Specific treatments of musts and wines
ACIDIFICATION/DE-ACIDIFICATION AGENTS, COLOUR CORRECTING CARBONS, DECONTAMINANTS
Description
Curative-type product category. If you’d like more detailed technical information, please go to the LAFFORT & YOU page.
Product
Description
PDS
SDS
CARAMEL
Specific to intensify the color of fortified wines (V.L.Q.P.R.D).
CHARBON ACTIF LIQUIDE
Powdered activated carbon stabilised in aqueous suspension.
CHARBON ACTIF LIQUIDE HP
Activated carbon in stabilised aqueous solution.
CHARBON ACTIF PLUS GR
Oenological activated carbon in a granulated form for the decolourisation of stained juice and white wine.
CHARBON ACTIF SUPRA 4
Food-grade powdered activated carbon.
CITRIC ACID
Iron-complexing agent (limits the risks of iron casse). Participates in the acid rebalancing of wines.
GEOSORB®
A decontaminant for fermenting musts and new wines for reducing geosmin and octenone content.
GEOSORB® GR
For the treatment of musts and new wines still in fermentation to reduce geosmine and octenone content.
LACTIC ACID
L (+) natural acid – Acidification of musts, wines in fermentation and wines.
MALIC ACID
Malic DL acid – Acidification of musts, wines in fermentation and wines.
POTASSIUM BICARBONATE
De-acidification of musts and wines.
SULFIREDOX
2.5 % aqueous copper sulfate solution (CuSO4•5H2O).
SUPRAROM®
Oxidation protection for musts and juices. Preserves freshness and aromatic intensity.
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