250g
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AEB Endozym ICS 10 Éclair
0 out of 5CAD 138.65 – CAD 521.22Price range: CAD 138.65 through CAD 521.22Liquid enzymatic preparation for quick clarifications of pectin rich white musts.
😊 In stock at our BC warehouse
250g: 3 in stock
Select options This product has multiple variants. The options may be chosen on the product page -

AEB Endozym ICS 10 Rouge
0 out of 5CAD 180.40 – CAD 657.39Price range: CAD 180.40 through CAD 657.39Liquid enzymatic preparation for red grape musts.
😊 In stock at our BC warehouse
250g: 2 in stock
Select options This product has multiple variants. The options may be chosen on the product page -

Laffort Extralyse – 250g
0 out of 5CAD 70.60 Add to cartGranulated, purified and concentrated pectinase / ß 1-3-1-6 glucanase blend, for lees ageing.
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Laffort Lafase Fruit – 250g
0 out of 5CAD 92.47 Add to cartA purified granular pectinase blend.
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Laffort Lafazym Extract – 250g
0 out of 5CAD 95.43 Add to cartA purified granular pectinase blend for skin contact.
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Laffort Tanfresh – 250g
0 out of 5CAD 150.39Preparation based on proanthocyanidic tannins and oak ellagic tannins that dissolve instantly for rosé and white wines.
4 In Stock.
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Laffort Ichtyocolle
0 out of 5CAD 62.54 – CAD 105.39Price range: CAD 62.54 through CAD 105.39 Select options This product has multiple variants. The options may be chosen on the product pageFish-based (Isinglass) Fining Agents adapted to high-grade white and rosé wine fining and clarification. Ichtyocolle restores high organoleptic clarity and remarkable brilliance to treated wines.
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Laffort Energizer® for PreAc Bacteria
0 out of 5A complete MLF rehydration nutrient developed by LAFFORT exclusively for the PreAc strains. Included with the purchase of Lactoenos 450 PreAc bacteria.
Due to the need for temperature-controlled shipping, these products are not available for online purchase. To order, call 250.868.3186 or use the inquiry form below.
In Stock.
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AEB Endozyme Protease GF – 250g
0 out of 5CAD 145.25 Add to cartENDOZYME® Protease GF is an enzymatic solution for protein degradation, to avoid chill haze.










