LAFFORT is used to produce yantai wine accessory products
|The name of the
|Introduction to the
|Suitable for many kinds of wine making, with high cost performance.
|It is suitable for red wine with strong structure.
|Suitable for white wine or fresh red wine, highlighting elegant aroma
|It has strong fermentation capacity and can be used for fermentation under difficult conditions or restart fermentation.
|Full display of variety, soil characteristics, rich and round wine, strong sense of structure.
|Wine bordeaux variety of the most suitable strain of red wine, quality wine first choice.
|Suitable for syrah and other Rhone red grape varieties, highlighting the aroma of red fruits
|Good for the color of red wine, enhance varietal characteristics, very suitable for the production of pinot noir.
|Good fermentation characteristics, good performance of the variety aroma function.
|With POF(-) characteristics, the aroma is pure, balanced and elegant.
|It has POF(-) character and good fermentation character, producing strong varietal aroma and good taste character.
|It has good fermentation properties and is suitable for the production of chardonnay dry white wine in stainless steel fermenter using modern technology.
|Can be used for red and white wine brewing, economical product, used for quick maceration and clarification of wine.
|For red wine maceration, good phenol and color extraction effect.
|Lafase HE Grand Cru
|Used for maceration of premium red wines, making them full bodied, elegant tannins and pure aroma.
|Used for short maceration of red wine to enhance fruit flavour.
|An economical product for wine clarification.
|Used for low temperature maceration of white wine to fully impregnate aroma components.
|Quick clarification of white wine to keep aroma pure.
|Used for aging various wines with wine mud, decompose yeast cell wall, release mannoprotein, glycerin and other substances to make wine mellow and full.
|Used for wine filtration stage, reduce the viscosity of wine, increase filtration efficiency, reduce filtration intensity.
|Nutrients added during yeast activation make yeast highly active and adaptable to the environment.
|Provide nitrogen source for yeast growth and promote yeast growth.
|It provides growth and survival factors for yeast and can be used in mid and late fermentation.
|Yeast is inoculated with growth and survival factors.
|For white wine to clarify excessive situations. Increased turbidity, smooth fermentation, elegant aroma.
|Tanin VR Supra
|Stabilize color, enhance structure and prevent oxidation.
|Economical product, protect color, improve wine quality.
|Pure grape skin tannin can make up for the lack of raw tannin and increase the aging potential.
|Gallnut tannins, used to promote clarification, prevent oxidation and improve taste.
|Added late to adjust taste, increase aging potential and prevent oxidation.
|Made from toasted American oak to complement the tannins and add some vanilla flavour.
|From French oak heartwood, added later to adjust the taste, antioxidant.
Lactic acid bacteria and nutrients
|Lactoenos SB3 Instant
|Direct addition of malolactic fermentation strain.
|A strain traditionally activated for malolactic fermentation.
|Lactoenos 450 PreAC
|Rapid activation of malolactic fermentation strains.
|It provides nutrients for the smooth fermentation of lactic acid bacteria.
Glue down and stabilize products
|Active bentonite and soluble casein, used to prevent oxidation, inhibit laccase activity, eliminate odor, stabilize protein and clarify liquor.
|Soluble casein, used to prevent oxidation, treat oxidized wine, eliminate iron and copper spoilage,
|Fish glue, used in white wine and rose wine, makes the wine clear and bright, pure aroma. Helps filter.
|PVPP and casein, used in white and rose wine to remove phenols, prevent oxidation and improve wine quality.
|Colloidal silica gel is used in combination with other gelling materials to increase the speed of flocculation and precipitation. Help filter.
|Albumine Oeuf Poudre
|Fresh high purity egg white powder, used for gelatinizing quality red wine.
|PVPP, used for white wine and rose wine, prevents oxidation Browning of wine, and can treat oxidized wine. Reduce bitterness.
|Cold soluble gelatin, used for gelling fresh red wine.
|Liquid gelatin to remove inferior bitter tannins. Suitable for pressing wine.
|Liquid gelatin to remove rough tannins and improve wine aroma.
|Gelatin Extra NO.1
|Heat soluble solid gelatin, used for gelling of premium red wine to promote aging.
|Gum Arabic, used to prevent copper and iron dilapidation, colloid and pigment precipitation.
|Lightly toasted French oak chips enhance structure and promote fruity character.
|Medium toasted French oak slices accentuate the fruit and spice aromas.
|Medium-height toasted French oak chips add sweet character and toasty flavour.
|Highly toasted French oak chips to highlight the baking flavor and enhance the sense of volume in the mouth.
|Nobile American Blend
|American oak slices, accentuating toasty and smoky flavors while showing vanilla character.
|Nobile Fresh Granular
|French oak powder to freshen the wine and enhance its structure.
|Nobile Sweet Granular
|French oak powder enhances the sweet character of the wine with toasty and woody aromas。
|Nobile American Fresh Granular
|American oak powder to enhance the fruit of the wine.
|Nobile American Blend Granular
|American oak powder enhances the toasty and smoky flavors of the wine and provides vanilla aromas.
The above is a brief introduction of some of the products, if you need more detailed information, please contact us. Welcome to communicate with us.