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Cider Making

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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 B16 Standard
0 out of 5
Oenococcus oeni strain, adapted to the most difficult conditions (stuck MLF for example).
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Sorry, this product is not available in your country.
Laffort Lactoenos B7 Direct
0 out of 5
Acclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.
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Sorry, this product is not available in your country.
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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Sorry, this product is not available in your country.
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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Laffort Lactoenos Berry Direct
0 out of 5
Acclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.
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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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Arabinol Dolce – 20kg
0 out of 5
Arabinol 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 5
Highly concentrated gum Arabic with high molecular weight, non fermentable sugars.
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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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Batonnage Plus Structure – 5kg
0 out of 5
Fixes most aromatic faults in red wines. Polysaccharides and tannins based, Yeast derived product.
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Batonnage Plus Texture – 20kg
0 out of 5
Batonnage 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 5
Specific yeast cell wall mannoprotein from Saccharomyces cerevisiae for the tartaric and colloidal stabilisation of sparkling wines.
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Laffort Mannostab Liquide 200
0 out of 5
Specific mannoprotein (MP40 – Patent n°2726284), naturally present in wines, with the unique property of inhibiting potassium bitartrate crystallization.
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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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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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Powerlees Rouge – 1kg
0 out of 5
Specific formulation of inactivated yeast and ß-glucanases, utilised for wine fining from the outset of alcoholic fermentation.
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StabiMax 22kg
0 out of 5
Solution of Arabic gums, 100% Verek, with a very high protection index against the formation of sediments and turbids of colloidal origin.
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Stabivin – 1.1Kg (1L)
0 out of 5
Gum arabic solution, 100% VEREK, with a high stabilisation index.
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Laffort Stabivin SP
0 out of 5
Gum arabic solution, with a very low clogging index.
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Supermann – 1kg
0 out of 5
Improves the tartaric stabilization because is a natural colloid protector and it opposes the growth of crystals.
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Laffort Anoxyde C
0 out of 5
Pure L-(+) Ascorbic acid.
Antioxidant that must always be used in conjunction with sufficient SO₂.
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Citric Acid – 1kg
0 out of 5
Iron-complexing agent (limits the risks of iron casse). Participates in the acid rebalancing of wines.
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Desulfin – 1kg
0 out of 5
Stabilized liquid copper sulfate to remove H2S and reductive odors.
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Fumaric Acid ? 2.5kg
0 out of 5
Fumaric Acid to protect wines against Lactic Acid Bacteria.
Special order item. Please call (250.868.3186) or message us using the inquiry form below.
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MicroControl – 250g tin
0 out of 5
Formula made from chitosan, 100% based on fungal origin, and inactivated yeast for reducing the microbial load (unfavourable micro-organisms). Biocontrol product.
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New-Cel – 25kg
0 out of 5
Carboxymethyl cellulose to prevent crystals precipitation in the bottle
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Laffort OeNoBrett
0 out of 5
Chitosan and enzyme based preparation for the control of Brettanomyces spoilage.
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Laffort Oenosteryl Effervescent
0 out of 5
Sulphiting of wines and musts.
Releases 2g or 5g of SO2 when added directly into the wine or must it produces an effervescence which helps facilitate integration of the entire volume.
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