Specific treatments of musts and wines
ACIDIFICATION/DE-ACIDIFICATION AGENTS, COLOUR CORRECTING CARBONS, DECONTAMINANTS
NEW New product in this range
FLOWPURE®
FLOWPURE® is a processing aid based on purified and micronised plant fibers. The specificity of the fiber makes it possible to reduce the number and the level of undesirable substances present in wine, such as pesticide residues and ochratoxin A.
This product is part of the LAFFORT® strategy to develop “green technologies”; high-precision oenological solutions from nature that respect the identity of the wine.
Gold medal at the Sitevi Innovation Awards 2017
Description
Curative-type product category. If you’d like more detailed technical information, please go to the LAFFORT & YOU page.
Product
Description
PDS
SDS
CALCIUM CARBONATE
De-acidification of musts and wines.
CARAMEL
Specific to intensify the color of fortified wines (V.L.Q.P.R.D).
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.
FLOWPURE®
Processing aid based on selective vegetal fibers. For the reduction of the number and the level of undesirable substances present in wine, such as pesticide residues and ochratoxin A.
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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