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Red Wine

Showing 1–30 of 38 results

  • FERMOL® Complet Killer Fru

    AEB Fermol Complet Killer Fru – 500g

    0 out of 5

    FERMOL® Complet Killer Fru is a multipurpose yeast ideal for refermentations, white and red wines

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  • laffort actiflore f33

    Laffort Actiflore F33

    0 out of 5

    Low VA, high polysaccharide release, fermentation security. Red & White wines.

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  • aeb antibrett

    AEB Antibrett

    0 out of 5

    For smoke taint and Brettanomyces treatment.

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  • carbosil

    AEB Carbosil – 25kg

    0 out of 5

    Liquid Carbon/Silica for pre-must clarification or during fermentation.

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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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  • CATALASI AF PLUS

    AEB Catalasi AF Plus

    0 out of 5

    Allergenic Free Fining Agents. Selectively removes green and bitter catechins from red and white wines. Cures light off flavors.

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  • endozym antibotrytis

    AEB Endozym Antibotrytis – 500g

    0 out of 5

    Enzyme for treating musts rich in laccase and glucans. Reduces potential oxidation caused by Botrytis cinerea.

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  • endozym cultivar

    AEB Endozym Cultivar – 500g

    0 out of 5

    Granular Pectinase for quicker settling, and for the extraction of color, structure and aromas from the skins. With secondary activities including Cellulase and Hemicellulase.

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  • extralyse®

    Laffort Extralyse – 250g

    0 out of 5

    Granulated, purified and concentrated pectinase / ß 1-3-1-6 glucanase blend, for lees ageing.

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  • FERMOL® Mediterranée

    AEB Fermol Mediterranée

    0 out of 5

    FERMOL® Mediterranée is a AEB Yeast for structured red wines suitable for amplifying sweet nuances reminiscent of jams of ripe figs and small red berries

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  • FERMOL_PREMIER_CRU

    AEB Fermol Premier Cru

    0 out of 5

    FERMOL® Premier Cru is regarded as the benchmark yeast strain for the production of high-quality red wines.

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  • fermol rouge

    AEB Fermol Rouge

    0 out of 5

    Actively extracts tannins from the grapes and produces aromatics typical of young red wines.

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  • aeb fermol super 16

    AEB Fermol Super 16

    0 out of 5

    Ideal for Zinfandel production. It has been isolated from grapes picked in the island of Samos (Greece). The island is a historic producer of wines coming from extremely mature grapes often dried in a “passito” style.

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  • fermotan

    AEB Fermotan Powder

    0 out of 5

    Tannin for color stabilization in fermenting musts

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  • fermotan liquid

    AEB Fermotan Liquid

    0 out of 5

    Liquid tannin for color stabilization in fermenting musts.

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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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  • gelsol

    AEB Gelsol – 25Kg

    0 out of 5

    Gelsol is a special hydrosolubilized gelatine for the clarification treatment of distillates, red and white wines. It is a stable clear solution and of immediate application.

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  • geosorb gr

    Laffort Geosorb GR – 5Kg

    0 out of 5

    Decontaminant for fermenting musts and young wines for reducing geosmin and octenone content.

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  • lafase® fruit

    Laffort Lafase Fruit – 250g

    0 out of 5

    A purified granular pectinase blend.

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  • lafase® he grand cru

    Laffort Lafase HE Grand Cru

    0 out of 5

    Pectolytic enzyme preparation, purified in CE for the production red wines that are rich in colouring matter and structured tannins, destined for ageing.

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  • laffort lafazym 600 xl ice

    Laffort Lafazym 600 XL ICE

    0 out of 5

    Highly concentrated liquid purified pectolytic enzyme preparation high in side activities with enhanced efficiency on a wide range of pH and temperature.

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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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  • 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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  • red wine fermentorsred wine fermentors

    Red Wine Fermentors

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  • laffort siligel

    Laffort Siligel

    0 out of 5

    Colloidal silica solution that may be used in combination with all organic Fining Agents.

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  • spindasol

    AEB Spindasol – 25kg

    0 out of 5

    Liquid silica for carbon fining and extra compaction in gelatin, albumin, and casein settling.

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