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Stabilisation

(70 products)

Stabilisation

Thanks to our research, LAFFORT® discovered the role of mannoproteins in the protein and tartaric stability of wine. This led to a selection of the specific mannoprotein fractions, extracted by enzymes from yeast cell walls according to a patented process (patent n° 2726284), and to the launch of MANNOSTAB® in 2006, which was awarded the gold medal for innovation at the VINITECH trade show that year. Since then LAFFORT® continues its fundamental and applied research in an effort to understand the natural phenomena behind instability and stabilisation, and from there offer a range of accurate, powerful tools.

LAFFORT® can offer a full range of products to stabilise your wines, for microbiological, protein, colour, and tartaric stabilisation. Also have a look at our fining range for colouring matter stabilisation!

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70 products
Sihadex
6,90 PLN

Calcium Carbonate 50 g CaC03 deacidification of wine

De-acidification of musts and wines.
• Available
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Sihadex
33,00 PLN

Calcium Carbonate 1kg CaC03 deacidification of wine

De-acidification of musts and wines.
• Available
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SULFIREDOX 1kg solution
36,72 PLN

SULFIREDOX 1kg solution

2.5% aqueous solution of copper sulphate (CuSO4-5H2O).
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POTASSIUM BICARBONATE 1kg
46,89 PLN

POTASSIUM BICARBONATE 1kg

Deacidification of musts and wines.
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STABIVIN ® SP 1,1 kg
51,57 PLN

STABIVIN ® SP 1,1 kg

Gum arabic solution, with a very low clogging index.
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SORBISOL K 1 kg
84,75 PLN

SORBISOL K 1 kg

Potassium Sorbate. Yeast inhibitor for sweet wines.
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SULFIREDOX 5kg solution
122,33 PLN

SULFIREDOX 5kg solution

2.5% aqueous solution of copper sulphate (CuSO4-5H2O).
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Ensuring that your wine is clear and stable is crucial for the market. It’s what consumers expect and demand.
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