I N D E X. 1. Enzymatization. 2. Clarification. Fruit Juice

Transcription

1 I N D E X Fruit Juice 1. Enzymatization Pektinases Citrolase TF CLEAR Citrolase TS Fructozym APX Fructozym BE Fructozym COLOR Fructozym EC COLOR Fructozym FLASH C Fructozym FLOT Fructozym FLOW UF Fructozym FLUX Fructozym MA Fructozym MA LG Fructozym NAR Fructozym P Fructozym P 6L Fructozym P 6 XL Fructozym PRESS Fructozym UF Fructozym Ultra HPX Frutase Citrus Cloudy Frutase EG PRESS Frutase PL Vegazym HC Vegazym M Vegazym P Vegazym P CS Amylases EnerZyme HT Fructamyl FCT Fructamyl FHT 2. Clarification Bentonites Aktivit Blancobent UF Ca Granulat GranuBent PORE TEC NaCalit PORE TEC PuroBent Proteins ErbiGel ErbiGel Bio

2 I N D E X Fruit Juice Silica sols Klar Sol 30 Klar Sol Speedfloc Klar Sol Super 3. Adsorption, colour, interfering substances Akticol FA Akticol FA UF Ercarbon FA Ercarbon SH Granucol BI, FA, GE Polyclar V 4. Filter aids CelluFluxx Dicalite Kieselgur Dicalite Perlite VarioFluxx Fruit wine* / additional products 5. Fermentation Oenoferm F3 Oenoferm Freddo F3 Oenoferm Klosterneuburg F3 Oenoferm C2 Vitamon A, B, Combi VitaDrive F3 VitaFerm Bio VitaFerm Ultra F3 6. Improvement of clarification, filtration and sensory evaluation FloraClair Kal Casin Leicht löslich Gerbinol Super Tannivin Galléol 7. Biological stabilization, prevention of oxidation Boerovin Ercobin Kadifit Vinosorb neu 8. Juice News For the complete product range see the Erbslöh programme Wine Sparkling Wine

3 Citrolase TF CLEAR Special enzyme for the production of clear juices from tropical fruits Citrolase TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side activities it is particularly suitable for the clarification of tropical fruit juices. A fully completed enzymatic degradation is necessary to produce clear juices and concentrates. Treatment is targeted at: rapid lowering of mash viscosity complete pectin degradation prior to clarification/filtration stabilisation of clear tropical fruit juices by the degradation of mannans and further hemicelluloses, which could cause undesirable secondary haze Product and effect Besides its pectolytic main activity, Citrolase TF CLEAR contains further enzyme fractions which are particularly important for the processing of tropical fruits, as for instance, mango, banana, papaya, pineapple, lychee, etc. The required enzyme dosage depends on raw material, ripening, temperature and reaction time. Approximate values for the treatment of fully ripe fruits at C and a contact time of 1 2 h: Application ml/1,000 kg fruit Mango Papaya Lychee Pineapple Banana Approximate values for the treatment of juices at 15 Bx, C and contact times of 1 2 h: Application ml/1,000 L Pineapple juice Papaya juice Lychee juice Banana juice Citrolase TF CLEAR is applied as a 5 10 % solution. The dosage is added directly into the mash pipeline after the heat exchanger or into the enzyme treatment tank as first component. For a good efficiency of the enzyme constant stirring is recommended. For juice depectinisation, addition is made directly into the juice line after the aroma recovery plant or into the enzyme treatment tank as first component. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

4 Citrolase TS Special enzyme for pulp and core wash juice extraction and concentration Citrolase TS lowers juice viscosity during/or after pulp wash extraction. The enzyme partially degrades pectin and other gelling polysaccharides in the juices and increases the extraction of juice and valuable solids from the finisher pulp. Addition can be made either at the beginning of the counter current extraction process to increase soluble solid extraction or at the end to assure easy concentration. Undesirable enzyme activities such as pectin methylesterase are not contained. The enzyme dosage depends on raw material, ripening, temperature and reaction time. Application [ml/t] Temperature [ C] Time [min.] Counter current pulp wash Viscosity reduction in pulp/core extraction juice Citrolase TS is diluted with cold tap water to a 5 10 % solution. The dosage is added directly into the product stream after the heat exchanger or into the enzyme treatment tank as first component. Enzyme inactivation by pasteurisation is necessary as soon as the desired degree of viscosity is reached. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

5 Fructoyzm APX Concentrated special pectinase for apple processing Concentrated, liquid enzyme preparation (EC ) from Aspergillus niger for selective degradation of hydrolysed pectin in pome fruit mash. The preferable usage of Fructozym APX is the preparation of pome fruit mash for: targeted viscosity decrease in pome fruit mashes leading to optimal juice draining at pressing start optimised press capacity and good yield during the first pressing stage (cascade process) selective degradation of hydrolysed pectin significantly improved filter flux on crossflow filter systems low release of sediment, consequently easy cleaning of presses The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Application Temperature [ C] Reaction time [min.] Apple mash Pear mash [ml/1,000 kg mash] Fructozym APX is applied in a fold dilution in line directly into the mill or the mash stream. During the mash enzymatisation no stirring is necessary. The enzyme is best active within a ph range of , the optimum is at ph The temperature should at least amount to 15 C. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 PD print 16/08/2017

6 Fructozym BE Special enzyme for the processing of berries Fructozym BE is a liquid, highly concentrated pectolytic enzyme, which in contrast to normal pectinases, disposes of a broad spectrum of useful side activities in a well balanced ratio to its pectinase main activities. This is the reason why Fructozym BE not only degrades fast and completely pectin, the cement substance between plant cells but, in addition, decomposes also such colloids which, in fruits, are heterogeneously inserted into the pectin skeletal structure. The rapid breakdown of these pectic substances lowers mash viscosity drastically and results in an intensive digestion of the fruit tissue. A fact that results in a better juice drainage, increased yield of juice and valuable fruits ingredients, raised pressing performance and capacity and improved clarification and filterability. Fructozym BE is of particular efficiency for the making of stable coloured juices and concentrates. The required enzyme dosages depend on raw material, ripening, temperature and reaction time. Standard guide values at C and reaction time of 1 2 h: Fruits ml/1,000 kg mash ml/1,000 L juice Black currants Other berries Fructozym BE is diluted with cold tap water to a 5 10 % solution. is made directly into the mash lines after the heater, or into the mash tank as first component. A subsequent stirring in intervals supports the effect of Fructozym BE. An additional enzyme dosage to the juice leads to fully completed depectinisation. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

7 Fructozym Color Special enzyme for particular colour intensive fruit juices Fructozym Color is a liquid highly concentrated pectinase for processing berry fruits. The enzyme supports the release of stable colour pigments and polyphenols. Berry fruit juices and beverages with colour pigments based on anthocyanins profit by showing more intensive and stable deep red/blue colour. Typical applications of Fructozym Color are: Colour intensive and colour stable fruit juices Quick cleavage of pectin for lowering fruit mash viscosity Disintegration of cell tissue for improved pressing with high juice yield complete pectin degradation in fruit juices as a prerequisite for clarification and filtration minor formation of fine sediments resulting in better preservation against colloidal after hazes The required enzyme dosages depend on raw material, ripening, temperature and reaction time. Guidelines for application at C and 1 2 h reaction time: fruit ml/1,000 kg mash ml/1,000 l juice black currant other berries Fructozym Color is diluted with cold tap water to a 5 10 % solution. is made directly into the mash lines after the heater, or into the mash tank as first component. A subsequent stirring in intervals supports the effect of Fructozym COLOR. An additional enzyme dosage to the juice leads to fully completed depectinisation. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

8 Fructozym EC Color Highly active special pectinase for coloured fruits Fructozym EC Color is a liquid highly concentrated pectolytic enzyme for production of colour intensive fruit juices. It is especially suitable for a quick pectin degradation in case of rather acidic fruits. Typical applications of Fructozym EC Color are: Disintegration of cell tissue for improved pressing with high juice yield Quick cleavage of pectin for lowering fruit mash viscosity Colour intensive and colour stable fruit juices complete pectin degradation in fruit juices as a prerequisite for clarification and filtration The required enzyme dosages depend on raw material, ripening, temperature and reaction time. Guidelines for application at C and 1 2 h reaction time: fruit ml/1,000 kg mash ml/1,000 l juice black currant other berries Fructozym EC Color is diluted with cold tap water to a 5 10 % solution. is made directly into the mash lines after the heater, or into the mash tank as first component. A subsequent stirring in intervals supports the effect of Fructozym EC COLOR. An additional enzyme dosage to the juice leads to fully completed depectinisation. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

9 Fructozym Flash C Special pectinase for the processing of thick skinned berries and grapes Concentrated, liquid enzyme preparation (EC ) from Aspergillus niger for intensive enzymatisation of thick skinned berry and grape mash and for degradation of pectin in juice. Fructozym Flash C has a selective impact on hydrolised pectin fractions. The enzyme preparation is best effective when applied on the mash of thick skinned coloured fruits and berries, particularly grapes. Pectin side chains ( hairy region pectin ) are degraded during juice enzymatisation. And thus, after extraction with Fructozym Flash C, juices show a significantly better self decantation. The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Application Mash/juice temp. [ C] Reaction time [min.] (ml/1,000 kg) Grape mash (e.g. Concord, Muscat) Grape must (e.g. Concord, Muscat) Sweet cherry mash (Prunus avium) Sweet cherry juice (Prunus avium) Fructozym Flash C is applied as fold dilution in line directly into the mash stream or into the juice after pressing. Fructozym Flash C is best active within a ph range of ph 3.0 and ph 5.0, the optimum is ph 4.2. The recommended application temperature is C. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

10 Fructozym Flot Purified pectin methyl esterase Fructozym Flot is a liquid, purified pectinesterase (EC ) from Aspergillus niger for targeted demethylisation of liquified plant pectin. Its characteristics make it well suitable for the following applications: Enzymatically supported fruit firming Fruit wine production by classical French cidre method (chapeau brun) Improved yield process capacity of apple mash while preserving the valuable pectin in its pomace The required enzyme dosage depends on raw material, ripening, temperature and reaction time. For fruit firming or formation of a so called chapeau brun a suitable calcium content is required. application temperature [ C] reaction time [min.] apple mash French Cidre method fermentation temperature 2 days 30 dosage [ml/1,000 kg mash/juice] Fructozym FLOT is normally applied as a fold dilution (fruit firming). The chopped fruit pieces, rings or slices are submerged in the enzyme solution, respectively the enzyme solution overflows the the fruit pieces for about 10 minutes. For produciton of fruit juice respective French Cidre the enzyme solution (10 20 fold) is dosed directly to the mash stream or the collecting tank for fresh juice. Fructozym FLOT shows high efficiency in a ph spectrum between 3.0 to 5.0. The ph optimum is ph 4,15. A minimum reaction temperature of 15 C should be applied. After complete demethylisation the enzyme might be deactivated by pasteurisation (90 C). Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

11 Fructozym Flow UF Special enzyme for juices rich in colloids Fructozym Flow UF is a liquid, concentrated pectinase for improved stabilisation of fruit juices rich in colloids and to increase filter flux rate during ultrafiltration. Typical applications for Fructozym Flow UF are: complete pectin degradation in juices as prerequisite for clarification and filtration improved stability for fruit juices rich in colloids due to intensive mash extraction measures no risk for an arabane after haze to increase flux rate of ultrafiltration plants and to extend filtration cycle until the next necessary membrane cleaning degradation of foam stabilising components and filter inhibiting colloids for special applications (e.g. ajc for Schorle ) The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Guideline at C and 2 3 h reaction time: application ml/1,000 l juice apple juice rich in colloids 35 extraction juice from pome fruit pomace coloured juice rich in colloids 35 Fructozym Flow UF is added as a fold dilution to the juice after pasteurisation. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 PD print

12 Fructozym FLUX Unique enzyme for treatment of juices rich in colloids Fructozym FLUX is a liquid concentrated pectolytic enzyme cleaving reliably the backbone of pectin and most types of its hairy region parts. Typical applications of Fructozym FLUX are: complete pectin degradation in juices as prerequisite for clarification and filtration improved efficiency of agitants for classical fining no risk for an arabane after haze improved stability for fruit juices rich in colloids due to intensive mash extraction measures to increase flux rate of ultrafiltration plants and to extend filtration cycle until the next necessary membrane cleaning degradation of foam stabilising components and filter inhibiting colloids for special applications (e.g. ajc for Schorle ) The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Guideline at C and 2 3 h reaction time: application ml/1,000 l juice apple juice rich in colloids 30 pear, quince juice extraction juice from pome fruit pomace coloured juice rich in colloids 30 Fructozym FLUX is added as a fold dilution to the juice after pasteurisation. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 PD print

13 Fructozym MA Special enzyme for treatment of pome fruit mash Fructozym MA is a liquid highly concentrated pectinase for targeted pectin degradation in pome fruit mash. Enzyme dosages depend on raw material, degree of maturity, temperature and contact time. mash temperature [ C] reaction time [min.] single pressing dosage [ml/1,000 mash] Fructozym MA LG is applied continuously as a fold dilution directly into the mill or the mash stream. During the mash enzymatisation (first press) no stirring is necessary. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

14 Fructozym MA LG Optimized special maceration enzyme for pome fruit Fructozym MA LG is a liquid, highly concentrated pectolytic enzyme preparation for targeted pectin degradation in the course of pome fruit mash enzymatisation. Due to its specific composition, the enzyme hydrolyses preferably viscosity forming substances in the juice phase. This results in quick juice extraction, without weakening the mash structure. With regard to overripe fruit or storage apples, the yield increase significant, already after a short contact time. The treatment of apple mash with Fructozym MA LG leads to an enormous saving of pressing time, thus to a maximum rate of utilization of press capacity. The Brix value of the press juice draining off increases during repressing, while the yield further raises at the same time. The amount of sediments grows only insignificantly. Due to these advantages, press cakes are dry and permit an easy and thorough cleaning of the presses. The advantageous application of Fructozym MA LG can be utilized for any kind of operating system. Technology advantages in usage of Fructozym MA LG are: - optimisation of yield and press capacity during mash treatment - optimisation of yield in pomace treatment - low release of (mono ) galacturonic acid - facilitated cleaning of the presses due to dry pomace Enzyme dosages depend on raw material, degree of maturity, temperature and contact time. Technology Mash temp. [ C] Reaction time [min.] [ml/1,000 kg mash] Single pressing [ml/1,000 kg (pomace plus water)] Pomace extraction Pomace extraction Fructozym MA LG is applied continuously as a fold dilution directly into the mill or the mash stream. During the mash enzymatisation (first press) no stirring is necessary. For maximal pomace extraction a periodical stirring will improve the yield. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

15 Fructozym NAR Special pectinase for colour intensive juices Fructozym NAR is a concentrated pectolytic enzyme preparation for the clarification of coloured fruit juices with special quality demands. Colour preservation and stability as against secondary haze are effectively and lastingly improved. The especially balanced pectinase fractions result in the excellent self clarification of the fruit juices, directly reducing the expenditure of treatment agents and filter aids making them less time consuming and costly. This means Fructozym NAR is particularly suitable for application in coloured fruit juices which either have very high fining demands or whose coloured pigments strongly tend to browning reactions. accelerated pectin degradation and viscosity reduction also at relatively low ph values (< 3.0) improved self clarification of the juices, thus less fining agents required increased colour stability of fruit juices noted for instable coloured pigment (e. g. strawberry, pomegranate) Enzyme dosages depend on raw material, degree of maturity, temperature and contact time. Guide values: Fruits Juice temperature ( C) Reaction time Strawberries approx. 60 minutes 25 Aronia 30 3 h 65 Pomegranate 30 4 h 65 (ml/1000 L juice) Fructozym NAR is diluted with cold tap water. is made directly into the fining tank. Stirring in intervals during the enzyme reaction is advisable. The reaction temperature for fruit juices susceptible to oxidation should not exceed C. Store in a cool place. Reseal opened packagings immediately and tightly and use up within a short time. version /2017 RK print

16 Fructozym P Universal enzyme for fruit juice production Fructozym P is a liquid, highly concentrated pectinase for quick degradation of pectin in fruit mash and fruit juice. Typical applications for Fructozym P are: rapid degradation of pectin in coloured fruit mash and release of valued fruit components complete pectin degradation in fruit juices as a prerequisite for clarification and filtration The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Guideline at C and a reaction time of 1 2 h: Fruits ml/1,000 kg mash ml/1,000 l juice Apple (10 15 Bx) 5 15 Apple (20 25 Bx) Black currant Other berries Stone fruits Fructozym is applied as fold dilution in line into the mash stream or into the juice after pressing. When processing pome fruits Fructozym PF is added to the freshly squeezed juice or to the enzymation vessel after dearomatisation. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

17 Fructozym P6 L Universal enzyme for fruit processing Fructozym P6 L is a liquid especially concentrated and acidity tolerant pectolytic enzyme (including a strong arabanase activity) for a rapid pectin degradation in fruit juices. Typical applications for Fructozym P6 L are: complete pectin degradation in juices as prerequisite for clarification and filtration degradation of arabanes in pome fruit juices still high activity at ph value < 3.0 (e.g. lemon juice) The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Application Temp. [ C] Reaction time [min.] Apple juice (20 25 Bx) Black currant juice Other berry juices Stone fruit juice Lemon juice Orange juice Lime juice [ml/1,000 kg mash] Fructozym P6 L is added as a fold dilution to the juice after pasteurisation. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All Version /2017 RK printed

18 Fructozym P6 XL Universal enzyme for fruit processing Fructozym P6 XL is a liquid especially concentrated pectolytic enzyme (EC ) for a rapid and complete pectin degradation mainly in fruit juices. complete pectin degradation in juices as prerequisite for clarification and filtration degradation of arabanes in pome fruit juices safe application in rather acidic juices high in polyphenols The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Application ml/1,000 l juice Apple juice (50 C) Apple juice (pre concentrated, Bx, 50 C) Black currant juice Other berries C Stone fruits 5 30 Fructozym P6 XL is added as a fold dilution to the juice after pasteurisation. The enzyme shows good activity between ph and C. The acitivity optimum is at ph 4.2. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All Version /2017 RK printed

19 Fructozym PRESS Special enzyme for enzymatisation of pome fruit mash Fructozym PRESS is a liquid, highly concentrated enzyme preparation for intensive enzymatisation of pome fruit mash. The specially balanced pectinase fractions act on solubilised pectin only, which results in optimised juice yield and pressing capacity. Even more economic is the application on pre pressed pomace with addition of a defined amount of extraction water ( % to the pomace) added directly to the pressing system (leaching) or into the extraction vessel. The preferable usage of Fructozym Press is the preparation of pome fruit mash for: economic enzyme application and effective extraction of pome fruit mash rapid viscosity lowering in the fruit mash optimised yield and capacity during pressing and pomace extraction low amounts of fine sediment, consequently easy cleaning of presses The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Process Single pressing or pressing including leaching Mash temp. [ C] Reaction time [min.] Pomace extraction ~ [ml/1,000 kg mash] [ml/1,000 kg (pomace plus water)] Fructozym PRESS is applied in a fold dilution with cold tap water. To assure optimal distribution the dosage is best made continually into the mill or in line into the product stream. Stirring is not necessary. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

20 Fructozym UF Special enzyme for improved filterability and stability of fruit juices Fructozym UF is a liquid, concentrated pectolytic enzyme (EC ), enriched with arabanase and acid protease Typical applications for Fructozym UF are: improved self decantation and stability of fruit juices known as rich in protein (grape, sour cherry, kiwi, gooseberry) improved filterability of fruit juices e.g. pome fruits increased flux rate during ultrafiltration improved colour in case of juices with anthocyanin pigments The required enzyme dosage depends on raw material, ripening, temperature and reaction time: Guideline at C and 2 3 h reaction time: Application ml/1,000 L juice Apple juice (12 15 Bx) Sour cherry Grapes (white) 40 Fructozym UF is added directly to the juice. The enzyme shows good kinetics in a ph range of 2.6 to 5.2. The optimum ph is The minimum reaction temperature is 15 C. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 PD print

21 Fructozym Ultra HPX Special pectinase for extraction of pome fruit pomace Concentrated, liquid enzyme (EC ) from Aspergillus niger for intensive maceration of fruit and vegetable mash and extraction of pre pressed pomace. Fructozym Ultra HPX various technological advantages are: Fructozym Ultra HPX releases the water soluble sugar extract of plant raw materials Selective degradation of hydropectin, no further maceration Best yield in pome fruit processing while still pressing with highest capacity. Espeially important in case of a second pressing stage (cascade process) Targeted cleavage of filter inhibiting pectic gums from hairy region parts of fruits pectins (constant filter flux during crossflow filtration) Enzyme dosages depend on raw material, degree of maturity, temperature and contact time. application mash temperature [ C] reaction time [min.] dosage [ml/t mash] apple/ pear mash pomace extraction (pome fruit) root vegetables (black carrots) [ml/t ~ (pomace : water 50 : 50 w:w)] Fructozym Ultra HPX is applied continuously as a fold dilution directly into the mill or the mash stream. During the mash enzymatisation (first press) no stirring is necessary. For maximal pomace extraction a periodical stirring will improve the yield. The enzyme shows good efficiency in a ph spectrum of ph 3.0 und ph 5.0. The acidity optimum is close to ph 4,25. Recommended application temperature is C. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. version /2016 AW print

22 Frutase Citrus Cloudy Increased efficiency when yielding citrus peel extract Frutase Citrus Cloudy is a liquid highly concentrated enzymatic preparation. The specific mix of hydrolases improves yield when extracting citrus fruit peels for cloud stable extracts with high optical density and good ability for achieving full concentrate level (cloudifier). Frutase Citrus Cloudy is as well suitable to adjust the required viscosity before evaporation. The required enzyme dosage depends on raw material, ripening, temperature and reaction time. Application [ml/1,000 kg] Temperature [ C] Time [min] Extraction of citrus fruit peels viscosity reduction Frutase Citrus Cloudy is applied as a 5 10 % solution. The dosage is added directly into the mash pipeline after the heat exchanger or into the enzyme treatment tank as first component. For improved good efficiency of the enzyme constant stirring is recommended. The enzyme has to be deactivated at once after yielding the extract by centrifugation. For viscosity reduction the enzyme is added into the juice line after pasteurisation or into the enzyme treatment tank as first component. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All Version /2017 MSchm printed

23 Frutase EG PRESS Enzyme specialty for pome fruit processing Frutase EG PRESS is a liquid highly concentrated enzyme preparation (EC ) for effective pome fruit mash treatment. The product is derived from a recombinant microbiological source. The preferable usage of Frutase EG PRESS is the preparation of apple mash for: lowest release of fine sediments and therefor faster cleaning of pressing clothes economical yielding of juice and efficient extraction of pome fruit mash viscosity decline in the fruit mash optimisation of yield and capacity during pressing and pomace extraction The required enzyme dosage depends on raw material, ripening, temperature and reaction time. Process Mash temp. [ C] Reaction time [min.] [ml/1,000 kg mash] Single pressing or pressing plus leaching Pomace extraction Frutase EG PRESS is applied continuously as a fold dilution directly into the mill or the mash stream. During the mash enzymation no stirring is necessary. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

24 Frutase PL Pure pectin lyase for fruit processing Frutase PL is a liquid highly concentrated enzyme preparation (EC ) for effective pome fruit mash treatment and viscosity lowering in fruit juices. The product is derived from a recombinant microbiological source. The preferable usage of Frutase PL is fruit processing: Increase of horizontal press filling capacity Quick viscosity lowering in fruit mashes Low forming of galacturonic acid in final juice Reduced release of colloids and solids The required enzyme dosage depends on raw material, ripening, temperature and reaction time. Process Mash temperature [ C] Reaction time [min.] [ml/1,000 kg mash] Single pressing or pressing plus leaching Frutase PL is applied continuously as a fold dilution directly into the mill or the mash stream. During the mash enzymation no stirring is necessary. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All Version /2017 MSchm printed

25 Vegazym HC Special enzyme for liquefaction and extraction of vegetable mash Vegazym HC is a highly concentrated mix of carbohydrolases based on a selective acting hemicellulose and a specific C 1 cellulase. Vegazym HC shows its best performance in non acidified vegetable mash. Combined application with Vegazym P (specific pectinase complex for vegetables) allows a controlled viscosity reduction optimised yield when producing cloud stable vegetable juices. Typical applications for Vegazym HC are: liquefaction of vegetable mash for improved juicing efficiency and juice yield intensive extraction of vegetable pomace in a secondary juicing step increased release of extract and valuable secondary plant metabolites Enzyme dosages depend on raw material, degree of maturity, temperature and contact time. The following values may serve as a guideline: Vegetable/product ml/1,000 kg mash Red carrots Pre pressed carrots (plus 100 % water) Celery Vegazym HC is applied continuously as a fold dilution directly into the mill or the mash stream. For an improved effect continuous stirring is recommended. For production of products with a stable cloudiness the enzyme has to be inactivated after its application by pasteurisation. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

26 Vegazym M Maceration enzyme for cloud stable juices and purees Vegazym M is a specific pectinase product, which preserves natural viscosity in juices and thus stabilises cloudiness. Fruit and vegetable purees and juices of superior quality can be produced. The selective enzyme activity (pure macerating polygalacturonase) improves the mouthfeel. Enzyme dosages depend on raw material, degree of maturity, temperature and contact time. The following values may serve as a guideline: Vegetable puree Carrots Celery Red, green pepper Fruit puree Strawberries Peaches Apricots Citrus peels Cloud stable juices Fruits & vegetables Fruits & vegetables Vegazym M [ml/1,000 kg] Temperature [ C] Reaction time [min.] Puree production: Raw material has to be blanched crushed. Mixing tools causing strong shearing forces are preferred to guarantee the best possible effect. A ph correction might be necessary for better stability. The maceration is stopped by a suited pasteurisation step (95 C). The derived puree is a valued part to blend vegetable juices rich in dry matter with improved cloud stability. Juice production: Select crush healthy and fully ripened fruits. Mixing tools causing strong shearing forces are preferred to guarantee the best possible effect. After minutes reaction time the mash can be pressed. The juice has to be pasteurised on short term. Refer to above table fort he right maceration temperature (guidelines). Lower reaction temperature may be balanced by higher enzyme dosage or prolonged reaction time until 15 C. In cases of increased risk of Maillard reaction the application time should be shortened while increasing the enzyme dosage. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

27 Vegazym P Special enzyme for vegetable processing Vegazym P is a liquid, pectolytic enzyme for partial degradation of hydrolised pectin in vegetable mash and cloudy vegetable based products. Vegazym P shows well suitable for application in natural ph value of vegetable mashes. The application allows a controlled viscosity reduction for improved yield of extract and other valued plant metabolites (carotenoids, phenols, etc.) when producing cloud stable vegetable juices. Typical applications of Vegazym P are: viscosity reduction in vegetable mash for improved juicing and increased yield improved ability for evaporation to full concentrate increased extraction of valued plant metabolites e.g. carotenoids best extraction of pre pressed vegetable pomace for a secundary juicing step Enzyme dosages depend on raw material, degree of maturity, temperature and contact time. Guidelines at C and minutes reaction time: Vegetable/product ml/1,000 kg mash Red carrots Carrot pomace (plus 100% water) Celery Vegazym P is applied continuously as a fold dilution directly into the mill or the mash stream. For an improved effect permanent stirring is recommendable. For products with a stable cloudiness the enzyme has to be inactivated by pasteurisation after application. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

28 Vegazym P CS Special enzyme for enzymatisation of vegetable mash Vegazym P CS is a liquid, highly concentrated enzyme for complete or partial pectin degradation in vegetable mashes and cloudy vegetable products. Vegazym P CS is especially optimised on its performance in natural vegetable ph values without acidification. The application allows a controlled viscosity reduction for improved yield of extract and other valued plant metabolites (carotenoids, phenols, etc.) when producing cloud stable vegetable juices. Typical applications of Vegazym P CS are: viscosity reduction in vegetable mash for improved juicing and increased yield improved ability for evaporation to full concentrate increased extraction of valued plant metabolites e.g. carotenoids production of juices and liquid compounds with high optical density respective increased content of dry matter Enzyme dosages depend on raw material, degree of maturity, temperature and contact time. Guidelines at C and minutes reaction time: Vegetable/product ml/1,000 kg mash Red carrots (not acidified) Celery Pumpkin Vegazym P CS is applied continuously as a fold dilution directly into the mill or the mash stream. For an improved effect continuous stirring is recommended. For products with a stable cloudiness the enzyme has to be inactivated by pasteurisation after application. Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

29 EnerZyme HT Glucoamylase for the saccharification of starch Highly concentrated glucoamylase (exo 1.4 D glucosidase: EC ) from Aspergillus niger for the degradation of hydrolysed starch. Typical applications for EnerZyme HT are: complete saccharification of liquefied starch, respectively its dextrins and oligomers prevention of starch derived cloudiness in fruit beverages degradation of utilizable residual dextrins in dietetic beers EnerZyme HT is well effective within a ph range of and at temperatures up to 65 C. Exact dosage recommendations depend on the aim of application. Saccharification during the production of alcohol from starch raw materials: Safe starch degradation in the production of apple juice concentrate: Minimization of the residual extract in dietetic beers: 500 ml/ton applied raw material ml/1,000 L juice (12 Bx) 2 5 ml/100 L green beer Enzyme characteristics: the activity range of EnerZyme HT is between ph 2.5 and ph 6.5, the optimum is at ph The temperature range of the enzyme is between 25 C and 80 C, the temperature optimum is at 65 C. The diagrammes 1 and 2 show the influence of temperature and ph value on the enzyme activity of EnerZyme HT relative activity [%] relative activity [%] temp. [ o C] ph Fig 1: Influence of temperature on activity Fig 2: Influence of ph value on activity (30 % maltodextrin DE18, ph 4.0). (30 % maltodextrin DE18, 60 C). Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. Version /2016 PD printed

30 Fructamyl FCT Special enzyme for starch degradation at lower temperatures without filamentous haze Fructamyl FCT is a liquid, highly concentrated amylase for complete degradation of starch and dextrins at temperature around 20 C or lower. One of the key characteristics of Fructamyl FCT is to exclude a filamentous haze even when applied with a high dosage probably necessary when processing early harvested apple. The enzyme protein of Fructamyl FCT is separated normally by standard fining means. The required enzyme dosage depends on raw material, ripening, temperature and reaction time. The required dosage has to be determined in pre trials with help of an iodine test. guidelines at 20 C and 2 4 h reaction time: fruits/starch determination with iodine ml/1,000 l juice earlier, normally ripened fruits deep blue colour overripened fruits redish brown to blue 5 30 Fructamyl FCT is added as a fold dilution to the juice after pasteurisation. Typically Fructamyl FCT is applied in combination with a pectolytic enzyme (e.g. Fructozy P). Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

31 Fructamyl FHT Special enzyme for starch degradation in hot fining without filamentous haze Fructamyl FHT is a liquid, concentrated fungal alpha amylase for degradation of starch and dextrins during hot clarification (up to 55 C) of fruit juice. One of the key characteristics of Fructamyl FHT is to exclude a filamentous haze even when applied with a high dosage probably necessary when processing early harvested apple. The enzyme shows strong activity in an acidic media (ph value <3.2) and higher temperature. The enzyme protein of Fructamyl FHT is separated normally by standard fining means. The required enzyme dosage depends on raw material, ripening, temperature and reaction time. The required dosage has to be determined in pre trials with help of an iodine test. guidelines at C and 1 2 h reaction time: fruits/starch determination with iodine ml/1,000 l juice earlier, normally ripened fruits deep blue colour overripened fruits redish brown to blue 5 30 Fructamyl FHT is added as a fold dilution to the juice after pasteurisation. Typically Fructamyl FCT is applied in combination with a pectolytic enzyme (e.g. Fructozy P). Best storage conditions are 0 10 C. Higher temperatures will cause shortage of product shelf life. Avoid temperature above 25 C. Reseal open packages and use completely on short term. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

32 Aktivit High quality calcium sodium bentonite granulate Aktivit is a granuled calcium sodium bentonite for stabilization of juice, grape juice and wine by adsorption of haze forming proteins and other colloids. In case of a combined treatment with silica sol and protein based fining agent the clarification is supported by enhanced flocculation. Furthermore, the treatment has a positive impact on the sensorial value of beverages and wines due to a limited polyphenol adsorption. Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing and clarification effect results from ph value, temperature and turbidity of the treated beverage. Typical dosage are: Product [g/100 L] Apple juice Soft berry juice Cider Grape juice Wine Slowly add Aktivit into a 5 10 fold water amount under constant stirring and swell for minimum 4 8 hours. Prior to application check prepared suspension for off flavour. Dilute the pre swollen suspension with beverage before use and agitate proper. Bentonite is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately airtight. For improper storage and application liability is excluded. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All Version /2016 MSch printed

33 Blancobent UF Highly pure powder bentonite for crossflow filter systems Due to the fineness of the bentonite and the 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 excellently suitable for direct dosing into hollow fibre membranes. In this way, clarification and stabilisation need only one process step. Purity and high protein adsorbency reduce the dosage in comparison to conventional bentonites. Application fields for Blancobent UF are: stabilization against proteinaceous and colloidal cloudiness in beverages filtration and stabilisation in one process step reduced bentonite dosage in comparison to conventional bentonites Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing and clarification effect results from ph value, temperature and turbidity of the treated beverage. Typical dosage are: Product [g/100 L] Apple juice Soft berry juice Cider Must Wine* *Please observe national legal regulations. Slowly strew Blancobent UF into an 8 12 fold water amount under constant stirring and swell for minimum 6 12 hours. Prior to application check prepared suspension for off flavour. Dilute the pre swollen suspension with beverage before use and agitate proper. Bentonite is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately airtight. For improper storage and application liability is excluded. version /2016 MSch print

34 Ca Granulat Granuled calcium bentonite Ca Granulat is a granuled calcium bentonite for stabilization of juice, grape must and wine by adsorption of haze forming proteins and other colloids. In case of a combined treatment with silica sol and protein based fining agent the clarification is supported by enhanced flocculation. Furthermore the treatment has a positive impact on the sensorial value of beverages and wines due to a limited polyphenol adsorption. Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing and clarification effect results from ph value, temperature and turbidity of the treated beverage. Typical dosages are: Product [g/100 L] Apple juice Soft berry juice Cider Grape juice Wine Slowly add Ca Granulat into a 5 10fold water amount under constant stirring and swell for minimum 4 8 hours. Prior to application check prepared suspension for off flavour. Dilute the pre swollen suspension with beverage before use and agitate proper. Bentonite is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately airtight. For improper storage and application liability is excluded. Version /2016 MSch printed

35 GranuBent PORE TEC Sodium powder bentonite, granuled according PORE TEChnology GranuBent PORE TEC is a granuled nearly dust free sodium bentonite with highest purity requirements for stabilization of juice, vinegar and wine by adsorption of haze forming proteins and other colloids. In case of a combined treatment with silica sol and protein based fining agent the clarification is supported by enhanced flocculation. Furthermore the treatment has a positive impact on the sensorial value of beverages and wines due to a limited polyphenol adsorption. Granuled by PORE TECnology. Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing and clarification effect results from ph value, temperature and turbidity of the treated beverage. Typical dosages are: Product [g/100 L] Apple juice Soft berry juice Cider Vinegar Wine* *Before usage of GranuBent PORE TEC check the current valid laws respectively the wine regulations of the individual country. Slowly strew GranuBent PORE TEC into a fold water amount under constant stirring and swell for minimum 4 8 hours. Prior to application check prepared suspension for off flavour. Dilute the pre swollen suspension with beverage before use and agitate proper. Bentonite is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately airtight. For improper storage and application liability is excluded. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All Version /2016 AW printed

36 NaCalit PORE TEC Premium Na Ca bentonite NaCalit PORE TEC is the granulated Na Ca bentonite for highest quality demands in beverage technology. Bentonite is the preferred method for stabilisation of fruit juice, grape must and wine by adsorbing proteins and other colloids. In combination with silica sol and protein based fining agents bentonite enhance flocculation of such natural fruit components, which may cause later haze. Furthermore the treatment has a positive impact on the sensorial value of beverages and wines. NaCalit PORE TEC is characterised by: Easier wetable and suspensible More intensive and selective adsorption of proteins and colloids Strong clarifying effect, also in problematic cases and when ph values are high Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing and clarification effect results from ph value, temperature and turbidity of the treated beverage. Typical dosage are: Product [g/100 L] Apple juice Soft berry juices Cider Grape juice Wine Slowly add NaCalit PORE TEC into a 5 10 fold water amount under constant stirring and swell for minimum 4 8 hours. Prior to application check prepared suspension for off flavour. Dilute the pre swollen suspension with beverage before use and agitate proper. Bentonite is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately airtight. For improper storage and application liability is excluded. Version /2016 MSch printed

37 PuroBent Highly pure bentonite for clarification and stabilisation PuroBent is a highly efficient powder bentonite (sodium bentonite) for beverage treatment. Strict limits regarding contents of certain contaminants like arsenic, lead and iron are applied. Maximum release of certain metal ions in tartaric extract (OIV method): As release max. 0.8 µg/g Pb release max. 4 µg/g Fe release max. 0.5 mg/g Due to its especial low content of heavy metal ions PuroBent is the preferred choice for clarification stabilisation of beverages with highest expectations regarding quality and purity. Typical applications for PuroBent : clarifiaction, of fruit juices, fruit wines and other beverages based on fruit or tea prevents hazes from proteins and other colloids The required amount for stabilisation hast to be determined in a pre test. The stabilising and clarification effect results from phvalue, temperature and turbidity of the treated beverage. guideline: Product [g/100 L] Apple juice Coloured fruit juices Fruit wine Slowly strew PuroBent into a 10 fold water amount under constant stirring and swell for minimum 6 12 hours. Prior to application check prepared suspension for off flavour. Dilute the pre swollen suspension with beverage before use and agitate proper. Bentonite is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately airtight. For improper storage and application liability is excluded. version /2016 MSch print

38 ErbiGel Edible gelatine for polyphenol reduction and fining ErbiGel is an acidically treated gelatine (pork origin) in food quality. The Bloom value is between , which is the ideal range for beverage treatment. Due to the acidic digestion ErbiGel shows mostly positive charge in typical beverage media. This ensures high reactivity with polyphenols or silica sol. Gelatine application on juices and wines reduces the amount of certain polyphenols causing browning reactions, colloidal and polyphenol hazes. Possible gelatin residues are excluded by a combined treatment with silica sol. Clarification with silica sol supports the beverage filtration and reduces time effort and filteraid costs. Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing and clarification effect results from ph value, temperature and turbidity of the treated beverage. Typical dosages are 5 40 g ErbiGel per 100 L juice or wine. In single cases significant higher amounts may be necessary. For clarification in combination with silica sol please use the following numbers as a guideline: Fining combination Ratio Example ErbiGel : Klar Sol Super 1 : g ErbiGel /100 L ml Klar Sol Super/100 L ErbiGel : Klar Sol 30 1 : 5 10 g ErbiGel /100 L + 50 ml Klar Sol 30/100 L Before application ErbiGel has to be solubilised in water. The preferable method for preparation is: Intensively mix 1 part ErbiGel with 5 parts of cold water. Then add once more the same amount hot water and stir intensively. The gelatin solution shall be used up on short term. Store ErbiGel dry and protected against foreign odours and light. Reseal open packages and use completely on short term (3 weeks maximum). However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All Version /2016 AW printed

39 ErbiGel Bio Certified 100 % organic edible gelatine for flotation, clarifying and polyphenol reduction ErbiGel Bio is a certified organic edible gelatine produced for use in grape juice, fruit juice, wine and other beverages. The gelatine is obtained solely from organic pork rind and certified according to EU Regulation no. 834/2007. In wine production ErbiGel Bio improves grape juice flotation or is used in conjunction with colloidal silica for clarification and fining. At the same time ErbiGel Bio reduces tannins and polyphenols. ErbiGel Bio can be used in both sedimentation and flotation due its good gelling ability. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. The quantity to be dosed should preferably be ascertained in advance through a preliminary test. Note [g/100 L] Flotation Enzymation with Trenolin Flot DF Clarification 5 10 ratio 1: 5 10 g ErbiGel Bio/100 L + 50 ml Klar Sol Super/100 L Tannin reduction 5 20 More if necessary depending on the preliminary test results. ErbiGel Bio should be dissolved in water before use. The following procedure is recommended: Fill a container with approx. 5 L cold water per 1 kg organic gelatine. Add the organic gelatine, stirring thoroughly and leave to prime for approx. 20 minutes. Then stir in 4 5 parts hot water and stir thoroughly to dissolve the organic gelatine. The gelatine dissolved at C should be used as quickly as possible. Protect from odours and moisture. Packs which have been opened should be immediately tightly sealed. DE-ÖKO-003 EU agriculture Version /2016 MW printed

40 Klar Sol 30 Alcaline silica sol for beverage fining Klar Sol 30 is a transparent silica sol for clarification treatment of wine, fruit juice, fruit wine and other beverages. Klar Sol 30 causes complexation of proteins (including fining protein like gelatine, isinglass, etc.) and precipitates quickly forming compact fining deposit. Due to its high charge intensity, temporary agglomeration of Klar Sol 30 could occur leading to slight thickening of the product. For this reason, prior to application the material should be well mixed up. The exact dosage is best determined by a pre test. Required dosage may vary in a range of ml Klar Sol 30 for 100 L wine or juice. Guidelines for the application: Gelatin : Klar Sol 30 ratio sample ErbiGel : Klar Sol 30 1 : 5 10 g ErbiGel /100 L + 50 ml Klar Sol 30/100 L ErbiGel Liquid : Klar Sol 30 1 : 1 50 ml ErbiGel Liquid/100 L + 50 ml Klar Sol 30/100 L IsingClair Hausenpaste : Klar Sol 30 4 : ml IsingClair Hausenpaste/100 L + 25 ml Klar Sol 30/100 L VinoGel CF : Klar 30 1 : 1 50 ml VinoGel CF/100 L + 50 ml Klar Sol 30/100 L A preliminary test may indicate a deviating ratio and total amount of fining agents. Avoid contact to frost! Before usage mix thoroughly. Version /2016 AW printed

41 Klar Sol Speedfloc Alkaline, transparent special silica sol for beverage fining Klar Sol Speedfloc is an opalescent silica sol with special flocculation properties for the clarification of wine, fruit juice, fruit wine and other beverages. Klar Sol Speedfloc causes complexation of proteins (including fining protein like gelatine, isinglass, etc.) and precipitates quickly forming compact fining deposit. The flocculation of fining is formed when negative charged silica sol particles react with positive charged protein particles. The polyphenol content has no special impact for flocculation. Due to its high charge intensity, temporary agglomeration of Klar Sol Speedfloc could occur leading to slight thickening of the product. For this reason, prior to application the material should be well mixed up. The exact dosage is best determined by a pre test. Required dosage may vary in a range of ml Klar Sol Speedfloc for 100 L wine or juice. Gelatin : Klar Sol Speedfloc ratio sample ErbiGel : Klar Sol Speedfloc 1 : 5 10 g ErbiGel /100 L + 50 ml Klar Sol Speedfloc/100 L ErbiGel Liquid : Klar Sol Speedfloc 1 : 1 50 ml ErbiGel Liquid/100 L + 50 ml Klar Sol Speedfloc/100 L IsingClair Hausenpaste : Klar Sol Speedfloc 4 : ml ErbiGel Liquid/100 L + 25 ml Klar Sol Speedfloc/100 L VinoGel CF : Klar Sol Speedfloc 1 : ml VinoGel CF/100 L ml Klar Sol Speedfloc/100 L A preliminary test may indicate a deviating ratio and total amount of fining agents. Avoid contact to frost! Before usage mix thoroughly. Version /2016 S printed

42 Klar Sol Super Special silica sol for beverage fining Klar Sol Super is an acidic special silica sol of milky white appearance developed for clarification treatment of wine, fruit juice, fruit wine and other beverages. Klar Sol Super causes complexation of proteins (including fining protein like gelatine, isinglass, etc.) and precipitates quickly forming compact fining deposit. When applied in (fruit) wines and juices with a higher load of hydrocolloids or a specifically low ph value Klar Sol Super shows superior efficiency compared to alkaline silica types. Due to its high charge intensity, temporary agglomeration of Klar Sol Super could occur leading to slight thickening of the product. For this reason, prior to application the material should be well mixed up. The exact dosage is best determined by a pre test. Required dosage may vary in a range of ml Klar Sol Super for 100 L wine or juice. Guidelines for the application Gelatin : Klar Sol Super ratio sample ErbiGel : Klar Sol Super 1 : 5 10 g ErbiGel /100 L + 50 ml Klar Sol Super/100 L ErbiGel Liquid : Klar Sol Super 1 : 1 50 ml ErbiGel Liquid/100 L + 50 ml Klar Sol Super/100 L IsingClair Hausenpaste : Klar Sol Super 4 : ml IsingClair Hausenpaste/100 L + 25 ml Klar Sol Super/100 L VinoGel CF : Klar Sol Super 1 : 1 50 ml VinoGel CF/100 L + 50 ml Klar Sol Super/100 L A preliminary test may indicate a deviating ratio and total amount of fining agents. Avoid contact to frost! Before usage mix thoroughly. Version /2016 S printed

43 Akticol FA Selectively reacting activated carbon powder for colour adsorption Akticol FA is a specially developed activated carbon of plant origin for the decolourization of apple juice. It remarkably reduces brown coloured matter caused by strong oxidation while valued taste and odour is fully preserved. Application fields for Akticol FA are: adsorption of non condensed polyphenols elimination of oxidized, brownish off colours Optimum dosages for treatment always have be determined by preliminary tests. Required dosages may vary tremendously. Typical dosage is a range of g Akticol FA per 1,000 L juice. For an intensive decolourization applied quantity may increase to 1 kg per 1,000 L or higher. Possible applications are: 1. To the fining tank A water slurry of Akticol FA is added directly to the juice vessel. Mix intensively to distribute evenly and subsequently stir for an additional 2 3 times. Akticol FA can be added either before or after clarification/fining. An addition prior to fining, facilitates the separation of the activated carbon sediment, whereas it shows better efficiency in clarified juice. 2. During coat filtration Akticol FA is dosed together with filtration aids as kieselguhr, perlite, cellulose. The desired decolourization and stabilization are achieved together with an increase in brilliance. This application will normally cause a lower consumption of filter aids. Activated carbon is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately air tight. For improper storage and application liability is excluded. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

44 Akticol FA UF Highly activated carbon powder for colour reduction during ultrafiltration Akticol FA UF is an acid activated, highly efficient activated carbon powder of plant origin. Composition and purity of this carbon allows a particularly abrasion resistant, gentle and careful application when used in combination with crossflow filtration systems. Akticol FA UF is highly efficient, which means, lower dosages can be used and thus, the risk of wearing out of processing plants is further minimized. Application fields for Akticol FA UF are: colour reduction in deep coloured, oxidized juices and decolouration polyphenol stabilisation for the production of particular stable fruit juice concentrates adsorption of brownish colour pigments derived from Maillard reactions carbon application in combination with crossflow filtration, i.e., in the ultrafiltration cycle without prior separation An activated carbon treatment in clarified juice is always more effective than in the cloudy juice because of the high amount of sediments contained in the raw material clogging the carbon pores. When however, the cloudy juice is treated to save a filtration process, dosage is made before addition of the other treatment agents, probably together with pectinases and amylases. Generally, a temperature range of C and sugar of maximally 30 Brix are suitable. If treatment temperatures fall below 20 C, a maximum of 20 Brix should not be exceeded. Stir in intervals to assure that the activated carbon is kept in suspension during treatment. A treatment period of minutes is sufficient. Provided Akticol FA UF is homogeneously mixed with the cloudy juice, it is fed directly into the crossflow system without further treatment. Partial separation may be conducted by sedimentation and filtration before filtration. The required dosage for treatment depends on the material to treat and on the concentration of the substances to remove. Not to stress the juice unnecessarily and to avoid undesirable reactions and elimination of substances, pre tests have to be conducted in any case. It is especially important to choose the suitable activated carbon and the appropriate process. Activated carbon is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately air tight. For improper storage and application liability is excluded. version /2016 AW print

45 Ercarbon FA Selectively adsorbing activated carbon powder Ercarbon FA is a chemically activated carbons (phosphoric acid) of plant origin for treatment of wine, fruit juice and other beverages. The special characters are: efficient adsorption of oxidised polyphenols (oxidized grape juice, fruit juices, etc.) optimised stability during storage of wine, fruit juice and other beverages less impact on taste and smell It is possible to add Ercarbon FA directly or in suspension to the process tank. Addition to a pre coat filtration is also possible. The treatment with activated carbon shows superior efficiency in filtered must, juice or wine. Haze will reduce the adsorption capacity. Periodically stirring improves the impact of activated carbon. Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing effect results from ph value, temperature and turbidity of the treated beverage. Treatment aim [g/l] Colour reduction in grape juice max. dosage 1 g/l Colour reduction in apple juice Improved stability (colour, NTU) of semi products Activated carbon is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately air tight. For improper storage and application liability is excluded. Version /2016 RK printed

46 Ercarbon SH Selective reacting activated carbon powder Ercarbon SH is an activated carbon and is specially designed for beverage treatment requirement. This coconut powder carbon is steam activated whereby Ercarbon SH adsorbs minimal colour pigments of juice and wine. Treatment aims for usage of Ercarbon SH are: adsorption of off flavours and unwanted odour in juice, wine and spirits adsorption of critical substances during concentrate production Treatment aim Juice [g/1,000 L] Wine/Cider [g/1,000 L] Spirits [g/1,000 L] Extremely light, shelf stable and colour stable concentrates 500 2,500 (in combination with colour adsorption activated carbon e.g. Akticol FA) HMF reduction 500 2,000 Sensory improvement (off flavour and bitterness) 500 1, , ,000 Pesticide adsorption 500 2,500 Stabilisation of minor Patulin contents and Ochratoxin 500 2,500 An activated carbon treatment in a clarified juice is always more efficient than a treatment in a cloudy juice, because the substances to eliminate are partially bound to the sediments separated in the course of clarification, or they have already been fined out by gelatin/floraclair, as is the case with polyphenol precipitation. Thus the best results are achieved by treating the filtrate; even treatment of the sediment reduced, drained off fining supernatant is already of advantage. Should however the necessity arise to treat the cloudy juice to save a filtration process, dosage is made before addition of the other treatment agents. In principle, it is advisable to work at temperatures of approx C and sugar concentrations of max. 30 Brix. When treatment temperatures are below 20 C, 20 Brix should not be exceeded. To keep the activated carbon in suspension during treatment, it is recommended to stir at least in intervals. Reaction times of minutes are sufficient. Spirits shall be treated in drinking strength (up to 55 % by vol.). The guideline for grape processing is: Add 10 g/1,000 L per percent rotten grapes in front of fermentation into must. Before usage of Ercarbon SH, check the current valid laws respectively the wine regulations of the individual country. Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing effect results from ph value, temperature and turbidity of the treated beverage. Activated carbon is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packaging s immediately air tight. For improper storage and application liability is excluded. Version /2016 RK printed

47 Granucol BI / FA / GE Selective reacting activated carbon pellets for versatile use The individual Granucol types are activated carbon pellets of plant origin. Granucol is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellent distribution of the individual pellets. Dependent on treatment, the individual Granucol types are applied as follows: Granucol GE for adsorption of undesired off taste and off smell in beer, juice, wine and spirits Granucol FA for reduction of tannins and polyphenols and for the elimination of high colour due to browning reactions in juice and wine Granucol BI for reduction of tannins and polyphenols and the decolourisation of beer and high colour wines Wine [g/100 L] Juice [g/100 L] Beer [g/100 L] Spirits [g/100 L] Granucol GE Granucol FA Granucol BI Granucol carbons shall dissolved before use. The dosage of Granucol can be during a precoat filtration (continuous dosage) or in advance of a fining. Spirits shall be treated in drinking strength (up to 55 % by vol.). The guideline for grape processing is: Add 1 g/100 L per percent rotten grapes in front of fermentation into must. Before usage of Granucol products check the current valid laws respectively the wine regulations of the individual country. Depending on intended effect it is advisable to determine exact dosages for the respective medium by pre tests. The stabilizing effect results from ph value, temperature and turbidity of the treated beverage. Activated carbon is very sensitive to odour and moisture. Therefore product must protect against off flavour and moisture. Protect from moisture and foreign odours. Reseal opened packagings immediately air tight. For improper storage and application liability is excluded. Version /2016 AW printed

48 Polyclar V Cross linked polymer, insoluble in wine, for polyphenol reduction PVPP = Polyvinylpolypyrrolidone Polyclar V is an insoluble cross linked polyvinylpolypyrrolidone specifically developed for removing phenolic compounds and their oxidation products from wine. Active ingredient: 100 % polyvinylpolypyrrolidone. Maximum adsorption as a result of ideal production, selection and the finest particle size distribution. Permitted according to current laws and regulations. Laboratory tested for purity and quality. Application time Use in juice Use in wine Benefits of application: Selective adsorption of polyphenols, particularly in partly unripe grapes Early removal of bitter notes Removes tannic notes in the case of grapes damaged by hail or sunburn Lightening of deep coloured wines Removal of flavour problems caused by tannins Improvement of flavour of oxidised wines Boosts base wines for sparkling wines Colour optimisation in rosé wines Reduces wines general ability to oxidise By rigorous development, it has been possible to provide a PVPP in Polyclar V, which ensures the greatest possible adsorption surface as a result of the finest particle size distribution. This facilitates gentle removal of phenolic substances. Intended purpose Precautionary treatment Oxidised, tannin rich juice Heavily oxidised, aged wines Legal maximum dosage g/100 L g/100 L g/100 L 80 g/100 L If the maximum permitted dosage (80 g/100 L) is insufficient for very heavily oxidised and aged wines, we recommend an additional treatment with Granucol GE or Kal Casin Leicht löslich. It is known that the combination of various adsorbing agents produces a better result. If the treatment is to accompany clarification and stabilisation of the wine, Polyclar V is dosed around two hours before the other treatment agents are added. Polyclar V s effectiveness increases when primed. For large vessels we recommend preparation of a pumpable suspension with wine at a ratio of 1 : 10 and adding it with the mixer running. Protect from odours and moisture. Opened packs should be tightly sealed. = registered trademark of ISP Corp., N.Y. Version /2016 AW printed

49 CelluFluxx Pure cellulose based filtration aid CelluFluxx is a cellulose filtration aid in various grades of fineness, specifically tailored to beverage filtration requirements. The fibres are extremely pure as the result of a complex extraction process during manufacture. The individual product type s fineness is determined by a special milling and fibrillation of the different fibres. The special celluloses manufactured in this way are obtained from sustainable raw materials (deciduous and coniferous timbers) and are therefore 100 % organic. Cellulose is biodegradable and therefore also ideally suited to agricultural recycling. CelluFluxx does not contain any crystalline components and is not harmful to health. CelluFluxx is in particular characterised by its filtration properties, which are gentle on the product. The filter celluloses form a loose filter cake with a high pressure surge elasticity. These properties prevent particle breakdown and cracking in the filter cake. The loose filter cake furthermore causes a much increased total throughput, considerably reducing the quantity of filtration aid used. This results in a corresponding reduction of product loss and the quantity of waste. The quantities used are governed by the individual circumstances. The quantities used may vary greatly depending on the initial turbidity of the product to be filtered and the degree of clarity desired in the filtrate. A base filter cake is first obtained on the filter backing fabric by precoating for precoat filtration of beverages. Initial precoating with CelluFluxx P30 cellulose and a second precoat with the same type, or a mixture as for the regular dose is recommended for precoat filters with a stainless steel screen cloth. The initial precoat improves removal of the used filter cake from the stainless steel screen cloth, whilst the second precoat acts as a clarifying layer for targeted turbidity reduction. A defined volume of kieselguhr filtration aid is added to the product stream to maintain drainage in the growing filter cake during ongoing filtration. Choice of the appropriate product type is governed by the specific conditions and requirements. Erbslöh supplies products selected to meet requirements in varying degrees of fineness, which can be used individually or as a mixture (see reverse). Erbslöh also provides detailed recommendations for use. CelluFluxx filter cellulose should be stored in a dry, odour free place. Containers which have been opened should be immediately tightly sealed. please turn page Version /2016 TJ printed

50 CelluFluxx Pure cellulose based filtration aid Type overview CelluFluxx P50 Extra long fibres for coarse filtration and for drainage formation in the filter cake. CelluFluxx P50 has been developed specifically for use in chamber filter presses and rotary vacuum filters. The long fibres strengthen the filter cake and furthermore provide high throughput rates with good turbidity reduction. CelluFluxx P30 Long fibres specifically for initial precoating. The fibres have a smooth surface structure, avoiding snagging in the backing fabric. The fibre length evens out irregularities in the backing fabric and therefore ensures certain bridging on the backing fabric. CelluFluxx F75 Medium length to long fibres for clarifying filtration. These fibres are fibrillated and are suitable for second precoating and for regular dosing. Turbidity reduction is limited and the fibre type is better suited to coarse filtration. CelluFluxx F45 Medium length fibres for fine filtration. These fibres are strongly fibrillated and are suitable for second precoating and for regular dosing. The strong fibrillation creates a good internal structure in the filter cake, into which it is possible to solidly embed finer product types. Turbidity reduction is high and the fibre type is intended for fine filtration. CelluFluxx F25 Short fibres for abrupt fine filtration. These fibres are cubic and are suitable as an admixture or pure for second precoating and for regular dosing. Use of this type of fibre can specifically influence the degree of clarity. CelluFluxx F15 Extra short fibres for abrupt filtration and antimicrobial filtration. These fibres are used instead of or in conjunction with CelluFluxx F25 to increase the speed of clarification. Version /2016 TJ printed

51 Dicalite Kieselgur Filtration aid Kieselguhr, also known as diatomaceous earth, essentially consists of silicon oxide (SiO 2 ). Kieselguhr was formed from the silicic acid containing skeletons of microscopically small water plants, deposited on the floor of oceans and seas several hundred thousand years ago. Due to its extremely porous structure and large internal surface, kieselguhr is highly suitable for various filtration purposes. Visually, the fine product types can be identified by the pink colour, whilst medium fine and coarser types are white in colour. The quantities used are governed by the individual circumstances. The quantities used may vary greatly depending on the initial turbidity of the product to be filtered and the degree of clarity desired in the filtrate. A base filter cake is first obtained on the filter backing fabric by precoating for precoat filtration of beverages. A defined volume of kieselguhr filtration aid is added to the product stream to maintain drainage in the growing filter cake during ongoing filtration. Choice of the appropriate product type is governed by the specific conditions and requirements. Erbslöh supplies products selected to meet requirements in varying degrees of fineness, which can be used individually or as a mixture: Product type Fineness 215 Very fine Superaid Fine UF: Fine medium Speedflow Moderate Speedplus Medium coarse Speedex Coarse Dicalite Kieselgur should be stored in a dry, odour free place. Containers which have been opened should be immediately tightly sealed. Version /2016 TJ printed

52 Dicalite Perlite Filtration aid Dicalite Perlite is an amorphous, glassy volcanic rock. For the purposes of beverage filtration, the volcanic rock is first ground and then subjected to an annealing process at 800 C to 1,000 C. During this process the amorphous rock expands to fifteen to twenty times its original volume and thereafter has a very low bulk density. After expansion, the perlite is subjected to another special grinding process, which determines the individual product types fineness and structure. Coarse perlites are ideal for forming a cavity in filter cakes, whereas fine perlites are used to intentionally make the filter cake denser and thus increase the clarifying effect. The quantities used are governed by the individual circumstances. The quantities used may vary greatly depending on the initial turbidity of the product to be filtered and the degree of clarity desired in the filtrate. Choice of the appropriate product type is governed by the specific conditions and requirements. Erbslöh supplies products selected to meet requirements in varying degrees of fineness, which can be used individually or as a mixture: Product type Fineness 4108 Very fine BF Fine MF 2 Medium coarse 4258 P Coarse Dicalite Perlite should be stored in a dry, odour free place. Containers which have been opened should be immediately tightly sealed. Version /2016 TJ printed

53 VarioFluxx Filtration aid mixed product The VarioFluxx filtration aid consists of a mixture of selected types of perlite, combined with special cellulose fibres from the high purity CelluFluxx series. The individual mixed products are adapted to the specific beverage filtration or sediment processing requirements and are used for accurate filter cake permeability adjustment. Product and effect The VarioFluxx filtration aid combines the particular properties of perlite and cellulose and thus improve the filtration result. It is possible to produce mixed products with very specific properties through targeted component selection. The individual product types differ greatly in their composition, structure and fineness. The aim is to achieve a specific clarifying effect and/or a defined filter cake permeability. VarioFluxx P Filtration aid for intentional increase of filter cake permeability (drainage effect) when processing sediment. Ideal as a filtration aid when processing flotation and sedimentation lees using a chamber filter press. We recommend: VarioFluxx P + esan filter cloth = VarioSan method. Other applications: As a filtration aid for preclarification of the entire volume of must (must filtration). To form a perfect filter cake in a rotary vacuum filter. The use of VarioFluxx P is in particular recommended if a filter cake with increased filter cake permeability is required. The embedded cellulose fibres help to reinforce the filter cake, significantly reducing the tendency to cracking. VarioFluxx M Filtration aid for a high throughput rate with a good clarifying effect during precoat filtration. VarioFluxx M can be used as a universal alternative filtration aid to kieselguhr (medium fineness). VarioFluxx M can be used for both precoating and continuous dosage. The degree of clarification corresponds to medium fine filtration. The clarification effect can be intentionally modified in the direction of fine filtration through admixture of VarioFluxx F. VarioFluxx F Very fine filtration aid for intentional filter cake thickening during precoat filtration. VarioFluxx F is used to increase intentional reduction of turbidity during precoat filtration. The admixing or exclusive use of VarioFluxx F will thicken the filter cake and consequently significantly improve the clarification effect. VarioFluxx PreCoat 1 Filtration aid for initial precoating during precoat filtration of beer. Initial precoating with VarioFluxx PreCoat 1 forms a wellstructured and stable layer of filter cake that reliably retains sediment particles and microorganisms. VarioFluxx PreCoat 2 Filtration aid for secondary precoating during precoat filtration of beer. The subsequent, secondary precoating with VarioFluxx PreCoat 2 forms a fine layer of sediment for intentionally increased turbidity reduction. VarioFluxx filtration aids must be stored in a dry, odour free place. Containers which have been opened should be immediately tightly sealed. Disposal VarioFluxx contains mineral and biological components. The products do not contain kieselguhr. Disposal options are governed by local authority regulations. Version /2016 TJ printed

54 x Oenoferm Universal yeast for pure, typical varietal wines Oenoferm is a classical strain for producing pure, typical varietal wines. It creates fresh, stimulating wines. Fermentation temperature Aroma profile Other benefits Recommended grape varieties C Clear flavour profile hints of apple and vineyard peach Alcohol tolerance up to 14 % vol. Any white grape variety Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. F3 Erbslöh yeast production process Fit for Fermentation Our Oenoferm yeast strains are fortified with minerals and vitamins during production using the Erbslöh F3 process. The yeasts thus ferment until fermentation is complete, even in stressful situations. The wine s aroma is purer and more incisive. We recommend adding g Oenoferm to 100 L juice to obtain the optimum quantity of viable yeast cells. This ensures a good start of fermentation and dominance over the wild microorganisms. It is worth adding the same quantity of VitaDrive biological yeast activator during the yeast rehydration phase to fortify the yeast at an early stage. Depending on the nutritional situation of the juice we recommend using yeast nutrients from the Vitamon and VitaFerm families. Vacuum packed. Store in a cool, dry place. Packs which have been opened should be immediately tightly sealed and used within 2 3 days. Version /2016 HW printed

55 Oenoferm Klosterneuburg Pure cultivated yeast for spicy, peppery aromas full bodied wines Oenoferm Klosterneuburg has been selected by the Höhere Bundeslehranstalt and Bundesanstalt für Wein und Obstbau Klosterneuburg (HBLA BA), Austria. It exhibits a very broad spectrum of uses, from classic to rich wines. Fermentation C temperature Aroma profile Typical varietal fruit White pepper Spicy, nutty Benefits Rapid fermentation onset Good final fermentation even for high must weights Low foaming Promotes mouthfeel Other benefits Osmotolerant Yeast autolysis Promotes MLF Other characteristics Needs a continuous supply of nutrients Recommended grape Pinot blanc, Chardonnay, Gutedel, Silvaner, Neuburger, Muscat Ottonel, Zierfandler, varieties Grüner Sylvaner Tip For production of superior quality wines Maturation on the lees Can be combined with Oenoferm wild & pure to modify the style and to increase to variety of aromas Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. F3 Erbslöh yeast production process Fit for Fermentation Our Oenoferm yeast strains are fortified with minerals and vitamins during production using the F3 Erbslöh process. The yeasts thus ferment until fermentation is complete, even in stressful situations. The wine s aroma is purer and more incisive. We recommend adding g Oenoferm Klosterneuburg to 100 L juice to obtain the optimum quantity of viable yeast cells. This ensures a quick start of fermentation and dominance over the wild microorganisms. It is worth adding the same quantity of VitaDrive F3 biological yeast activator during the yeast rehydration phase to fortify the yeast at an early stage. Depending on the nutritional situation of the juice we recommend using yeast nutrients from the Vitamon and VitaFerm families. Vacuum packed. Store in a cool, dry place. Packs which have been opened should be immediately tightly sealed and used within 2 3 days. Version /2016 HW printed

56 Oenoferm C2 Selected yeast for fermentation of deficiency media Oenoferm C2 is a dry selected yeast for fermentation of fruit or starch based media. rapid fermentation ontake very good adaptation to high gravity media high alcohol tolerance up to 18 % vol. low formation of flavour components temperature tolerance up to 42 C long durability in continuous yeast propagation In batchwise application revitalise Oenoferm C2 in 10 fold dilution of juice. high gravity cider base strongly diluted apple juice conc. (> 50 % Saftanteil) deficiency media (e.g. glucose syrup plus water) fresh yeast batch for propagation 20 g/100 L 30 g/100 L g/100 L 40 g/t mash Vacuum sealed. Store cool and dry. Reseal open packages and use completely within 3 days. However, please note: Our technical product leaflets are based on our current knowledge and experience. They have to be seen as general information on our products only. Due to the imponderabilities of treating natural products and the potential prior treatment we cannot accept any liability. Accordance with all national laws and regulations for use of our products has to be ensured by each user. All data is therefore provided without any warranty. All version /2016 AW print

57 Vitamon A, B, Combi Yeast nutrients to support fermentation activity and aroma formation Vitamon products in the A, B and Combi series support dynamic fermentation activity. They compensate for shortages in the musts and thereby promote the yeast s metabolic exchange and the associated aroma formation. Contents Vitamon A Vitamon B Vitamon Combi Pure diammonium phosphate, freeflowing Vitamin B 1 (thiamin) in salt form, User friendly suitable for storing combination of Vitamon A and B Effect Easily absorbable source of nitrogen for yeast Promotes yeast growth Increase in aroma Supports yeast metabolism Reduction of SO 2 bonding partners See Vitamon A and B Use Rapid fermentation onset Supports propagation Supports fermentation activity and aroma formation Supports complete fermentation Reduces tendency to off flavours Reduces SO 2 formation by yeast Recommendation We recommend VitaDrive F3 yeast activator and VitaFerm Ultra F3 and Vitamon CE complete nutrients to compensate for the lack of vitamins, micro and macro nutrients Obligatory in grapes affected by botrytis (fruit s own vitamin B 1 is consumed by the Botrytis cinerea spore) Dependent on grape nutrient situation and processing technology Recommended g/100 L 65 mg/100 L g/100 L dosage Statutory maximum dosage (EU) Nitrogen discharge 100 g/100 L Max. 65 mg/100 L 1 stick/500 L 50 g/100 L The nitrogen which can be used by yeast (YAN) is increased by each 21 mg/l for a dosage of 10 g/hl Vitamon A and Vitamon Combi Tip Staggered dosage (2 3x) optimises the yeast s metabolic performance, aroma emphasis and fruit ester formation Complete nutrients are recommended in the event of grapes heavily contaminated with rot, stuck fermentation and repeated fermentation N.B. Nutrients with a high ammonium content must not be added to the rehydration batch Reduce dosages accordingly after 2/3 of fermentation Use Suspend the Vitamon products in must or water and add to the fermentation vessel Specifics Contains neutral anticaking agent to reduce clumping suitable for storage Store in a dry place, away from light. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2017 MW printed

58 VitaDrive F3 Biological nutrient for yeast rehydration VitaDrive F3 protects and stimulates the yeast during rehydration and increases yeast s fitness for fermentation. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Contents Complex of essential nutrients from inactivated yeasts: Amino acids (A group absorbed by the yeast in preference) Relative amino acid contents in VitaDrive F3 Minerals Vitamins Objective Support yeast metabolism and growth Increase content of unsaturated fatty acids, vitamins, sterols and improve resistance to osmotic shock Improve alcohol tolerance Increase survival rate at the end of fermentation Protect aroma and colour Improve wine s organoleptic profile Reduce SO 2 requirement Other benefits Improved assimilation of nitrogen compounds Prevention of the formation of undesirable components (H 2 S) Adsorption of toxic compounds (bonding with short chain fatty acids/pesticides/herbicides/ochratoxin A/heavy metals) Reduction of bitterness in wine and improved mouthfeel Tip Aid for restarting in the event of stuck fermentation Recommended dosage 1 kg VitaDrive F3 in the rehydration batch per 1 kg yeast Use VitaDrive F3 is dosed directly into the must and water mixture (37 42 C), or at the latest after 10 minutes, and mixed in well N.B. Depending on the nutritional situation of the juice we recommend using yeast nutrients from the Vitamon and VitaFerm families. Store in a dry place, away from light. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 HW printed

59 VitaFerm Bio Certified 100 % organic yeast nutrient VitaFerm Bio is the first certified organic yeast nutrient for promoting yeast activity during alcoholic fermentation. From the start of fermentation the nutrient supplies the yeast with important amino acids, macro and trace elements which this nutrient naturally contains. The nutrient is based on deactivated organic yeast produced according to the strict criteria of EU Regulation 834/2007. A special milling technique promotes the release of valuable contents. Permitted according to current EU laws and regulations. Note for organic wine: Please refer to the relevant national regulations regarding the authorization of deactivated yeast. Laboratory tested for purity and quality. Contents Inactive yeast. Certified organic according to EU Regulation 834/2007. VitaFerm Bio does not contain any ammonium salts. Other benefits VitaFerm Bio is ideal for supporting all kinds of alcoholic fermentation Ensures balanced and even nutrition for the fermenting yeasts Rapid fermentation onset Ensures complete fermentation Increased organoleptic purity Avoidance of off notes during alcoholic fermentation VitaFerm Bio avoids the temperature spikes following the addition of nutrients that can occur when pure ammonium is added. The yeast s resistance to stress factors, such as a continuous increase in alcohol, low temperatures, yeast toxins and insecticide residues, is increased. Tip Preventative use in must significantly improves the speed of fermentation g/100 L juice It may be sensible to also add Vitamon A if the juice is extremely low in nitrogen. Use Suspend the VitaFerm Bio in juice or water and homogenise thoroughly. Add at the start of fermentation. Store in a dry place, away from light. Packs which have been opened should be immediately tightly sealed. Certified organic by LACON GmbH DE-ÖKO-003 EU agriculture Version /2016 MW printed