White Wine

Showing 31–55 of 55 results

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  Laffort Lafazym Press

  0 out of 5

  A purified granular pectinase blend for improving pressing operations.

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  AEB Fermotan Blanc – 1Kg

  0 out of 5

  Adds “oaky” structure to white musts and protects from oxygen.

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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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  AEB Tanéthyl – 500g

  0 out of 5

  Tanéthyl is a pure proanthocyanidin sourced from ripe grape seeds and associated with an ethanol bridge for fast color stabilization and flavanolethy-flavanol polymerization.

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  AEB Carbosil – 25kg

  0 out of 5

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

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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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  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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  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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  Laffort Ichtyocolle

  0 out of 5

  Fish-based (Isinglass) Fining Agents adapted to high-grade white and rosé wine fining and clarification. Ichtyocolle restores high organoleptic clarity and remarkable brilliance to treated wines.

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  AEB Microcel

  0 out of 5

  To be added to white musts when they start fermenting, it diminishes the concentration of phenolics and proteins in the finished wines.

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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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  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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  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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  Laffort Microcol® CL G – 25kg

  0 out of 5

  Natural sodium-calcium bentonite for clarification and stabilization of wines

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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 Oenolees

  0 out of 5

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

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