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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

VEGEMUST®

VEGEMUST®

VEGEMUST® is a specific combination of pure vegetable proteins with a high flocculation capacity, suitable for static cold settling and fining in fermentation of white and rosé wines.

•  High Zêta potential, synergistic effect of the proteins.

•  Promotes elimination of oxidised/oxidisable phenolic compounds.

•  The presence of patatin helps to reduce the risk of wine oxidation at an early stage, by lowering the concentration of oxidised or oxidisable phenolic compounds in the must.

 

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

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® BLANC

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

POLYMUST® NATURE

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

POLYMUST® PRESS

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

POLYMUST® ROSÉ

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

VEGEFINE®

Clarification agent based on vegetable proteins (patatins).

VEGEFINE® LIQUIDE

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

VEGEFLOT®

Vegetable protein-based fining agent : patatin and pea.

VEGEFLOT® LIQUIDE

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

VEGEMUST®

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

VEGEMUST® LIQUIDE

Liquid preparation containing 10% vegetable proteins (patatins and pea).

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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