NEW PRODUCTS HARVEST 2016

Transcription

1 ERBSLÖH OenoGuide 216

2 PRODUCTS HARVEST 216 CarboTec GE FloraClair Adsorb Trenolin Bouquet PLUS Trenolin Super PLUS Trenolin Premium Red PLUS Dornfelder F3 Aroma-preserving adsorption granulate for early removal of impurities and pesticide residues in juice. Also prevents stuck fermentation and disruption to MLF. This prevents the production of negative aromas or fermentation by-products. Juice clarification is accelerated Plant-based powder product for removing excess polyphenols in juice. Prophylactic measure to prevent oxidation and bitterness and therefore retain wine s freshness and fruit. Suitable for vegan wine production Aroma-releasing special enzyme with newly developed ß-glycosidase activity for an optimised formation of aromas. Free of cinnamyl esterase activity. Due to its high sugar tolerance, effective release of aromas in the juice or during fermention. Can also be applied for sweet wines Highly active liquid pectinase for rapid degradation of pectin. Free of cinnamyl esterase activity. Optimised recipe and increased activity for application in crushed grapes, juice, young wine and Süßreserve (grape juice) Special red wine enzyme for gentle release of colour-intensive anthocyanins and ripe polyphenols. Stable colour complexes are produced through a higher degree of polymerisation. Mouthfeel is intensified Structure-promoting yeast for complex, modern Dornfelder wines. Suitable after mash heating and fermentation on the skins. The aromas of cherry and blackberry are prominent at fermentation temperatures of 2-25 C. Plum and elderberry fruit notes are promoted at fermentation temperatures of 25-3 C MUST TREATMENT Application Product Effect/Notes Dosage (g/ml/1 L) Botrytis infected grapes CarboTec GE Removes up to 9% of pesticide residues. Reduces botrytis notes. Granulated, aromapreserving, easy to use. Suitable for organic wine production 5 2 Tannin reduction and improvement of sedimentation OenoPur (Cellulose, PVPP, gelatine, mineral adsorber, powder product) Erbslöh Mostgelatine CF (Gelatine, isinglass, PVPP, liquid product) Reduction of undesirable polyphenols, good clarification, prevents atypical aging flavours and preserves bright colour Protein stabilization/ Juice clarification FermoBent PORE-TEC Special bentonite for early protein adsorption during fermentation. Direct addition, granulated, extremely low in iron. Racking off after AF together with the gross lees 2 Sedimentation ForaClair Adsorb Natural plant proteins, cellulose, PVPP, silicates, powder product Prevents oxidation and bitterness, removes oxidisable phenolic components and astringent phenols 3 8 Botrytis infected grapes, prevention of atypical aging flavour VinProtect (Potassium disulphite (5%), vitamin C, oenological tannin) Comprehensive protection against oxidation and undesirable microorganisms, also protects the aroma potential. 2 SO 2 -charge of 5 mg/l

3 µg/l Control CarboTec GE 1 g/1 L 2 Myclobutanil Difenoconazol Fig. Reduction of pesticide residues by CarboTec GE in the juice. FLOTATION Application Product Effect/Notes Dosage (g/ml/1 L) Enzymation Trenolin Flot DF Higher proportion of pectin esterase Rapid reduction of viscosity, perfect particle buoyancy, very short reaction time 2 8 Vegan flotation FloraClair / FloraClair Liquid Natural plant proteins Powder/liquid Clarification and harmonisation Flotation guidance: effect is improved by addition of 5 g/1 L Tannivin Galléol 5 2/1 2 Classic flotation ErbiGel Flot Special high-bloom gelatine, powder 5 15 ENZYMES - IMPROVEMENT OF PRESSABILITY Application Product Effect/Notes Dosage (g/ml/1 L) Enzymation Trenolin Super PLUS Optimised formulation! Best added to crushed grapes Enzymation Trenolin FastFlow DF Highly effective as a result of AG-II hydrolase. Effective depectinisation in Silvaner and other difficult-to-press varieties, can be used from 5 C. Also suitable for red wines Maceration Trenolin Mash DF Innovative enzyme complex to reduce maceration time. Increased cellwall degradation for better release of aroma precursors PLUS - new formula means additional benefit! The following properties are characteristic of the Trenolin PLUS series of enzymes: Recipe optimised for modern winemaking Free from cinnamyl esterase activity No preservatives Enzymation Trenolin Frio DF Yield increases of up to 12% possible for cold maceration around 5 C. Cold juice flotation 2 1 Pectin content (%) 1 Reference enzyme 7 ml/1 L 8 Trenolin Super PLUS 7 ml/1 L Time (h) Press time in h 4,2 4 3,8 3,6 3,4 3,2 3 2,8 Control Trenolin Super PLUS Yield (%) Fig. Comparison of various enzymes with regard to pectin degradation and yield increase

4 ENZYMES - AROMA RELEASE Application Product Effect/Notes Dosage (ml/1 L) Enzymation Trenolin Bouquet PLUS Improved aroma release. Can be applied in juice or at end of AF 5 18 Relative activity (%) 1 8 ß-glycosidase in Trenolin Bouquet PLUS ß-glycosidase Standard Glucose (%, w/v) Fig. Representation of sugar tolerance of Trenolin Bouquet PLUS. For the first time it can be used in must too. ENZYMES STABILISATION OF RED WINE COLOUR Application Product Effect/Notes Dosage (g/ml/1 L) Storable and deeply-coloured premium red wines fermented on the skins Trenolin Premium Red PLUS Highly effective colour and tannin extraction, stable colour complexes Increased mouthfeel, through ripe, powerfull polyphenols 1 4 Intensive, fruity, rich red wines Trenolin Rouge DF For mash heating and classic fermentation on the skins, stable colour complexes, especially for wines with colours from the cyanidin group Dornfelder, rich Pinot noir, Trollinger, Zweigelt, Blaufränkisch, Shiraz 3 1 Deep red, characterful, heavy red wines Trenolin Color DF Fine granulate Increased tannin-catechin leaching, avoiding bitter compounds from seeds Cabernet Sauvignon, St. Laurent, powerful Merlots, Blaufränkisch 1 4 During mash heating up to approx. 7 C for structure-forming mash breakdown Trenolin T-Stab DF Avoidance of jam flavours, softer tannin structure for high drinkability, of fruity red wines Blauburgunder, Pinot Noir, St. Laurent 2 5 After mash heating and cooling at <55 C, maceration time approx. 12 h, improving structure Trenolin Thermo DF Breakdown of high-polymers, proteins, stabilises colour, improves filtration, increases yield Optimum for heated red wine mashes and decanter must Concentration (mg/l) Relative volume in % Catechins (mg/l) Anthocyans (mg/l) Degree of polymerisation > 3 Control without enzyme Trenolin Premium Red PLUS 3 ml/1 kg Increased extraction of phenolic components and colour pigments. Control without enzyme Trenolin Premium Red PLUS 3 ml/1 kg The increased formation of polymer structures increases the quality of colour. Fig. Illustration of colour stabilisation by Trenolin Premium Red PLUS.

5 WHITE WINE - FERMENTATION Aroma Recommendation Grape varieties Alcohol tolerance %vol Temperature range C X-thiol Intensification of fruity thiols and exotic aromas Formation of complex fermentation aromas promotes the fresh-fruity bouquet Sauvignon blanc, Scheurebe, Riesling, Muscatel, Veltliner, Müller-Thurgau, Chardonnay, also suitable for rosé wines Up to 16 < 15 C: Cool climate style C: Increase of fruity thiol aromas X-treme Intense and pure aroma with spicy, fresh & fruity notes For modern wines with a minerally appeal and fresh, fruity, varietal aromas. Reliable restart yeast after stuck fermentation Riesling, Pinot blanc, Welschriesling, Chardonnay, Sauvignon blanc, Silvaner, Müller-Thurgau, Veltliner, Moscatel Up to Freddo Extremely clean, pure bouquet, dominant aromas of citrus, apple and peach For all fresh and fruity wines for which typical varietal characteristics and youthfulness are prominent Riesling, Müller-Thurgau, Gutedel, Kerner, Silvaner, Scheurebe, Traminer, Sauvignon blanc, Pinot blanc, Welschriesling, Chardonnay Up to wild & pure Increased formation of monoterpenes and fruit esters. Persistant impression of exotic, yellow-fleshed fruit aromas For sauvage wines with complex aromas and prominent creaminess. Unique fermentation potential for wild yeasts White and red Up to 12, higher with good nutrient supply Aroma intensity (nose) Aroma intensity (nose) Aggressiveness Mouthfeel Freshness Mouthfeel Ripe fruit Green thiols Ripe fruit Minerality Bitter taste Fruity thiols Bitter taste Fruity thiols Astringency Terpenes Acidity Terpenes Acidity Sweetness Fruit esters Spices Fruit esters X-thiol X-treme

6 RED WINE - FERMENTATION Aroma Recommendation Grape varieties Alcohol tolerance %vol Temperture range C Be-Red (DE-ÖKO-3) Characteristic dark berry fruit and chocolate notes For structured red wines with high colour intensity. These characteristics are strengthened by maturation in wood. Cabernet Sauvignon, Merlot, full-bodied Pinot noir, Blaufränkisch, Shiraz, Regent Up to Color For characterful, tannic red wines with fruity notes and early notes of cocoa and black currant For colour-stable, red wines matured in large wooden barrels or barriques Dornfelder, Pinot noir, Portugieser, Trollinger, Blauer Zweigelt, Blaufränkisch (Lemberger), Cabernet sauvignon, Merlot, Shiraz Up to Rouge Promotes the aroma of red of berries and cherries, as well as spicy-nutty components For fruit-driven red wines Pinot noir, St Laurent, Pinot noir précoce, Blauer Zweigelt, Blaufränkisch, Blauer Portugieser Up to 14, Structure Berries and nutty aromas forms a harmonious whole with the tannin structure For powerful, tannic wines where the tannin structure incorporates harmoniously into the overall structure. High aging potential, very suitable for barrique ageing and cuvées. Dornfelder, Cabernet Sauvignon, St Laurent, Shiraz, Blauer Zweigelt, Blaufränkisch, Merlot Up to MALOLACTIC FERMENTATION Bi-Start Vitale SK11: Very fast degradation of malic acid, high alcohol tolerance. Robust strain for low ph values and high SO 2 contents Bi-Start Fresh SK55: Supports fresh-fruity notes with low diacetyl formation. Robust strain for low ph values and higher SO 2 contents YEAST MOBILISATION AND NUTRITION Product Nutrient type Dosage Additional dosage VitaDrive F3 Yeast activator for rehydration 1 kg VitaDrive F3 in the rehydration batch per kg yeast Other nutrients added to the fermentation vessel Vitamon Combi Basic supply of ammonium and yeast vitamin 2 x 2 25 g/1 L (Legal limit (EU) max. 5 g/1 L) Additional dosage with Vitamon A Vitamon CE Basic supply and enlargement of the inner surface for highly clarified juices (by flotation for example) 2 x 25 3 g/1 L (Legal limit (EU) max. 6 g/1 L) 3 5 g/1 L Vitamon A VitaFerm Ultra F3 Multi-nutrition complex Staggered 2 x 3 4 g/1 L Legal limit (EU) max. 1 g/1 L Not usually required PuroCell O (DE-ÖKO-3) Supplies sterols and promotes fermentation vigour. Adsorbs impurities. Indispensable for restart of fermentation 4 g/1 L 1 2 g/1 L Vitamon Combi. Permitted for certified organic wine

7 YEASTS & YEAST NUTRIENTS Product Description Dosage Characteristics LittoLevure Cabernet, LittoLevure Merlot LittoLevure Chardonnay, LittoLevure Sauvignon LittoLevure Elégance LittoLevure Complexe Oenological yeasts for typical and complex red varietal wines Oenological yeasts for optimum varietal character and marked organoleptic properties Always the right choice of yeast for your premium wines, whether elegant or complex 2 3 g/1 L Alcohol tolerance up to 15 % vol. 2 3 g/1 L Alcohol tolerance up to 14 % vol. 2 3 g/1 L Alcohol tolerance up to14 % vol. LittoLevure Pink Oenological yeasts for modern, fruit-driven dry rosé wines LittoLevure CHA Oenological yeasts for sparkling wine by» traditional method «with a fruity profile LittoThiamol P Liquid activator for improved nutrient supply during fermentation, without foaming 2 3 g/1 L Alcohol tolerance up to 15 % vol. 3 4 g/1 L Recommended for restart of AF 2 3 ml/1 L Continuous dosage possible ENZYME Product Description Dosage Characteristics LittoZym Brillance Highly active oenological enzyme for clarifying juice and young wines LittoZym Extraction Highly active oenological enzyme for extracting colour from red grapes and aroma from white grapes 1 4 g/1 L Recommended for young wine clarification 1 3 g/1 L Improve colour extraction! LittoZym Sur lies Highly active enzyme for releasing mannoproteins from sedimented yeasts 2 5 g/1 L added to the fine lees Improves release of mannoproteins from fine lees BIOLOGICAL ACIDITY DEGRADATION Product Description Dosage Characteristics MaloStar Cream Oenological mix of robust bacteria strains for rapid MLF MaloStar Fruit Citrate-negative bacteria culture for developing fruit-driven wines Dosage for 2,5 L For wines with creamy mouthfeel Dosage for 2,5 L Please note SO2 information! MUST TREATMENT & SULPHURISATION Product Description Dosage Characteristics LittoFresh Rosé Plant-based must treatment for producing rosé wines 1 4 g/1 L Gentle optimisation of rosé colour LittoTabs Effervescent sulphur tablets for sulphurisation 1 tablet in 1, L Easy dosing, releases 5 mg SO2 /L increases safety at work in the cellar Solution Sulfureuse P18 For sulphurisation of must and wine 55 ml/1 L = 1 mg/l SO 2 in must 55 ml/1 L= 1 mg/l SO 2 in Wine Sulfonium 4 Liquid ammonium bisulphite for yeast nutrition and sulphurisation of juice 25 ml/1 L = 1 mg/l SO 2 in must

8 LA LITTORALE OenoGuide 216