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  • Ovoclaryl Albumen egg powder (1 kg)
    Ovoclaryl Albumen egg powder (1 kg)
    Ovoclaryl Albumen egg powder (1 kg)
    Ovoclaryl Albumen egg powder (1 kg)

  • SKU: PCP0016.1K

    Ovoclaryl Albumen egg powder (1 kg)

    Brand

    Ovoclaryl egg albumin powder (1 kg). Hen's egg white fining agent for wine clarification. Reduces excess polyphenolic fractions. Organic origin, Qualité France certified.

    Installation Installation service: we install the device on site according to the manufacturer's instructions, connect to the line (mechanical connections) and perform initial setup and test run. Price depends on location, access and scope of work. (price by agreement / quote)
    No Yes

    64.90€

    Price without VAT

    52.34€

    To be ordered Delivery time: 21–35 business days
    To be ordered. This product is manufactured to order. The 14-day right of withdrawal does not apply (Law of Obligations Act § 56 (3) 1).
    Availability
    Out of Stock Pärnu 0 pcs To be ordered
    Delivery 30-90
    Shipping information
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    Warranty 24 months
    To be ordered – right of return does not apply
    B2B invoice payment
    Spare parts from e-shop

    • Description

      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.

    • Specifications

      Length (mm)600.00
      Width (mm)400.00
      Height (mm)400.00
      Weight (kg)0.27
      Gross Weight (kg)0.35
      Unitpcs
      Kogus (tk)1
      Certifications

      CE

      Product type

      Clarification / Enzyme

      Volume (L)10
      Weight (kg)6.5kg
  • Any questions?
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