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Showing 1–30 of 45 results

  • Oesco Elevator Apple Grinder

    0 out of 5

    This new elevator-grinder combination is designed for use with the larger LANCMAN presses — specifically, the VSPI-X170 and the VSPI-X250.

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  • tan'cor grand cru®

    Laffort Tan’Cor Grand Cru – 1Kg

    0 out of 5

    Preparation of proanthocyanidic tannins derived from grapes and ellagic tannins from oak, using LAFFORT’s instant dissolving process (IDP), to be used during red wine maturation.

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  • actiflore® bo213

    Laffort Actiflore BO213

    0 out of 5

    For aromatic neutrality & fermentation restart.

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  • agrilact®

    Agrilact®

    0 out of 5

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

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  • aeb antibrett

    AEB Antibrett

    0 out of 5

    For smoke taint and Brettanomyces treatment.

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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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  • 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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  • bentogran

    AEB Bentogran

    0 out of 5

    Protein stabilization for White Wines

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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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  • aeb catalasi

    AEB Catalasi

    0 out of 5

    Prevention or elimination of browning in white wines and juices. Color protection in Rosé.

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  • FERMOL® Arôme Plus

    AEB Fermol Arôme Plus

    0 out of 5

    AEB Yeast – Fermol Arôme Plus highlights the floral notes and produces intensely aromatic wines wines with an elegant taste supported by good acidity.

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  • FERMOL_BLANC

    AEB Fermol Blanc

    0 out of 5

    AEB – FERMOL® Blanc Yeast develops full bodied wines with very complex aromas reminiscent of flowers, citrus or white-pulped fruit.

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  • FERMOL_CHARDONNAY

    AEB Fermol Chardonnay

    0 out of 5

    Yeast especially cryophilic, particularly suitable for the production of prized white wines.

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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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  • gecoll® supra

    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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  • gelarom®

    Laffort Gelarom

    0 out of 5

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

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  • gelatine extra n˚1

    Laffort Gelatine Extra N˚1 – 1Kg

    0 out of 5

    Solution of pure food grade gelatine – Pig origin exclusively.

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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 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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  • 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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  • lafazym® arom

    Laffort Lafazym Arom – 100g

    0 out of 5

    A granular pectinase and ß-glucosidase blend for releasing terpene-type aromas.

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  • 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

    Microcol® CL Granule

    0 out of 5

    Natural sodium-calcium bentonite for clarification and stabilization of wines

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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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  • oenolees®

    Laffort Oenolees

    0 out of 5

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

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  • oenolees® mp

    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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  • 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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  • 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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