Erbslöh Vinification OUR PRODUCTS FOR YOUR PROGRESS

Transcription

1 1 Erbslöh Vinification OUR PRODUCTS FOR YOUR PROGRESS

2 This catalog contains the full Erbslöh and La Littorale portfolios available in export markets. In your particular country not all of the listed products might be available dependent on the specific offer of our country representative. All products available for you are listed in the respective price list of your distributor/dealer. In case a product of interest to you is missing, please contact your local distributor / dealer directly. CONTACT Pickering Winery Supply 841 Jones Street San Francisco, CA pickering@sbcglobal.net

3 3 INNOVATIVE IDEAS GROW BEST ON TRADITIONAL SOIL Erbslöh Geisenheim AG has its origin in a family business, existing for more than 100 years. It is a globally operating specialist for the treatment of beverages and a leader in research and development, consulting and service. Our customers directly benefit from our competence, which steadily grows through our intensive collaboration with research institutes for beverage technology. Besides innovative solutions in product optimization and product refinement, Erbslöh Geisenheim AG offers a broad range of products, which are relevant to the winemaking process. We think and live in a future-oriented manner, nationally and internationally!

4 Mass conversions 1 kg = 1000 g 1 kg = lb 1 g = 1000 mg 1 lb = g 1 lb = kg 1 metric tonne = 1000 kg 1 metric tonne = 2205 lb 1 US tonne = 2000 lb 1 US tonne = 907 kg Volume conversions 1 L = 1000 ml 1 L = US gal 1 US gal = 3785 ml 1 US gal = L 1 hl = 100 L 1 hl = 26.4 US gal Other conversions 1 ppm = 1 mg/l 1 ppb = 1 mg/1000 L 1 Brix = 1 % sugar (wt/vol) 1 vol % = 1 ml/100 ml 1 Gew % = 1 g/100 g 1 Baume = 1.8 Brix Temperature conversions C F

5 5 Table of contents Bentonites / Activated Carbon 6-12 Clarification Enzymes Sparkling wine/ Removal of sulfide off-flavors Fining Crystal stabilization / Microbiological stabilization Yeasts Yeast nutrients Tannins Test kits Products A-Z 63

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7 7 BENTONITES / ACTIVATED CARBON

8 BENTONITES 8 Aktivit Packaging 20 kg Calcium-sodium bentonite granulate. Stabilization against protein and colloidal cloudiness. Clarification. Aktivit is a granulated pure bentonite with a large surface area for beverage treatment. Aktivit provides protein stabilization and clarification in those cases where a pure calcium bentonite is not sufficient. Aktivit adsorbs proteins, polyphenols and other undesired substances, even in beverages with a relatively high ph-value or low acidity g/100 L Blancobent UF Packaging 25 kg Bentonite powder for ultrafiltration. - Stabilization against proteinaceous and colloidal cloudiness in beverages - Filtration and stabilization in one process step - Reduced bentonite dosage in comparison to conventional bentonites Due to it s specific granulometry (absence of particles > 100 μm) this bentonite does not cause any abrasive wear to crossflow membranes. Owing to the defined particle-size distribution, it is suitable for a direct dosing into hollow fiber membranes. In this way, clarification and stabilization need only one process step and a reduced dosage g/100 L (wine) g/100 L (fruit juice)

9 BENTONITES 9 FermoBent PORE-TEC Packaging 20 kg Juice bentonite for time-saving co-fermentation. Lowest in heavy metal content and settling volume. FermoBent PORE-TEC provides an early and lasting protein stabilization during alcoholic fermentation. Additionally fermentation-inhibiting substances are removed. Due to it s extremely low iron solubility, FermoBent PORE-TEC can remain in the fermenting medium, which enables an improved CO 2 -release during fermentation. Finally it will be racked off together with the gross lees. Specific porous structure - More intensive and selective adsorption of proteins and inhibiting substances - Direct dosage possible Targeted mineral selection - Even more gentle to the beverage, more careful treatment - Decisive for a clean wine aroma - Quick reacting - Highest purity, extremely low in iron g/100 L grape juice GranuBent PORE-TEC Packaging 20 kg Pure sodium bentonite, granulated. For rapid and efficient protein stabilization, leading to excellent clarification of wine, vinegar and fruit juices. GranuBent PORE-TEC is a top-quality sodium bentonite with high swelling capacity and special purity. Good clarification and high protein adsorbing properties turn GranuBent PORE-TEC into an effective but gentle wine treatment. Lowest settling volume for pure sodium bentonites g/100 L (wine) g/100 L (juice) g/100 L (vinegar)

10 BENTONITES 10 NaCalit PORE-TEC Packaging 1 / 5 / 20 kg Na-Ca bentonite, granulated. Excellent flocculation, adsorption and clarification. Very efficient in problematic cases. PORE-TEC granulation - Easily wettable and suspendable - Intense and selective adsorption of proteins and colloids - Strong clarifying effect, also functions well when ph-values are high Precise mineral selection - Discernible by its light color - Even milder, more careful beverage treatment - Low volume of sediment - Color preserving g/100 L Seporit PORE-TEC Packaging 5 / 20 kg Bentonite for juice treatment, granulated. Clean fermentation and careful protein stabilization in the juice. Early removal of fermentation inhibiting juice components. By PORE-TECnology granulation the following advantages are achieved: Specific porous surface structure - Intense and selective adsorption of proteins - Easily wettable and suspensible Precise mineral selection - Mild and careful beverage treatment - Efficient clearing of the juice - Decisive for clean wine aroma - High reactivity - Short settling time - High purity, low in iron solubility g/100 L juice

11 ACTIVATED CARBON 11 Granucol GE / Granucol FA Packaging 1 kg Selectively reacting activated carbon pellets. Depending on the situation, the individual Granucol types are applied as follows: - Granucol GE: for the adsorption of undesired off-flavors - Granucol FA: for the elimination of brownish color pigments The application of Granucol results in a selective adsorption of undesired off-flavors and color pigments. The carbon pellets undergo a special production process and are easy to dissolve once added to the beverage. Granucol sediments quickly and well in the tank g/100 L

12 FermoBent PORE-TEC The world of our bentonites FermoBent PORE-TEC to save time, FermoBent PORE-TEC can be used parallel Drought stress = increasing need of bentonite The plant stores protein in its fruits as an energy source. The stronger the stress sustained by the plant, the higher is the amount of reserves stored. Consequently, the bentonite requirement increases when little precipitation has been occurring during the year. Generally, this is also the case for wines produced from a vineyard plot, characterized by loose sand or gravel as well as flat ground. Extremely low in iron, the special must bentonite FermoBent PORE-TEC can significantly simplify the work processes during the hectic harvest season. Through its remarkable suspension stability, FermoBent PORE-TEC can be directly added to the must under intensive mixing. A pre-swelling step is not necessary. The high protein adsorptivity of FermoBent PORE-TEC stabilizes the proteins in wines and reduces the amount of bentonite needed. An appropriate dosage prevents further addition and stirring processes of the wine, which may lead to the loss of aromas and CO 2. The separation of the fining agent is done in a single step together with the racking of the lees. Influence of FermoBent PORE-TEC on Advantages of FermoBent PORE-TEC 1. Fermentation and availability of valuable yeast nitrogen compounds - No difference in the fermentation process and assured NOPA (Research results from LWG Veitshöchheim) 2. Iron concentrations in the wine - FermoBent PORE-TEC is, with an iron content of about 0.02 % in the tartaric extract, the purest bentonite. The risk of getting turbidity due to iron ions and through alcohol formation, CO 2 washout and long contact times with high dosages is simply inexistent. Directly added Time sparing by the stabilization of proteins in a single step High adsorptivity of proteins Extremely poor in iron ions Yeast nutrients stay totally available Clean and pure fermentation Fermentation aromas are conserved Very low sedimentation volume original The original NaCalit PORE-TEC Premium Na- Ca- Bentonite granulated according to the PORE-TEChnology Visible homogeneous granulation - Lightly coated - easy to get in suspension - Selective porosity. Spongious surface - Intensive and selective adsorption of proteins and colloids - Strong clarification effects noticeable, also with problematic musts and high ph values Targeted selection of minerals - recognizable by its light coloration - still improved fining of beverages - still easier to filter - low influence on the color - efficient and fine flocculation - Low turbidity volume - highest purity - Extremely poor in iron ions

13 13CLARIFICATION

14 CLARIFICATION 14 ErbiGel Flot Packaging 5 / 25 kg Gelatin for flotation in grape juices. ErbiGel Flot is a special gelatin with high capacity for flocculation and binding of phenols during flotation. ErbiGel Flot is an easily soluble, ground gelatin. The acidic character and the high Bloom value provide a quick binding of phenols and thus an immediate flocculation effect. ErbiGel Flot is highly efficient even if the juice contains increased phenol contents or glucans from Botrytis g/100 L Erbslöh Mostgelatine CF Packaging 10 / 25 / 1100 kg Liquid gelatin in juice. The objective of Erbslöh Mostgelatine CF is the reduction of unbalanced polyphenols and catechins in juice. An early removal of these substances avoids the treatment in the wine and improves the aromatic aging potential. Erbslöh Mostgelatine CF is a casein-free juice gelatin. The composition consists of liquid gelatin, combined with isinglass and PVPP. It reduces a broad spectrum of undesirable bitter substances without eliminating beneficial ingredients of the juice, even at low temperatures ml/100 kg FloraClair (Approval pending in the USA) Packaging 1 / 15 kg Pure plant protein. FloraClair is a purified plant-based protein for the treatment of grape juice and wine. It is the perfect alternative to animal-derived products when it comes to flotation, clarification and polyphenol management. - Flotation of grape juice - Clarification and stabilization of juice and wine - Reduction of tannins and oxidized brownish color pigments g/100 L

15 CLARIFICATION 15 IsingClair-Hausenpaste Packaging 1 / 10 kg Isinglass gel. IsingClair-Hausenpaste enables a particularly gentle fining. It is extremely efficient with regard to all beverages with a high content of colloidal turbidity such as wines from heated must, wines from pasteurized juices and wines especially rich in extracts (e.g. botrytized wines). IsingClair-Hausenpaste leads to a quick flocculation of the sediment particles after it has been evenly distributed in the beverage. Due to the compactness of the precipitated sediment, it can be easily removed. IsingClair-Hausenpaste is insensitive to low wine temperatures and gives red wines a brilliant color ml/100 L - for medium turbidity 100 ml/100 L - for higher colloidal haze Klar-Sol Super Packaging 25 kg Silica gel. Efficient clarification of wine, juice and other beverages by applying Klar-Sol Super in combination with a protein treatment of the beverages. Klar-Sol Super reacts in combination with protein containing agents. The nature of the primary particles provides for a surface structure with extremely high charge intensity, which is a big advantage for wines and juices with increased ph-value as well as increased content of fungal substances. Being acidic silica gel, Klar-Sol Super has the special advantage to flocculate very quickly and to provide a compact deposit of lees ml/100 L LiquiGel Flot Packaging 10 / 25 kg Liquid gelatin. LiquiGel Flot supports quick flocculation and the binding of phenols during flotation. LiquiGel Flot is a liquid composition of gelatins of different structure and molecular size. The large reactive surface provides a quick binding of phenols and thus an immediately perceptible flocculation during flotation. It can be used in combination with Granucol GE in case of Botrytis infected grapes ml/100 L

16 A trend with a future: vegan wine

17 17 New trends New trends, new solutions, new opportunities! As of 2016 there are approximately 8 million vegetarians and around 1 million vegans in Germany - a new consumer group which is sensitive to the use of processing aids of animal origin. This means that alternative fining agents must be developed for wine, vinegar and fruit juices. The new, vegan product line offers diverse treatment possibilities guaranteed to be without animal components. These cover all applications and process steps. The new products FloraClair Adsorb and FloraClair Sense, as well as established protein products FloraClair and FloraClair Liquid, offer a high level of efficiency and purity for your wines. FloraClair Improves must quality: FloraClair Adsorb FloraClair Adsorb is a powdered product for preventative must treatment, consisting of a combination of plant protein, cellulose, PVPP and silicates tested over many years. It easily forms a suspension and distribution in must is easy. FloraClair Adsorb prevents oxidation and bitterness and also removes oxidised and astringent phenolic components. This measure retains freshness, fruitiness and a bright colour in the wine. By adsorbing impurities, FloraClair Adsorb increases the purity of fermentation aromas and improves the wine s PREVENTION OF OXIDATION AND BITTERNESS organoleptic characteristics. Use in red must reduces the proportion of brown colour (Fig. 1) and significantly absorbs tannins (Fig. 2). The effect is comparable to a treatment with classic animal treatment agents Total wine color Color hue sample 50 g/100 L casein-containing preparation 50 g/100 L OenoPur 50 g/100 L FloraClair Adsorb Fig. 1: Comparison of color values for various must finings in Pinot Meunier The paler the hue, the lower the proportion of brown in the colour of a rosé or red wine. 50 g/100 L FloraClair Adsorb 50 g/100 L OenoPur 50 g/100 L casein-containing preparation 0 sample Tannin mg/l Fig. 2: Comparison of tannin adsorption for various must finings in Pinot Meunier

18 FloraClair Releases the aroma: FloraClair Sense s FloraClair Sense selectively removes phenols which are Treatment with FloraClair Sense (Fig. 3) reveals the responsible for astringent and bitter notes. The wines freshness and tropical fruit notes and removes the organoleptic properties are heightened as a result of masking aromas. The wine also tastes much more FloraClair adsorption Adsorb of the masking components. Slight off notes FloraClair harmonious. Sense FloraClair Sense consists of plant proteins and flavors can be selectively removed with FloraClair and silicates. It easily forms a suspension. Sense, whilst retaining the fruit aromas. The organoleptic Dissolve g/100 L into 10 times the volume of Dissolve 5 30 g/100 L into 10 times the volume of water properties of wines with green notes and limited fruit can water and stir well Leave to swell for 3 6 h be improved. Freshness Add to the whole tank, stirring constantly Incorporate into the wine and stir well of FloraClair Sense FloraClair Fine tuning and refining aroma: 5 10 g/100 L Dissolve Harmonization g/100 and L removal into 10 times the volume of water, eliminating of slight off any notes: lumps g/100 L Leave Adsorption to swell of for phenolic 6-12 h compounds: g/100 L Add to the whole tank, stirring constantly Tannins FloraClair Liquid g/100 L Direct Body addition/dosing apparatus Add to the whole tank, stirring constantly Green notes Ripe fruit (peach, apricot) Tropical fruit (mango, passion fruit) Fresh fruit (lemon, pineapple) Control FloraClair Sense Fig. 3: Sensory evaluation of a 2014 Scheurebe white wine Enzyminaktivierung Maischeerwärmung Abtrennung von Mikroorganismen Füllung Lösung von Stärkeresten Enzyme Trenolin Flot DF (5 8 ml/100 L) At <10 C: Trenolin FastFlow DF (5 8 ml/100 L) Flotation FloraClair (15 20 g/100 L) FloraClair Liquid (150 ml/100 L) Optimised flocculation through: Seporit PORE-TEC (15 g/100 L) or Tannivin Galléol (3 g/100 L) Entaromatisierung Konzentrierung Presse Botrytis: Enzyminaktivierung Granucol GE Maischeerwärmung (5g/100L) Lösung von Stärkeresten Mühle Abtrennung von Mikroorganismen Fermentation Oenoferm X-treme F3 (25 g/100 L) Oenoferm Bio (DE-ÖKO-003)(25 g/100 L) Oenoferm Terra F3 (25 g/100 L) Yeast nutrition by: Anschwemmfiltration Füllung VitaFerm Ultra F3 (2 x 20 g/100 L) Maischeenzymierung EntaromatisierungGärgebinde Konzentrierung Pumpe Presse Traubenpresse Mühle Trubverarbeitung Anschwemmfiltration Bentonite incorporated in the fermentation process FermoBent PORE-TEC (200 g/100 L) Filtration CelluFluxx VarioFluxx M Maischeenzymierung ERBSLÖH Geisenheim AG Geisenheim Tel.:

19 19ENZYMES

20 ENZYMES 20 Trenolin Color DF Packaging 0.1 / 1 kg Granulated pectinase. Trenolin Color DF achieves extraction and stabilizing effects for the vinification of dark red and full bodied wines. In all red wine making processes, Trenolin Color DF increases the color intensity and stabilization. Yields increase up to 5-8 %. Beside the release of red wine pigments Trenolin Color DF is stabilizes soft tannins. This gives the finished wine a full bodied structure without an excessive release of colloids. 1-4 g/100 L or kg Trenolin FastFlow DF Packaging 1 kg Liquid multi-pectinase formulation. Targeted breakdown of the branch points for more effective pectin hydrolysis in grape juice. As a consequence, pectin loses the water-binding capacity and viscosity is reduced. Application at low temperatures possible. Increased filtration rates in white and red wines. Grape pectin is particularly rich in arabinogalactan-ii-side chains. This is the reason why, compared to other fruit pectins, grape pectin is more difficult to break down and a larger portion of branched pectin residues remain in the must, juice and wine. Especially obvious is this effect with grape varieties rich in pectins. Trenolin FastFlow DF is capable of degrading this fraction ml/100 L or kg Trenolin Flot DF Packaging 1 / 10 kg Liquid flotation enzyme. - Rapid pectin hydrolysis - High degree of clarification - Quick lowering of viscosity - Time-saving The composition of Trenolin Flot DF is focused on the esterase activity which ensures quick pectin degradation into single entities ready to flocculate. Trenolin Flot DF proves efficient in the ph-range of white juices and grape juices. Trenolin Flot DF is a purified enzyme preparation without oxidase side activities. 2-8 g/100 L or kg

21 ENZYMES 21 Trenolin Frio DF Packaging 1 kg Liquid cold temperature acting pectinase. - Rapid, effective pectin hydrolysis in white and red must in the course of cold maceration processes to 41 F resulting in an improved press performance. - Promotion of aroma precursor release during cold maceration of white and red grape must. - Improvement of juice fining. - Trenolin Frio DF application is highly economic due to its excellent performance at relatively short contact times and also at very low temperatures. - Innovative pectinase Trenolin Frio DF performs effective pectin degradation at temperatures of 41 F. In the must dissolved pectins with high water-binding capacity are hydrolyzed leading to improved juice run-off at low pressing pressures ml/100 L or kg Trenolin Filtro DF Packaging 1 kg Trenolin Filtro DF is a liquid, depsidase-free enzyme for clarification and filtration with a broad activity spectrum. Musts and wines from rotten grapes are often problematic to filter due to the formation of mucuous substances and the change of the colloidal structure caused by rot fungi. Trenolin Filtro DF can prevent such foreseeable filtration difficulties already in the must. An elimination of filtration problems in wine is equally possible. Trenolin Filtro DF breaks down enzymatically practically all mucilaginous substances in must and young wine. Thus filtration difficulties related to these substances can be removed. Trenolin Filtro DF is a, in a special process, purified enzyme preparation which is therefore free from disturbing depsidase and oxidase side activities, thus the freshness of the varietal character is enhanced ml/100 L

22 ENZYMES 22 Trenolin Opti DF Packaging 0.1 / 1 kg Fine granulate pectinase. The application of Trenolin Opti DF offers the following advantages: - Better pressability, shorter pressing times, increased press capacity - Increased free-run juice, reduced extraction of tannins and of bitter substances due to lower pressing pressures Young wine: - Better clarifying effect in young wine and increased filter performance By its well-balanced composition of enzyme activities, Trenolin Opti DF ensures a rapid and complete pectin degradation. Trenolin Opti DF is a purified enzyme preparation which is therefore free from depsidase and oxidase side activities. This preserves the freshness of the natural fruitiness. 1-3 g/100 L or kg Trenolin Rouge DF Packaging 1 kg Liquid red wine enzyme. Vinification of full bodied red wines with a balanced tannin structure. The resulting red wines are compact, stable and with intense color. The color yield in the course of fermentation on skins as well as during a thermal juice treatment is optimized by Trenolin Rouge DF. Yield increase by the enzyme application comes up to 5-8 %. Trenolin Rouge DF enhances the release of coloring matter during must extraction. At the same time, it extracts tannins which give the finished wine its typical full bodied character ml/100 L or kg Trenolin Super PLUS Packaging 1 kg Highly active liquid pectinase. - Increases free-run juice - Rapid and compact settling of lees - Improvement of filtration A treatment with Trenolin Super PLUS provides for a quick pectin degradation. Pressing time is reduced and press capacity increased. A quick and compact sedimentation of lees is achieved in the juice. Subsequent filtration steps are improved. Due to a purification process, undesired side activities are eliminated, and freshness and varietal character of the grape are preserved ml/100 L

23 ENZYMES 23 Trenolin T-Stab DF Packaging 1 kg Thermostable pectolytic enzyme. - accelerated maceration of red must for improved extraction of pigments and soft tannins. - Allows continuous operations, time and energy saving. - reduced microbiological risk due to reduced contact times, minimization of browning reactions by inactivation of laccase and polyphenol oxidase - improved pumpability, better pressability, improved passage of the must through the heater Anthocyanins are usually extracted relatively quick during the heating process of the thermovinification. Catechins, which are necessary for the stabilization of the anthocyanins, usually needs a longer time of heat contact. The same applies to the desired tannins. The application of Trenolin T-Stab DF leads to an accelerated extraction, which allows standard process times of 2-3 hours. 2-5 ml/100 L or kg Trenolin PEXX Packaging 25 kg Liquid enzyme for drastic viscosity lowering in a short time. - optimization of prerequisites for flotation, reverse osmosis, grape must concentration - drastic viscosity reduction in a short time - the buoyancy of sediment particles is improved - good preparation for crossflow filtration Due to its high concentration of activities, Trenolin PEXX provides for for excellent conditioning of the must to promote subsequent separation processes. Troublesome pectic substances are hydrolysed within a very short time. The basis is supplied for the application of the modern physical processing methods: flotation, reverse osmosis, and must concentration. Trenolin PEXX is also very reactive at ph-values around ml/100 L

24 Trenolin Trenolin of course depsidase free (DF) Depsides are present in the grapes and play a decisive role regarding the smell and the taste profile of wines. They are esters of aromatic alpha hydroxy acids or phenol carrying carboxyl groups, which are bound with other carboxylic acids of the grape, e.g., tartaric acid. As natural occurring substances, they confer to the wine a fresh and fruity taste. At the same time they act as aroma stock, because after cleavage of ester bonds, new substances are generated, which can bring along another aromatic character. The greater the amount of depsides in a wine, the greater is the room for the wine to develop its aroma and the better is its aging potential. Depsides can be enzymatically hydrolyzed (Fig. 4) and the enzymes involved are the so-called depsidases. Depsidases cut the ester bond linkage between the depside subunits. The best characterized depsidase is cinnamoylesterase, which is naturally present in almost all pectinase preparations, with variable levels of activity. Through the effect of depsidases, the wine loses its freshness and is experiences accelerated aging. The shelf life is drastically shortened because the aroma stock is prematurely depleted. Nevertheless, it is not only the hydrolysis of depsides itself which has a qualitative effect on the taste, but also the liberation of the breakdown products through the depsidase activity. From these reaction products, the free phenolic acids, e.g., caffeic acid or coumaric acid, can be transformed into volatile phenolic compounds by the decarboxylase activity present in yeasts. This happens mostly during the fermentation process of white wines. Some of these phenolic compounds may be desired as they bring a spicy aroma to the wines bouquet. However, some of them reduce the quality of wine by causing off odors and off tastes, such as 4-vinylguaiacol and 4-vinylphenol. Very low concentrations of the last substance readily bring a phenolic off odor with a characteristic medicinal smell. Since the formation of the volatile phenolic compounds is directly dependent on the concentration of free phenolic acids, it is definitely advantageous to limit the amount of ester breakdown products before the fermentation. This can be avoided during the wine making process by using a special pectinase preparation, depleted of the depsidase activity. Erbslöh has devised particular protocols and purification methods to obtain this special enzyme preparation from the pectinase crude extract. This was done in order to obtain a product fully free of the damaging side activity and under strict control. The depsidase free Trenolin-enzymes are shortly named DF. FastFlow DF Trenolin FastFlow DF A special screening program allowed the development of a highly active arabinogalactan-ii-hydrolase (AG-II-hydrolase). This permits the degradation of branched arbinogalactan-ii side chains and a significant reduction of the water binding capacity of the total pectin. Trenolin FastFlow DF can degrade the pectin complexes more efficiently than common or classical pectinases. This leads to a substantial lowering of the must viscosity and an improved extraction process. It is well reflected by an increase in the volume of free running juice and a reduction in bitter and/or tannic substances. The suspended particles present in the must settle much more easily. Moreover, the extended degradation of pectin reduces the impact of colloids on the filtration process, allowing a substantially higher flow rate. Pressing time (hours) Control 4 Fig. 2: Improvement of the extraction yield and reduction of the pressing time with Trenolin FastFlow DF, Rheinhessen- Silvaner, destemmed, mash-enzyme sodage dosage 4 ml/100 L, incubation time of 8 hours, 12 C. 72 Control enzyme 3 85 Trenolin FastFlow DF Yield (%) Practice success The winemaker is rewarded with higher yields (Fig. 2), improved clarification of the must and the young wine and a higher filtration efficiency (Fig.3). Trenolin FastFlow DF is fast and efficient at temperatures above 5 C.

25 25 Advantages of Trenolin FastFlow DF Sample Specific hourly output Usable for the preparation of white and red wines Better efficiency and faster degradation of the pectin in the mash and the must. Also suitable for varieties, with high amounts of pectin Improved clarification of the must and the young wine Extended colloid degradation in the must and the young wine obtained from white and red grapes Improvement of the filtration process for young wines and also for red or white grape varieties containing high amount of pectin. Highly active under 10 C as, opposed to standard pectinase preparation Control Trenolin Super DF Trenolin FastFlow DF 500 L/m²/h 600 L/m²/h 800 L/m²/h Fig. 3: Filtration efficiency and processing time for a Pinot noir from Rheinhessen after enzymatic treatment with Trenolin FlastFlow DF in a L tank, enzyme dosage in the mash 6 ml/100 L. Frio DF Trenolin Frio DF In an effort to produce top quality wines, winemakers of the world make increasing use of cold maceration processes. They find the right support with an enzyme preparation having a high activity at low temperature, named Trenolin Frio DF. After selection and further development of cold tolerant pectinases, the degradation of pectin can now be successfully done from 5 C. The pectin with a high water binding capacity, i.e. from which a higher viscosity results, is preferentially hydrolyzed in the mash. After adding Trenolin Frio DF to the mash, low pressure is sufficient to extract a high portion in the form of free running juice. Trenolin Frio DF improves the juice yield up to 12% by a temperature as low as 5 C. The compressibility is significantly improved and the amount of undesired substances, such as those bringing a bitter taste and tannins, are reduced. The sediment particles held in suspension by the pectin in the must lose their water binding capacity by the action of enzymes and can be removed quicker by filtration, separation or flotation. 85 Advantages of the cold maceration/cold clarification with Trenolin Frio DF 80 Yield (%) No enzyme- Control Standard- Pectinase Trenolin Frio DF 5 ml/100 L Trenolin Frio DF 10 ml/100 L Fig. 4: Improvement of the yield by the enzyme activity of Trenolin Frio DF (yield obtained after an enzymatic treatment of the mash at 8 C). Fast and efficient pectin hydrolysis in white and red mash during the cold maceration process starts from 5 C Improved press performance at low harvesting temperature Reduced amount of tannins and bitter tasting substances Promote the liberation of the aroma precursors by cold maceration of white grape mash Support the color extraction by cold maceration of red grape mash Optimization of the must clarification through complete pectin degradation at low temperature from 5 C Quicker clarification effect of the fining agents Seporit PORE-TEC, IsingClair-Hausenpaste and Blankasit/ Klar-Sol Super by sedimentation and flotation processes

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27 27 SPARKLING WINE / REMOVAL OF SULFIDE OFF-FLAVORS

28 SPARKLING WINE 28 Erbslöh CompactLees Packaging 1 / 10 kg Riddling adjuvant. Erbslöh CompactLees is a silicate suspension for the traditional bottle fermentation of sparkling wine. The treatment aim is to optimize the riddling process by rapid and complete settling of the yeast. The silicates contained in the product lead to a quick agglomeration of the lees. Secure dosing is assured by using a homogeneous suspension. The accelerated sedimentation of the lees prevents the yeast from sticking to the bottle walls and it is possible to conduct several riddling steps per day ml/100 L

29 REMOVAL OF SULFIDE OFF-FLAVORS 29 Ercofid (Approval pending in the USA) Packaging 1 kg Silver chloride preparation. Removal of all kinds of sulfide off-flavors or similarly unpleasant odors in wine caused by sulfurous components, as for instance, hydrogen sulfide (H2S), disulfides, mercaptans or thioacetates. Ercofid has proven to be highly effective in the treatment of persistent sulfide off-flavors. Ercofid is a silver chloride applied on an inert carrier which allows a good distribution in wine with a short reaction time. Due to high selectivity, modifications of the wine aroma are largely excluded. Independent of the ph value, silver chloride has very low solubility g/100 L Kupzit (Approval pending in the USA) Packaging 1 / 10 kg Copper citrate. Kupzit reacts quickly and specifically with sulfurous, unpleasant smelling compounds such as hydrogen sulfide and mercaptans. Once added to the wine, these compounds precipitate as black copper sulfide and do not increase the copper content of the beverage. Kupzit contains 2 % copper citrate. For easy dosage and handling, it is coated onto a mineral carrier a particularly pure, granulated and high-quality bentonite g/100 L

30 FINING AGENTS

31 31FINING

32 FINING 32 Degustin Packaging 1 kg Fining agent based on silicate materials. Degustin is applied for the general correction and gentle reduction of tannins in young wine. It is also shown that wines treated with Degustin are less sensitive to oxidation. Degustin acts as selective adsorbent towards tannins and slight deviations in the aroma, revealing freshness and fruitiness. Degustin leads to an improvement of shelf life by reducing oxidizable compounds g/100 L Gerbinol Super Packaging 1 kg Combination fining agent. Specific compound for the efficient correction of unpleasant odors and tastes (such as high polyphenol contents, bitter substances, deviations from secondary fermentation etc.). Gerbinol Super flocculates immediately after addition in the wine. The voluminous flakes juice be distributed evenly by intensive stirring. The resulting fine flakes have adsorptive properties and show astonishingly successful results even when contact times are short. They can be easily separated by filtration or separation g/100 L HydroGum Packaging 1 / 10 kg Gum arabic liquid. HydroGum acts as a protector against copper haze and light iron haze. Furthermore HydroGum has a stabilizing effect on crystal precipitations and color. A positive side effect of HydroGum addition is an enhanced mouthfeel of the wines. Gum arabic (E 414) is a natural product, which is extracted from the dried sap of acacia Senegal. It consists of L-arabinose, D-galactose, L-rhamnose and D-glucuronic acid in the ratio of 3:3:1:1. HydroGum is made from high quality gum arabic by a special production process. Due to the liquid form HydroGum can be applied very easily ml/100 L

33 FINING 33 Vinpur Special Packaging 1 / 10 kg Milk casein-compound. Vinpur Special eliminates polyphenols in a very gentle way. Vinpur Special does not require additional filter aids. After settling, excellent filterability results. Vinpur Special provides for a high degree of hygienic safety, because it can be added directly to the wine without preparing a slurry first g/100 L OenoPur Packaging 5 / 10 kg Powder fining agent blend for preventive must treatment, directly applicable. Early in the juice stage OenoPur removes excessive polyphenols which negatively affect the wine. Through this process, must quality is significantly improved, which results in better integrated wines later on. The components of OenoPur are highly pure cellulose, PVPP, gelatin and a mineral adsorbent. OenoPur is easily dispersible. Dependent on the technical conditions, OenoPur can be added to the juice or must. Bitter taste and astringency are prevented. OenoPur provides for good settling of deposits, allowing sediments to be separated very well g/100 L /kg must CarboTec GE Packaging 7.5 / 20 kg Special adsorption granulate for clean juice. Accelerates juice clarification and deposits more quickly some of the proteins and colloids responsible for turbidity. CarboTec GE has a deodorizing effect. Flavor-preserving granulate for adsorption and removal of undesired components in juice. Ensures a reliable and clean fermentation g/100 L

34 FINING 34 FloraClair Adsorb (Approval pending in the USA) Packaging 5 kg Plant based fining agent for removing excess polyphenols in grape must. FloraClair Adsorb prevents oxidation and bitterness and removes phenolic components which oxidize astringent phenols. This retains the wine s freshness and fruit. Adsorption of impurities increases the purity of fermentation aromas and improves the wine s organoleptic characteristics. FloraClair Adsorb is a powdered product for preventative must treatment. The components are plant proteins, cellulose, PVPP and silicates. It easily forms a suspension and distribution in must is simple. FloraClair Adsorb does not contain casein and is not subject to labeling requirements. Suitable for vegan wine production g/100 L or kg FloraClair Sense (Approval pending in the USA) Packaging 1 kg Plant based organoleptic fining agent for softening wines. FloraClair Sense selectively removes phenols which are responsible for astringent and bitter notes. The wines organoleptic properties are heightened as a result of adsorption of masking components. Slight off notes and flavors can be selectively removed. The adsorption of impurities has very little impact on the aroma. FloraClair Sense consists of plant proteins, bentonite and silicates and easily forms a suspension. It does not contain casein and is not subject to labeling requirements. Suitable for vegan wine production g/100 L Erbslöh PVPP Packaging 1 / 10 kg Polyvinylpolypyrrolidone. - reduction of excess phenols - integration of flavors - reduction of browning - treatment of oxidation Erbslöh PVPP is an insoluble polyvinylpolypyrrolidone that reduces phenolic substances and their oxidation products. Direct addition to must or wine is possible g/100 L

35 FINING 35 PuroCell O Packaging 0.5 kg Organic certified yeast cell wall preparation. - Adsorption of fermentation-inhibiting substances, particularly medium-chained fatty acids - Improved CO2 release during primary fermentation - Reduction of phenolic compounds to improve taste, flavor and aroma profile - Reactivation of stuck/sluggish fermentations Pure yeast cell wall preparation to promote yeast activity during the primary fermentation of wine and fruit wine. The yeast cell wall preparation is produced through a natural and innovative process and is certified according to Regulation (EC) No. 834/2007. PuroCell O complies with the criteria of Regulation (EC) No. 203/2012 for organic wine, and all corresponding organic requirements in the U.S g/100 L

36 CarboTec GE Special adsorptive granulate for pure musts

37 GE CarboTec GE 37 Depending on the conditions during harvest time it is necessary to perform must treatment as soon as possible. Preserving the primary aromas is of paramount importance. If the grapes have been damaged by Botrytis, Peronospora (Oidium), sunburn or hail, eliminating the negative effects has proved advantageous. Especially organoleptic quality can be improved significantly (Fig.1 ). Treatment of young wine usually leads to increased cost and labor and may affect wine quality negatively. CarboTec GE offers the optimum preventive treatment before alcoholic fermentation. Fruitiness 9 Characteristics and advantages Aroma-preserving clarification of juice (Fig. 1) Reduction of moldy notes, e.g. geosmin and other off-flavors Removal of pesticide residues (Fig. 2) Reduction of copper residues (Tab. 2) Promotes clear fermentation aroma Low dust formation and easy to use Preventive measure Suitable for vegan and organic wines Freshness Mouthfeel Scope of application of CarboTec GE [g/100 L] Harmony Control Clarity Preventive treatment to ensure clean fermentation aromas Lower affected grapes (pesticides, Botrytis) g/100 L Granucol GE 100 g/100 L CarboTec GE Stronger affected grapes (pesticides, Botrytis) Fig. 1: Sensory evaluation of 2015 Riesling from grapes affected with Botrytis Tab. 1: Application and dosage of CarboTec GE Treatment Cu measurement (mg/l) Reduction in % Nanogramm/L Control 0.09 Addition of 0.5 g/100 L Copper sulphate Subsequent treatment with 100 g/100 L CarboTec GE and filtration Tab. 2: Reduction of copper % Myclobutanil Difenoconazole Control Granucol GE 10 g/100 L CarboTec GE 100 g/100 L Fig. 2: Reduction of pesticide residues in must ERBSLÖH Geisenheim AG Geisenheim Tel.:

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39 39 CRYSTAL STABILIZATION / MICROBIOLOGICAL STABILIZATION

40 CRYSTAL STABILIZATION 40 MetaGum Packaging 1 / 10 kg Highly esterified metatartaric acid and gum arabic. Prevention of crystal precipitations as, for instance, tartar deposits (potassium hydrogen tartrate) in wine. Increased crystal stability, even at higher storage temperatures. Improved organoleptic properties and with regard to red and rosé wines, increased color stability. Substances of high molecular weight (a highly esterified metatartaric acid and a clearly soluble gum Arabic) prevent the formation of tartrate crystals in wines. The stabilizing effect is extended in comparison to only metatartaric acid. Precise statements about stability periods are however limited, due to the varying wine compositions and storage conditions. 10 g/100 L VinoStab Packaging 5 / 25 kg Carboxymethylcellulose. Wine treatment with VinoStab prevents precipitation of potassium hydrogen tartrate. The product prevents the submicroscopic germs of the tartrate crystals from growing. The stabilizing effect of VinoStab depends on the oversaturation of the wines to treat. A precise evaluation of stability in respect of tartar precipitations is possible by determination of the saturation temperature or through the minicontact process (Erbslöh EasyKristaTest) ml/100 L

41 MICROBIOLOGICAL STABILIZATION 41 VinProtect Packaging 1 / 10 kg Special product to protect against oxidation, undesirable microorganisms and for the preservation of the aroma potential. In the must, in juice and later in wine, VinProtect effectively protects from undesirable microorganisms and oxidation. Valuable aroma components are preserved. The antioxidant effect is high due to its carefully selected composition. Through the application of VinProtect the juice is provided with an overall protection and SO 2 dosage can be reduced before alcoholic fermentation g/100 L

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43 Reproduction of wine yeasts 43 A wine yeast can reproduce in several natural ways. It is even possible that two related strains cross breed. The first generation of the breeding is called a hybrid. Generally it is tried to transfer the positive characteristics of the parents to the hybrid. In this process a huge number of different offspring are produced. Those hybrids, which have beneficial characteristics for wine-making, are selected. In addition to this cross breeding procedure, a hybrid can be obtained by merging the parental cells together. This technique is called protoplast fusion. It is a way to create a new microorganism GMO-free and to combine the beneficial characteristics, as for example extreme fermenting power and aromatic versatility, of two different yeasts. In opposite to classic cross breeding, two cells are merged to a so called cybrid after their cell walls have been enzymatically hydrolysed. Then the two nuclei fuse together and a new hybrid is created (figure 1). The advantages of this technique make it possible to use even cells which lack the ability for sporulation and to combine strains just remotely related to each other (e.g. Saccharomyces and Torulaspora). To produce Erboferm X-Series this method was used. The technique allows to create fantastic yeasts with exceptional characteristics. Micromanipulation and identification To create and confirm the positive hybridisation and to secure the purity of the hybrid culture further techniques are used, like the micromanipulation (figure 2) and the genetic identification. The latter method searches after individual genetic markers with the help of elaborated PCR and electrophoresis techniques. These markers should identify both the parental strain and the new hybrid. Micromanipulation makes it possible to circumvent laborious steps elegantly and quickly. Single cells of purified cultures are first placed next to each other. Under a microscope vital cells are selected. Then enzymes are added with a special glass capillary to degrade their cell walls and the fusion of the striped cell membranes is initiated. That way the protoplast fusion can be done without the otherwise necessary costly molecular identification. When the fusion is completed the cells are transferred to a special medium for regeneration and further cultivation. Protoplast fusion Yeast A Enzymatic cell wall degradation Yeast A Yeast A Yeast B Hybridizing Cybrid Hybrid Fig. 1: Basic procedure of protoplast fusion Yeast B Yeast B Semipermeable membrane 1. Placement of first yeast cell 2. Placement of second yeast cell 3. Enzymatic hydrolysis of cell walls 4. Fusion of cells (cybrid and hybrid) 5. Transfer to regeneration medium Fig. 2: Micromanipulation of individual yeast cells after staining with different viability-dyes

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45 45

46 and X-thiol Erboferm X-treme and Erboferm X-thiol For the selections a powerful Bayanus strains with strong fermenting capacity as well as a very aromatic strain of Saccharomyces cerevisiae were chosen. The new Erboferm X hybrids show several heterosis effects. Heterosis is the enhancement of the parental characteristics, such as fermenting power, individual formation of aromas and even the stabilisation of the acidity level. The latter is important for acid-accentuated wines and in areas where acidity levels are low due to the mild climate. Both yeasts require little nitrogen. They form low amounts of SO 2 and do not tend to produce H 2 S. The start of fermentation and its further course outperform the parental characteristics by far, so Erboferm X-treme is best used for cold fermentation (around 15 C / 59 F). The fermenting power of Erboferm X-treme was even confirmed in must with high sugar levels, as in late harvest or dessert wines. To promote fruity thiol-aromas Erboferm X-thiol has proven to be particularly suitable at temperatures of C (64-72 F). Using the new Erboferm X-Series it is possible to produce wines of new world style. Furthermore the aromas of autochthonous varieties can be carved out. X-treme Erboferm X-treme Erboferm X-treme shows even under low temperatures a high fermenting performance. Hereby the X-treme aroma finds its expression by an intensive bouquet of spicy and fresh components. On the palate the yeast supports the character of modern wines with mineral notes (figure 3). The aromas in the nose and on the palate are longlasting. Because of the extreme fermenting power the yeast is very suitable for sparkling wines and to restart stuck fermentations. Advantages: Stabilising effect on acidity Low requirement for nutrition Forms little SO 2 Applicable for sparkling wine production Suitable to restart stuck fermentations Freshness Aroma intensity (nose) Mouthfeel Ripe fruits Minerality Bitterness Fruity thiol Characteristics: Exceptional fermenting power of a cold-tolerant Bayanus strain Acidity Terpenes Supports the individual aroma profile of minerality with well integrated fruity spiciness Spiciness Fig. 3: Sensation of Erboferm X-treme Fruity esters Aroma profile of Erboferm X-treme recommended type of grape Riesling, Weißburgunder, Welschriesling, Chardonnay, Sauvignon Blanc, Silvaner, Müller-Thurgau, Grüner Veltliner, Muskateller

47 47YEASTS

48 YEASTS 48 Erboferm Bio - Selection Klingelberg Packaging 0.5 kg Certified, organic dry selected yeast for wine and sparkling wine from organic viticulture. Powerful yeast (Saccharomyces cerevisiae var. bayanus) for wines and sparkling wines from organic vineyards, emphasizing the distinct character of the grape variety and terroir. Making wines from organically grown grapes requires extra care, not only in the vineyard but also in overall enology. Preserving natural fruit aromas, but in the same time assuring complete fermentation is one of the characteristics of Erboferm Bio Selection Klingelberg. Alcohol tolerance is up to 16.5 % by vol. Certified organic by Lacon GmbH (DE-ÖKO-003). In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L (wine) Erboferm Be-Red Packaging 0.5 kg Organic dry selected yeast for intensively colored, structured red wines. Erboferm Be-Red is particularly suitable for red wines fermented on skins, that mature in wooden casks and have excellent complexity and full-bodied features. Erboferm Be-Red supports maceration activity on the must. The recommended temperature for an optimum course of fermentation and optimal sensory profile ranges between 22 and 32 C. Alcohol tolerance is up to 15.5 % by vol. Erboferm Be-Red favors malolactic fermentation. Certified organic by Lacon GmbH (DE-ÖKO-003). In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L Erboferm Bouquet Packaging 0.5 / 15 kg White wine yeast for the development of animating, fresh fruit aromas. Erboferm Bouquet produces high amounts of esters and contributes to a great variation of aromas. Advantageous for this formation is a steady and regular fermentation. Exotic fruit components, cassis and sweet flower fragrances combined with a dense structure are typical for wines fermented with Erboferm Bouquet. Recommended fermentation temperatures for best fermentation and sensory profile: C. Alcohol tolerance: 15 % by vol. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L

49 YEASTS 49 Erboferm Color Packaging 0.5 / 10 kg Red wine yeast for intense red wine with fruity character. Erboferm Color is especially suitable for the production of intense red wines with an aroma profile of dark fruits and with aging potential. Due to the nature of this yeast, deep colored wines are obtained. Erboferm Color gives the perfect balance between fruit and tannin to age the wine in oak barrels. Favorable fermentation temperatures are: C. Alcohol tolerance: 15 % by vol. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L Erboferm Freddo Packaging 0.5 / 15 kg White wine yeast for aroma-promoting cold fermentation. Fermentation by Erboferm Freddo gives wine with citrus and grapefruit notes, as well as apple and peach aromas. Perfect to use at low fermentation temperatures. The yeast Erboferm Freddo was isolated as pure culture by constant selection in cold fermenting media. After a lag phase of 2 days, Oenoferm Freddo starts fermenting with great power and consistency. The yeast has a rather inhibiting influence on malolactic fermentation. Favorable fermentation temperatures for the course of fermentation and for a significant sensory profile: C. Alcohol tolerance: 15 % by vol. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L Erboferm Müller-Thurgau Packaging 0.5 kg Selected yeast for modern and elegant Müller-Thurgau wines with fine muscat notes. Yeast selection for a modern-style, elegant and fresh wine with spicy muscat flavours. Erboferm Müller-Thurgau has a calm but reliable fermentation behavior, producing harmonious, balanced Müller-Thurgau wines. The yeast needs a good nutrient supply in order to express the full aroma potential at a temperature of C. Alcohol tolerance: 13.5 % by vol. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L

50 YEASTS 50 Erboferm PinoType Packaging 15 kg Yeast for modern Pinot wines with a typical and creamy structure. Erboferm PinoType is particularly recommended for Pinot Blanc, Pinot Gris, Chardonnay and Pinot Noir wines. Erboferm PinoType was specially selected for fermentation of all Pinot varieties. The yeast is able to form increased amounts of fruit esters and glycerol. Erboferm PinoType is very suitable for sur lies aging and offers good preconditions for a successful malolactic fermentation. Favorable fermentation temperatures for whites: C and for reds: C. Alcohol tolerance: 15 % by vol. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L Erboferm Rouge Packaging 0.5 / 15 kg High quality yeast for the aromatic, fruity type of red wine. Promotes red berry aromas. Erboferm Rouge was selected for promoting red berry, cassis and cherry aromas. The yeast is very suitable for red wine types with pronounced fruit character. Erboferm Rouge is also characterized by a reduced ß-glucosidase activity, resulting in a preservation of color pigments. Favorable fermentation temperatures for the course of fermentation and for sensory evaluation: C. Alcohol tolerance: 14.5 % by vol. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L Erboferm Structure Packaging 0.5 / 10 kg Strong yeast supporting structure and tannic impact for red wines. Erboferm Structure is especially suitable for making full-bodied red wines with a pronounced, but balanced tannin structure. Tannins positively affect the structure of the red wine and emphasize the typical berry and nut aromas. Malolactic fermentation can be easily performed. Favourable fermentation temperatures are: C. Alcohol tolerance: 15 % by vol. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L

51 YEASTS 51 Erboferm X-thiol Packaging 0.5 kg Alcohol-tolerant hybrid yeast to intensify fruity thiols and exotic aromas. Powerful yeast for thiol-driven white wines, such as Sauvignon blanc. Erboferm X-thiol is a non-gmo hybrid yeast of our own selection. The most important features are: - high fermentation power and alcohol-tolerance - formation of complex fermentation aromas (red grapefruit and black currant) - intensified production of aromas of tropical fruit (passion fruit) In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L Erboferm X-treme Packaging 0.5 / 10 kg Strongly fermenting hybrid yeast for X-treme aroma profile with spicy, fruity character. Fermentation of wines with X-treme aroma profile. Expressing intensive fragrances of delicate spicy-fresh notes. Perfect for Pinot grapes, Chardonnay, Riesling and Sauvignon blanc. Erboferm X-treme is a non-gmo hybrid yeast of our own selection that combines the positive characteristics of two parent strains: - extremely high fermentation power of a Bayanus strain at low temperatures - aroma profile combining mineral notes balanced with fruity, floral & spicy components. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L Erboferm wild & pure Packaging 0.5 kg Sauvage -style with complex aroma profile and (for wild yeast) unique fermentation potential. Fermentation with a non-saccharomyces yeast strain, promoting complex monoterpene and fruit ester formation combined with a voluminous mouthfeel. Erboferm wild & pure has a (for a wild yeast) unique fermentation potential: rapid fermentation onset and a continuous fermentation until 12.0 % by vol. without inoculation of another selected yeast. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L

52 Fermentation Fit for Fermentation The valuable and approved Erbslöhs Oenoferm yeast strains readily gain more strength through the F3-Erbslöhs manufacturing process (Fig. 5). A special propagation medium, which is rich in minerals and strengthening vitamins is used for the cultivation of yeasts. During this process, i.e. from the multiplication phase until the optimal cell density has been reached, the yeasts are supplied with all essential components in order to obtain a complete fermentation later on, also in suboptimal or stress conditions. During the F3-process, the presence of high amount of ergosterol results in membrane stabilization. Consequently, Erbslöh F3-Oenoferm-yeasts possess a significantly higher tolerance to alcohol. The optimization of the total manufacturing process has generated the new F3-standard. F3-process of yeast production The responsible enzymes are the pyruvate decarboxylase and the alcohol dehydrogenase. Both enzymes need appropriate cofactors to achieve their catalytic activity. In the case of depletion in the growth media, these cofactors must be provided as nutrients. The pyruvate decarboxylase requires magnesium ions and thiamin pyrophosphate (vitamin B 1 ). The activity of the alcohol dehydrogenase depends on the presence of NAD + and zinc ions (Fig. 6). If these important cofactors are missing totally or partly, there is an accumulation of intermediate products, like pyruvate and acetaldehyde in the wine, without further transformation into alcohol. Precisely these intermediates are known for their high SO 2 binding capacity. Another problem encountered with yeast nutrients supply is the limited amount of zinc available due to exceeding concentrations of calcium ions. Calcium as a cofactor does not play a role in the fermentation: neither for the glycolysis, nor for the alcoholic fermentation. Nonetheless, they compete with other divalent metal ions, e.g. zinc and magnesium for the binding site. Balancing these interactions between ions is ensured by the complex nutrients VitaDrive F3 and VitaFerm Ultra F3. Environmental conditions ph-value, temperature etc. Genotype of the yeast determines yeast characteristics F3 = Fit For Fermentation Yeast ingredients: minerals, vitamins etc. HO Glycolysis - Energy (ATP) HOCH 2 OH Glucose O NAD NADH 2 CO 2 Ethanol Alcohol dehydrogenase- Cofactor: Zn 2+ (idem) H 3 C C C H 3 C C O O H Pyruvate Acetaldehyde Pyruvate decarboxylase- Cofactors: Mg 2+ (idem), vitamin B 1 = O OH O OH H 3 C C OH Phenotype fermentation kinetics and formation of aroma etc. Fig. 5: The F3-process compensates negative environmental impacts and assures improved fermentation kinetics. Important background about the F3-concept: the yeast is supplied with minerals Fig. 6: The F3-process compensates negative environmental impacts and assures improved fermentation kinetics Conclusion: The yeast Erbslöh F3-Oenoferm is readily prepared during its growth with optimal nutrients and energy sources in order to provide you with the best fermentation performance. The new F3-seal warranted the highest quality and reliability. The alcoholic fermentation follows glycolysis and follows in the transformation of pyruvate to acetaldehyde and finally its reduction to ethanol.

53 53YEAST NUTRIENTS

54 YEAST NUTRIENTS 54 VitaDrive F3 Packaging 1 / 10 kg Nutrient for yeast rehydration. Mobilization of dry selected wine yeast leading to a quick fermentation onset and clean aroma profile. VitaDrive F3 has a mobilizing effect on yeast when applied during rehydration. The resistance towards stress factors, such as permanent alcohol increase, low temperatures, yeast toxins and pesticide residues is significantly strengthened and the end of fermentation is secured. Per 1 kg of dry yeast, add 1 kg of VitaDrive F3 to the rehydration feedstock VitaFerm Bio Packaging 1 kg Certified organic yeast nutrient. VitaFerm Bio is ideal to support alcoholic fermentations with the following advantages: - balanced nutrition supply until end of fermentation - quick fermentation onset - sensory evaluation is improved VitaFerm Bio has a mobilizing effect on yeast activity preventing the production of off-flavors. VitaFerm Bio does not contain ammonium salts. Fermentation is promoted in a sustainable way, temperature peaks after nutrient addition are avoided. The fermenting yeast takes advantage of a higher resistance towards stress factors. Certified organic by Lacon GmbH (DE-ÖKO-003) g/100 L VitaFerm Ultra F3 Packaging 1 / 10 kg Multinutrient complex. Rapid fermentation onset, secure completion of fermentation, clean wine flavors. The most powerful nutrient with multiple advantages for the fermentation under difficult conditions. VitaFerm Ultra F3 promotes yeast growth very efficiently, activates their enzyme activity by a balanced mineral supply and improves the metabolic activity. A vital yeast results in an attractive aroma profile and reduced SO 2 demand. 2 x g/100 L

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57 57TANNINS

58 TANNINS 58 Tannivin EH Packaging 1 kg Enological tannin from french oak wood. The addition of Tannivin EH helps to protect wines from oxidation, reduces reductive notes and complements wine aging in used barrels. For the production of Tannivin EH only selected air-dried oak wood of French origin is used. Tannins are traditionally applied to optimize the fining potential of the wines and to improve the structure g/100 L (red wine) 1-10 g/100 L (white wine) Tannivin Galléol Packaging 0.5 kg Pure gallnut tannin. Added to the grape must, Tannivin Galléol reduces the activity of oxidizing enzymes (laccase, tyrosinase) as a complement to SO 2. Additionally it improves the clarification process of fruit juice and wine. Tannivin Galléol is a specially selected and purified gallnut tannin. By it s high charge it is destined to improve clarification and stabilization of fruit juices and fruit wines, particular in combination with FloraClair pea protein g/100 L (wine) 2-8 g/100 L (fruit juice) Tannivin Grape Packaging 0.1 kg Grape tannin from ripe French grapes. Tannins are traditionally used for wine finings. Tannivin Grape brings a broad protection against oxidation. Tannivin Grape compensates for a lack of grape derived tannins. Additionally red color is stabilized by forming tannin-anthocyanin complexes g/100 L (red wine) 1-10 g/100 (white wine)

59 TANNINS 59 Tannivin Multi Packaging 0.5 / 25 kg Tannin for must, juice and wine. Tannivin Multi is applied in an early stage on crushed grapes as well as on wine. Stabilization and improvement of clarification are the main applications. The product is a combination of a classical tannin and a quebracho tannin. Thus it combines the advantages of both. Tannivin Multi plays an active role in complex formation. Stable color complexes are formed by polycondensation and polymerization g/100 L (red wine must) 2-10 g/100 L (white wine juice) 2-20 g/100 L (red wine) 1-10 g/100 L (white wine) Tannivin Superb Packaging 0.1 kg Oak wood tannin without tannic, astringent substances. After the addition of Tannivin Superb, the wines present themselves with considerably enhanced structure, rich in finesse and strengthened in body and color. The wines are balanced with good body and acidity. The sensory sensation on the palate is intensified and supported. Tannivin Superb is a high class enological tannin made of oak wood purified in a special process. This unique technology eliminates all tannic and astringent substances. Tannivin Superb is a fine red-brown powder with a good solubility g/100 L (red wine) 1-5 g/100 L (white wine)

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61 61TEST KITS

62 TEST KITS 62 BentoTEST Packaging 250 ml Rapid determination of the bentonite amount needed for wine and juice. Performance of the BentoTEST The question of whether the wine needs a bentonite treatment or not can be answered quickly by a pre-test with BentoTest. Instructions: Add 1 part BentoTEST-Reagenz to 10 parts of filtered wine (room temperature). Wines that need a bentonite treatment become turbid. The visual intensity of the turbidity already gives an idea of the amount of bentonite needed. Color changes without increased turbidity don t have any importance. Exact determination by a fining essay. In order to determine the exact dosage, a fining trial and a photometric measurement are necessary. 1. Preparation of several 100 ml flasks with protein unstable wine. 2. Shake the bentonite solution well before application (10 % suspension, 12 h pre-swelling). 3. Add the bentonite solution to the wine samples (1 ml equals 100 g/100 L when using a suspension of 10 %). 4. Close the flask and shake well for 2-3 minutes. 5. Filtration. 6. Add 1 part BentoTEST-Reagent to 10 parts of filtered wine (room temperature). 7. Measurement of the turbidity by a photometer. Result The sample with the lowest dosage and a turbidity < 5 NTU is the optimum treatment for protein stabilization. Erbslöh EasyKrista Test Packaging 1 piece Application kit with conductometer for the evaluation of crystal stability in wine according to Gernot Friedrich. Field of application The crystal stability of a wine is affected by different factors. Analytical values (potassium, tartaric acid, alcohol content, ph-value) and storage conditions (temperature, time, motion) have an impact. Furthermore, extract and colloid content derived from the grape, from the yeast, or through addition of high-molecular substances juice be taken into account. Which parameters are determined? The Erbslöh EasyKristaTest offers the possibility to determine the potassium hydrogen tartrate saturation temperature and the calcium tartrate saturation temperature of a wine. In addition, the tendency of a wine to form precipitations can be assessed by means of the minicontact process.

63 PRODUCTS A-Z 63 A Aktivit 8 B BentoTEST 62 BlancoBent UF 8 C CarboTec GE 33 D Degustin 32 E ErbiGel Flot 14 Erboferm Bio 48 Erboferm Be-Red 48 Erboferm Bouquet 48 Erboferm Color 49 Erboferm Freddo 49 Erboferm Müller-Thurgau 49 Erboferm PinoType 50 Erboferm Rouge 50 Erboferm Structure 50 Erboferm X-thiol 51 Erboferm X-treme 51 Erboferm wild & pure 51 Erbslöh CompactLees 28 Erbslöh EasyKrista Test 62 Erbslöh Mostgelatine CF 14 Erbslöh PVPP 34 Ercofid 29 F FermoBent PORE-TEC 9 FloraClair 14 FloraClair Adsorb 34 FloraClair Sense 34 N NaCalit PORE-TEC 10 O OenoPur 33 P PuroCell O 35 S Seporit PORE-TEC 10 T Tannivin EH 58 Tannivin Galléol 58 Tannivin Grape 58 Tannivin Multi 59 Tannivin Superb 59 Trenolin Color DF 20 Trenolin FastFlow DF 20 Trenolin Filtro DF 21 Trenolin Flot DF 20 Trenolin Frio DF 21 Trenolin Opti DF 22 Trenolin PEXX 23 Trenolin Rouge DF 22 Trenolin Super PLUS 22 Trenolin T-Stab DF 23 V Vinpur Special 33 VinProtect 41 VinoStab 40 VitaDrive F3 54 VitaFerm Bio 54 VitaFerm Ultra F3 54 G Gerbinol Super 32 GranuBent PORE-TEC 9 Granucol GE / Granucol FA 11 H HydroGum 32 I IsingClair-Hausenpaste 15 K Klar-Sol Super 15 Kupzit 29 L LiquiGel Flot 15 M MetaGum 40

64 La Littorale Vinification OUR SAVOIR FAIRE FOR YOUR PROGRESS 1

65 2 This catalog contains the full Erbslöh and La Littorale portfolios available in export markets. In your particular country not all of the listed products might be available dependent on the specific offer of our country representative. All products available for you are listed in the respective price list of your distributor/dealer. In case a product of interest to you is missing, please contact your local distributor / dealer directly. CONTACT Pickering Winery Supply 841 Jones Street San Francisco, CA pickering@sbcglobal.net

66 3 VINIFICATION AUTHENTIQUE BY LA LITTORALE Founded in 1896 in Béziers, the heart of the Languedoc wine region, La Littorale has been part of the Erbslöh Group since The products of the La Littorale brand connect French viticulture s centuries of tradition and experience with modern state-of-the-art beverage technology. Vinification Authentique from La Littorale offers biotechnological and vegetable-mineral enological products for individualized French-style vinification of authentically structured wines with varietal and regional characteristics. Experience the world of La Littorale!

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68 5 Table of contents Yeasts Wine / Sparkling wine 6-9 Fining / Microbiological stabilization Enzymes Products A-Z 17

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70 7 YEASTS WINE / SPARKLING WINE

71 YEASTS 8 WINE LittoLevure Cabernet Packaging 0.5 kg Enological yeast for a safe and structure-promoting fermentation of Cabernet wines. LittoLevure Cabernet is recommended for the fermentation of Cabernet wines, expressing typical aromas of cassis, cacao and tobacco, providing an excellent complement to smoky flavors from aging in barrels. This yeast favors the entire tannin structure providing a solid and characteristic profile of Cabernet. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L LittoLevure Chardonnay Packaging 0.5 kg Enological yeast for vinification of Chardonnay. Selected dry yeast for producing Chardonnays with a perfect balance between fruit flavors and creaminess. LittoLevure Chardonnay develops grapefruit, lemon and tropical fruit aromas during fermentation. During Sur lie ageing the yeast can provide an additional positive effect. Mannoprotein can be released easily creating a nice creamy palate. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L LittoLevure Merlot Packaging 0.5 kg Enological yeast to emphasize the typical Merlot wine profile. Yeast strain for the production of full-bodied and harmonious Merlot wines. LittoLevure Merlot creates a complex and typical Merlot aroma. Aroma notes such as black currant, cherry and plums complement the harmonious Merlot profile. The finished wines are full-bodied and characteristic. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L

72 YEASTS 9 LittoLevure Pink Packaging 10 kg Enological yeast Saccharomyces cerevisiae (var. bayanus) for the dry rosé wine with a distinct fruitiness. LittoLevure Pink supports the rosé wine style. Wines present themselves lively, fresh and dry. The color is a trendy pink with violet shades. Wines develop a floral aroma and notes of raspberries, red fruits and fine, delicate flavors. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L LittoLevure Sauvignon Packaging 0.5 kg Enological yeast for the typical varietal character of Sauvignon Blanc. LittoLevure Sauvignon unfolds a full spectrum of aromas during the fermentation of Sauvignon Blanc. The varietal typicity of animating mineral and complex wines is attained through a support by elder blossoms and notes of currants, accompanied by tropical fruit flavors. The wines present themselves as round and balanced. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L SPARKLING WINE LittoLevure CHA Packaging 10 kg Yeast for sparkling wine-making. Selected yeast particularly suitable for bottle fermentation of high-quality. Provides the sparkling wine with fine fruity components and creaminess on the palate. Saccharomyces cerevisiae (bayanus), selected in the Champagne region (France) for the production of sparkling wine. The yeast combines high fermentation power with expressive fruit aromas. In order to achieve the optimal fermentation results, the use of VitaDrive F3 during rehydration and VitaFerm Ultra F3 during fermentation is advisable g/100 L

73 LittoFresh Rosé NEW Plant-based must treatment for rosé winemaking LittoLevure Pink Supports the style of modern rosé wines - crisp, dry with pronounced fruitiness

74 11 FINING / MICROBIOLOGICAL STABILIZATION

75 FINING 12 FINING LittoClarvinyl Packaging 1 kg Treatment of bitter substances and off-flavors. Casein / PVPP blend. LittoClarvinyl selectively removes various undesirable off-flavors and odors, phenolic components which cause bitterness, and oxidized compounds. LittoClarvinyl is a powder product comprised of PVPP and milk casein combined with silicates and cellulose. The effect is caused by the synergy of the ingredients intensifying the effect of the single components. LittoClarvinyl represents a gentle fining without the risk of over-fining and with an excellent settlement in the tank g/100 L (white and rosé wine) g/100 L (red wine) MannoSoft Packaging 0.5 kg Yeast cell wall preparation and polysaccharides. Improvement of the wine s mouthfeel and sensory impression Special formulation consisting of a yeast cell wall preparation with a high proportion of free mannoproteins and polysaccharides g/100 L MannoComplexe Packaging 0.5 kg Yeast cell wall preparation. Mouthfeel and complexity of red and white wines are increased without changing the wine character. Mannoproteins released by autolysis have an integrating effect on mouthfeel. MannoComplexe is used on premium wines to soften hard edges, giving the wine a clean finish g/100 L

76 FINING / MICROBIOLOGICAL STABILIZATION 13 MannoStructure Packaging 0.5 kg Yeast cell wall preparation, polysaccharides and enological tannin. MannoStructure improves mouthfeel and structure in red wines. Astringency and unripe flavors are reduced. MannoStructure boosts mouthfeel, due to the unique combination of mannoproteins and toasted oak tannin. The wines treated with MannoStructure are perceived as denser, structured and more complex g/100 L LittoFresh Rosé (Approval pending in the USA) Packaging 5 kg Plant-based grape must treatment for Rosé Wines. LittoFresh Rosé contains a highly reactive pea protein that removes phenols in grape must that oxidize easily, thereby retaining the wine s fresh aroma and attractive color. Any bitterness and green notes are reduced and the fruity character is optimized. LittoFresh Rosé is a specially-developed product based on plant proteins and PVPP. It is used for must treatment during rosé wine production. It does not contain any casein or other allergens. Suitable for vegan wine production g/100 L MICROBIOLOGICAL STABILIZATION LittoTabs Packaging 1 etui = 16 blister packs with 3 tablets Effervescent sulfur cachets for sulfur additions in small-size vessels. LittoTabs are SO 2 -releasing tablets, consisting of potassium disulfite and potassium hydrogen carbonate. The efficient portion is the potassium disulfite protecting wine from oxidation and undesired microbiological activity. Potassium hydrogen carbonate leads to the bubbling effect of the sulfur cachets and thus to a homogeneous distribution in the vessel. 1 tablet in 225 L (barrique) releases 22 mg SO 2 /L. 1 tablet in 600 L releases 8 mg SO 2 /L. 1 tablet in 1,000 L releases 5 mg SO 2 /L.

77 ROSÉ MORE THAN A FAD! Key factors that consumers favour are the right colour hue and fresh fruitiness. In France, the land of rosé par excellence, consumption of rosé wine has overtaken that of white wine. La Littorale advises leading oenologists on optimum vinification of the fashionable rosé profiles. Why not benefit from decades of experience and innovative product developments when creating your rosé wines? Nowadays rosé wines are no longer regarded as merely a light wine for summer drinking, they have earned a firm place in the wine rack. In recent years the winners have been rosé wines. The wine profiles are becoming increasingly more refined and distinct. From pale to deep pink, dry or with a slight residual sweetness on the palate - rosé wine is uncomplicated and increasingly appeals to younger consumers. With a 10% market share rosé has become an important part of the commercial wine range in Germany. Rosé s image is increasingly innovative, with modern branding, fresh colours and uniquely shaped bottles. 27% France 36% USA Germany 4% 5% 6% 8% 14% Great Britain Italy Spain Others Fig. 1: In 2014 global rosé consumption was 22.7 million hl. France is the biggest consumer with a 36% share. Source: International Organisation of Vine and Wine (OIV). Fig. 2: Colour hues in international rosé wines % -22% % -41% 0.0 Control Casein Plant protein DO420 DO520 DO620 IC Nuance Fig. 3: Reduction in intensity of colour (IC) and hue as a result of must treatment with plant protein (30g/100 L). The yellowish-brown proportion (DO420) in particular is reduced.

78 15 ENZYMES / YEAST NUTRIENTS

79 ENZYMES / YEAST NUTRIENTS 16 ENZYMES LittoZym Sur lies Packaging 0.2 kg Highly active enzyme for optimized yeast lysis for improved structure and more density. LittoZym Sur lies promotes the degradation of fine lees by cell wall perforation. This in turn causes liberation of mannoproteins from the cell wall to be accelerated. In the further enzymatic process, yeast mannan and amino acids are released. Mannoprotein and yeast mannan lead to a more intensive, longer lasting mouthfeel and to a more creamy, mellow taste. The structure and the density are enhanced. Improved filterability. 2-5 g/100 L YEAST NUTRIENTS LittoThiamol P Packaging 10 / 25 / 130 / kg Liquid activator for improved nutrient supply during fermentation. Due to the liquid form of LittoThiamol P, nutrient addition into the fermentation tank during fermentation is very easy and without foam formation. LittoThiamol P is a nutrient solution on the basis of diammonium phosphate and thiamine. 200 ml/100 L