All of our ranges

Fining

NEW New product in this range

POLYMUST® ROSÉ
Keenly aware of the highly technical nature of producing rosé wines with numerous complex hues and aromas LAFFORT® launches its rosé range with a range of targeted products adapted for producing superior rosé wines, like POLYMUST® ROSÉ, preparation with vegetal protein (patatin, which is a potato protein isolate) and PVPP to stabilise the colouring matter of rosé 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 wide 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 vegetal protein  (patatin, which is a potato protein isolate) – quote: Sitevi trade show 2015).

LAFFORT® works just as hard on the application side of the process: VEGECOLL®, for example, can be used during cross flow filtration with the Flavy® FX ICS system developed in partnership with the Bucher-Vaslin Company. This patented process (Flavy® Vegecoll® Special Mention: 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

Description

PDS

SDS

ALBUCOLL®

Liquid egg white preparation for red wine fining and clarification.

ARGILACT

Preparation of selected bentonites and soluble casein.

CASEI PLUS

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

CLARIFIANT VB

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

CLARPRESS

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

CLEANSPARK®

Bentonite and alginate-based tirage adjuvant.

GECOLL®

Powdered gelatin of porcin origin, soluble in cold water.

GECOLL® FLOTTATION

Liquid gelatin with high reactivity for flotation.

GECOLL® SUPRA

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

GELAROM®

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

GÉLATINE EXTRA N°1

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

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.

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.

MICROCOL® FT

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

OVOCLARYL

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

POLYLACT®

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

POLYMUST® DC

Vegetal protein (pea), bentonite and active carbon preparation, especially formulated for the fining of musts, new wines in fermentation and white wines.

POLYMUST® ORG

Association of vegetal protein (pea) and bentonite used for fining musts and wines.

POLYMUST® PRESS

Preparation combining PVPP, bentonite and vegetal protein (patatin, which is a potato protein isolate) intended for oxidation treatment of musts and press wines. Non-allergenic.

POLYMUST® ROSÉ

Preparation with vegetal protein (patatin, which is a potato protein isolate) and PVPP to stabilise the hue of rosé wines.

POLYMUST® V

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

SILIGEL®

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

SOLUBLE CASEINE

Preparation of acid casein, intended for the preventative or curative treatment of oxidation in musts and white and rosé wines.

VEGECOLL®

Pure vegetal protein (patatin, which is a potato protein isolate).

VEGECOLL® LIQUIDE

Pure vegetal protein (patatin, which is a potato protein isolate) in liquid form.

VINIBENT SR

Specific preparation for correcting and/or limiting development of coloured changes in rosé wines, as well as the risk of “pinking” in certain white wines.

VINICLAR®

Polyvinylpolypyrrolidone and micro-pulverised cellulose.

VINICLAR® GR

Polyvinyl polypyrrolidone in granulated form.  For effective colour stability of juices and wines by selective adsorption of oxidized and oxidizable polyphenols responsible for color deviations and bitterness.

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