Tag: remove

New in Winemaking: OENOBRETT

  OENOBRETT from Laffort is a specific combination of a natural polysaccharide: chitosan and a pectinase / glucanase enzymatic preparation that facilitates the lysis and the elimination of Brettanomyces yeasts. The chitosan breaks the parietal structure, accented by the synergic

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New in winemaking: VEGECOLL

  VEGECOLL from Laffort is a vegetal protein isolate extracted from potato, which has been selected for its clarification properties. Its high native protein concentration and its Zeta Potential make it a high reactive protein in wine. Can be use

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