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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!

OENOSTERYL® 2 EFFERVESCENT tablets 3pcs

Calcium Carbonate 50 g CaC03 deacidification of wine

OENOSTERYL® 5 EFFERVESCENT tablets 3pcs

BISULFITE POTASSE 15 1,1 kg

Calcium Carbonate 1kg CaC03 deacidification of wine

SULFIREDOX 1kg solution

POTASSIUM METABISULPHITE 1kg

POTASSIUM BICARBONATE 1kg

STABIVIN ® 1,1 kg

STABIVIN ® SP 1,1 kg

CELSTAB ® 1,05 kg CMC

OENOBRETT® barrique (23g for 225L)

OENOSTERYL® 2 EFFERVESCENT tablets 48pcs

SORBISOL K 1 kg

SUPER POLYTARTRYL ® 1kg

POLYTARTRYL ® 1kg

SOLUTION A 10% - 5.5KG - metabilsuflite solution

OENOSTERYL® 5 EFFERVESCENT tablets 42pcs

BISULFITE POTASSE 15 5,5 kg

SOLUTION 6 - 10KG sulphur dioxide

SULFIREDOX 5kg solution

BISULFITE POTASSE 18 6kg

BISULFITE POTASSE NH4 200 11 kg
