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Ovoclaryl Albumen egg powder (1 kg)

SKU: PCP0016.1K
Brand: Laffort
Unit: pc
Stock qty: Pre-order

Delivery time (day): 30-90

Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 24% VAT.

kuumaks al. 5,52 €

Price:

64,90 €

240,37 €/Kg

Description Specification

Ovoclaryl Albumen egg powder (1 kg)

Ovoclaryl Albumen for Wine Clarification

Hen's egg white is an excellent clarifying agent for wine, and the 1 kg bag of Ovoclaryl offered by Laffort is particularly suitable for processing fine red wines due to its ability to reduce excess polyphenolic fractions. Ovoclaryl Laffort egg albumin for clarification is guaranteed by Qualité France, which certifies its organic origin. Before being introduced into the wine, the atomised white powder must be diluted in water (ratio of 1 kg/10lt), then stirred, taking care not to foam.

Characteristics:

pH: 6.7 ± 0.2
Moisture: < 10 %.
Ash (on dry weight): < 6,5 %.
Gums, Gelatine, Dextrin: Absent
Total nitrogen (on dry weight): > 12 %.
Heavy metals:
Lead: < 5 ppm
Mercury: < 1 ppm
Arsenic: < 3 ppm
Appearance: fine powder
Colour: straw yellow

Consult our product datasheet - Safety data sheet

Frequently Asked Questions

What is Lafazym EXTRACT enzyme used for?

This is a high-performance enzyme that accelerates juice and wine clarification. It helps reduce excess polyphenolic fractions in processing fine red wines.

How is Ovoclaryl egg albumin used in wine?

The powder must be dissolved in water before adding to wine. Exact proportions depend on wine type and desired clarification level.

Is the product organic?

Yes, Ovoclaryl Laffort egg albumin is certified by Qualité France, confirming its organic origin.

manufacturer_phone	+33 5 56 86 53 04
product_compatibility	white grapes, white wine, rosé wine
Weight (kg)	0.270000
High (m)	0.05
Width (m)	0.12
Length (m)	0.17