All of our ranges

Fining of juice and wine

TOOLS FOR REMOVAL OF OXIDISED AND OXIDIZABLE PHENOLICS, CLARIFICATION, COLOUR CORRECTION, AROMA PRESERVATION, SENSORY REFINEMENT, IMPROVEMENT OF STABILITY AND FILTERABILITY...

NEW New product in this range

OENOFINE® RANGE

Preparation based on inactivated yeasts. OENOFINE® range is an alternative to the use of PVPP.

OENOFINE® NATURE: Elimination of phenolic compounds from musts and wines.

OENOFINE® PİNK: Designed to stabilise the hue of fermenting musts and eliminate pinking in wines.

Description

Our latest research developments (fining agent Zeta potential, identification and stabilisation of colour compounds) has given us a much better understanding of the mechanisms in play, allowing us to adapt the type and dosage of finings agents to specific applications. The sheer diversity of raw materials used also enables us to adapt fining to the type of wine must and to the desired flavour and aroma profiles.

Moving beyond the classic sources (animal, mineral or synthetic), LAFFORT® was one of the pioneers in the field of allergen-free alternatives (the POLYMUST® range) and a new plant source ( VEGECOLL® made from Patatin – quote: Sitevi trade show 2015).

LAFFORT® works just as hard on the application side of the process: VEGECOLL®, for example, can be used during tangential filtration with the Flavy® FX ICS system developed in partnership with the Bucher-Vaslin Company. This patented process (FLAVY® VEGECOLL® quote: Vinitech Sifel 2016) accelerates fining by simplifying the process.  It reduces the cost of treatment while hitting all the same stability improvement targets.

For more information about how we prepare and apply our products, watch the videos on our LAFFORT & YOU space.

Product

Characteristics

PDS

SDS

ALBUCOLL®

Liquid egg white preparation for red wine fining and clarification.

  • Usable in NOP

  • Organic usable UE 848/2018

ARGILACT

Preparation of selected bentonites and soluble casein.

  • Organic usable UE 848/2018

CASEI PLUS

Potassium caseinate developed for any treatment of oxidation phenomena and maderization in musts and wines.

  • Organic usable UE 848/2018

CLARIFIANT VB

Isinglass fining agent (in gel-form) for the fining and clarification of rosé, dry and sweet white wines.

  • Organic usable UE 848/2018

CLARPRESS

Liquid gelatin made of a specific selection of animal raw materials (Porcine origin).

  • Usable in NOP

  • Organic usable UE 848/2018

CLEANSPARK® LIQUIDE

Bentonite and alginate-based tirage adjuvant.

  • Organic usable UE 848/2018

GECOLL®

Powdered gelatin of porcin origin, soluble in cold water.

  • Usable in NOP

  • Organic usable UE 848/2018

GECOLL® FLOTTATION

Liquid gelatin with high reactivity for flotation.

  • Usable in NOP

  • Organic usable UE 848/2018

GECOLL® SUPRA

Liquid gelatin produced from a selection of exceptionally pure raw materials (Porcine origin).

  • Usable in NOP

  • Organic usable UE 848/2018

GELAFFORT®

Pure food grade gelatine of porcine origin.

  • Usable in NOP

  • Organic usable UE 848/2018

GELAROM®

Liquid gelatin produced from a selection of exceptionally pure raw materials from exclusively pig origin.

  • Usable in NOP

  • Organic usable UE 848/2018

GÉLATINE EXTRA N°1

Pure gelatine of porcin origin, heat-soluble, available in powder form.

  • Usable in NOP

  • Organic usable UE 848/2018

ICHTYOCOLLE

ICHTYOCOLLE is a fish-based fining agent adapted to high-grade fining and clarification of white and rosé wines. Restores high organoleptic clarity and gives remarkable brilliance to treated wines.

  • Organic usable UE 848/2018

MICROCOL® ALPHA

Natural sodium bentonite with a high adsorption capacity, intended for protein stabilisation in wine, grape juice and must clarification over a large pH range.

  • Usable in NOP

  • Organic usable UE 848/2018

  • Vegan

MICROCOL® CL G

Natural calcium bentonite.

  • Usable in NOP

  • Organic usable UE 848/2018

  • Vegan

MICROCOL® FT

Natural calcium sodium bentonite for protein stabilisation of wine during crossflow filtration.

  • Usable in NOP

  • Organic usable UE 848/2018

  • Vegan

MICROCOL® POUDRE

Natural sodium bentonite in powder form.

  • Usable in NOP

  • Organic usable UE 848/2018

  • Vegan

OENOFINE® NATURE

Preparation based on inactivated yeasts, vegetable proteins (patatin & pea protein) and calcium bentonite for the fining of musts and wines.

  • Organic usable UE 848/2018

  • Vegan

OENOFINE® PINK

Preparation based on inactivated yeasts, patatin, oenological carbon and sodium bentonite for fining musts, new wines in fermentation and white wines.

  • Organic usable UE 848/2018

  • Vegan

OVOCLARYL

Fining agent which is particularly adapted to reduce and harmonize excess polyphenolic fractions in red wines.

  • Usable in NOP

  • Organic usable UE 848/2018

POLYLACT®

Preparation combining PVPP and potassium caseinate intended for preventive and curative treatment of oxidation.

POLYMUST® BLANC

Preparation of vegetable protein (pea) and PVPP for preventive treatment of oxidation of white and rosé musts and wines.

  • Vegan

POLYMUST® NATURE

Non-allergenic preparation based on vegetable protein, sodium bentonite and calcium bentonite, intended for fast and efficient fining musts and wines

  • Usable in NOP

  • Organic usable UE 848/2018

  • Vegan

POLYMUST® PRESS

Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite. 

  • Vegan

POLYMUST® PRESS KP

Preparation for fining musts and wines. Association of PVPP, vegetable protein (patatin) and bentonite. 

  • Kasher Passover

  • Vegan

POLYMUST® ROSÉ

Preparation with vegetable protein (patatin) and PVPP to stabilise the hue of rosé wines.

  • Vegan

SILIGEL®

30% silicon dioxide colloidal solution, mainly used to facilitate flocculation and to accelerate sedimentation during fining operations.

  • Vegan

VEGECOLL®

Pure vegetable protein (patatin).

  • Organic usable UE 848/2018

  • Vegan

VEGEFINE®

Clarification agent based on vegetable proteins (patatins).

  • Organic usable UE 848/2018

  • Vegan

VEGEFINE® LIQUIDE

Vegetable proteins (patatins) liquid preparation (5%) for must and wine fining.

  • Organic usable UE 848/2018

  • Vegan

VEGEFLOT®

Vegetable protein-based fining agent : patatin and pea.

  • Organic usable UE 848/2018

  • Vegan

VEGEFLOT® LIQUIDE

Vegetable proteins (patatinand pea) liquid preparation (10%) for must and wine fining.

  • Organic usable UE 848/2018

  • Vegan

VEGEMUST®

Clarification agent based on vegetable proteins (patatins and pea).

  • Organic usable UE 848/2018

  • Vegan

VINICLAR®

Polyvinylpolypyrrolidone and micro-pulverised cellulose.

  • Vegan

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