Ingredients and Additives
Showing 121–150 of 174 results
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AEB Microcel
0 out of 5Sorry, this product is not available in your country. Read moreTo 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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Microcid – 500g
0 out of 5Sorry, this product is not available in your country. Read moreTo prevent fermentation of wines bottled with residual sugars.
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Oenofine Nature – 1kg
0 out of 5Sorry, this product is not available in your country. Read morePreparation based on inactivated yeasts, vegetable proteins (patatin & pea protein) and calcium bentonite for the fining of musts and wines.
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Oenofine Pink – 1kg
0 out of 5Sorry, this product is not available in your country. Read morePreparation based on inactivated yeasts, patatin, oenological carbon and sodium bentonite for fining musts, new wines in fermentation and white wines.
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Polymust Blanc – 1Kg
0 out of 5Sorry, this product is not available in your country. Read morePreparation of vegetable protein (pea) and PVPP for preventive treatment of oxidation of white and rosé musts and wines.
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Polymust Nature – 1Kg
0 out of 5Sorry, this product is not available in your country. Read moreNon-allergenic preparation based on vegetable protein, sodium bentonite and calcium bentonite, intended for fast and efficient fining musts and wines.
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Laffort Polymust Press
0 out of 5Sorry, this product is not available in your country. Read moreBlend of PVPP, vegetal protein and bentonite for fining juice and wines.
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Laffort Polymust Rosé
0 out of 5Sorry, this product is not available in your country. Read moreFor preventive removal of phenolic acids and decreasing negative aroma compounds in rosé.
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Suprarom ? 1Kg
0 out of 5Sorry, this product is not available in your country. Read moreOxidation protection for musts and juices. Preserves freshness and aromatic intensity.
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Vegecoll – 500g
0 out of 5Sorry, this product is not available in your country. Read moreVegetal protein from a new and exclusive origin, potato, for juice clarification.
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Vegefine 1kg
0 out of 5Sorry, this product is not available in your country. Read moreClarification agent based on vegetable proteins (patatins).
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AEB Bentogran
0 out of 5Sorry, this product is not available in your country. Read moreProtein stabilization for White Wines
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Laffort Microcol Alpha
0 out of 5Sorry, this product is not available in your country. Read moreHigh 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 5Sorry, this product is not available in your country. Read moreNatural sodium-calcium bentonite for clarification and stabilization of wines
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Microcol FT 15kg
0 out of 5Sorry, this product is not available in your country. Read moreNatural calcium sodium bentonite for protein stabilisation of wine during crossflow filtration.
Highly purified, it contains very little crystalline silica responsible for membrane abrasion. A defined particle size avoids both filter blockage and residual microparticles post filtration.
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Laffort Polylact
0 out of 5Sorry, this product is not available in your country. Read moreCombination of PVPP and casein for preventing and treating oxidation in wine (white and rosé)
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Laffort Lactoenos 450 PreAc
0 out of 5Sorry, this product is not available in your country. Read moreOenococcus oeni strain specifically selected for high alcohol wines. To be pre-acclimatized.
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Laffort Lactoenos B16 Standard
0 out of 5Sorry, this product is not available in your country. Read moreOenococcus oeni strain, adapted to the most difficult conditions (stuck MLF for example).
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Laffort Lactoenos B7 Direct
0 out of 5Sorry, this product is not available in your country. Read moreAcclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.
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Laffort Lactoenos SB3 Direct
0 out of 5Sorry, this product is not available in your country. Read moreOenococcus oeni strain, adapted to the most difficult conditions (stuck MLF for example).
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AEB Malolact Acclimatée 4R
0 out of 5Sorry, this product is not available in your country. Read moreA bacterial culture effective in promoting malolactic fermentation, suited for wines with a high tannic content.
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Laffort Lactoenos Berry Direct
0 out of 5Sorry, this product is not available in your country. Read moreAcclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.
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AEB Arabinol
0 out of 5Sorry, this product is not available in your country. Read moreImproving 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 5Sorry, this product is not available in your country. Read moreAroma protection in white and red wines.
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Arabinol Dolce – 20kg
0 out of 5Sorry, this product is not available in your country. Read moreArabinol Dolce is AEB’s new gum Arabic, produced by hot concentration and complexation processes of polysaccharides. Arabinol Dolce is a product that aids colloidal stabilisation and, thanks to this new process, positively influences the organoleptic quality of wines by contributing to increased sensations of richness, sweetness and body.
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Arabinol HC – 25kg
0 out of 5Sorry, this product is not available in your country. Read moreHighly concentrated gum Arabic with high molecular weight, non fermentable sugars.
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Batonnage Plus Elevage – 5kg
0 out of 5Sorry, this product is not available in your country. Read moreSmooth texture and longer shelf life. Polysaccharides based, Yeast derived product. Rich in mannoproteins.
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Batonnage Plus Structure – 5kg
0 out of 5Sorry, this product is not available in your country. Read moreFixes most aromatic faults in red wines. Polysaccharides and tannins based, Yeast derived product.
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Batonnage Plus Texture – 20kg
0 out of 5Sorry, this product is not available in your country. Read moreBatonnage Plus Texture is a yeast derived product capable of providing a longer finish and a sensation of “sweetness” due to its high peptides concentration. In the making of red and rosé wines, it helps softening the phenolics and to stabilize the color preventing its precipitation and the oxidation of anthocyanins.
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Laffort Mannospark
0 out of 5Sorry, this product is not available in your country. Read moreSpecific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the tartaric and colloidal stabilisation of sparkling wines.
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