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Flotation with VEGEFLOT®

Flotation in oenology, a quick clarification in the winery.

Many factors influence the flotation process and hence its success. The parameters of the protocol have been specially adapted for an easy flotation. Do not hesitate to contact LAFFORT®’s team before your flotation trials in order to explore the potentially inhibiting parameters and find the appropriate solutions.

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VEGEFLOT®

Vegetal protein-based fining agent : patatin (potato protein isolate) and pea.

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LAFASE® XL FLOT

Liquid enzyme preparation for the rapid depectinisation of flotation musts.

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LAFAZYM® 600 XL ICE

Highly concentrated liquid purified pectolytic enzymes preparation high in side activities with enhanced efficiency for white and rosé juices, and wines on a wide range of pH and temperature.

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