Cider

Showing 1–30 of 45 results

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  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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  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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  Laffort Actiflore BO213

  0 out of 5

  For aromatic neutrality & fermentation restart.

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  Agrilact®

  0 out of 5

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

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  AEB Antibrett

  0 out of 5

  For smoke taint and Brettanomyces treatment.

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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 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 Bentogran

  0 out of 5

  Protein stabilization for White Wines

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  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

  0 out of 5

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

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  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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  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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  AEB Fermol Chardonnay

  0 out of 5

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

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  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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  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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  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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  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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  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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  Laffort Lafazym Arom – 100g

  0 out of 5

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

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  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

  0 out of 5

  Natural sodium-calcium bentonite for clarification and stabilization of wines

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  Laffort Oenocell – 1Kg

  0 out of 5

  Highly purified Yeast cell walls to stimulate and activate alcoholic fermentation.

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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 Polylact

  0 out of 5

  Combination of PVPP and casein for preventing and treating oxidation in wine (white and rosé)

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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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