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 Argilact® – 1kg

  0 out of 5

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

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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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  Laffort Actiflore BO213

  0 out of 5

  For aromatic neutrality & fermentation restart.

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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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  Laffort Zymaflore Spark – 500g

  0 out of 5

  Yeast for primary fermentation, prise de mousse and restarting stuck fermentations.

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  Laffort Zymaflore VL1

  0 out of 5

  Yeast for white wines with high aromatic elegance, expressing terpene-type aromas.

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  Laffort Zymaflore VL3

  0 out of 5

  Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc).

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  Laffort Zymaflore X16

  0 out of 5

  Yeast for modern aromatic white and rosé wines with high production of fermentation aromas (esters).

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  Laffort Zymaflore X5

  0 out of 5

  Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas).

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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 Lafazym Arom – 100g

  0 out of 5

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

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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 Tanin Galalcool – 1Kg

  0 out of 5

  Gall tannins, using LAFFORT’s Instant Dissolving Process (IDP), to be used for white and rosé must vinification.

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  Laffort Tanin Galalcool SP – 1Kg

  0 out of 5

  A softer version of GALALCOOL to be used preferentially in wine as an ageing tannin.

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  Laffort Querplus – 1Kg

  0 out of 5

  Ellagic tannin extracted from stave-quality toasted American oak, using LAFFORT’s instant dissolving process (IDP). For post-vinification use in red, rosé and white wine.

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  Laffort Quertanin Intense – 500g

  0 out of 5

  Stave wood quality ellagic tannins, extracted from oak heartwood, using LAFFORT’s instant dissolving form (IDP). For post-vinification use in red, rosé and white wine.

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  Laffort Quertanin Sweet – 500g

  0 out of 5

  Stave wood quality ellagic tannins, extracted from oak heartwood, using LAFFORT’s instant dissolving form (IDP). For post-vinification use in red, rosé and white wine.

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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 Tanfresh – 250g

  0 out of 5

  Preparation based on proanthocyanidic tannins and oak ellagic tannins that dissolve instantly for rosé and white 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 Polymust Press

  0 out of 5

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

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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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  AEB Antibrett

  0 out of 5

  For smoke taint and Brettanomyces treatment.

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  AEB Bentogran

  0 out of 5

  Protein stabilization for White Wines

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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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