LAFFORT is used to produce yantai wine accessory products
| Product categories | The name of the | Introduction to the |
yeast YEASTS | Actiflore F33 | Suitable for many kinds of wine making, with high cost performance. |
| Actiflore F5 | It is suitable for red wine with strong structure. | |
| Actiflore BJL | Suitable for white wine or fresh red wine, highlighting elegant aroma | |
| Actiflore Bayanus | It has strong fermentation capacity and can be used for fermentation under difficult conditions or restart fermentation. | |
| Zymaflore F10 | Full display of variety, soil characteristics, rich and round wine, strong sense of structure. | |
| Zymaflore F15 | Wine bordeaux variety of the most suitable strain of red wine, quality wine first choice. | |
| Zymaflore RX60 | Suitable for syrah and other Rhone red grape varieties, highlighting the aroma of red fruits | |
| Zymaflore RB2 | Good for the color of red wine, enhance varietal characteristics, very suitable for the production of pinot noir. | |
| Zymaflore X5 | Good fermentation characteristics, good performance of the variety aroma function. | |
| Zymaflore VL1 | With POF(-) characteristics, the aroma is pure, balanced and elegant. | |
| Zymaflore VL2 | It has POF(-) character and good fermentation character, producing strong varietal aroma and good taste character. | |
| Zymaflore X16 | It has good fermentation properties and is suitable for the production of chardonnay dry white wine in stainless steel fermenter using modern technology. | |
pectinase ENZYMES | Optizym | Can be used for red and white wine brewing, economical product, used for quick maceration and clarification of wine. |
| Lafase HE | 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. | |
| Lafase Fruit | Used for short maceration of red wine to enhance fruit flavour. | |
| Lafase Clarification | An economical product for wine clarification. | |
| lafazym Extract | Used for low temperature maceration of white wine to fully impregnate aroma components. | |
| Lafazyme CL | Quick clarification of white wine to keep aroma pure. | |
| Extralyse | Used for aging various wines with wine mud, decompose yeast cell wall, release mannoprotein, glycerin and other substances to make wine mellow and full. | |
| Filtrozym | Used for wine filtration stage, reduce the viscosity of wine, increase filtration efficiency, reduce filtration intensity. | |
Fermentation accelerator NUTRIENTS | Dynastart | Nutrients added during yeast activation make yeast highly active and adaptable to the environment. |
| Thiazote | Provide nitrogen source for yeast growth and promote yeast growth. | |
| Bioactive | It provides growth and survival factors for yeast and can be used in mid and late fermentation. | |
| Nutristart | Yeast is inoculated with growth and survival factors. | |
| Granucel | For white wine to clarify excessive situations. Increased turbidity, smooth fermentation, elegant aroma. | |
tannins TANIN | Tanin VR Supra | Stabilize color, enhance structure and prevent oxidation. |
| Tanin RW | Economical product, protect color, improve wine quality. | |
| Biotan | Pure grape skin tannin can make up for the lack of raw tannin and increase the aging potential. | |
| Tanin Galalcool | Gallnut tannins, used to promote clarification, prevent oxidation and improve taste. | |
| Tan'cor | Added late to adjust taste, increase aging potential and prevent oxidation. | |
| Tanin plus | Made from toasted American oak to complement the tannins and add some vanilla flavour. | |
| Quertanin | From French oak heartwood, added later to adjust the taste, antioxidant. | |
Lactic acid bacteria and nutrients BACTERIA | Lactoenos SB3 Instant | Direct addition of malolactic fermentation strain. |
| Microenos B16 | A strain traditionally activated for malolactic fermentation. | |
| Lactoenos 450 PreAC | Rapid activation of malolactic fermentation strains. | |
| Malostart | It provides nutrients for the smooth fermentation of lactic acid bacteria. | |
Glue down and stabilize products FINING | Argilact | Active bentonite and soluble casein, used to prevent oxidation, inhibit laccase activity, eliminate odor, stabilize protein and clarify liquor. |
| Casei Plus | Soluble casein, used to prevent oxidation, treat oxidized wine, eliminate iron and copper spoilage, | |
| Ichtyocolle | Fish glue, used in white wine and rose wine, makes the wine clear and bright, pure aroma. Helps filter. | |
| Polylact | PVPP and casein, used in white and rose wine to remove phenols, prevent oxidation and improve wine quality. | |
| Siligel | 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. | |
| Viniclar | PVPP, used for white wine and rose wine, prevents oxidation Browning of wine, and can treat oxidized wine. Reduce bitterness. | |
| Gecoll | Cold soluble gelatin, used for gelling fresh red wine. | |
| Gecoll Supra | Liquid gelatin to remove inferior bitter tannins. Suitable for pressing wine. | |
| Gelarom | 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. | |
| Stabivin | Gum Arabic, used to prevent copper and iron dilapidation, colloid and pigment precipitation. | |
Oak products OAK PRODUCTS | Nobile Fresh | Lightly toasted French oak chips enhance structure and promote fruity character. |
| Nobile Spice | Medium toasted French oak slices accentuate the fruit and spice aromas. | |
| Nobile Sweet | Medium-height toasted French oak chips add sweet character and toasty flavour. | |
| Nobile Intense | 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.
