lysocid W – 500g

    0 out of 5

    Pure lysozyme, to be used as an antibacterial for inhibiting ML fermentation in must, juice, and wine.

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  • Mannostab®

    0 out of 5

    Tartaric stabilisation that enhances the quality and reputation of your best blends.

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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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  • newcel

    AEB New-cel – 25Kg

    0 out of 5

    Carboxymethyl cellulose to prevent crystals precipitation in the bottle

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  • oenosteryl®

    Oenosteryl®

    0 out of 5

    Effervescent tablets of Potassium metabisulphite.

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  • potassium metabisulfite (kms)

    Potassium Metabisulfite (KMS)

    0 out of 5

    Wine sulfiting

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  • riduxhigh

    AEB Riduxhigh – 1kg

    0 out of 5

    Riduxhigh helps to prevent oxidation, and improves shelf life of white, reds and rosé wines. The vigorous anti-oxidizing action of Riduxhigh drastically lowers the Red-ox potential in just 24 hours and keeps it constant through time.

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