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Vegecoll

nouveaute-en

VEGECOLL®

Vegetal protein-based fining agent extacted from potato

 VEGECOLL® is used:
  • In must: especially during flotation - for a short lees flotation time and for the elimination of phenolic compounds (oxidised as well as susceptible to oxidation).
  • In white, rosé and red wine: for its high clarification and sedimentation rate, stabilisation of colouring matter and elimination of red wine astringent tannins.

> Product data sheet (pdf)
> MSDS (pdf)

 

COL VGECOLL

See the implementation protocol of the product:

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VINITECH '14
Laffort® will be at the Vinitech 2014 from december 2nd to 4th
Hall 1, Aisle C, N° 3204

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