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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

VEGEFINE®

With its formulation based 100% on plant proteins (patatins), VEGEFINE® is part of the new line of LAFFORT® fining preparations. Thanks to the physicochemical characteristics of these proteins, VEGEFINE® ensures effective fining of musts and wines, also allowing very good compaction of solids and lees. With its non-allergenic formulation, suitable for Organic winemaking and easy to use, VEGEFINE® can replace traditional fining agents of animal origin.

 

VEGEFLOT®

The expertise of our teams around the world allows us to offer a 100 % plant protein solution (patatin and pea) dedicated to flotation. VEGEFLOT® is a non-allergenic formulation,  suitable for Organic winemaking, combining a high flocculation speed with a wide spectrum of action for the elimination of phenolic compounds,  promotes rapid, complete flotation, with good foam compaction. The presence of patatin in the formulation helps to reduce the risks of wine oxidation at an early stage.

 

POLYMUST® NATURE

A non-allergenic preparation, suitable for Organic winemaking and based on plant protein and sodium and calcium bentonite, POLYMUST® NATURE ensures effective clarification of musts and wines. The balance of the formulation promotes remarkable compaction of lees while contributing to protein stabilisation. In red wine, POLYMUST® NATURE contributes effectively to the stabilisation of colouring matter through the combined action of plant proteins and bentonites.

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

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® NATURE

Non-allergenic preparation based on plant protein, sodium bentonite and calcium bentonite, intended for fining musts and wines.

POLYMUST® PRESS

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

POLYMUST® ROSÉ

Preparation with vegetal 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 vegetal proteins (patatins).

VEGEFINE® LIQUIDE

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

VEGEFLOT®

Vegetal protein-based fining agent : patatin and pea.

VEGEFLOT® LIQUIDE

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

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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