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NEWS FROM THIS RANGE

 

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POLYMUST-ROSE

 

Vegetal proteins

VEGECOLL® was developed by our R&D team, and is a vegetal isolate of protein from potato, which has been selected for its clarification properties. Its high native protein concentration and its Zeta Potential make it a high reactive protein in wine.
LIQUID VEGECOLL®
Product limited to certain markets due to storage issues. Please contact your local distributor.

Polymust® rangegimmick-allergen-free

Polymust, an allergen free and innovative range for specific fining of musts and wines.
The researches of Laffort’s R&D team team have achieved an innovative range of formulations, allergen free, for the fining of musts and wines:
  • Elimination of oxydable and oxided phenolic coumpounds of white and rosé musts and wines.
  • Depigmentation, decontamination and deproteinization of white and rosé musts.
  • Fining of red wines presses.

POLYMUST® PRESS, POLYMUST® ORG, POLYMUST® V, POLYMUST® DC ORG ,POLYMUST® ROSÉ

Download the range data sheet

Gelatins

Gelatins are obtained from the partial hydrolysis of the collagen contained in animal skins. They are used in the fining of red, white and rosé wines, in order to clarify and stabilise the wine, and to improve their sensory qualities. The gelatins manufactured in our factory are made from rigorously selected raw materials and undergo strictly controlled production protocols.

Numerous parameters involved in gelatin manufacturing lead to a great diversity of products, however three main criteria allow this diversity to be characterised:

  • Type of hydrolysis: chemical or enzymatic.
  • Intensity of hydrolysis.
  • Purity of the raw gelatin used.

Depending of these criteria, very different gelatins are produced, whose properties, and consequently organoleptic impacts on the wine, are extremely varied.

GELATINE EXTRA N°1 ; GECOLL® SUPRA ; GELAROM® ; GELAFFORT® ; GECOLL® ; CLARPRESS; GECOLL® FLOTTATION

Bentonites

MICROCOL ALPHA®; MICROCOL® POUDRE, MICROCOL® CLG, MICROCOL® FT

Silica gel

SILIGEL

Other fining products

Specific preparation: POLYMUST® PRESS (Allergen free), VINIBENT SR
 
Products based on casein: CASÉINE SOLUBLE, CASÉI PLUS: POLYLACT, ARGILACT

Products based on egg albumin: ALBUCOLL ; OVOCLARYL (Egg albumin)

Products based on fish: ICHTYOCOLLE, CLARIFIANT VB:


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