I N D E X. 1. Must (grape juice) / mash vinification

Transcription

1 I N D E X wine / sparkling wine 1. Must (grape juice) / mash vinification A. Must treatment Table targeted must treatment CarboTec GE Erbslöh Mostgelatine Erbslöh Mostgelatine CF Ercarbon FA FermoBent PORE TEC FloraClair FloraClair Adsorb Granucol MostRein PORE TEC OenoPur Seporit PORE TEC B. Flotation ErbiGel Bio ErbiGel Flot FloraClair Liquid LiquiGel Flot Trenolin Flot DF C. Enzymatization Table white wine Trenolin 4000 DF Trenolin Bouquet PLUS Trenolin FastFlow DF Trenolin Filtro DF Trenolin Flot DF Trenolin Frio DF Trenolin Mash DF Trenolin Opti DF Trenolin Super PLUS Table red and rosé wine Trenolin FastFlow DF Trenolin Frio DF Trenolin Premium Red PLUS Trenolin Rot DF Trenolin Rouge DF Trenolin Thermo DF Trenolin T Stab DF

2 I N D E X wine / sparkling wine 2. Fermentation A. Selected pure cultured yeasts white wine Oenoferm F3 Oenoferm Belle Arome F3 Oenoferm Bio Oenoferm Bouquet F3 Oenoferm Freddo F3 Oenoferm InterDry F3 Oenoferm Klosterneuburg F3 Oenoferm LA HOG F3 Oenoferm Müller Thurgau F3 Oenoferm PinoType F3 Oenoferm Riesling F3 Oenoferm Terra F3 Oenoferm Tipico F3 Oenoferm Veltliner F3 Oenoferm wild & pure F3 Oenoferm X thiol F3 Oenoferm X treme F3 B. Selected pure cultured yeasts rosé wine and red wine Oenoferm Be Red Oenoferm Bio Oenoferm Color F3 Oenoferm Dornfelder F3 Oenoferm LA HOG F3 Oenoferm PinoType F3 Oenoferm Rosé F3 Oenoferm Rouge F3 Oenoferm Structure F3 Oenoferm Terra F3 Oenoferm Trollinger F3 Oenoferm wild & pure F3 Oenoferm X thiol F3 Oenoferm X treme F3 Oenoferm Zweigelt F3 C. Yeast mobilization VitaDrive F3 VitaDrive ProArom

3 I N D E X wine / sparkling wine D. Yeast nutrients PuroCell O VitaFerm Bio VitaFerm Ultra F3 Vitamon CE Vitamon A, B, Combi Vitamon Liquid 3. Malo lactic fermentation BactiCare BiStart Forte SK2 BiStart Fresh SK55 BiStart Nutri BiStart Vitale SK11 4. Acid and deacidification management Boerovin Erbslöh Kalk Kalinat Malicid Neoanticid 5. Clarification / protein adsorption A. Bentonite Aktivit Ca Granulat FermoBent PORE TEC GranuBent PORE TEC NaCalit PORE TEC SodiBent Supra UltraBent PORE TEC UF B. Gelatine ErbiGel ErbiGel Bio ErbiGel Liquid C. Silica sol Klar Sol 30 Klar Sol Speedfloc Klar Sol Super

4 I N D E X wine / sparkling wine D. Special products AlbuVin IsingClair Hausenpaste VinoGel CF 6. Sensory evaluation A. Flavour harmonization Degustin FloraClair FloraClair Sense Gerbinol CF Gerbinol Super Granucol HarmoVin CF Kal Casin Leicht löslich (easily soluble) Polyclar V SensoVin Vinpur Special B. Improved mouthfeel, colour stabilization Table tannins HydroGum HydroGum Bio Tannivin Tannivin EH Tannivin Galléol Tannivin Grape Tannivin Multi Tannivin Superb C. Removal of sulphide off flavours Ercofid Kupfat Kupzit D. Oak chips OakyVin OakyVin Bags & Tubes

5 I N D E X wine / sparkling wine 7. Stabilization A. Crystal stabilization Kali Contact MetaGum Metavin Metavin Opti VinoStab B. Microbiological stabilization Ercobin Kadifit Vinosorb neu VinProtect C. Heavy metal stabilization Ferroplex Ferrozin 8. Filtration A. Filtration enzymes Trenolin FastFlow DF Trenolin Filtro DF B. Filter aids CelluFluxx Dicalite Kieselgur Dicalite Perlite VarioFluxx Trub ex Neu C. VarioSan process esan Filterbeutel (filter bag) esan Filtertuch (filter cloth) 9. Sparkling wine production IOC Seccoferm Erbslöh CompactLees 10. Test kits BentoTEST EasyKristaTest

6 Effective juice treatment for clean and aromatic wines Application Product Aim of treatment Reduction of ml/100 L polyphenols Protein stabilisation Botrytis affected grapes Erbslöh Mostgelatine CF Composition: gelatine, isinglass and PVPP, caseinfree, liquid Erbslöh Mostgelatine (liquid) Composition: gelatine and milk protein OenoPur Composition: cellulose, PVPP, gelatine, mineral adsorber FloraClair /FloraClair Liquid Pure plant protein for juice clarification, flotation and wine fining FloraClair Adsorb Composition: plant protein, cellulose, PVPP and silicates FermoBent PORE TEC Bentonite for time saving use during fermentation, direct addition Seporit PORE TEC Selected special bentonite, granulated MostRein PORE TEC Mineral components and active carbon, granulated Granucol GE Active carbon, granulated Reduction of undesired polyphenols Good clarification Prevention of atypical ageing notes and oxidized colour Creating a clear aromatic profile Early and effective protein stabilisation during fermentation Reducing inhibiting substances and avoiding offnotes Improvement of fermentation performance Preventing the later development of off flavours Elimination of inhibiting substances coming from botrytis or injured grapes by wasps, birds and sun burn ml/100 L g/100 L 5 40 g/100 L g/100 L g/100 L g/100 L g/100 L ca. 150 g/100 L Per 1 % of infection 1 g/100 L MostRein PORE TEC Mineral components and active carbon, granulated CarboTec GE Mineral components and active carbon, granulated Ercarbon FA Active carbon Better fermentation performance and clean flavour Efficient reduction of pesticide residues in the juice Elimination of mouldy smells in wine ca. 250 g/100 L, if more than 15 % damaged grapes add Granucol GE additionally g/100 L g/100 L Version /2017 MW printed

7 CarboTec GE Special adsorption granulate for pure musts CarboTec GE ensures early and gentle adsorption of impurities in grape must without impairing the aroma. Its use is a preventative measure to remove impurities, such as spraying residues, or off notes caused by rot. It also prevents interrupted fermentation and disruption to malolactic fermentation. The yeast and starter cultures for malolactic fermentation are able to fulfil their role more efficiently and cleanly. This limits the production of negative aromas or fermentation by products. Another advantage is that it accelerates must clarification and deposits some of the proteins and colloids responsible for turbidity faster. CarboTec GE has a deodorising effect. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. CarboTec GE does not contain casein and is not subject to labelling requirements. Suitable for vegan wine production. The following doses are recommended depending on the condition of the grapes: Treatment aim [g/100 L] Preventive treatment to ensure clean fermentation Slightly impaired grapes (pesticides, rot) Moderately impaired grapes CarboTec GE can be sprinkled directly onto the grapes or mash, or added in suspension. Mixing takes place as part of the further production process. It is also possible to add CarboTec GE to the sediment or during flotation. Removal of the sediment before fermentation is advisable. Adsorption agents are very prone to absorption of odours and moisture. This is why the product must always be protected against taint and moisture. Packs which have been opened should be immediately hermetically sealed. No liability can be accepted for improper storage and use. version /2016 HW printed

8 Erbslöh Mostgelatine Liquid formulation of gelatine and caseinate for removing harsh tannins in mash and juice A special formulation of gelatine and caseinate for treating mash and grape juice. Erbslöh Mostgelatine reduces total polyphenols and, first and foremost, disruptive catechins. As a liquid product, Erbslöh Mostgelatine is easy to use and perfect for the peak autumn period. As a result of the specific composition this innovative liquid product is highly effective where early tannin correction is concerned. It also protects against subsequent deep colours. Erbslöh Mostgelatine is ideal for use whenever increased tannin content is expected as a result of a higher level of mechanical damage to the harvest, extended mash standing times, or other mash problems. Erbslöh Mostgelatine supports clarification of juice. It also achieves a more compact sediment. Permitted according to current laws and regulations. Laboratory tested for purity and quality ml Erbslöh Mostgelatine/100 kg mash or 100 L juice, depending on the tannin content. Erbslöh is either added to the mash (possibly during crushing) or direct to the juice. In this case it is added, if possible, before settling and separation, improving the clarifying effect. Erbslöh Mostgelatine settles downs in juice after 2 6 hours, depending on the temperature and turbidity. Ensure the dosage is evenly distributed in the mash or juice. Erbslöh Mostgelatine is mostly used in combination with Seporit PORE TEC or MostRein PORE TEC. It can also be used with Granucol GE in the event of botrytized grapes. The juice or mash must always be stirred between addition of the individual products. sequence: Granucol GE Seporit PORE TEC/MostRein PORETEC Erbslöh Mostgelatine. These can be fermented with the must. Even better results are, however, achieved if the sediment is removed before fermentation. Store in a cool place and use up as soon as possible. Shake before use. Version /2016 AW printed

9 Erbslöh Mostgelatine CF Liquid, casein free product for early removal of harsh tannins in mash and juice Erbslöh Mostgelatine CF is a liquid, casein free product made from gelatine, isinglass and PVPP, for preventative mash and juice treatment. Erbslöh Mostgelatine CF reduces total polyphenols and improves sedimentation. Erbslöh Mostgelatine CF does not provoke the labelling of allergens. Especially during the busy autumn period, Erbslöh Mostgelatine CF facilitates the early stages of high quality wine production. It also protects against subsequent deep colours. Erbslöh Mostgelatine CF is a useful product whenever increased tannin content is expected as a result of a higher level of mechanical damage to the harvest, extended mash maceration or other mash problems. The use of Erbslöh Mostgelatine CF can also reduce the tendency to atypical aging. In parallel with the flavour improvement, Erbslöh Mostgelatine CF also promotes clarification and formation of a compact sediment. Permitted according to regulations and directives. Laboratory tested for purity and quality. Intended purpose Prophylactic treatment Very stressed grapes ml/100 kg mash or 100 L must ml/100 kg mash or 100 L must Erbslöh Mostgelatine CF is added direct to the mash or juice without dilution. The product temperature during use should be at least 15 C. Addition before settling is recommanded. Erbslöh Mostgelatine CF settles down in juice after 2 6 hours, depending on the temperature and turbidity. Ensure the dosage is evenly distributed in the mash or juice after dosing. Erbslöh Mostgelatine CF is mostly used in combination with Seporit PORE TEC or MostRein PORE TEC. It can also be used with Granucol GE in the event of botrytized grapes. The juice or mash must always be stirred between addition of the individual products. Please adhere to the sequence below: Granucol GE Seporit PORE TEC/MostRein PORETEC Erbslöh Mostgelatine CF. These can be fermented with the juice. Better results are, however, achieved if the sediment is removed before fermentation. Store at 20 C and use soon after opening the container. Shake carefully before use. The container should be mixed using a stirrer before and during use to avoid sedimentation. Version /2016 MW printed

10 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

11 FermoBent PORE TEC Bentonite for time saving use during fermentation, direct addition FermoBent PORE TEC is a very loosely granulated, extremely low iron and highly effective bentonite for juice treatment. It can remain in the tank during fermentation and is racked off with the yeast sediment at the end of fermentation. Direct addition facilitates a time saving working method during the harvest time. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Because it remains in the fermentation medium, it creates an inner surface which leads to even volatilisation of CO 2 during fermentation and thus to an optimised fermentation process. FermoBent PORE TEC has extremely low iron solubility. The long contact time between bentonite and the fermentation medium does not cause an increased need for blue fining in wine. The sediment is racked off with the yeast sediment, so there is no need for a separate step. Intentional porous, spongy surface structure Targeted mineral selection Benefits of application: More thorough and selective adsorption of protein and impurities Easy to wet and create a suspension Dose can be added directly Even gentler on the beverage For targeted protein adsorption Decisive for a clean flavour Reacts rapidly Short settling time after fermentation Optimum level of purity Extremely low in iron Intended purpose Varieties and vintages with moderate protein contents Varieties with high protein contents and ph values g/100 L g/100 L FermoBent PORE TEC is added to the fermentation tank before the yeast and yeast nutrient. Before use the suspension should always be checked to ensure an untainted odour. The required quantity of FermoBent PORE TEC can be added directly to the juice and mixed well. Swelling in five times the volume of water for 4 6 hours is optimum. It must be mixed to distribute it evenly. Separate removal of the sediment is unnecessary because the bentonite sediment can be separated off with the yeast at the end of fermentation. FermoBent PORE TEC is a highly effective adsorption agent. It is therefore very prone to absorption of odours and moisture. This is why the product must always be protected against taint and moisture. Packs which have been opened should be immediately hermetically sealed. No liability can be accepted for improper storage and use. Version /2016 Gö printed

12 FloraClair Pure plant protein for the treatment of beverages FloraClair is a purified plant based protein. Analogical to animal derived protein treatment agents (gelatin, casein, isinglass) it shows good reactivity towards tannic substances and sediment particles/suspended matter. After the treatment with FloraClair wines, fruit juices, fruit wines, vinegars, tea extracts, etc. show a significantly improved turbidity/haze and colour stability. FloraClair is suitable for use in the production of halal and kosher certified foods. It is equally suitable to produce vegan foodstuffs. FloraClair is free from animal derived ingredients and non GMO. It is non allergenic and thus not subject to allergen labelling. Fields of application of FloraClair are: clarification and stabilisation of fruit juices, fruit wines, wines, vinegar and fruit based mixed beverages pre clarification of musts tannin correction and reduction of oxidized yellowish/brownish colourations in fruit juices, fruit wines and wines Determine by pretests the necessary dosage amounts for clarification, stabilisation or taste harmonisation. The result depends on temperature, degree of turbidity and ph value. Typical additions are: Must [g/100 L] Wine/Fruit wine [g/100 L] Fruit juice [g/100 L] Clarification Flotation Slight tannin correction Reduction of yellowish/brownish colouring For better sedimentation Tannivin Galléol and a bentonite suitable for beverage treatment can be added as reaction partner. The required FloraClair amount for several working days can be prepared in advance since, under normal conditions, the plant protein has good microbiological stability. FloraClair must be protected against foreign odours, moisture and light. Reseal opened packagings immediately and tightly. Version /2017 HW MW printed

13 FloraClair Adsorb Plant based powdered product for removing excess polyphenols in grape juice. Preventive measure to avoid oxidation and bitterness FloraClair Adsorb is a powdered product for preventive juice treatment. The components are plant proteins, cellulose, PVPP and silicates. It easily forms a suspension and distribution in juice is simple. FloraClair Adsorb prevents oxidation and bitterness and removes oxidisable phenolic components and astringent phenols. This retains the wine s freshness and fruit. Adsorption of impurities increases the purity of fermentation aromas and improves the wine s organoleptic characteristics. FloraClair Adsorb does not contain casein and is not subject to labelling requirements. Suitable for vegan wine production. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. Healthy grapes: g/100 L Botrytis affected grapes: g/100 L depending on grape ripeness and health. Dissolve FloraClair Adsorb into 10 times the volume of hot water and stir well. Slowly add the suspension to the must to be treated. Improves flocculation and accelerates juice clarification. Store in a cool, dry place away from odours. Packs which have been opened should be tightly sealed and used as soon as possible. Version /2016 HW printed

14 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

15 MostRein PORE TEC Granules of bentonite and activated carbon MostRein PORE TEC is a granulated composition of bentonite and activated carbon for preventative treatment of white and red grape mashes and juices. MostRein PORE TEC plays a decisive role in production of clean wines in the event of botrytis affected grapes. Granulated using PORE TEChnology. MostRein PORE TEC is based on selected montmorillonite clays and specific, high purity activated carbon from plant origin. According to Regulation no. 606/2009 (EC), activated carbon can be used for mashes, juice and young wine from white and red grapes. Permitted according to current laws and regulations. Laboratory tested for purity and quality. Characteristics of granules of bentonite/activated carbon Intentional porous, spongy surface structure Targeted raw material selection and optimised composition Benefits of application: Intensive and selective adsorption of fermentation inhibiting components Adsorption of pesticide residues Easier to wet and create a suspension Dose can be added directly Decisive for a clean flavoured wine Adsorptive effect on proteins Removal of musty, fungal notes Short deposition time during must preclarification Flocculation of colloids Reduces risk of fermentation problems Low in iron MostRein PORE TEC is very pure because of the sophisticated production method. This practically precludes the risk of introduction of iron, which means it can be fermented with the wine. Separation before fermentation does, however, provide organoleptic benefits. Intended purpose Prevention of unclean fermentation aromas, adsorption of fermentation inhibiting substances Removal of musty notes in botrytis affected grapes, adsorption of pesticide residues, flocculation of colloids g/100 L g/100 L Combination with Erbslöh Mostgelatine CF (casein free) or OenoPur (casein free) is also advantageous for the clean flavour of wines. Additional dosing with Granucol GE (1 g/100 L per percent of decomposition) is recommended in the event of more than 15 % botrytis infection. The juice or mash must always be stirred between addition of the individual products. sequence: Granucol GE MostRein PORE TEC Erbslöh Mostgelatine CF/OenoPur. Before use check the product to ensure an untainted odour. For optimum effect MostRein PORE TEC is preferably stirred into three to five times the volume of water and left to swell for a short time. Ensure it is thoroughly distributed in the mash/juice after addition. The quantity should be slightly increased and stirred thoroughly in the event of direct addition. MostRein PORE TEC should be separated off before fermentation for optimum results. MostRein PORE TEC is a highly effective adsorption agent. It is therefore very prone to absorption of odours and moisture. This is why the product must always be protected against foreign odours and moisture. Packs which have been opened should be immediately hermetically sealed. No liability can be accepted for improper storage and use. Version /2016 JM printed

16 OenoPur Powdered product for preventative must treatment, directly dosable OenoPur is a powdered product for preventative must treatment. OenoPur, which consists of high purity cellulose, PVPP, gelatine and a mineral adsorber, is easily dispersible and can be used directly. Oenopur ensures good sedimentation of the precipitate and creates the conditions for best possible separation of the deposit. OenoPur removes excess polyphenols and those that have a negative impact on wine before fermentation. Depending on the technical requirements, OenoPur can be used in juice or mash. This makes it possible to prevent an intrusive bitterness and astringency in the wine. OenoPur is casein free and is not subject to labelling requirements. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. and use Intended purpose Precautionary in grapes with little mechanical stress, improvement of juice clarification Grapes with more mechanical stress, partly unripe grapes, hail damaged grapes Optimisation of juice clarification, removal of phenolic notes g/100 kg mash g/100 kg mash g/100 L juice OenoPur is added direct to the juice or mash without prior slaking. Ensure that it is thoroughly distributed by stirring well. Wait at least 20 minutes before possibly adding other treatment agents or carrying out filtration. To save time, filtration or centrifuging can also be carried out before sedimentation. Store in a cool, dry place away from odours. Version /2016 AW printed

17 Seporit PORE TEC PORE TEChnology bentonite for juice application Seporit PORE TEC is a special, granulated must bentonite. It creates the perfect conditions for clean fermentation and adsorbs proteins at the juice stage. Another advantage lies in early removal of fermentation inhibiting substances in the juice. Permitted according to current laws and regulations. Laboratory tested for purity and quality. Characteristics of bentonite Intentional porous, spongy surface structure Targeted mineral selection Benefits of application: More thorough and selective protein and impurity adsorption Easier to wet and create a suspension Dose can be added directly Even gentler on the beverage For targeted must clarification Decisive for a clean flavour Reacts rapidly Short sedimentation time in must Optimum level of purity Low in iron All these characteristics allow juice treated with Seporit PORE TEC to mature into clean flavoured, fresh wines. Seporit PORE TEC should be combined with Erbslöh Mostgelatine CF (casein free) or OenoPur (casein free) to increase cleanness and improve sedimentation. In the case of rotten grapes it is sensible to also add Granucol GE (1 g/100 L per % of decomposition) as an initial dose. sequence: Granucol GE Seporit PORE TEC Erbslöh Mostgelatine CF/OenoPur. Seporit PORE TEC is supplied as a high purity bentonite as a result of the sophisticated production method. This minimises the risk of iron residues via the bentonite treatment. Intended purpose Varieties and vintages with moderate protein contents Varieties and vintages with high protein contents g/100 L g/100 L Before use the suspension should always be checked to ensure an untainted odour. Can be dosed directly, or stirred into three to five times the volume of water and left to swell and settle out for 3 6 hours. Drain off any water which remains above the deposit and dilute the remaining Seporit slurry with juice before adding and stirring. If only direct application is possible, stir the juice first, add Seporit PORE TEC, then stir again. Seporit PORE TEC is a highly effective adsorption agent. It is therefore very prone to absorption of odours and moisture. This is why the product must always be protected against taint and moisture. Packs which have been opened should be immediately hermetically sealed. No liability can be accepted for improper storage and use. Version /2016 JM printed

18 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

19 ErbiGel Flot Special selected gelatine for flotation in grape juice ErbiGel Flot is an animal gelatine produced specifically for flotation in grape juice. Its acidic nature and high bloom (200 Bloom) ensure rapid binding of phenols and cause an immediately visible flocculation. The use of ErbiGel Flot is of particular benefit in the event of more serious phenolic contamination, an elevated botrytis glucan content and a high pectin content. Permitted according to current laws and regulations. Laboratory tested for purity and quality. The musts should be pectin free to ensure optimum flotation, as this may otherwise prevent sediment separation. We recommend early enzymation with Trenolin Flot DF. Combination with MostRein PORE TEC and/or Granucol GE is also possible during flotation for juice made from botrytized grapes, or for general adsorption of pesticide residues. and use The ErbiGel Flot dosage depends on the vintage and/or phenol and sediment content. Grape/must condition Healthy grapes, very well enzymated juice Healthy grapes, elevated phenol contents Elevated botrytis level 5 ml/100 L 10 ml/100 L 15 ml/100 L At high dosage the cake is very dry and firm; in the case of a low dose the cake is not so compact and consequently the solids can be more easily pumped. ErbiGel Flot should be dissolved in water before use. The recommended procedure is as follows: fill a container with approx. 5 L cold water per kg gelatine. Add the gelatine, stir well and leave to swell for approx. 20 minutes. Then stir in 4 5 parts hot water and stir thoroughly to dissolve the gelatine. The dissolved gelatine should be used as quickly as possible. Protect from odours and moisture. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

20 FloraClair Liquid Liquid phytoprotein for fining and harmonising must and wine FloraClair Liquid is a liquid phytoprotein for fining and harmonising must and wine. Direct addition of FloraClair Liquid represents a considerable technical simplification of use. FloraClair Liquid assists flotation and sedimentation in must. In white or rosé must, FloraClair Liquid selectively adsorbs oxidized yellow and brown shades and brightens colours. Effective clarification of young wine using FloraClair Liquid is achieved in combination with an acid colloidal silica. FloraClair Liquid can also be used as a single component when clarifying high tannin red wines. It balances out the tannin structure as well as clarifying the wine. The pea protein is obtained from non genetically modified peas using a natural extraction process. FloraClair Liquid is caseinfree and non allergenic. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Intended purpose Clarification Flotation Slight tannin correction Reduction of yellow/brown colour ml/100 L ml/100 L ml/100 L ml/100 L FloraClair Liquid is mostly used in combination with Seporit PORE TEC for must treatment. It can also be used with Granucol GE in the event of rotten grapes. Please adhere to the sequence below: Granucol GE Seporit PORE TEC/MostRein PORETEC FloraClair Liquid. Clarification of young wine using FloraClair Liquid is achieved in combination with Klar Sol Super. Colloidal silica is dosed first, then FloraClair Liquid. FloraClair Liquid is added first if slight tannin correction is to be carried out in addition to clarification. Example ratio FloraClair Liquid: Klar Sol Super 2 : ml FloraClair Liquid/100 L ml Klar Sol Super/100 L FloraClair Liquid is organoleptically neutral at dosages of 300 ml/100 L or below. Preliminary tests are recommended to determine the optimum dosage. FloraClair is then added to the main tank, stirring constantly. The product temperature during use should be at least 14 C. Store in a cool place and use soon after opening the container. Shake carefully before use. To ensure stability, FloraClair Liquid is present in an acid solution stabilised with sulphur dioxide. Version /2016 S printed

21 LiquiGel Flot Liquid special gelatine for flotation of grape juice LiquiGel Flot is a liquid gelatine developed specifically for flotation of grape must, characterised by a high proportion of macromolecular components. As a result of its special structure and molecules of varying sizes, LiquiGel Flot possesses a large reactive surface and ensures rapid binding of phenols; the flocculant which forms in the must is immediately visible. LiquiGel Flot facilitates the formation of a compact sediment phase, with effective clarification, especially in juices with elevated phenolic structure, an elevated botrytis glucan content and a high pectin content. LiquiGel Flot can be used directly, no time consuming preparation is necessary. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Grape/must condition Healthy grapes, very well enzymated juice Healthy grapes, elevated polyphenol contents High turbidity, elevated proportion of botrytis ml/100 L ml/100 L ml/100 L In the higher dosages the sediment is very dry and firm. The musts should be pectin free to ensure optimum flotation, as this may otherwise prevent sediment separation. Prior enzymation with Trenolin Flot DF is therefore recommended. Treatment agents such as MostRein PORE TEC or Granucol GE can be used for juice from rotten grapes, or to adsorb pesticide residues, without causing flotation problems. It is absolutely essential that LiquiGel Flot be mixed thoroughly before use because of the heterogeneous structure. At normal cellar temperatures LiquiGel Flot remains liquid and does not condense. Protect from odours. Canisters which have been opened should be tightly sealed again. Version /2016 MW printed

22 Trenolin Flot DF Highly active, special liquid flotation enzyme for the fast depectinisation in order to achieve ideal particle buoyancy, depsidase free Trenolin Flot DF is a highly active, liquid concentrated pectinase for juice clarification using flotation. Because of its special combination of pectinase fractions and a high proportion of pectin esterase, Trenolin Flot DF reduces juice viscosity rapidly pectin hydrolysis. Trenolin Flot DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Rapid pectin hydrolysis to particles easy to flotate. Rapid viscosity reduction Early onset of flotation Good particle buoyancy Greater degree of clarification Time saved when clarifying juice Cleaner fermentation Promotes fruit driven vinification through the absence of depsidase (cinnamyl esterase) activity Recommended for All white and rosé juices Application Reaction time Trenolin Flot DF dosage (ml/100 L) Juice from healthy grapes 1 2 hours 2 4 Juice from pectin rich varieties 1 2 hours 3 6 Juice from damaged grapes < 1 hour 4 8 Temperature Tip Application Attention! The recommended doses are based on a temperature of C. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 AW printed

23 Product range Trenolin enzymes Trenolin enzymes for white winemaking Trenolin Bouquet PLUS Liquid pectinase with an early, aroma releasing effect Newly developed ß glycosidase activity with tolerance towards sugar. Application in mash, juice, during malolactic fermentation and in wine x liquid x x Trenolin enzymes Application Description depsidase free Trenolin 4000 DF Production of Süßreserve, Pectinase with good tolerance towards improvement of clarification and ph variation and higher SO 2 x filtration. concentration granulated Trenolin FastFlow DF Trenolin Filtro DF For intensive pectin degradation in pectin rich grape varieties, resulting in better pressability and improved filtration in red and white wines Especially for juice and young wines from botrytis affected grapes containing mucilage and colloids Degradation of hairy regions through the arabinogalactan IIhydrolase (AG II hydrolase) activity. Effective at low temperatures > 5 C Liquid clarification and filtration enzyme with a wide activity spectrum towards colloids x x x x Trenolin Flot DF Liquid flotation enzyme for quick depectinisation and for a good particle buoyancy during flotation Special combination of pectinase fractions and a high proportion of pectin esterase to reduce juice viscosity rapidly x x Trenolin Frio DF Trenolin Mash DF Effective pectin degradation in mash and juice during cold maceration and clarification as low as 5 C Innovative enzyme complex for maceration of white mashes Pectinases with a high conversion rate even at extremely low temperatures Degradation of complexe structures ( hairy regions ). Contains side activities such as ß glucosidase and proteinase x x x x Trenolin Opti DF Universal application on crushed grapes, juice and white wine Various activities such as pectine esterase, polygalacturonase and pectinlyase x x Trenolin Super PLUS For optimum processes, improvement of free run, increased press capacity, reduced press and processing times. The enzyme is used in mashes, juice, young wine and Süßreserve Formulation optimized for modern winemaking x x Version /2017 MW printed

24 Trenolin 4000 DF Pectolytic enzyme preparation for mash, juice and young wine treatment, depsidase free Trenolin 4000 DF is a pectolytic enzyme preparation for use in mash, juice and young wine treatment and particularly for producing Süßreserve. Economic processing of mash, must and young wine is possible due to Trenolin 4000 DF s pectin splitting effect. Its benefits during mash processing are primarily increased juice yield and improved press capacity utilisation. Better wine clarification and filtration is also achieved. Trenolin 4000 DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. and use ml/100 L or 100 kg mash Mash Approx. 12 Young wine Approx. 8 Must/juice Approx. 8 Süßreserve Approx. 12 Temperature The recommended doses are based on a temperature of C. Application time Usually at least 1 hour depending on the variety s pectin content and framework conditions. Tip Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. Application Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 S printed

25 Trenolin Bouquet PLUS Highly active, depsidase free liquid pectinase with an early, aroma releasing effect. Trenolin Bouquet PLUS is a depsidase (cinnamyl esterase) free, aroma releasing special enzyme. The newly developed ß glycosidase activity can be used in mash, in must, during malolactic fermentation and in wine. Due to the sugar tolerant ß glycosidase activity Trenolin Bouquet PLUS can be applied before alcoholic fermentation to release aroma precursors. Other benefits Release of aromatic compounds from grapes Release of various terpenes Broad spectrum of uses, resulting in targeted and optimised increase of fruitiness Recommended All types of wine for Advise Enzyme purity is decisive particularly for aroma enzymes. Trenolin Bouquet PLUS preserves released aroma compounds, as it is free of cinnamyl esterase activity. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. PLUS new formula means additional benefit! The following properties are characteristic of the Trenolin PLUS series of enzymes: Recipe optimised for modern wine making Depsidase free (free from cinnamyl esterase activity) No preservatives ml/100 L or 100 kg mash Mash Approx During fermentation Approx Must Approx Wine Approx Application time Usually at least 1 week. Tip Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. Application Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Attention! Bentonites deactivate the enzyme, so bentonite should be racked off before the addition of Trenolin Bouquet PLUS or it should be used one week after the addition. Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. 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 information is subject to change without prior notice. Our general terms of business apply, please refer to Version /2016 HW printed

26 Trenolin FastFlow DF Special liquid enzyme for intensive pectin degradation in pectin rich grape varieties, resulting in better pressability and improved filtration in red and white wines, depsidase free Trenolin FastFlow DF is a highly active special liquid enzyme for intensive pectin degradation in mash and juice, especially for pectin rich grape varieties. It increases press yield and filtration performance in the resulting young white and red wines by degrading residual pectin side chains. Trenolin FastFlow DF is capable of removing difficult to degrade pectin fractions (hairy regions) through the arabinogalactan II hydrolase (AG II hydrolase) activity. Trenolin FastFlow DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Treatment aim Other benefits Rapid, intensive pectin degradation in pectin rich grape variety mashes such as Silvaner and Gewürztraminer. Marked improvement in press performance. Also very effective at low temperatures through the inclusion of Erbslöh s innovative cold pectinase. Can be used at temperatures between 5 C and 10 C. Targeted degradation of pectin side chains through AG II hydrolase for more effective pectin hydrolysis in juice, resulting faster loss of pectin s water binding ability, rapid viscosity reduction and promotion of juice clarification. Faster clarification when using Seporit PORE TEC, IsingClair Hausenpaste and Klar Sol Super for sedimentation. Improved flotation processes by reducing neutral pectin fractions. Increased filtration rates in young white wines from pectin rich grape varieties. Generally increased filtration rates in young red wines through enhanced degradation and therefore minimisation of the size of residual pectin molecules. Recommended for Pectin rich white and red grape varieties Application Mash/Juice Application time Pectin rich white grape varieties 8 15 C 6 10 ml/100 kg or 100 L 2 4 hours Red grape varieties up to 25 C. 4 8 ml/100 kg or 100 L during mash fermentation Red grape varieties from 45 C 3 6 ml/100 kg or 100 L 1 2 hours Tip Application Attention! Effective pectin degradation possible at temperatures between 5 C and 10 C. The natural upper limit is 55 C. Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 Hb printed

27 Trenolin Filtro DF Effective clarification and filtration enzyme, depsidase free A liquid clarification and filtration enzyme with a wide activity spectrum. Especially for juice and young wines from mashes contaminated with mucilage and colloids. Trenolin Filtro DF is depsidase (cinnamyl esterase) free. Other benefits Prevention of filtration problems at juice stage Guarantees complete enzymatic degradation of mucilage, especially glucan from Botrytis cinerea, in juice and young wine Recommended for All types of white, rosé and red wine Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. ml/100 L Juice from contaminated or damaged grapes Filtration problems in young wine Temperature The recommended doses are based on a temperature of C. Application time Up to one week and more Tip Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. The addition of ml/100 L Trenolin Filtro DF to the juice is beneficial if the grape characteristics are such that filtration problems are anticipated (mould). This allows the higher fermentation temperature and long reaction time to be exploited. In this way subsequent filtration problems and costs can be eliminated at an early stage ml/100 L is required to remove filtration problems in young wine. At the young wine stage, difficult degradation of filtration inhibiting mucilage and colloids requires an extended reaction time (up to one week and more). Application Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 AW printed

28 Trenolin Flot DF Highly active, special liquid flotation enzyme for the fast depectinisation in order to achieve ideal particle buoyancy, depsidase free Trenolin Flot DF is a highly active, liquid concentrated pectinase for juice clarification using flotation. Because of its special combination of pectinase fractions and a high proportion of pectin esterase, Trenolin Flot DF reduces juice viscosity rapidly pectin hydrolysis. Trenolin Flot DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Rapid pectin hydrolysis to particles easy to flotate. Rapid viscosity reduction Early onset of flotation Good particle buoyancy Greater degree of clarification Time saved when clarifying juice Cleaner fermentation Promotes fruit driven vinification through the absence of depsidase (cinnamyl esterase) activity Recommended for All white and rosé juices Application Reaction time Trenolin Flot DF dosage (ml/100 L) Juice from healthy grapes 1 2 hours 2 4 Juice from pectin rich varieties 1 2 hours 3 6 Juice from damaged grapes < 1 hour 4 8 Temperature Tip Application Attention! The recommended doses are based on a temperature of C. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 AW printed

29 Trenolin Frio DF Special liquid enzyme for effective pectin degradation during cold maceration and clarification as low as 5 C, depsidase free Trenolin Frio DF is a highly active, special liquid enzyme for rapid, effective pectin degradation in mash and juice during cold maceration and clarification as low as 5 C. Selected, novel raw pectinases with a high conversion rate even at extremely low temperatures ensure improved press performance in the mash and improve clarification behaviour during juice treatment. Use of Trenolin Frio DF guarantees a high level of efficiency through exceptional performance at comparatively short reaction times, even at extremely low temperatures. Trenolin Frio DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Fast, effective pectin hydrolysis in white and red mashes for cold maceration processes above 5 C Improved press performance at low grape temperatures, by faster juice extraction at low press pressures, resulting in a lower amount of bitter tannins Promotes release of aroma precursors during cold maceration of white grape mashes Supports colour extraction during cold maceration of red grapes before mash fermentation, e.g. carbonic maceration Improved colour extraction from pomace cap in all mash fermentation processes, during pumping over and CO 2 pressure reducing techniques Faster fining by Seporit PORE TEC, IsingClair Hausenpaste and Klar Sol Super for sedimentation and in flotation processes Recommended for All types of white, rosé and red wine Improved pressability: Pectin hydrolysis in the mash Accelerated juice clarification: Pectin degradation in juice Temperature ml/100 kg Reaction time Temperature ml/100 L Reaction time 10 C 2 4 ml 1 2 hours 10 C 1 3 ml 2 hours 8 C 3 6 ml 2 3 hours 8 C 3 5 ml 3 hours 5 C 5 10 ml 4 6 hours 5 C 5 8 ml 4 hours Application Attention! Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. The application recommendations given herein describe the intended use of the product as a processing aid or additive, as part of good manufacturing practice. The end product s food safety can only be achieved if used exclusively in this way. However, please note: our technical product leaflets are based on our current knowledge and experience. They must be seen as general information about our products only. We cannot accept any liability for use on a case by case basis due to the imponderabilities of treating natural products and potential prior treatments. The user must always check for himself compliance with the laws and safety regulations which apply to use of our products. All data is therefore provided without any warranty. All information is subject to change without prior notice. Our General Terms and Conditions of Business also apply (downloadable from Version /2016 AW printed

30 Trenolin Mash DF Innovative enzyme complex for maceration of white mashes, depsidase free Trenolin Mash DF is a liquid enzyme complex for maceration in white mashes. MashZeration, enzymatically accelerated ʺmaceration of the crushed grapesʺ, reduces mash standing time, increases typical varietal characteristics and free juice run. Trenolin Mash DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Reduction of mash processing time Intensification of aromas through collateral ß glucosidase activity Gentle juicing through increased free juice run Reduction of potentially negative microbial influences Reduction of pressure required in the press Lower polyphenol discharge Very good splitting of colloidal macromolecules Reduction of turbidity causing colloids Improved subsequent filtration Recommended for Mashes from any white grape variety ml/100 L or 100 kg mash Mash 1 4 Temperature The recommended doses are based on a temperature of C. Application time Usually at least 2 6 hours depending on the variety s pectin content and framework conditions. Tip Effectiveness depends on the quantity of product, temperature and reaction time. This can be extended by early addition to the crushed grapes. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. Application Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 AW printed

31 Trenolin Opti DF Fine granulate for treatment of mash, juice and young wine in white wine production, depsidase free Trenolin Opti DF is a highly active pectinase concentrate, with a balanced spectrum of activities, such as pectin esterase, polygalacturonase and pectinlyase. Trenolin Opti DF is an easily soluble fine granulate. It is universally used in white wine production to treat mash, juice and young wine. Trenolin Opti DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits: Mash Improved pressability, reduced pressing times, increased press capacity Increased free juice run, less extraction of tannins and bitter substances through low press pressures Must Time gain through removal of mucilage from juice, increased juice clarity; improved clarification, fining and filterability Young wine Improved natural clarification, enhanced fining agent effect and filter performance ml/100 L or 100 kg mash Mash 2 3 Young wine 1 2 Juice 1 3 Temperature The recommended doses are based on a temperature of C. Application time Usually at least 1 hour depending on the variety s pectin content and framework conditions. Tip Extended contact times are advantageous and can be achieved by early addition to the grapes, in the grape crusher, to the mash or the press. The natural upper limit is 55 C. Application The granulate is dissolved in a little water, added to the vessel and stirred in. Ensure that it is thoroughly mixed in. Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 AW printed

32 Trenolin Super PLUS Highly active, depsidase free, liquid pectinase Trenolin Super PLUS is a liquid formulation containing various active pectinases for rapid degradation of the complex pectin molecule. The enzyme is used in mashes, juice, young wine and Süßreserve. Trenolin Super PLUS is depsidase free. The benefits of Trenolin Super PLUS are emphasized by the optimised recipe and increased activity. These are: Increased free run juice Faster and more compact deposition of sediments Improved filtration and clarification Other benefits Increased press capacity Reduced press and processing times Reduction of tannin discharge and subsequent treatments Preventative improvement of filtration performance in wine Recommended for All types of white, rosé and red wine Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. PLUS new formula means additional benefit! The following properties are characteristic of the Trenolin PLUS series of enzymes: Recipe optimised for modern wine making Depsidase free (free from cinnamyl esterase activity) No preservatives ml/100 L or 100 kg mash Grapes Approx Young wine Approx. 3 5 Mash Approx Süßreserve Approx Juice Approx. 5 Temperature The recommended doses are based on a temperature of C. Application time Usually at least 1 hour depending on the variety s pectin content and framework conditions. Tip Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. Application Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 HW printed

33 Product range Trenolin enzymes Trenolin enzymes for red and rosé winemaking Trenolin FastFlow DF Trenolin Frio DF Trenolin Premium Red PLUS Trenolin Rot DF For intensive pectin degradation in pectin rich grape varieties, resulting in better pressability and improved filtration in red and white wines For rapid, effective pectin degradation in mash and juice during cold maceration and clarification as low as 5 C Gentle release of colourintensive anthocyanins and ripe polyphenols For elegant, fruity rosé and red wines Degradation of hairy regions through the arabinogalactan IIhydrolase (AG II hydrolase) activity. Effective at low temperatures > 5 C Cryotolerant pectinase for effective degradation of pectine at low temperatures > 5 C Complete extraction of valuable substances and stabilisation of colour Pektinase for a gentle intensification of colour x x x x liquid x x x x Trenolin enzymes Application Description depsidase free granulated Trenolin Rouge DF Trenolin Thermo DF Trenolin T Stab DF For intensive, full bodied, French style red wines Specially developed for optimum thermo vinification and decanter application For an improved extraction of red mashes during warming for thermo vinification at C Powerful pectinase with various side activities for improved release and stabilization of anthocyanins Highly active enzymatic preparation for red mashes. Degradation of complexe structures ( hairy regions ). Contains valuable proteinase and cellulytic side activities Thermostable pectolytic enzymatic preparation x x x x x x Version /2017 MW printed

34 Trenolin FastFlow DF Special liquid enzyme for intensive pectin degradation in pectin rich grape varieties, resulting in better pressability and improved filtration in red and white wines, depsidase free Trenolin FastFlow DF is a highly active special liquid enzyme for intensive pectin degradation in mash and juice, especially for pectin rich grape varieties. It increases press yield and filtration performance in the resulting young white and red wines by degrading residual pectin side chains. Trenolin FastFlow DF is capable of removing difficult to degrade pectin fractions (hairy regions) through the arabinogalactan II hydrolase (AG II hydrolase) activity. Trenolin FastFlow DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Treatment aim Other benefits Rapid, intensive pectin degradation in pectin rich grape variety mashes such as Silvaner and Gewürztraminer. Marked improvement in press performance. Also very effective at low temperatures through the inclusion of Erbslöh s innovative cold pectinase. Can be used at temperatures between 5 C and 10 C. Targeted degradation of pectin side chains through AG II hydrolase for more effective pectin hydrolysis in juice, resulting faster loss of pectin s water binding ability, rapid viscosity reduction and promotion of juice clarification. Faster clarification when using Seporit PORE TEC, IsingClair Hausenpaste and Klar Sol Super for sedimentation. Improved flotation processes by reducing neutral pectin fractions. Increased filtration rates in young white wines from pectin rich grape varieties. Generally increased filtration rates in young red wines through enhanced degradation and therefore minimisation of the size of residual pectin molecules. Recommended for Pectin rich white and red grape varieties Application Mash/Juice Application time Pectin rich white grape varieties 8 15 C 6 10 ml/100 kg or 100 L 2 4 hours Red grape varieties up to 25 C. 4 8 ml/100 kg or 100 L during mash fermentation Red grape varieties from 45 C 3 6 ml/100 kg or 100 L 1 2 hours Tip Application Attention! Effective pectin degradation possible at temperatures between 5 C and 10 C. The natural upper limit is 55 C. Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 Hb printed

35 Trenolin Frio DF Special liquid enzyme for effective pectin degradation during cold maceration and clarification as low as 5 C, depsidase free Trenolin Frio DF is a highly active, special liquid enzyme for rapid, effective pectin degradation in mash and juice during cold maceration and clarification as low as 5 C. Selected, novel raw pectinases with a high conversion rate even at extremely low temperatures ensure improved press performance in the mash and improve clarification behaviour during juice treatment. Use of Trenolin Frio DF guarantees a high level of efficiency through exceptional performance at comparatively short reaction times, even at extremely low temperatures. Trenolin Frio DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Fast, effective pectin hydrolysis in white and red mashes for cold maceration processes above 5 C Improved press performance at low grape temperatures, by faster juice extraction at low press pressures, resulting in a lower amount of bitter tannins Promotes release of aroma precursors during cold maceration of white grape mashes Supports colour extraction during cold maceration of red grapes before mash fermentation, e.g. carbonic maceration Improved colour extraction from pomace cap in all mash fermentation processes, during pumping over and CO 2 pressure reducing techniques Faster fining by Seporit PORE TEC, IsingClair Hausenpaste and Klar Sol Super for sedimentation and in flotation processes Recommended for All types of white, rosé and red wine Improved pressability: Pectin hydrolysis in the mash Accelerated juice clarification: Pectin degradation in juice Temperature ml/100 kg Reaction time Temperature ml/100 L Reaction time 10 C 2 4 ml 1 2 hours 10 C 1 3 ml 2 hours 8 C 3 6 ml 2 3 hours 8 C 3 5 ml 3 hours 5 C 5 10 ml 4 6 hours 5 C 5 8 ml 4 hours Application Attention! Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. The application recommendations given herein describe the intended use of the product as a processing aid or additive, as part of good manufacturing practice. The end product s food safety can only be achieved if used exclusively in this way. However, please note: our technical product leaflets are based on our current knowledge and experience. They must be seen as general information about our products only. We cannot accept any liability for use on a case by case basis due to the imponderabilities of treating natural products and potential prior treatments. The user must always check for himself compliance with the laws and safety regulations which apply to use of our products. All data is therefore provided without any warranty. All information is subject to change without prior notice. Our General Terms and Conditions of Business also apply (downloadable from Version /2016 AW printed

36 Trenolin Premium Red PLUS Depsidase free special liquid enzyme for premium red wines Trenolin Premium Red PLUS is a special, depsidase (cinnamyl esterase) free enzyme for gentle release of colourintensive anthocyanins and ripe polyphenols. Benefits Effective maceration of grape skins Gentle and complete extraction of valuable substances Optimised ratio of anthocyanins to tannins ensures a stable colour Targeted extraction of ripe and powerful polyphenols creates structured and full bodied red wines Recommended for Long lived and deep coloured premium red wines Tip The wine s mouthfeel is enhanced by the increased level of polymerisation relative amount (%) 160% 140% 120% 100% 80% 60% 40% 20% 0% Degree of polymerization > 3 Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. PLUS new formula means additional benefit! The following properties are characteristic of the Trenolin PLUS series of enzymes: Recipe optimised for modern wine making Depsidase free (free from cinnamoyl esterase activity) No preservatives No anthocyanases and polyphenol oxidases ml/100 L or 100 kg mash Mash Approx. 1 4 Application time Direct to the grapes or in the mash tank. Tip Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Control w/o enzyme Trenolin Premium Red PLUS 3 ml/100 kg 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 information is subject to change without prior notice. Our general terms of business apply, please refer to Version /2016 HW printed

37 Trenolin Rot DF Liquid pectolytic enzyme preparation for red and rosé wine making, depsidase free A gentle pectinase for treating red grape mashes. Trenolin Rot DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Better colour yield Improved press results Recommended for Rosé and red wine varieties Product and effect Trenolin Rot DF causes early extraction of pigments and shortens the mash stand times required. Temperature Application time Tip Application Attention! ml/100 kg mash Mash fermentation after destemming and crushing 12 Thermovinification after cooling down (approx. 20 C) 15 Thermovinification after cooling down (approx. 50 C) 10 Rosé wine making after crushing 20 The recommended doses are based on a temperature of C. Usually at least 1 hour depending on the variety s pectin content and framework conditions. Longer contact times are advantageous. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 AW printed

38 Trenolin Rouge DF The liquid red wine enzyme for powerful and intensive red wines, depsidase free Trenolin Rouge DF is a special, liquid red wine enzyme for treating red wine mashes. Trenolin Rouge DF is depsidase (cinnamyl esterase) free. Other benefits For producing fruity, smooth and deep coloured red wines Promotes balanced extraction of anthocyanins and tannins Also suitable for red wine maturation in barriques Trenolin Rouge DF is an enzyme preparation purified using a special process. This eliminates disruptive collateral depsidase and oxidase activities Recommended for All types of red wine Mash fermentation after destalking and crushing Thermovinification after cooling down (approx. 20 C) Thermovinification after cooling down (approx. 50 C) Temperature Application time Tip Application Attention! ml/100 kg mash The recommended doses are based on a temperature of C. Usually at least 1 hour depending on the variety s pectin content and framework conditions. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 AW printed

39 Trenolin Thermo DF Highly effective enzyme complex for optimised thermovinification and decanter centrifuging, depsidase free Trenolin Thermo DF is a highly effective, liquid enzyme complex for optimised thermo vinification of red mashes and to improve decanter processes. In addition to classic pectinase fractions pectin esterase and polygalacturonase, Trenolin Thermo DF also contains the new active enzymes rhamnogalacturonase, arabanase/arabinosidase, xyloglucanase and other pectinase fractions which attack the hairy regions. The proteinase and cellulase/hemicellulase activities provide the pectinases with positive support. Trenolin Thermo DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Optimised berry breakdown, reduced process time, improved extraction of pigments and catechins important for colour Reduction of pressure required in the press and less bitter phenols Increased, extended pectin and colloid degradation, resulting in very good degradation of colloidal macromolecules, reduction of haze causing colloids Improved subsequent filtration, reduced foaming formation Recommended for Thermovinification of red wine varieties Trenolin Thermo DF is always used when clarification and filtration problems are expected due to prior thermal treatment or mechanical stresses on the mash. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be C. The hotter it is, the more effective the enzyme. The natural upper limit is 55 C. This means cooling down must first take place if higher temperatures have been used previously. The granulate is dissolved in a little water, added to the mash and stirred in well. Processing Time of dosing Thermovinification after mash has cooled down again (< 55 C) 1 3 ml/100 kg Decanter centrifuging after juice has cooled down again (< 55 C) 2 4 ml/100 kg The enzyme contact time should be at least 2 4 hours for thermovinification. Longer contact times are advantageous. Store in a cool, dry place. Packs which have been opened should be tightly sealed and used up as soon as possible. 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

40 Trenolin T Stab DF Thermostable pectinolytic enzyme complex for accelerated breakdown of red mashes during mash heating at C, depsidase free Trenolin T Stab DF is an innovative, thermostable, pectolytic enzyme complex for accelerated breakdown of red mashes during mash heating at C. In addition to an extremely temperature stable pectinase, Trenolin T Stab DF contains other, valuable, thermostable active enzymes, such as acid proteinases and hemicellulases, which cause intensive mash breakdown, without attacking the mash structure and causing detrimental maceration. Trenolin T Stab DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Accelerated breakdown of red mashes for better release of pigments and polyphenols, above all structure forming oenotannins and pigment stabilising catechins Reduction of standing time, almost continuous operation, increase turnover per time unit, energy saving Low microbiological risk as a result of reduced standing time, minimisation of Maillard reaction through deactivation of laccase and polyphenoloxidase Improved pumpability, improved pressability, improved mash throughput in the heater Recommended for Thermovinification of red wine varieties Trenolin T Stab DF is used by adding a diluted enzyme solution continuously to the grape crusher, for example. The enzyme starts to work during mash heating in the coil or tubular heater. The dosage is essentially governed by the contact time under the following reaction conditions, with mash heating at C. Processing Time of dosing Thin skinned or juicy grapes, e. g. Pinot noir, St. Laurent Thick skinned or pithy grapes, e. g. Cabernet sauvignon, Pinot précoce Direct into the grape crusher or tipping wagon Direct into the grape crusher or tipping wagon 2 4 ml/100 kg 3 5 ml/100 kg It is not necessary to cool the mash, it can easily be pressed with the residual heat at C. The juice is finally cooled down to fermentation temperature and pre clarified. Store in a cool, dry place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 AW printed

41 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

42 Oenoferm Belle Arome Yeast for an individual style of white wine with a specific bouquet Oenoferm Belle Arome is a Saccharomyces cerevisiae var. cerevisiae yeast strain for producing distinctive white wines. Oenoferm Belle Arome is used to produce white wines with very diverse aromas. Fermentation C temperature Aroma profile White fleshed fruit Fresh citrus and cassis notes Also yellow fleshed fruits with exotic overtones if the grapes are fully ripe Characteristics Requires moderate fermentation conditions High nutrient supply Recommended grape Rivaner, Silvaner, Muscatel, Scheurebe, Pinot gris, Pinot blanc and Müller Thurgau varieties 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 Belle Arome to 100 L must 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 in 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

43 Oenoferm Bio Selection Klingelberg certified organic dried yeast for organic wine and sparkling wine Oenoferm Bio is the first certified organic dried yeast for organic wine and sparkling wine. The yeast strain was selected from the Margrave of Baden s vineyards at Staufenberg Castle and propagated exclusively on certified organic nutrient media. Subsequent drying and packaging is carried out in accordance with EU Regulation 834/2007 and EU Regulation 1254/2008. The Oenoferm Bio Selection Klingelberg yeast strain emphasises the grape variety s and terroir s typical attributes. The yeast is a member of the Saccharomyces cerevisiae var. bayanus species and is suitable for fermenting white, rosé and red wines. The alcohol tolerance is up to 16.5% ABV. The latest results are also proof of its particular suitability for producing sparkling wine. Fermentation temperature White/rosé wine Red wine Sparkling wine C C C Permitted according to EU regulations and directives. Laboratory tested for purity and quality. Wine: The addition of g Oenoferm Bio to 100 L juice produces the optimum population of living yeast cells. This ensures a good start of fermentation and dominance over the wild microorganisms. Addition of VitaFerm Bio or PuroCell O to the juice is recommended to optimise the nutrient supply in the juice. Sparkling wine: 25 g/100 L cuvée. Oenoferm Bio Selection Klingelberg is rehydrated in ten times the volume of a 1:1 mix of cuvée and water (37 42 C) for approx. 20 minutes. Then add to the cuvee base wine. Vacuum packed. Store in a cool, dry place. Packs which have been opened should be immediately tightly sealed and used within 2 3 days. Certified organic by LACON GmbH DE-ÖKO-003 EU agriculture Version /2016 MW printed

44 Oenoferm Bouquet White wine yeast for developing lively and fresh fruit aromas Oenoferm Bouquet is a special aroma yeast. It forms floral aromas through its special metabolic properties. Fermentation C temperature Aroma profile Emphasises ripe, exotic fruit aromas Produces sweetish floral aromas Characteristics Moderate to high nitrogen requirement High alcohol tolerance Other benefits Produces full bodied, dense wines Recommended grape Müller Thurgau, Traminer, Morio Muscat, Muscatel, Rhine Riesling, Muscat Ottonel, varieties Bouvier, Goldburger, Furmint Tip Perfect as a cuvée partner 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 Bouquet 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 in 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

45 Oenoferm Freddo Cold tolerant yeast for fresh, fruity wines Oenoferm Freddo is a cold tolerant Saccharomyces cerevisiae var. bayanus yeast strain used for preparing fresh, fruity wines. It emphasises typical varietal characteristics and incisive citrus aromas. Fermentation From 10 C Possible temperature C Recommended Aroma profile Emphasises typical varietal aromas Citrus fruits (citrus, grapefruit) Green apple Other benefits Very high fermentation capacity Complete final fermentation from 10 C Low nutrient requirement Acidity stabilisation (can delay malolactic fermentation) Low tendency to off flavours Low SO2 formation Very low foaming Outstanding killer properties Recommended grape Riesling, Sauvignon blanc, Müller Thurgau, Welschriesling, Grüner Veltliner, Chardonnay, varieties Pinot blanc, Scheurebe, Rotgipfler, Neuburger, Gutedel, Kerner, Silvaner, Traminer Tip For preparation of fresh, fruity rosé wines For sparkling wines Proven as a restart yeast 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 Freddo 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 in 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

46 Oenoferm InterDry Aroma yeast suitable for stopping fermentation Oenoferm InterDry is used for fine, elegant wines with the full spectrum of ripe fruit aromas. Fermentation C temperature Aroma profile Ripe fruit (pear, apple, melon) Ripe exotic fruits (mango, pineapple) Benefits Possible to stop fermentation by cooling Low SO 2 production Recommended grape Müller Thurgau, Traminer, Silvaner, Muscat Ottonel, Bouvier, Goldburger, Furmint varieties Tip Stop fermentation to retain fructose 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 20 g Oenoferm InterDry 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 in 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

47 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

48 Oenoferm LA HOG GMO free yeast for smoother wines and improved mouthfeel with lower alcohol formation in white and red wines, patent pending Oenoferm LA HOG is a GMO free wine yeast for producing fruit driven wines with improved mouthfeel and less alcohol. The yeast is used in combination with the Erbslöh LA C nutrient concept. Oenoferm LA HOG has the following positive characteristics: 1. The above average glycerine formation improves mouthfeel. 2. The alcohol content is reduced by up to 1 %vol. 3. Formation of fruity aromas and high fermentation strength through use of the Erbslöh LA C nutrient concept. The Erbslöh LA C nutrient concept is composed of: VitaDrive F3 for rehydration, VitaFerm Ultra F3 as a base nutrient for the must, and a continuous supply of Vitamon Liquid. The concept must be used and is not optional! The complexity of the wine s aroma is promoted through moderate formation of succinic acid esters. Application This yeast can be used in white and red wines. FERMENTATION TEMPERATURE AROMAS STRUCTURE & WINE STYLE ACTIVATOR & NUTRIENTS White wine Red wine (20) C C Intensive fresh, fruity aroma of exotic fruits Balance of complex and acidic fruit with spicy structure and persistent aromas Increases positive mouthfeel and body, emphasises typical varietal properties for lively and harmonious wines. VitaDrive F3: g/hl VitaDrive F3: g/hl VitaFerm Ultra F3: 30 g/hl VitaFerm Ultra F3: 20 g/hl Vitamon Liquid: Vitamon Liquid: Day 1 5 : 30 ml/hl of each Day 1 4 : 20 ml/hl of each Day 6 : 20 ml/hl Additional days: 15 ml/hl (depending on Additional days: 15 ml/hl (depending on fermentation progress) fermentation progress) Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Oenoferm LA HOG is produced according to the F3 Erbslöh yeast production process. We recommend adding g Oenoferm LA HOG to 100 L must to obtain the optimum quantity of viable yeast cells. This ensures a sound start to fermentation and dominance over the wild microorganisms. See table for other nutrient information. 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

49 Oenoferm Müller Thurgau Pure cultivated yeast for modern, fresh Müller Thurgau (Rivaner) wines with delicate Muscat notes Oenoferm Müller Thurgau is a varietal yeast which in particular emphasises Müller Thurgau s typical, varietal, delicate Muscat note. The objective is to produce modern, fresh Müller Thurgau wines. Fermentation C temperature Aroma profile Apple, lemon, delicate spicy Muscat aroma Other benefits Delicate pear aromas are emphasized in ripe grapes. Interrrupted fermentation is possible to produce Rivaner with residual sugar. Recommended grape Müller Thurgau, Muscatel varieties Nutrient requirement Medium to high we recommend continuous addition of Vitamon Combi to promote the desired aromas. Tip We recommend fermentation at C to bring out spicy citrus and pear notes. 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 Müller Thurgau 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

50 Oenoferm PinoType For all elegant, spicy, fruity wines from the Pinot family Oenoferm PinoType (yeast strain 99/3) has been selected by the Höhere Bundeslehranstalt and Bundesamt für Wein und Obstbau, Klosterneuburg. It is an outstanding Pinot yeast for emphasizing the typical varietal, modern profiles of the Pinot family and its descendants. White grape varieties Red grape varieties Fermentation temperature C C Aroma profile Fruity, delicately nutty Delicately spicy fruit Spicy, floral Minerally Minerally Complex aromas of berry fruit and cherries Recommended grape varieties Pinot blanc Pinot gris Chardonnay Auxerrois Other benefits Forms high level of fruit esters, especially in combination with Vitamon Liquid dosages (banana, exotic aromas) and glycerol Creamy wines as a result of early yeast autolysis (maturation on the lees) Pinot noir St Laurent Pinot noir précoce Pinot meunier Samtrot Very good colour retention Promotes MLF Tip For lively, fruity Pinot wines For heavy Pinot wines (up to 16 % ABV) we recommend adding VitaFerm Ultra for complete fermentation Can be combined with Oenoferm wild & pure to modify the style and to increase to complexity 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 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 PinoType 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 must nutrient situation 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

51 Oenoferm Riesling Pure cultivated yeast for typical, fruity Riesling wines Oenoferm Riesling has been selected from vineyards in the Rheingau, Germany. It promotes the incisive, typical varietal, fruity Riesling aromas. Fermentation temperature C C Aroma profile Fresh and fruity notes of peach Persistent aromas of yellowfleshed fruit and apricot May manifest minerally notes Charming bouquet of exotic aromas (mango) Fermentation progress Ensure appropriate supply of nutrients VitaFerm Ultra/Vitamon Liquid Increase the temperature from the middle to end of fermentation (21 22 C) Recommended grape varieties Characteristics Specifics Riesling Welschriesling Frühroter Veltliner Rotgipfler Inclined to foaming Prevents the formation of trimethyl dihydronaphthalene (TDN), better known as the petrol note. Tip Harmonious flavour profile even for wines with residual sugar Special yeast for light, fruity to high quality ripe Riesling wines with residual sugar 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 Riesling 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 in 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

52 Oenoferm Terra Yeast to support the terroir character of white and red wine Oenoferm Terra is an S. cerevisiae var. bayanus yeast strain. The yeast accentuates the individual characteristics of white and red wines, giving full expression to the harmonious formation of aromatic components. White wine Red wine Fermentation C C temperature Aroma profile Pure terroir character Other benefits Rapid fermentation onset Certain fermentation progress and final fermentation Recommended grape All white and red grape varieties varieties Nutrient requirement High quantities of Vitamon Combi at the start of fermentation subsequently combined with VitaFerm Ultra Tip 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 Terra to 100 L juice to obtain the optimum quantity of viable yeast cells. This ensures a sound start to 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 in 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

53 Oenoferm Tipico White wine yeast to support typical, ripe, varietal aromas Oenoferm Tipico is suitable for elegant, nuanced wines, with the objective of emphasizing the aroma of ripe grapes. Fermentation C temperature Characteristics Typical ripe, varietal aromas of exotic fruits and apricot Full bodied wines with a creamy mouthfeel Recommended grape Riesling, Silvaner, Müller Thurgau, Kerner, Grüner Veltliner, Welschriesling, Pinot family, varieties Neuburger, Muscat Ottonel, Rotgipfler, Zierfandler Fermentation progress Moderate to high nutrient requirement Ensure appropriate supply of nutrients VitaFerm Ultra Increase the temperature from the middle to end of fermentation (21 22 C) 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 Tipico to 100 L must 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

54 Oenoferm Veltliner White wine yeast to promote the fruity, peppery and spicy aromas of Grüner Veltliner Oenoferm Veltliner is a Saccharomyces cerevisiae var. bayanus dry selected yeast for inoculation of Grüner Veltliner wines. Fermentation temperature C Aroma profile For all classic, fruity Grüner Veltliners with hints of spice to promote the fruity, peppery aromas Recommended grape Grüner Veltliner varieties Roter Veltliner Characteristics Very strong fermentation, Complete fermentation, even at low temperatures 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 Veltliner 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 wild & pure Complex aromas and unique fermentation potential for a wild yeast Oenoferm wild & pure is a special aroma yeast. It forms floral aromas through its special metabolic properties. Oenoferm wild & pure is a wild yeast from a selection of Torulaspora delbrueckii (formerly Saccharomyces rosei). With Oenoferm wild & pure it is possible to significantly influence the wine s style. It is possible to ferment both white and red wines whose texture is significantly creamier and which have a long lasting, pleasant flavour and mouthfeel. Oenoferm wild & pure s appearance (brown in colour, white particles) is caused by the drying technique and complies with general quality standards. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Fermentation C temperature Aroma profile Emphasises ripe, exotic fruit aromas Produces sweetish floral aromas Characteristics Moderate to high nitrogen requirement High alcohol tolerance Other benefits Produces full bodied, dense wines Recommended grape Müller Thurgau, Traminer, Morio Muscat, Muscatel, Rhine Riesling, Muscat Ottonel, varieties Bouvier, Goldburger, Furmint Tip Perfect as a cuvée partner 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 wild & pure 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

56 Oenoferm X thiol Alcohol tolerant hybrid yeast for exotic aromas Oenoferm X thiol is a GMO free hybrid yeast selected by Erbslöh. Protoplast fusion was used to harness the positive properties of two different Saccharomyces cerevisiae strains. The most important are: The strength of fermentation of an alcohol tolerant Bayanus strain Formation of complex fermentation aromas with a fresh, fruity bouquet (pink grapefruit and blackcurrant) Increased production of ripe fruit aromas (such as passion fruit) Fermentation temperature < 15 C C Aromas Cool climate style: Complex, highly expressive aroma profile to promote a modern, typical varietal wine style Increase of fruity thiol aromas (4 MMP, 3 MH, especially 3 MHA): cassis, grapefruit, exotic fruits, boxwood Other benefits Low moderate nutrient requirement Very low formation of SO 2 and H 2 S Recommended grape varieties Sauvignon blanc, Scheurebe, Riesling, Grüner Veltliner, Pinot family, Muskat varieties Tip Perfectly suited to increasing the ripe, exotic flavours in rosé wines 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 enriched 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 X thiol to 100 L juice to obtain the optimum quantity of viable yeast cells. This ensures a sound start to 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

57 Oenoferm X treme Strongly fermenting hybrid yeast for X treme spicy, fruity aromas Oenoferm X treme is a GMO free hybrid yeast selected by Erbslöh. Protoplast fusion was used to harness the positive properties of two different Saccharomyces cerevisiae strains. The most important are: The extraordinarily strong fermentation of a cold tolerant Bayanus strain Promotion of the individual aroma style towards minerality, with well integrated fruity and spicy components Fermentation temperature C Aroma profile Typical varietal aromas with a powerful bouquet and good length Other benefits Acidity stabilising properties Low nutrient requirement Forms little SO 2 Can be used as a sparkling wine yeast Suitable for a restart of fermentation Recommended grape varieties Riesling, Pinot blanc, Welschriesling, Chardonnay, Sauvignon blanc, Silvaner, Müller Thurgau, Grüner Veltliner, Muscatel Tip Can be combined with Oenoferm wild & pure to modify the style and to increase the 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 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 X treme 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

58 Oenoferm Be Red Certified organic red wine yeast for fermenting deep coloured and structured wines Oenoferm Be Red is a dried pure yeast for fermenting deep coloured and structured red wines. Oenoferm Be Red is particularly suitable for mash fermented red wines, capable of long maturation in wooden barrels, which are characterised by their complexity and powerful bodies. The yeast strain (Saccharomyces cerevisiae var. bayanus) supports colour polymerisation during alcoholic fermentation. The yeast is propagated using exclusively high quality, certified organic substrates. Subsequent drying and packaging is carried out in accordance with EU Regulation 834/2007 and EU Regulation 1254/2008. Oenoferm Be Red has proved to be outstanding in numerous fermentations for producing conventional and certified organic red wines. The alcohol tolerance is up to 15.5% ABV. Oenoferm Be Red promotes malolactic fermentation (MLF). Fermentation temperature Red wine C Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Addition of g Oenoferm Be Red to 100 kg mash results in an optimum population for rapid fermentation onset and dominance over other wild yeast cultures. Addition of VitaFerm Bio or PuroCell O to the mash is recommended to optimise the nutrient supply in the must. Vacuum packed. Store in a cool, dry place. Packs which have been opened should be immediately tightly sealed and used within 2 3 days. Certified organic by LACON GmbH DE-ÖKO-003 EU agriculture Version /2016 MW printed

59 Oenoferm Bio Selection Klingelberg certified organic dried yeast for organic wine and sparkling wine Oenoferm Bio is the first certified organic dried yeast for organic wine and sparkling wine. The yeast strain was selected from the Margrave of Baden s vineyards at Staufenberg Castle and propagated exclusively on certified organic nutrient media. Subsequent drying and packaging is carried out in accordance with EU Regulation 834/2007 and EU Regulation 1254/2008. The Oenoferm Bio Selection Klingelberg yeast strain emphasises the grape variety s and terroir s typical attributes. The yeast is a member of the Saccharomyces cerevisiae var. bayanus species and is suitable for fermenting white, rosé and red wines. The alcohol tolerance is up to 16.5% ABV. The latest results are also proof of its particular suitability for producing sparkling wine. Fermentation temperature White/rosé wine Red wine Sparkling wine C C C Permitted according to EU regulations and directives. Laboratory tested for purity and quality. Wine: The addition of g Oenoferm Bio to 100 L juice produces the optimum population of living yeast cells. This ensures a good start of fermentation and dominance over the wild microorganisms. Addition of VitaFerm Bio or PuroCell O to the juice is recommended to optimise the nutrient supply in the juice. Sparkling wine: 25 g/100 L cuvée. Oenoferm Bio Selection Klingelberg is rehydrated in ten times the volume of a 1:1 mix of cuvée and water (37 42 C) for approx. 20 minutes. Then add to the cuvee base wine. Vacuum packed. Store in a cool, dry place. Packs which have been opened should be immediately tightly sealed and used within 2 3 days. Certified organic by LACON GmbH DE-ÖKO-003 EU agriculture Version /2016 MW printed

60 Oenoferm Color Yeast for full bodied, deep coloured red wines Oenoferm Color is a Saccharomyces cerevisiae var. bayanus dried pure cultivated yeast which promotes deeper, more stable colours. It results in characterful, tannin driven red wines with good aging potential and excellent body. Fermentation C temperature Aroma profile Elegant aromas of ripe fruit, through to spicy, nutty and toasted aromas Characteristics High alcohol tolerance (16 % ABV) Rapid fermentation onset Moderate nutrient requirement MLF neutral Increased glycerol formation at higher fermentation temperatures Further recommended for Colour intensification Recommended grape Dornfelder, Pinot noir, Portugieser, Blauer Zweigelt, Blaufränkisch (Lemberger), Cabernet varieties sauvignon, Merlot, Shiraz, St Laurent Tip For red wines with aging potential Specifically for maturation in wooden barrels or barriques 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 Color 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 in 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

61 Oenoferm Dornfelder Structure promoting yeast for highly aromatic, modern Dornfelder wines Oenoferm Dornfelder F3 is a robust yeast strain selected for the Dornfelder grape variety. The yeast is used for structured, modern Dornfelder wines. Fermentation temperature Aromas C C Predominantly sour cherries and blackberries Benefits Optimum fermentation characteristics No foam formation MLF neutral Stabilises colour Produces structured Dornfelder wines (even for heated mashes) Recommended for Mash heating Fermentation on the skin Multi facetted, with plums, elderberry and assorted berry fruits 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 ferment through securely, even in stressful situations. The wine s aroma is purer and more incisive. We recommend adding g Oenoferm Dornfelder 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 advisable to add the same amount of VitaDrive F3 biological yeast activator during the yeast rehydration phase to fortify the yeast at an early stage. Depending on the must nutrient situation we recommend using yeast nutrients from the Vitamon and VitaFerm families. Vacuum packed. Store cool and dry. Packs which have been opened should be immediately tightly sealed and used up within 2 3 days. Version /2016 MW print

62 Oenoferm LA HOG GMO free yeast for smoother wines and improved mouthfeel with lower alcohol formation in white and red wines, patent pending Oenoferm LA HOG is a GMO free wine yeast for producing fruit driven wines with improved mouthfeel and less alcohol. The yeast is used in combination with the Erbslöh LA C nutrient concept. Oenoferm LA HOG has the following positive characteristics: 1. The above average glycerine formation improves mouthfeel. 2. The alcohol content is reduced by up to 1 %vol. 3. Formation of fruity aromas and high fermentation strength through use of the Erbslöh LA C nutrient concept. The Erbslöh LA C nutrient concept is composed of: VitaDrive F3 for rehydration, VitaFerm Ultra F3 as a base nutrient for the must, and a continuous supply of Vitamon Liquid. The concept must be used and is not optional! The complexity of the wine s aroma is promoted through moderate formation of succinic acid esters. Application This yeast can be used in white and red wines. FERMENTATION TEMPERATURE AROMAS STRUCTURE & WINE STYLE ACTIVATOR & NUTRIENTS White wine Red wine (20) C C Intensive fresh, fruity aroma of exotic fruits Balance of complex and acidic fruit with spicy structure and persistent aromas Increases positive mouthfeel and body, emphasises typical varietal properties for lively and harmonious wines. VitaDrive F3: g/hl VitaDrive F3: g/hl VitaFerm Ultra F3: 30 g/hl VitaFerm Ultra F3: 20 g/hl Vitamon Liquid: Vitamon Liquid: Day 1 5 : 30 ml/hl of each Day 1 4 : 20 ml/hl of each Day 6 : 20 ml/hl Additional days: 15 ml/hl (depending on Additional days: 15 ml/hl (depending on fermentation progress) fermentation progress) Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Oenoferm LA HOG is produced according to the F3 Erbslöh yeast production process. We recommend adding g Oenoferm LA HOG to 100 L must to obtain the optimum quantity of viable yeast cells. This ensures a sound start to fermentation and dominance over the wild microorganisms. See table for other nutrient information. 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

63 Oenoferm PinoType For all elegant, spicy, fruity wines from the Pinot family Oenoferm PinoType (yeast strain 99/3) has been selected by the Höhere Bundeslehranstalt and Bundesamt für Wein und Obstbau, Klosterneuburg. It is an outstanding Pinot yeast for emphasizing the typical varietal, modern profiles of the Pinot family and its descendants. White grape varieties Red grape varieties Fermentation temperature C C Aroma profile Fruity, delicately nutty Delicately spicy fruit Spicy, floral Minerally Minerally Complex aromas of berry fruit and cherries Recommended grape varieties Pinot blanc Pinot gris Chardonnay Auxerrois Other benefits Forms high level of fruit esters, especially in combination with Vitamon Liquid dosages (banana, exotic aromas) and glycerol Creamy wines as a result of early yeast autolysis (maturation on the lees) Pinot noir St Laurent Pinot noir précoce Pinot meunier Samtrot Very good colour retention Promotes MLF Tip For lively, fruity Pinot wines For heavy Pinot wines (up to 16 % ABV) we recommend adding VitaFerm Ultra for complete fermentation Can be combined with Oenoferm wild & pure to modify the style and to increase to complexity 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 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 PinoType 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 must nutrient situation 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

64 Oenoferm Rosé Rosé yeast to promote soft, creamy wines with a high intensity of fruit Oenoferm Rosé is used to produce rosé wines, Weißherbst, Rotling or Blanc de noir. Fermentation C temperature Aroma profile Complex fruit aromas Sweet floral and honey notes Soft and creamy on the palate Recommended grape All varieties varieties Nutrient requirement High Greater volumes and more complex nutrients are necessary VitaFerm Ultra depending on the grapes degree of ripeness, nutrient content and health Tip It is possible to produce residual sugar wines by modifying the progress of fermentation (stop of fermentation) 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 Rosé 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 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

65 Oenoferm Rouge Dried pure cultivated yeast for fruity red wines. Promotes the aroma of red berries and cherries Oenoferm Rouge is a clonal selection from the famous Oenoferm Klosterneuburg yeast strain (LW ). The clone s characteristics are colour preservation and retention during fermentation of red mashes and juices. Fermentation C temperature Aroma profile Supports the aroma profile of red berries and cherries Spicy, nutty components Other benefits Promotes MLF Recommended grape Pinot noir varieties St Laurent Pinot noir précoce Blauer Zweigelt Blaufränkisch (Lemberger) Blauer Portugieser Blauburger Tip For fruit driven red wines 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 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 Rouge to 100 L juice to obtain the optimum quantity of viable yeast cells. This ensures a sound start to 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 in 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

66 Oenoferm Structure Yeast for structured, full bodied and deep coloured red wines Oenoferm Structure is a dried, pure, cultivated yeast for producing structured, smooth wines with pronounced tannins. The existing tannin structure is smoothly incorporated into the wine s overall structure. Fermentation C temperature Aroma profile Nut, berry and cherry aromas Other benefits High alcohol tolerance High aging potential Polyphenol stabilisation Recommended grape Dornfelder varieties Cabernet sauvignon St Laurent Shiraz Blauer Zweigelt Blaufränkisch (Lemberger) Merlot Tip For maturation in wooden barrels and barriques 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 Structure 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 in 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

67 Oenoferm Terra Yeast to support the terroir character of white and red wine Oenoferm Terra is an S. cerevisiae var. bayanus yeast strain. The yeast accentuates the individual characteristics of white and red wines, giving full expression to the harmonious formation of aromatic components. White wine Red wine Fermentation C C temperature Aroma profile Pure terroir character Other benefits Rapid fermentation onset Certain fermentation progress and final fermentation Recommended grape All white and red grape varieties varieties Nutrient requirement High quantities of Vitamon Combi at the start of fermentation subsequently combined with VitaFerm Ultra Tip 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 Terra to 100 L juice to obtain the optimum quantity of viable yeast cells. This ensures a sound start to 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 in 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

68 Oenoferm Trollinger Yeast selection for typical Trollinger wines. Promotes fruitiness and strength of colour Oenoferm Trollinger is a robust yeast strain, which produces very typical Trollinger wines with a pronounced aroma of red berries. The yeast also stabilises colour. These are criteria which produce a successful Trollinger style. Other properties include: Optimum fermentation characteristics No inclination to off flavours No foaming Neutral to malolactic fermentation The fermentation temperature plays a major part in the wine s aroma profile: Fermentation C C temperature Aroma profile More pronounced fruit drop attribute Complex aroma of red berries and strawberries 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 Trollinger to 100 L mash to obtain the optimum quantity of viable yeast cells. In addition to using Oenoferm Trollinger, the use of Vita Drive in the rehydration batch and Vitamon Liquid for fermentation has an extremely positive impact on cleanness of flavours. A staggered dosage has proved to be optimum in practice. 50 ml/100 L of Vitamon Liquid should be added during and after the first third of alcoholic fermentation. Another 50 ml/100 L Vitamon Liquid should be added if reduced notes occur during the middle phase of fermentation. Otherwise ml/100 L Vitamon Liquid is added daily until shortly before fermentation ends in order to retain the complex, fruity aroma. Vacuum packed. Store in a cool, dry place. Packs which have been opened should be immediately tightly sealed and used within 2 3 days. 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 information is subject to change without prior notice. Our general terms of business apply, please refer to Version /2015 MW printed

69 Oenoferm wild & pure Complex aromas and unique fermentation potential for a wild yeast Oenoferm wild & pure is a special aroma yeast. It forms floral aromas through its special metabolic properties. Oenoferm wild & pure is a wild yeast from a selection of Torulaspora delbrueckii (formerly Saccharomyces rosei). With Oenoferm wild & pure it is possible to significantly influence the wine s style. It is possible to ferment both white and red wines whose texture is significantly creamier and which have a long lasting, pleasant flavour and mouthfeel. Oenoferm wild & pure s appearance (brown in colour, white particles) is caused by the drying technique and complies with general quality standards. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Fermentation C temperature Aroma profile Emphasises ripe, exotic fruit aromas Produces sweetish floral aromas Characteristics Moderate to high nitrogen requirement High alcohol tolerance Other benefits Produces full bodied, dense wines Recommended grape Müller Thurgau, Traminer, Morio Muscat, Muscatel, Rhine Riesling, Muscat Ottonel, varieties Bouvier, Goldburger, Furmint Tip Perfect as a cuvée partner 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 wild & pure 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

70 Oenoferm X thiol Alcohol tolerant hybrid yeast for exotic aromas Oenoferm X thiol is a GMO free hybrid yeast selected by Erbslöh. Protoplast fusion was used to harness the positive properties of two different Saccharomyces cerevisiae strains. The most important are: The strength of fermentation of an alcohol tolerant Bayanus strain Formation of complex fermentation aromas with a fresh, fruity bouquet (pink grapefruit and blackcurrant) Increased production of ripe fruit aromas (such as passion fruit) Fermentation temperature < 15 C C Aromas Cool climate style: Complex, highly expressive aroma profile to promote a modern, typical varietal wine style Increase of fruity thiol aromas (4 MMP, 3 MH, especially 3 MHA): cassis, grapefruit, exotic fruits, boxwood Other benefits Low moderate nutrient requirement Very low formation of SO 2 and H 2 S Recommended grape varieties Sauvignon blanc, Scheurebe, Riesling, Grüner Veltliner, Pinot family, Muskat varieties Tip Perfectly suited to increasing the ripe, exotic flavours in rosé wines 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 enriched 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 X thiol to 100 L juice to obtain the optimum quantity of viable yeast cells. This ensures a sound start to 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

71 Oenoferm X treme Strongly fermenting hybrid yeast for X treme spicy, fruity aromas Oenoferm X treme is a GMO free hybrid yeast selected by Erbslöh. Protoplast fusion was used to harness the positive properties of two different Saccharomyces cerevisiae strains. The most important are: The extraordinarily strong fermentation of a cold tolerant Bayanus strain Promotion of the individual aroma style towards minerality, with well integrated fruity and spicy components Fermentation temperature C Aroma profile Typical varietal aromas with a powerful bouquet and good length Other benefits Acidity stabilising properties Low nutrient requirement Forms little SO 2 Can be used as a sparkling wine yeast Suitable for a restart of fermentation Recommended grape varieties Riesling, Pinot blanc, Welschriesling, Chardonnay, Sauvignon blanc, Silvaner, Müller Thurgau, Grüner Veltliner, Muscatel Tip Can be combined with Oenoferm wild & pure to modify the style and to increase the 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 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 X treme 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

72 Oenoferm Zweigelt Red wine yeast for typical varietal fermentation of Zweigelt grapes Oenoferm Zweigelt is a selected dry yeast, bred from a strain from Höhere Bundeslehranstalt Klosterneuburg, Austria. The LW strain of Saccharomyces cerevisiae has been selected for typical varietal fermentation of Zweigelt grapes, in order to attain the full organoleptic properties of the fruit and typical varietal characteristics. The range of aromas extends from fruity, to complex wines with a characteristic sour cherry aroma. Depending on the grapes, the yeast is suitable for lighter wine styles with stone fruit aromas, for cuvée wines, or wines with longer maturation in barrels. Oenoferm Zweigelt promotes malolactic fermentation. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Fermentation temperature C C Aroma profile/wine style For fruity Zweigelt wines For powerful, substantial red wines F3 Erbslöh yeast production process Fit for Fermentation Valuable and recognised Erbslöh Oenoferm yeast strains are fortified during production as part of Erbslöh s F3 yeast production process. A propagation medium rich in minerals and fortifying vitamins is used to cultivate the yeasts. The yeasts ferment until fermentation is complete, even in stressful situations. We recommend adding g Oenoferm Zweigelt to 100 L juice to obtain the optimum quantity of viable yeast cells. This ensures a sound start to 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 activity 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

73 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

74 VitaDrive ProArom Organic nutrient to protect yeast and the wine s aroma VitaDrive ProArom is an innovative yeast preparation which protects yeast from stress during the propagation and fermentation phases. The wines benefit from aromas which are stable during storage and optimum varietal characteristics. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Contents Preparation from inactivated yeasts with a natural content of reducing peptides and essential nutrients: - Minerals - Vitamins - Amino acids (A group; assimilated by the yeast in preference) - Yeast s own natural glutathione Benefits For wine: Intensifies and protects the wine s aroma Positive effect on acidity and fruit retention Increased stability during storage Reduction and prevention of oxidation reactions (colour and off notes) Promotes typical varietal aromas Prevents untypical ageing notes For yeast: Compensates for a lack of sulphur and nitrogen Redox buffer in the event of oxidative stress Detoxifies xenobiotics (pesticide residues) Reduction of heavy metal stress (frequently caused by pesticide residues containing copper) Maintains and stabilises cell structure (in the event of stress caused by temperature and ethanol) and use To rehydrate yeast (20 g/hl suspend in the rehydration formulation) During the start of fermentation add to the must (max. 60 g/hl) Legal maximum dosage: 80 g/hl N.B. Depending on the must nutrient situation, 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. The application recommendations given herein describe the intended use of the product as a processing aid or additive, as part of good manufacturing practice. The end product s food safety can only be achieved if used exclusively in this way. However, please note: our technical product leaflets are based on our current knowledge and experience. They must be seen as general information about our products only. We cannot accept any liability for use on a caseby case basis due to the imponderabilities of treating natural products and potential prior treatments. The user must always check for himself compliance with the laws and safety regulations which apply to use of our products. All data is therefore provided without any warranty. All information is subject to change without prior notice. Our General Terms and Conditions of Business also apply (downloadable from Version /2017 JF/HW printed

75 PuroCell O Pure, certified organic yeast cell wall preparation for adsorption of fermentation inhibiting substances and for promoting fermentation activity PuroCell O is a pure, yeast cell wall preparation for promoting yeast activity during alcoholic fermentation of wine and fruit wine. The yeast cell wall preparation has been produced using a natural, innovative process and complies with the criteria for organic wine contained in EC Regulation 203/2012. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Contents Yeast cell wall preparation. Certified organic according to EU Regulation 834/2007. Other benefits Highly adsorptive properties of yeast cell walls Adsorption of pesticide residues in juice Adsorption of fermentation inhibiting substances, in particular medium chain fatty acids Improved CO 2 release during alcoholic fermentation Reduction of phenolic compounds to improve the aroma and flavour profile Adsorption of fermentation inhibiting substances creates the conditions for successful restart of fermentation Fermentation free of residual sugars is facilitated even for higher alcohol contents Tip Preventative use in must significantly improves the speed of fermentation We recommend a preventative dosage of g/100 L in must due to the high adsorption performance. A dosage of g/100 L is required to restart stuck fermentation. The maximum legally permitted quantity is 40 g/100 L Use Addition to juice: before addition to juice PuroCell O is stirred into five times the volume of water. Ensure that it is evenly distributed after addition to the main vessel. The dose is added before the appropriate rehydrated selected yeast. Addition for stuck fermentation: before addition to stuck wine, PuroCell O must be stirred into five times the volume of water. Ensure that it is evenly distributed after addition to the main vessel. Rack off the sediment after one day. A strongly fermenting yeast such as Oenoferm X treme or Oenoferm Bio is recommended for re inoculation. A dose of 10 g/100 L VitaFerm Bio will greatly help the restart. Store in a cool, dry place. Packs which have been opened should be immediately tightly sealed and used within 2 3 days. Certified organic by LACON GmbH DE-ÖKO-003 EU agriculture Version /2016 MW printed

76 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

77 VitaFerm Ultra F3 Composition of essential nutrients for complete yeast nutrition VitaFerm Ultra F3 is a multi nutrient complex which contains all the essential nutritional components (such as amino acids, fatty acids, minerals, sterols, vitamins, etc.) for certain and successful fermentation. Contents Essential nutrient complex: Many A group amino acids (assimilated by the yeast in preference) Peptides Mannoproteins Adsorptive yeast cell walls Saturated and unsaturated fatty acids Sterols especially ergosterol Minerals Nucleotides supports the formation of aromas and flavour Diammonium phosphate Various B group vitamins (e.g. thiamin) Objective Provide the yeast with all essential nutrients to achieve an optimised fermentation For difficult fermentation conditions To avoid fermentation problems Part of the nutrient concept for producing fresh, fruity wines Other benefits Increases sources of complex nitrogens Promotes propagation Adsorption of fermentation inhibiting substances Successfully avoids formation of off flavours No residual sugar and clean fermentation profile Reduction of SO 2 binding partners (SO 2 reduction) Tip For complex wines suitable for laying down and with stable aroma profiles We recommend the VitaDrive F3 yeast activator to mobilise optimum yeast metabolic performance Depending on nutritional situation in the grapes and processing technology Recommended and statutory maximum dosage (EU) Up to 100 g/100 L Staggered dosage (3 x 30 g/hl) optimises metabolic performance (first dose after addition of the yeast batch, other doses not later than 2/3 of the fermentation) Nitrogen discharge The nitrogen which can be used by yeast (YAN) is increased by 28 mg/l for a dosage of 20 g/100 L VitaFerm Ultra F3 Use Suspend the VitaFerm Ultra F3 in juice or water and add to the fermentation vessel N.B. Nutrients with a high ammonium content must not be added to the rehydration batch 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 /2016 HW printed

78 Vitamon CE Yeast nutrient for significantly preclarified juices Vitamon CE compensates for imbalances in nitrogen, mineral and vitamin contents. It compensates for the loss of inner surface caused by powerful must clarification measures. The yeast uses it to improve metabolic activity, ensure certain fermentation progress and prevent stuck fermentation. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Contents Consists of diammonium phosphate, vitamin B1, inactive yeast cells and cellulose Other benefits Increases sources of complex nitrogens Promotes propagation Adsorption of fermentation inhibiting substances Successfully avoids potential formation of off flavours No residual sugar and clean fermentation profile Reduction of SO 2 binding partners (SO 2 reduction) Tip Promotes formation of aromas and fruit esters We recommend VitaDrive F3 yeast activator to rehydrate the yeast Recommended and Up to 60 g/100 L statutory maximum Staggered dosage (2 3x) optimises metabolic performance (first dose after addition of dosage (EU) the yeast batch, other doses not later than 2/3 of the fermentation) Nitrogen discharge The yeast assimilable nitrogen (YAN) is increased by 30 mg/l for a dosage of 20 g/100 L Vitamon CE N.B. Nutrients with a high ammonium content must not be added to the rehydration batch. Use Suspend the Vitamon CE 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 /2016 HW printed

79 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

80 Vitamon Liquid Liquid yeast nutrient Vitamon Liquid is a liquid nutrient based on diammonium phosphate and thiamin (vitamin B 1 ). The liquid formulation facilitates quick assimilation and a strongly fermenting yeast population. As a result fermentation progresses without problem and the sugar is fully converted into alcohol and CO 2. The liquid formulation s great advantage lies in use during fermentation, as it does not cause foaming in the fermentation vessel. Vitamon Liquid is an essential part of the innovative Erbslöh LA C nutrient concept, which is used in conjunction with Oenoferm LA HOG yeast for wines with reduced alcohol content and greater richness in the mouth. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Contents Diammonium phosphate and thiamin (vitamin B 1 ) dissolved in water Other benefits Effectively promotes yeast propagation Prevents off flavours Promotes formation of aromas and fruit esters Reduction of SO 2 binding partners (SO 2 reduction) through improved pyruvate metabolization Obligatory component in fermentation when using Oenoferm LA HOG yeast Tip Continuous dosage during alcoholic fermentation is optimum, possibly via a device for drip dosing We recommend VitaDrive F3 yeast activator to rehydrate the yeast Recommended and 200 ml/100 L (400 ml/100 L = legal maximum) statutory maximum Addition during fermentation possible. Staggered dosage or continuous drip dosage dosage (EU) recommended Nitrogen discharge The yeast assimilable nitrogen (YAN) is increased by 94 mg/l for a dosage of 200 ml/100 L Vitamon Liquid N.B. Nutrients with a high ammonium content must not be added to the yeast rehydration batch Use Direct addition to must or fermentation vessel Specifics Easy to use, no foaming when added during fermentation Protect from temperature extremes. temperature should be between 10 C and 20 C. Vitamon Liquid may form crystals in temperatures below 10 C and when stored for a long time. The crystallization is reversible and disappears in warmth. This does not affect the availability and efficacy of the nutrients. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 HW printed

81 BactiCare For suppressing undesirable microbiological activity by gram positive bacteria in mash, must, wine and sparkling wine BactiCare is an enzyme obtained from ovalbumin. In the egg it destroys gram positive bacteria. The neutralising effect is caused by destroying the bacteria cell wall as a result of division of peptidoglycan, which forms the skeleton in bacteria cell walls. BactiCare is a high purity, low dust, lysozyme preparation. It is added to the grapes, mash, must, wine or sparkling wine if bacterial activity is to be suppressed. Dosing after fermentation, specifically to prevent malolactic fermentation, is also customary. It is even possible to stop ongoing malolactic fermentation in a wine with BactiCare. Microbiological activity by gram positive bacteria (lactic acid bacteria) is suppressed by the application of BactiCare. BactiCare is added at the mash stage when white wines wine a clean aroma profile are produced. BactiCare is added immediately after fermentation has ended to prevent malolactic fermentation after alcoholic fermentation. BactiCare can cause pigments to be leached out in red wine. This is why a trial should first be conducted in this regard. The clarification potential should also be determined by a trial for white wine too. Turbidity and instabilities may occur after using BactiCare. Permitted according to current laws and regulations. Laboratory tested for purity and quality. As a rule the dosage is around 25 g/100 L if microbiological activity is to be suppressed. 50 g/100 L will be required if malolactic fermentation in a wine is to be stopped. Before addition BactiCare is dissolved in a little must or wine for better distribution. It is also possible to use BactiCare directly by scattering it over the must or wine. Intended purpose Suppression of bacteria during grape/mash transport. Suppression of bacterial activity in mash, must and wine Arrest of ongoing malolactic fermentation in a white wine Prevention of malolactic fermentation in barrel and tank Prevention of malolactic fermentation during sparkling wine making 25 g/100 L 25 g/100 L 50 g/100 L 25 g/100 L 25 g/100 L Store BactiCare in a cool, dry place below 8 C. Once opened packs should be used within two months. Version /2016 AW printed

82 Bi Start Forte SK2 Lactic acid bacteria for red wine and white wine Highly concentrated Bi Start Forte SK2 starter culture (Oenococcus oeni) for direct initiation of malolactic fermentation in white and red wine. The main selection criteria for Bi Start Forte SK2 were optimum degradation of malic acid even in unfavourable conditions, such as low ph values and low temperatures. As a result of earlier stress induction during production, Bi Start Forte SK2 is extremely stable and safe to use. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Other benefits Inoculating with Bi Start Forte SK2 allows better control of the start, duration and the effect on the aroma and wine structure of malolactic fermentation. This promotes the harmony and typical varietal characteristics of Pinot wines, emphasizing flowery and exotic fruit aromas. The structure of red wines becomes softer and round. Wines have greater microbiological stability after malolactic fermentation. The need for SO 2 is less after malolactic fermentation. Course of malolactic fermentation is even. Wines fermented in this way have better organoleptic properties. Recommended All types of white, rosé and red wine for Conditions for malolactic fermentation Free SO 2 : max. 15 mg/l. Ideal: NO SO 2! Total SO 2 : maximum 45 mg/l. Recommended for optimum progress of malolactic fermentation: Inoculation towards the end of alcoholic fermentation (residual sugar < 4 g/l) or immediately after fermentation. ph: The ph value should be 3.0 or higher (if necessary adjust to ph 3.0 or higher using Erbslöh Kalk). Temperature: The wine temperature should be above 14 C. Alcohol content: max. 14.5% ABV It is beneficial if the wine is still on the healthy yeast or at least on the fine lees. Carbon dioxide can inhibit malolactic fermentation. The surplus carbon dioxide can be driven off by careful stirring, as required. Addition of the special malolactic fermentation nutrient Bi Start Nutri significantly helps with problem free malolactic fermentation. The new Bi Start Forte SK2 strain can be used for white and red wine. The new selection and concentration, as well as the upstream stress induction, result in significantly improved initiation and fermentation properties. The new Bi Start Forte SK2 cultures exhibit a huge number of viable cells. The pack contents of approx. 20 g for inoculating 10 hl wine have an inoculation capacity of 1x10 11 cells/g. This again decisively increases Bi Start Forte SK2 s ability to produce guaranteed results. The contents of the pack for 10 hl are activated in 0.2 L water and those for 50 hl in 1.0 L water (at approx. 25 C). After 30 minutes (stir occasionally) the activated culture is added to the tank and briefly mixed in. Bi Start Nutri should be added for an improved nutrient supply. This culture can also be propagated in advance by adding Bi Start Nutri, or following suspension in a mix of sterile filtered or boiled must and water and after adjusting the ph to 4. Store at maximum 4 C for up to 24 months. Temporary, slight warming during transportation does not affect activity. Producer: Sold by: Lallemand S.A., France Erbslöh Geisenheim AG, Erbslöhstr. 1, Geisenheim, Germany Version /2016 JF printed

83 Bi Start Fresh SK55 Lactic acid bacteria for white and rosé wines Bi Start Fresh SK55 is a highly concentrated, freeze dried starter culture for direct initiation of malolactic fermentation, preferably in white and rosé wines. The strain is also suitable for young, fruity red wines. It has been carefully selected from a rosé wine from a famous wine growing area in the south of France. Bi Start Fresh SK55 was developed with a high rate of growth and increased vitality in mind, to perform malic acid degradation even in unfavourable conditions (low ph value, low temperature, high alcohol content, customary SO 2 values). The strain is extremely resistant, as its resistance is promoted during production through controlled stress induction. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. Other benefits Inoculating with Bi Start Forte SK2 allows better control of the start, duration and the effect on the aroma and wine structure of malolactic fermentation. The wines acidity is definitely balanced, avoiding acidity peaks, and the acids are much better integrated into the wine s overall structure. The wines bouquets are characterised by rich, persistent, fresh and fruity aromas. The strain supports fruit aromas in rosé wines and retains varietal characteristics in white wines. The perception of exotic fruits is more intense where red wines are concerned. Wines have greater microbiological stability after malolactic fermentation. The need for SO2 is less after malolactic fermentation. Course of fermentation is even. The fermented wines are fruity and minerally. Recommended for All white and rosé wines as well as young, fruity red wines Conditions for malolactic fermentation Free SO2: max. 10 mg/l. Ideal: NO SO2! Total SO2: maximum mg/l. Recommended for optimum progress of malolactic fermentation: inoculation towards the end of alcoholic fermentation (residual sugar < 4 g/l) or immediately after fermentation. The ph value should be 3.1 or higher (if necessary adjust to ph 3.0 or higher using Erbslöh Kalk). Temperature > 13 C: optimum temperature range is between 16 and 20 C (white and rosé wines). Under difficult conditions (high alcohol > 14.5% ABV, or low ph < 3.1, or high SO2 content > 45 ppm): C. Alcohol content: max % ABV It is beneficial if the wine is still on the healthy yeast or at least on the fine lees. Carbon dioxide can inhibit malolactic fermentation. The surplus carbon dioxide can be driven off by careful stirring, as required. Addition of the special malolactic fermentation nutrient Bi Start Nutri significantly helps with problemfree malolactic fermentation. The strain does not form histamine (biogenic amine) from histidine. Degradation of citric acid is greatly delayed, so that formation of volatile acids is low and that of diacetyl very low. and use The new Bi Start Fresh SK55 strain of Oenococcus oeni has been specially developed for white and rosé wines. The new selection and concentration, as well as the upstream stress induction, result in significantly improved initiation and fermentation conditions. Bi Start Fresh SK55 starter cultures are highly concentrated, at 1 x cells/g and therefore provide outstanding conditions for malolactic fermentation. Add the pack contents for 10 hl and 50 hl applications to 20 times the volume of drinking water at approx. 20 C. After 15 minutes, during which the mixture should be stirred twice, add to the tank and mix briefly in the tank. The strain can also be sprinkled directly into the tank without rehydration. Bi Start Nutri should be added for an improved nutrient supply. The strain is suitable for simultaneous use with a wine yeast, as well as the classic application. Store at maximum 4 C for up to 24 months. Temporary, slight warming during transportation does not affect activity. Producer: Sold by: Lallemand S.A.S., France Erbslöh Geisenheim AG, Erbslöhstr. 1, Geisenheim, Germany Version /2016 JF printed

84 Bi Start Nutri Nutrient for malolactic fermentation Bi Start Nutri promotes the supply of nutrients to MLF cultures and thereby guarantees the rapid onset of malolactic fermentation through active lactic acid bacteria. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Contents Bi Start Nutri is a mixture of deactivated yeast components, rich in alpha amino nitrogen (amino acids), cell wall polysaccharides and cellulose. Other benefits Oenococcus oeni strains are unable to assimilate anorganic ammoniacal nitrogen. Bi Start Nutri fortifies the young wine with easily assimilable nitrogen compounds. This is particularly important in dry years for MLF in white or rosé wines and in wines that have been fermented with a demanding yeast strain. Polysaccharides from the yeast cell walls have a positive impact on malolactic fermentation by complexing tannins which have an inhibitory effect on malolactic fermentation bacteria. Bi Start Nutri contains besides nitrogen and polysaccharides important trace elements and vitamins, which play an important role as co factors in malolactic fermentation. It is recommended to add 20 g of Bi Start Nutri per 100 L wine. Use Dissolve the contents of the Bi Start Nutri bag in hand warm water and add directly to the wine before inoculation with the bacteria culture. Stir carefully as required. Store in a cool, dry place. Packs which have been opened should be immediately tightly sealed and used within a few weeks. Version /2016 JF printed

85 Bi Start Vitale SK11 MLF starter culture for red and white wines Bi Start Vitale SK11 is a highly concentrated freeze dried starter culture for direct initiation of malolactic fermentation in red and white wines. The bacteria strain has been carefully selected from spontaneous Oenococcus oeni fermentations from a famous international wine growing area. It was selected for its high rate of propagation, increased vitality and consequently for its ability to perform certain and rapid malic acid degradation. Bi Start Vitale SK11 easily tolerates low ph values and cool cellar temperatures. High alcohol concentrations typical of southern climates were particularly considered during strain selection. The new starter culture also copes with high SO 2 values, as are customarily used for mash and juice sulphurisation. It guarantees histamine free malolactic fermentation and low volatile acid formation. Vitality is promoted through stress induction applied during production, so that Bi Start Vitale SK11 is optimally adapted to difficult conditions. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. Other benefits Initiation of malolactic fermentation using Bi Start Vitale SK11 allows better control of the start and duration of the malolactic fermentation. The MLF promotes wines structures, resulting in creamier, more rounded wines. The starter culture selected also emphasises typical varietal aromas in white wines, especially bringing notes of dried fruit and peach to the fore. In the case of red wines, Bi Start Vitale SK11 elegantly rounds out the red wine s character. Notes of jam, cherries or ripe peppers can be very pronounced. The aroma of powerful white wines and heavy red wines is supported by a subtle, buttery note. Wines have greater microbiological stability after malolactic fermentation. The need for SO 2 is less after malolactic fermentation. Course of fermentation is even. Wines fermented in this way have better organoleptic profiles. Recommended All types of white, rosé and red wine for Conditions for malolactic fermentation Free SO 2 : max. 15 mg/l. Ideal: NO SO2! Total SO 2 : maximum mg/l. ph: the ph value should be 3.0 or greater (if necessary adjust to ph 3.0 or higher using Erbslöh Kalk). Temperature: The wine temperature should be at 16 C or above. Alcohol content: max % ABV It is beneficial if the wine is still on the healthy yeast or on the fine lees. Carbon dioxide can inhibit malolactic fermentation. The surplus carbon dioxide can be driven off by careful stirring, as required. Addition of the special malolactic fermentation nutrient Bi Start Nutri significantly helps with problem free malolactic fermentation. and use The new Bi Start Vitale SK11 strain can be used in both red and white wine production. With a vital cell number of > 1 x CFU/g, the Bi Start Vitale SK11 starter culture is very highly concentrated and offers outstanding conditions for initiating malolactic fermentation. The contents of the pack for 10 hl are activated in 0.2 L water and those for 50 hl in 1.0 L water (at approx. 20 C). They are added to the tank after 15 minutes (stirring occasionally during this time) and briefly mixed in. Bi Start Nutri should be used for an improved nutrient supply. Inoculation towards the end of alcoholic fermentation (residual sugar < 4 g/l) or immediately after fermentation is advised for optimum progress of MLF, but Bi Start Vitale SK11 is also ideally suited to simultaneous inoculation. Store at maximum 4 C for up to 24 months. Temporary, slight warming during transportation does not affect activity. Producer: Sold by: Lallemand S.A., France Erbslöh Geisenheim AG, Erbslöhstr. 1, Geisenheim, Germany Version /2016 JF printed

86 Boerovin Biological L(+) lactic acid (80 % solution) Boerovin is a lactic acid solution geared to production of wine from grapes and fruit. Boerovin s purity complies with food safety standards. Pure lactic acid content: 80%. Fruit acids form the wine s backbone. Combined with a sufficiently high alcohol content, they protect the wine from microbiological spoilage by bacteria, for example. This protection is guaranteed for total titratable acidity of approx. 5g/L upwards, calculated as tartaric acid. At no stage of wine production should total acidity fall below this critical threshold. The aim of treatment is to increase acidity to provide additional microbiological protection and to improve flavour intensity. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Part of the lactic acid is present in bonded form in highly concentrated lactic acid. In the case of 80 % lactic acid this corresponds to 7 8 %. Depending on the temperature, hydrolysis of this proportion is delayed after addition to the beverage. This should be taken into consideration when checking the acidity, by determining the total titratable acidity using simple titration with NaOH. Desired increase in acidity Boerovin or g/100 L (g/l) by*) (ml/100 L) *) total titratable acid, calculated as tartaric acid In the wine sector, acidification is only permitted in EU winegrowing zones A and B in years which are granted special permission. In such cases, acidification of grape juice must not exceed 1.5 g/l, expressed in tartaric acid. In wine the maximum acidification, expressed as tartaric acid, is 2.5 g/l. This applies without restriction to wine growing zone C. Benefits of Boerovin Non biodegradable No risk of crystal precipitation and associated potassium loss Organoleptically gentler and smoother than malic and citric acid Liquid no dissolving no clumping can be dosed directly Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2009 AW printed

87 Erbslöh Kalk Chemically pure precipitated calcium carbonate A chemically pure precipitated calcium carbonate for reducing tartaric acid in must, young wine and wine. E 170. Deacidification with Erbslöh Kalk usually occurs in must due to an elevated tartaric acid content, but can also be carried out in young wine and wine. As this type of deacidification only precipitates tartaric acid, the proportion of tartaric acid to total acidity is therefore the limiting factor. The proportion of tartaric acid varies greatly from year to year due to climate, differing locations and the various grape varieties, which is why information about the sites in question should first be obtained from authoritative bodies (wine growing consultant or specialist laboratory) before calculating deacidification. A tartaric acid content of at least 1 g/l should remain for reasons of taste (tartaric acid is less acidic than malic acid). For food (restricted use). Must be used in compliance with the regulatory deacidification guidelines. Permitted according to current laws and regulations. Laboratory tested for purity and quality. Erbslöh Kalk is slaked with water, then slowly added to the beverage whilst stirring. This causes rapid development of CO 2, hence the need for sufficiently big deacidification tanks. 67 g Erbslöh Kalk is required for 100 L of medium to be deacidified in order to precipitate 1 or 1 g/l tartaric acid. Double salt deacidification with Neoanticid or enhanced double salt deacidification with Neoanticid and Malicid must be carried out if major deacidification is required, if the ratio of tartaric acid to malic acid is unfavourable and generally if the proportion of tartaric acid is low. Protect from odours and moisture. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

88 Kalinat Potassium bicarbonate for fine deacidification Potassium bicarbonate for fine deacidification of juice, young wine and wine, especially with regard to rapid crystal separation and therefore rapid preparation of the wine for bottling. The status of authorization regarding deacidification must be observed. Deacidification using potassium bicarbonate precipitates tartar (potassium bitartrate). Unlike calcium tartrate precipitation during normal deacidification, potassium bitartrate precipitation after deacidification with Kalinat can be accelerated by cooling, or by using the contact process (add 4 g/l Kali Contact to chilled wine at 4 C to 4 C, stirring thoroughly). The main advantage of deacidification using Kalinat is the rapid possibility of crystal precipitation and separation and therefore rapid availability of freshly deacidified wine. This is only possible, however, if the wine is cold stabilized after the addition of Kalinat. The contact process can be used for this, which usually achieves stability within approx. three days. Using the cold of winter is also an easy alternative. If the wine to be deacidified is at normal cellar temperature, however, crystallization will take several weeks. The final value of acidity will only be achieved after the potassium bitartrate has fully crystallized out, i.e. after an appropriate interval, or use of cold stabilization or the contact method. If, following treatment with Kalinat, a determination of total acidity does not result in a complete decrease in acidity, the desired partial neutralisation of acidity has nevertheless taken place. Only crystallization is incomplete. There is a negligible impact on the ph value during deacidification of up to 3 g/l using Kalinat. This is also advantageous when deacidifying young wine. Permitted according to current laws and regulations. Laboratory tested for purity and quality. 67 g Kalinat/100 L must, young wine or wine is required for deacidification by 1 g/l. Add Kalinat direct to the main tank and stir the wine, or first dilute with a little liquid to form a paste. Ensure there is sufficient room for expansion in the deacidification vessel, as CO 2 is released during deacidification. Store in a dry place and protect from odours. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

89 Malicid Special product for enhanced double salt deacidification according to Dr. Würdig Malicid is a homogeneous mixture of selectively fractionated natural L(+) tartaric acid and special calcium carbonate for double salt deacidification. Calcium carbonate E170, L(+) tartaric acid E334, each for food (restricted use). Malicid is used as a supplement and in addition to Neoanticid as part of enhanced double salt deacidification. The deacidification is consequently independent of the existing natural tartaric acid content in the juice and wines. Malicid consists of accurately dosed proportions of natural L(+) tartaric acid and highly reactive, special calcium carbonate. Expert use of Malicid as part of the aforementioned special deacidification process results in gentle deacidification of wine without changing the proportions of calcium. Permitted according to current laws and regulations. Laboratory tested for purity and quality. The quantity to be used is governed by the total titratable acid and the tartaric acid present in the juice or wine to be deacidified. As customary, the quantity of Neoanticid required for deacidification and the partial quantity to be deacidified can be determined using the Neoanticid calculation table or a deacidification calculator. The calculation formula to be used is detailed below: E xws Malicid addition 1,7 x E Ws RW Gs 2 Formula symbols: E = extent of desired deacidification (g/l); WS = Tartaric acid (g/l); RW = Residual tartaric acid (g/l); GS = Total titrable acid (g/l). According to this formula, the quantity of Malicid required is obtained in kg/1000 L. The best effect is obtained if Malicid is stirred into the total deacidified portion after the first stages of deacidification are completed. This means that dosing of Neoanticid still takes place first (see process diagram). Please note that Malicid is sprinkled dry, in batches, into the must or wine and must not be slaked with water! The crystals are filtered off after Malicid has been added and left to react for the appropriate period. The un deacidified and partially deacidified portions can be combined again after this process. Store away from odours and moisture. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

90 Neoanticid Special calcium carbonate for double salt deacidification A specially selected calcium carbonate for double salt deacidification. Chemically pure precipitated calcium carbonate E170, for double salt deacidification of juice/young wine and simultaneous reduction of malic and tartaric acid. Double salt deacidification using Neoanticid is based on a complete deacidification of a calculated small part of the juice. After the crystal sediment is separated off, the deacidified part is then blended with the non deacidified part again. This also removes malic acid and the tartaric acid is retained in the non deacidified part. This effect is very important for organoleptic assessment of the acid balance. For food (restricted use). Must be used in compliance with the regulatory deacidification guidelines of each country. Permitted according to current laws and regulations. Laboratory tested for purity and quality. 67 g Neoanticid are required per 100 L medium to be deacidified to remove 1 % or 1 g total acid. The total quantity of Neoanticid is slaked with a little juice/wine before use and added to the tank. The partial quantity of juice or wine is then added. After stirring for 5 15 minutes, the precipitate is best separated off using a kieselguhr filter (without dosing kieselguhr) or chamber filter press. The remaining partial quantity is then blended with the deacidified part. Because of its properties, not only is Neoanticid suitable for double salt deacidification, but also excellent for normal deacidification and enhanced double salt deacidification with Malicid. Protect against odours and moisture. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

91 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

92 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

93 FermoBent PORE TEC Bentonite for time saving use during fermentation, direct addition FermoBent PORE TEC is a very loosely granulated, extremely low iron and highly effective bentonite for juice treatment. It can remain in the tank during fermentation and is racked off with the yeast sediment at the end of fermentation. Direct addition facilitates a time saving working method during the harvest time. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Because it remains in the fermentation medium, it creates an inner surface which leads to even volatilisation of CO 2 during fermentation and thus to an optimised fermentation process. FermoBent PORE TEC has extremely low iron solubility. The long contact time between bentonite and the fermentation medium does not cause an increased need for blue fining in wine. The sediment is racked off with the yeast sediment, so there is no need for a separate step. Intentional porous, spongy surface structure Targeted mineral selection Benefits of application: More thorough and selective adsorption of protein and impurities Easy to wet and create a suspension Dose can be added directly Even gentler on the beverage For targeted protein adsorption Decisive for a clean flavour Reacts rapidly Short settling time after fermentation Optimum level of purity Extremely low in iron Intended purpose Varieties and vintages with moderate protein contents Varieties with high protein contents and ph values g/100 L g/100 L FermoBent PORE TEC is added to the fermentation tank before the yeast and yeast nutrient. Before use the suspension should always be checked to ensure an untainted odour. The required quantity of FermoBent PORE TEC can be added directly to the juice and mixed well. Swelling in five times the volume of water for 4 6 hours is optimum. It must be mixed to distribute it evenly. Separate removal of the sediment is unnecessary because the bentonite sediment can be separated off with the yeast at the end of fermentation. FermoBent PORE TEC is a highly effective adsorption agent. It is therefore very prone to absorption of odours and moisture. This is why the product must always be protected against taint and moisture. Packs which have been opened should be immediately hermetically sealed. No liability can be accepted for improper storage and use. Version /2016 Gö printed

94 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

95 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

96 SodiBent Supra Pure, natural, sodium bentonite powder SodiBent Supra is a natural, finely milled sodium bentonite powder obtained from a particularly pure bentonite mine. SodiBent Supra causes clarification, protein reduction and stabilisation in vinegar, juice and wine. SodiBent Supra s swelling ability causes very intensive flocculation and a high level of protein adsorption. The beverage s filterability improves at the same time. The product complies with the purity requirements of the International Organisation of Vine and Wine (OIV). Laboratory tested for purity and quality. National regulations must be observed. The use of SodiBent Supra for treatment of wine is not currently permitted in Germany. and use We recommend determining the quantity to be used in preliminary trials. The following guidelines generally apply: Product Vinegar Juice Wine g/100 L g/100 L g/100 L Before use the suspension should always be checked to ensure an untainted odour. SodiBent Supra is slowly added to 10 to 12 times the volume of water, stirring constantly, to prime. The suspension is stirred again thoroughly after standing for minutes. It should then be left to swell for at least 6 hours. The bentonite suspension can then be stirred again and added direct to the beverage. SodiBent Supra is a highly effective adsorption agent. It is therefore very prone to absorption of odours and moisture. This is why the product must always be protected against taint and moisture. Packs which have been opened should be immediately hermetically sealed. No liability can be accepted for improper storage and use. Version /2016 MW printed

97 UltraBent PORE TEC UF Highly pure and efficient Na Ca bentonite for application in crossflow filtration systems UltraBent PORE TEC UF is a highly pure and efficient Na Ca bentonite granulated by PORE TEChnology. The product was especially designed for the requirements of protein adsorption in combination with crossflow microfiltration systems. UltraBent PORE TEC UF is suitable for direct application in PALL Oenofine XL crossflow systems. For application in alternative filtration systems we kindly ask to contact the manufacturer. Due to the fineness of the bentonite and the absence of particles > 100 μm this bentonite product does not cause any abrasive wear to crossflow membranes. Owing to the defined particle size distribution it is excellently suitable, after pre swelling, 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 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 dosages are: Wine: Fruit juice: g/100 L due to pre test result g/100 L due to pre test result Slowly strew UltraBent PORE TEC UF into an 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

98 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

99 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

100 ErbiGel Liquid Acid processed, liquid gelatine A 20 % solution of edible gelatine developed specifically for beverages treatment, which has been acid processed. It clarifies wine, fruit wine and other beverages. It can be directly added, which represents a considerable technical advantage. There is no need for time consuming preparation. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Gelatine fining should be carried out as combined fining with Klar Sol to avoid precipitation of residual proteins. This optimises the application and clarification is more effective. and use The quantity to be dosed should preferably be ascertained through a preliminary test. Use Healthy juice, normal turbidity Süßreserve and young wine Elevated turbidity ml/100 L ml/100 L 50 ml/100 L Generally speaking colloidal silica (Klar Sol Super) is added first, then ErbiGel Liquid. The ErbiGel Liquid is added first, then colloidal silica if, in addition to clarification, intrusive tannins are to be precipitated. The ratio of colloidal silica to ErbiGel Liquid should be optimised through preliminary tests. Below is an overview of the recommended dosage ratios: Colloidal silica: ErbiGel Liquid ratio Example Klar Sol Super: ErbiGel Liquid 1 : 1 50 ml Klar Sol Super/100 L + 50 ml ErbiGel Liquid/100 L Klar Sol 30: ErbiGel Liquid 1 : 1 50 ml Klar Sol 30/100 L + 50 ml ErbiGel Liquid/100 L Protect from frost due to risk of gelification. Containers which have been opened should be immediately tightly sealed. Version /2016 S printed

101 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

102 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

103 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

104 AlbuVin Powdered ovalbumin for flavour and polyphenol harmonisation AlbuVin is produced from fresh ovalbumin using pasteurisation and spray drying. The gentle production method for this powder retains all the benefits of fresh egg white. AlbuVin is very user friendly as it is simple and quick to use. AlbuVin balances wines by reducing excess polyphenol fractions and producing a certain clarifying effect. AlbuVin s active ingredient reacts with the wine s tannin and brown pigments to produce a fine grained, clarifying precipitate. AlbuVin is used for balancing flavour, primarily in red wines. It reduces and smoothes out excess polyphenol fractions, optimising organoleptic qualities, without changing the wine s taste. AlbuVin works as soon as it is added to the wine. Permitted according to current laws and regulations. Laboratory tested for purity and quality. The quantity to be dosed should preferably be ascertained in advance through a preliminary test. 4 g/100 L AlbuVin roughly corresponds to one fresh egg white. AlbuVin can be dosed very accurately. For ease of use, AlbuVin is stirred into ten times the volume of water, stirring hard all the time (use a whisk) until no lumps remain and is added to the main tank. Ensure that it is evenly distributed. After a few days the wine should be racked by filtering. Intended purpose Slight corrections Polyphenol reduction 4 8 g/100 L 8 16 g/100 L Protect from odours and moisture. Packs which have been opened should be immediately tightly sealed. AlbuVin has a productspecific odour and flavour. Version /2016 AW printed

105 IsingClair Hausenpaste Isinglass gel for gentle clarification IsingClair Hausenpaste is supplied as a 2% isinglass gel and is based on top quality, original isinglass. IsingClair Hasuenpaste achieves a particularly gentle fining effect. IsingClair gel is very efficient for all beverages with a high colloidal turbidity, such as heated mash wines, wines from pasteurised musts and special wines rich in extracts (such as Auslesen, Beerenauslesen, etc.). Its tolerance to low wine temperatures is especially noteworthy. IsingClair Hausenpaste also proves its worth where there is blue fining residue and in the fining of very low tannin wines. It is very good at final colour polishing in red wines. When well distributed in the beverage, IsingClair Hausenpaste causes relatively fast flocculation of the sediment particles. After they have precipitated, these form a compact deposit in the tank and are easily separated by filtration or separation. Isinglass s consistency is heavily influenced by the temperature at which it is stored and used. Elevated temperatures cause the isinglass to be more liquid and thinner, whereas low temperatures cause it to become viscous. The consistency is not decisive for effectiveness. If IsingClair gel has become viscous due to lower temperatures, this will become more liquid again when stored in a warmer place. However this process will take a few days. It is easier to dilute IsingClair gel with a little warm water and to shake it hard, or stir it with a whisk. Afterwards it can be used without problem. Permitted according to current laws and regulations. Laboratory tested for purity and quality. and use IsingClair Hausenpaste is easily dissolved in around 10 times the volume of wine before use. Then add the liquid to the main tank and mix well. As a rule the fining process is complete after 48 hours. Generally the dosages required are small due to IsingClair gel s novel, virtually complete decomposition. IsingClair Hausenpaste should always be used in combination with colloidal silica, with the following ratios being compulsory: Klar Sol 30: IsingClair gel 1 : 4 Klar Sol Super: IsingClair gel 1 : 4 We recommend conducting preliminary tests to determine the optimum dosages. The following guidelines apply to use of IsingClair gel with the appropriate addition of colloidal silica: Intended purpose Normal turbidity Colloidal turbidity Problematic cases ml/100 L approx. 100 ml/100 L More as appropriate after preliminary trial For combination fining, ensure that IsingClair Hausenpaste is always added as the final fining agent. Store in a cool, odour free place, ideally at approx. 10 C. Packs which have been opened should be tightly sealed again. Version /2016 AW printed

106 VinoGel CF Liquid clarification and adsorption agent with a great affinity for tannins, casein free VinoGel CF is a liquid, casein free clarifying agent with a great affinity for tannins, which results in tannin reduction. VinoGel CF clarifies young wines and at the same time helps to balance out flavour while improving filterability. VinoGel CF is based on special gelatines combined with macromolecular collagens from isinglass. Because it is a liquid, VinoGel CF can be used directly and is therefore very user friendly. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. and use Clarification of turbid young wines: Balancing of preclarified young wines: For minor organoleptic corrections: For tannin treatment: ml/100 L ml/100 L ml/100 L ml/100 L Because it is liquid, VinoGel CF can be added direct to the wine. The wine should be mixed in during addition. The dosage is governed by the degree of turbidity or the degree of harmonisation required. VinoGel CF is dosed last when combined with Klar Sol Super. Preliminary tests are recommended. Klar Sol Super: VinoGel CF 1 : 1 50 ml Klar Sol Super/100 L + 50 ml VinoGel CF/100 L Store in a cool, but frost free location. Containers which have been opened should be tightly sealed and used up soon. Shake or stir before use. Version /2016 S printed

107 Degustin A compound based on special cross linked silicon dioxide, with integrated montmorillonite factors from bentonite Degustin is a special high quality, granular, easily suspendable mineral based product, for selective tannin adsorption and effective flavour harmonisation. Degustin easily forms a suspension, does not clump and facilitates filtration. It is gentle, delicate and has unprecedented selectivity. Degustin adsorbs specific disruptive tannin fractions from the flavonoid group. This action can be analytically and organoleptically proved. Targeted removal of impurities from beverages using gentle, adsorptive mineral technical auxiliaries which can be separated out again is indubitably a sensible and desirable beverage treatment process. Permitted according to current laws and regulations. Laboratory tested for purity and quality. Degustin is stirred into five times the volume of water and preferably added to the blank wine. Filtration can be carried out after just a few hours, but at the latest after two days. Intended purpose Slight corrections Removal of stubborn faults 5 10 g/100 L g/100 L Store in a dry place away from odours. Packs which have been opened should be tightly sealed again. Version /2016 AW printed

108 FloraClair Pure plant protein for the treatment of beverages FloraClair is a purified plant based protein. Analogical to animal derived protein treatment agents (gelatin, casein, isinglass) it shows good reactivity towards tannic substances and sediment particles/suspended matter. After the treatment with FloraClair wines, fruit juices, fruit wines, vinegars, tea extracts, etc. show a significantly improved turbidity/haze and colour stability. FloraClair is suitable for use in the production of halal and kosher certified foods. It is equally suitable to produce vegan foodstuffs. FloraClair is free from animal derived ingredients and non GMO. It is non allergenic and thus not subject to allergen labelling. Fields of application of FloraClair are: clarification and stabilisation of fruit juices, fruit wines, wines, vinegar and fruit based mixed beverages pre clarification of musts tannin correction and reduction of oxidized yellowish/brownish colourations in fruit juices, fruit wines and wines Determine by pretests the necessary dosage amounts for clarification, stabilisation or taste harmonisation. The result depends on temperature, degree of turbidity and ph value. Typical additions are: Must [g/100 L] Wine/Fruit wine [g/100 L] Fruit juice [g/100 L] Clarification Flotation Slight tannin correction Reduction of yellowish/brownish colouring For better sedimentation Tannivin Galléol and a bentonite suitable for beverage treatment can be added as reaction partner. The required FloraClair amount for several working days can be prepared in advance since, under normal conditions, the plant protein has good microbiological stability. FloraClair must be protected against foreign odours, moisture and light. Reseal opened packagings immediately and tightly. Version /2017 HW MW printed

109 FloraClair Sense Plant based organoleptic treatment product for harmonising wines FloraClair Sense selectively removes phenols which are responsible for astringent and bitter notes. The wines organoleptic properties are heightened as a result of adsorption of the masking components. Slight off notes and flavours can be selectively removed with FloraClair Sense. The adsorption of impurities has very little impact on the aroma. FloraClair Sense consists of plant proteins, bentonite and silicates and easily forms a suspension. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. FloraClair Sense does not contain casein and is not subject to labelling requirements. Suitable for vegan wine production g/100 L for fine tuning and revealing aroma g/100 L for harmonisation and removing slight off odours g/100 L for adsorbing phenolic compounds The quantity required should be established in advance by means of a preliminary test. Dissolve FloraClair Sense into 10 times the volume of hot water, stir well and leave to prime for 3 6 hours. Slowly add the suspension to the wine to be treated and mix very thoroughly. The sediment from fining should be racked off after three days at the latest. Store in a cool, dry place away from odours. Packs which have been opened should be tightly sealed and used as soon as possible. Version /2016 HW printed

110 Gerbinol CF Tannin adsorption based on gelatines, silicates and isinglass, casein free Gerbinol CF is a powdered, casein free tannin adsorption agent. Gerbinol CF evens out irregularities, rough edges and impurities. Gerbinol CF alleviates and/or removes undesirable aromas and flavours. Gerbinol CF is based on a variety of gelatines, silicates and isinglass. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. and use Intended purpose Slight corrections Tannin reduction Correction of off flavours 5 10 g/100 L g/100 L g/100 L Tannin reduction during treatment with Gerbinol CF and Gerbinol Super 20 g/100 L Gerbinol CF 20 g/100 L Gerbinol Super 0 sample Tannin content, mg/l Gerbinol CF can basically be used at any stage, i.e. including before conventional clarification processes. We recommend that treatment be carried out after clarification, however, as it is only then that flavour imperfections will be clearly discernable. Preliminary tests are recommanded. After the optimum dosage has been determined, Gerbinol CF is stirred into ten times the volume of water (hand warm if possible), mixing thoroughly so there are no lumps. Gerbinol CF is then added to the main tank, stirring constantly. Stirring and dissolving of Gerbinol CF should be performed with the care and diligence befitting a special product of this type. Store in a dry place. Protect from odours and moisture. Always close opened packs tightly. Version /2016 AW printed

111 Gerbinol Super Highly effective tannin adsorption agent An effective yet gentle tannin adsorption agent. Gerbinol Super includes special proteins such as isinglass and dairy protein. These substances are applied to a selectively acting adsorption agent. The balanced composition and manufacture means the product does not remain in the wine, i.e. Gerbinol Super can be used preferably as a final fining before bottling. Permitted according to current laws and regulations. Laboratory tested for purity and quality. Gentle correction of unpleasant flavours, odours and off flavours (high polyphenol content, high level of oxidation, bitter compounds, secondary fermentation flavours, etc.). Gerbinol Super forms large flakes immediately after addition to wine. These must be broken down into small particles by through stirring. These fine particles have an adsorptive effect and can be effortlessly separated off using filtration or separation. Gerbinol CF can basically be used at any stage, including before conventional fining. We recommend to carry out the treatment after other finings, however, as it is only then that flavour imperfections will be clearly discernable. The dosage at this stage should also be the minimum necessary. Please perform appropriate preliminary tests before any treatment using Gerbinol Super. The following guidelines may be used: Intended purpose Rounding Odour and flavour problems Oxidation/bitter compounds Stubborn odour and off flavours Colour finishing in red wine 3 5 g/100 L 5 10 g/100 L 5 10 g/100 L g/100 L 3 5 g/100 L Gerbinol Super fining can be combined to good effect with an activated carbon treatment for serious quality impairments. The advantage of this is that the activated carbon dosage can be significantly reduced. In such cases the activated carbon is added first. The Gerbinol Super suspension is then added after waiting 1 2 hours. After the optimum dosage has been determined, Gerbinol Super is stirred into ten times the volume of water (hand warm if possible), mixing thoroughly so there are no lumps. Gerbinol Super is then added to the main tank, stirring constantly. The flakes must be well distributed. Racking the finings should then be carried out within 2 3 days, as the fining sediment may otherwise undergo changes. Refrigerate please. Protect from odours and moisture. Always close opened packs tightly. Version /2016 AW printed

112 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

113 HarmoVin CF Specific wine harmonisation compound, casein free HarmoVin CF is a powdered, casein free, specific treatment agent. HarmoVin CF contains a balanced, effective, non aggressive proportion of PVPP. HarmoVin CF is used to harmonise wine and is gentle on colour and aroma. HarmoVin CF is based on gelatine, PVPP and silicates. Permitted according to EU regulations and directives. Laboratory tested for purity and quality. Intended purpose Harmonisation Slight correction Tannin treatment Correction of off flavours g/100 L g/100 L g/100 L g/100 L HarmoVin CF organoleptic profile Astringency Bitterness Fruit Body Acidity Control 30 g/100 L HarmoVin CF HarmoVin CF can basically be used at any stage, including before conventional clarification processes. We recommend to carry out the treatment after clarification, however, as it is only then that flavour imperfections will be clearly discernable. Preliminary tests are recommended. After the optimum dosage has been determined, HarmoVin CF is stirred into ten times the volume of water (hand warm if possible), mixing thoroughly so there are no lumps. HarmoVin CF is then added to the main tank, stirring constantly. Store in a dry place. Protect from odours and moisture. Always close opened packs tightly. Version /2016 AW printed

114 Kal Casin Leicht löslich Easily soluble potassium milk caseinate for reducing the tannin content in wines Kal Casin Leicht löslich is an effective tannin adsorption agent based on pure milk protein components. The granulation process during manufacturing ensures it dissolves easily. No laborious dissolving equipment is necessary when using Kal Casin Leicht löslich due to these good dispersion properties. The use of Kal Casin Leicht löslich has proved particularly effective for reducing excess tannins: Odours and off flavours caused by high polyphenol contents are eliminated. Kal Casin Leicht löslich selectively captures and removes bitter notes which can occur, particularly in the case of grapes subject to great mechanical stress. Maillard reactions are suppressed if treated in time. Use of Kal Casin Leicht löslich reduces oxidised, brown pigments. Kal Casin Leicht löslich forms large flakes immediately after addition to wine. These must be broken down into small particles by thorough stirring. The fining effect occurs during flocculation, immediately after addition. It is evident that very good dispersion must be ensured during slow and continuous addition. Because Kal Casin Leicht löslich disperses well, slow addition to the main tank is feasible if simultaneously mixed using an appropriately sized mixer. Continuous in line dosage has also proved worthwhile, particularly for frequent use of Kal Casin Leicht löslich, because of the very fine flocculation. In addition to Kal Casin Leicht löslich s primary application for removing polyphenol induced problems, in the case of wines affected by volatile acidity an organoleptically perceptible reduction (no analytical decrease) can be observed. Permitted according to current laws and regulations. Laboratory tested for purity and quality. and use Treatment can basically take place at any stage, including before conventional fining. As tannins are often bound to the sediment particles in juice or wine, the most effective treatment is in pre clarified beverages. Kal Casin Leicht löslich is usually introduced first as far as the dosage sequence for combination fining is concerned. Only in the case of simultaneous use of activated carbonl is this dosed before the casein solution, waiting 1 2 hours before adding the casein. Intended purpose Slight corrections 2 5 g/100 L Removal of tannic notes 5 20 g/100 L Organoleptic reduction of slight volatile notes g/100 L Small scale preliminary tests are recommended in any case. Kal Casin Leicht löslich is carefully stirred into 10 times the volume of water (preferably hand warm) until free of lumps and then slowly added direct to the wine tank and stirred thoroughly. Prepared solutions should not be stored for microbiological reasons. Racking the finings should then be carried out within maximum two days, as the fining sediment may otherwise undergo changes. Protect from odours and moisture. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

115 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

116 SensoVin Specially developed premium adsorber for splendid organoleptics in modern winemaking SensoVin is an instantly soluble adsorber for balancing wine before bottling. Its active ingredients are casein, PVPP, gelatine and different silicates. Early bottling requires rapid and effective wine maturation. Treatments using SensoVin lead to well balanced flavours and therefore to splendid organoleptics. Permitted according to current laws and regulations. Laboratory tested for purity and quality. and use The use of SensoVin is simple and effective. It can be added direct to the tank, without priming or blending, while mixing. The optimum dosage of application is governed by the nature and seriousness of the off flavour or taint. We strongly recommend preliminary tests to determine the correct dosage. The following guidelines otherwise apply: Intended purpose For prevention Minor off flavours Oxidised wines Aging flavours Pungent odour Excessive colour 5 10 g/100 L 5 10 g/100 L g/100 L g/100 L g/100 L g/100 L Racking the precipitations of the fining agents should then be carried out within maximum two days, as the fining sediment may otherwise undergo changes. The product should be stored in a cool place, away from odours and moisture. Packs that have been opened should be tightly closed. Version /2016 S printed

117 Vinpur Special Casein compound for direct addition Vinpur Special is characterised by and known for the gentle and selective fining effect of casein. Vinpur Special is produced using a special process, resulting in a macroporous, easily wettable and highly effective casein compound, which causes no change to conventional analysis parameters in the wines, but considerable improvements in sensory terms, such as colour, clarity, odour and flavour. These positive changes will optimise your wine s character and brilliance. New vinification technologies, such as grape harvesters, screw presses, wine presses, etc. release more tannins which are difficult to remove from the finished wine and which have an increasingly negative impact during extended maturation in bottle. Tannic wines are increasingly rejected. Vinpur Special eliminates such faults. Vinpur Special provides a high degree of hygiene safety by direct addition, without the need to make up a solution. Vinpur Special does not require any additional filtration aids. Almost no pressure builds up during filtration. Filterability after precipitation is excellent, pure filtrates are obtained. Permitted according to current laws and regulations. Advantages of Vinpur Special No negative impact on extract and aroma content Adsorption of substances which indicate volatile acidity (acidic, botrytis affected, frozen grapes) if the legal threshold for volatile acidity not exceeded Adsorption of substances which increase the need for SO 2 Advantageous as a result of low adsorption of red wine pigments Adsorbs tannins which have a negative organoleptic impact The predominant recommended use is when wine needs harmonising, especially as a final touch before bottling g/100 L depending on preliminary test and treatment aim. Higher dosages are possible if required, without the risk of overfining. Generally wines treated with Vinpur Special should be racked. The quantity of Vinpur Special determined in advance is added direct into the tank, stirring hard, without being previously dissolved or slaked. Stir the tank hard for approx minutes so that Vinpur Special is well distributed. Leave to settle for 2 3 hours, then stir again and leave to settle overnight. The finings for stabilisation are carried out after treatment with Vinpur Special. The treatment s success is then immediately apparent after filtration. The product should be stored in a cool place, away from odours and moisture. Packs that have been opened should be tightly closed. Version /2016 AW printed

118 Erbslöh tannins Tannins improve structure, complexity and colour stability Philosophy and development of Erbslöh tannins Erbslöh tannins support the wine s body, structure and fruitiness Erbslöh tannins promote varietal typicity Erbslöh tannins are not dominating, but promoting the wine Erbslöh tannins are geared to vinifying rounded, harmonious and velvety wines Erbslöh tannins contribute to colour stability Erbslöh tannins can be added at any point of vinification Erbslöh tannins include the following characteristics and origins: Tannivin Multi - Composition with quebracho tannin - Harmonisation of the wines. The wine s body and finish will be strengthened Tannivin EH - Made from French wood - Structuring, supporting the complexity of the wines Tannivin - Selected, air dried heartwood from French oak Tannivin Superb - Special oak tannin, which is pre treated using a unique technology that eliminates any tannic and astringent substances Tannivin Grape - Pure grape tannin from mature French grapes Tannivin Galléol - Selected and purified gallnut tannin. Its high charge potential makes it particularly suitable for clarification and stabilisation of fruit juices and fruit wines - Fine and elegant oak wood tannin. For rich and fullbodied wines with soft and pleasant phenols - Emphasises the wine s body, structure and volume. Especially on the palate the wines are better structured, the middle and the finish are more intense - Improvement of body and structure, more power in the middle, accompanied by fruity and aromatic notes. Suitable for white wines, as well - Tannivin Galléol is used to improve structure and to reduce oxidation in crushed grapes, young wine and wine Version /2017 MW printed

119 HydroGum Liquid gum arabic HydroGum is a liquid gum arabic (E414) and is obtained from the dried sap of Acacia senegal, a natural raw material. It has no odour and is stabilised with SO 2 and citric acid. HydroGum acts as a protective colloid and helps to prevent heavy metal turbidity and crystal precipitation for a limited time. As a side effect the addition of HydroGum improves mouthfeel and complexity of the wine. HydroGum stabilises colour in red and rosé wines. Permitted according to current laws and regulations. Laboratory tested for purity and quality. Intended purpose Stabilisation and harmonisation Recommended maximum dosage g/100 L 150 g/100 L Liquid HydroGum is added to blank, ready to bottle wine after final filtration, or a few days before bottling. If the base wine is rich in colloids, the addition of HydroGum (also a colloid) can cause an excessive colloid content in wine, which may cause filtration problems, especially where final filtration with membrane filters is concerned. This effect depends on temperature, time of addition and the wine s colloid structure. Store in a dry place. Version /2016 AW printed

120 HydroGum Bio Liquid gum Arabic in organic quality HydroGum Bio is a high quality, liquid gum arabic from controlled organic farming, certified according to EU Regulation no. 834/2007. It helps to avoid heavy metal haze and crystal precipitation. Gum arabic (E 414) is a natural product obtained from the dried sap of Acacia seyal. In wine it acts as a protective colloid, and has the side effects that it improves mouthfeel and the wines seem richer. The fact that it is a liquid product means it is easy to use and doses can be added directly to wine. HydroGum Bio is filtered and stabilised using lactic acid. It does not contain SO 2 and therefore has no odour. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. The quantity to be added is governed by the type of wine and is generally within the range of ml/100 L. HydroGum Bio is added to prefiltered wine a few days before bottling. If the base wine is rich in colloids the addition of HydroGum Bio (also a colloid) can cause an excessive colloid content in wine. This can inhibit filtration, particularly where final filtration using membrane filters is concerned. This effect depends on temperature, time of addition and the wine s colloid structure. Store in a cool place (< 10 C). DE-ÖKO-003 Non-EU agriculture Version /2016 MW printed

121 Tannivin A sophisticated, high purity oenological tannin. Tannivin is of pure botanical origin. Tannivin is manufactured from selected special French timber. Only selected, air dried heartwood is used. Gentle extraction processes ensure the necessary efficiency and purity. Tannivin is a fine brown powder with a tannin content of %. Use of Tannivin is permitted according to current EU laws and regulations and it meets the purity requirements of the International Organisation of Wine and Vine (OIV). Tannin has traditionally been used in wine treatment for many years. Tannin optimises the wines precipitation potential required in the event of subsequent protein fining. Use of Tannivin is permitted according to current EU laws and regulations and it meets the purity requirements of the International Organisation of Wine and Vine (OIV). Product Red wine White wine 2 20 g/100 L 1 10 g/100 L If subsequently treated with clarifying agents containing protein, such as isinglass or gelatine, the degree of clarity and effect on flavour must be checked in a preliminary test. Tannivin is used in young wine, preferably after malolactic fermentation and initial racking. Subsequent treatments are possible if necessary. It is added direct to the wine. Tannivin can be dissolved in a little water and added to the main tank. It should be stirred thoroughly. The effect is enhanced by a low oxygen discharge during addition. Tannivin must be stored away from odours, moisture and light. Packs which have been opened should be immediately tightly sealed. Version /2016 MW printed

122 Tannivin EH Tannivin EH is a high purity, botanical oenological tannin prepared as a fine brown powder. Only selected, air dried French heartwood is used to make Tannivin EH. For many years Tannivin EH has been traditionally used to optimise wines precipitation potential in the event of subsequent protein fining. Use of Tannivin EH is permitted according to current EU laws and regulations and it meets the purity requirements of the International Organisation of Wine and Vine (OIV). Product Red wine White wine 2 20 g/100 L 1 10 g/100 L A preliminary test is recommended. Subsequent treatments with clarifying agents containing protein, such as isinglass or gelatine, should also be checked with a preliminary test regarding the degree of clarity and effect on flavour. Tannivin EH should first be suspended in a little water and then added to the wine, stirring vigorously. The effect may be enhanced by low oxygen absorption. In principle Tannivin should be stored away from odours, moisture and light. Packs which have been opened should be immediately tightly sealed and used up quickly. Version /2016 MW printed

123 Tannivin Galléol Highly pure gallnut tannin for beverage treatment Tannivin Galléol is a specially selected and purified gallnut tannin. Its high charge potential makes it particularly suitable for clarification and stabilisation of fruit juices and fruit wines. Clarification/fining in combination with FloraClair produces, as against the FloraClair /silica sol fining, the formation of significantly larger flocs and a more compact settling behaviour. Juices having undergone tannin fining show more body in sensory evaluation. Tannivin Galléol can be added to mash, young wine and wine to improve structure and to reduce oxidation. amounts should be determined by conducting pre tests. Fining/clarification results depend on temperature, degree of turbidity and ph value. Typical dosages are: mash (fruit) wine [g/100 L] young wine/wine fruit juice [g/100 L] fining and stabilisation taste sharpening and antioxidant Tannivin Galléol is a yellowish powder. Before application, dissolve in warm water of 40 C. Due to the low amounts, it is recommended to use an approx. 5 % solution. The prepared solution is clear and slightly yellowish. Store Tannivin Galléol dry and protected against foreign odours and light. 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 printed

124 Tannivin Grape Grape tannin from mature, French grapes Tannivin Grape is a new, highly sophisticated tannin produced from selected French grapes. Only selected healthy, mature French grapes are used. Gentle extraction processes ensure the necessary efficiency (high tannin content) and purity. Tannivin Grape is a fine, red brown powder. Selection of Erbslöh tannins is geared to vinifying rounded, harmonious and velvety wines. Erbslöh tannins emphasise the body, structure and fruit. Varietal typicity is promoted without the tannins dominating. Permitted according to current laws and regulations. Tested in a specialist laboratory. Meets the purity requirements of the International Organisation of Wine and Vine (OIV). The respective legal provisions in the individual countries should be observed. Tannins have traditionally been used in wine treatment for many years. Tannivin Grape optimises the wines precipitation potential required in the event of subsequent protein fining. One beneficial side effect is that it improves the wine s body and structure. Tannivin Grape offers wines a certain protection against oxidation, which results in a reduced need for SO 2. The use of Tannivin Grape in red wine also improves colour stability. Permitted according to current laws and regulations. Tested in a specialist laboratory. Meets the purity requirements of the International Organisation of Wine and Vine (OIV). The respective legal provisions in the individual countries should be observed. Product Red wine White wine 1 15 g/100 L 1 10 g/100 L Tannivin Grape supports the clarifying effect in the event of subsequent treatment with clarifying agents containing protein, such as isinglass or gelatine. The dosage is governed by the characteristics of the wines to be treated and can be verified with preliminary tests. Tannivin Grape can be used in mash, juice and/or in young wine, preferably after malolactic fermentation and initial racking. Subsequent treatments are possible if necessary. It is added direct to the wine. Tannivin Grape can be dissolved in a little water and added to the main tank. It should be stirred thoroughly. The effect is enhanced by the introduction of oxygen during addition. Tannivin Grape must be stored away from odours, moisture and light. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

125 Tannivn Multi Tannin for mash, juice and wine Tannivin Multi is a new, high purity, botanical oenological tannin. The product is the optimum combination of a proven tannin with a quebracho tannin. This combines the benefits of both tannins. Use of Tannivin Multi is permitted according to current EU laws and regulations and it meets the purity requirements of the International Organisation of Wine and Vine (OIV). Tannivin Multi can be used in mash, must and wine making. The following benefits are apparent depending on the time at which it is used and the purpose: For years tannin has been traditionally used to optimise wines precipitation potential in the event of subsequent protein fining. Use in mash or juice in red wine technology has a stabilising and colour retaining effect. In addition the organoleptic properties may also be improved, i.e. the wines develop more structure and body. Tannivin Multi can be used for micro oxidation and/or oxygenation because of the very high proportion of quebracho. Unlike other tannins, Tannivin Multi plays an essential role in complexing. It is used directly in complexing. Stable colour complexes are formed through polycondensation and polymerisation. Based on previous good experiences, Tannivin Multi is used in difficult to clarify wines. Tannivin Multi is used first in the fining sequence, followed by clarification and fining with colloidal silica and gelatine. Use of Tannivin Multi is permitted according to current EU laws and regulations and it meets the purity requirements of the International Organisation of Wine and Vine (OIV). Intended purpose Red wine mashes White wine juice Red wine White wine Avoidance of clarification problems 2 20 g/100 L 2 10 g/100 L 2 20 g/100 L 1 10 g/100 L 3 5 g/100 L Tannivin Multi first, followed by clarification and fining with colloidal silica and gelatine. We recommend carrying out a preliminary test to determine the dosage. Subsequent treatments with clarifying agents containing protein, such as isinglass or gelatine, should also be checked with a preliminary test regarding the degree of clarity and effect on flavour. Tannivin Multi is very user friendly. It is first dissolved in a small quantity of water and then added to the wine, stirring hard. The effect may be enhanced by low oxygen absorption (microoxidation, micro oxygenation). In principle Tannivin Multi should be stored away from odours, moisture and light. Packs which have been opened should be immediately tightly sealed and used up quickly. Version /2016 AW printed

126 Tannivin Superb Oak tannin without astringent tannic substances Tannivin Superb is an oak tannin, which is pre treated using a special method. This unique technology eliminates any tannic and astringent substances when Tannivin Superb is produced. Tannivin Superb is a fine, red brown powder. Selection of Erbslöh tannins is geared to vinifying rounded, harmonious and velvety wines. Erbslöh tannins emphasise the body, structure and fruit. Varietal typicity is promoted without the tannins dominating. Use of Tannivin Superb is permitted according to current EU laws and regulations and it meets the purity requirements of the International Organisation of Wine and Vine (OIV). Tannin has traditionally been used in wine treatment for many years. Tannin optimises the wines precipitation potential required in the event of subsequent protein fining. After addition of Tannivin Superb the wines are much more structured, have more finesse and improved body and colour. The wines robustness and finish are supported or enhanced without introducing astringent or tannic components into the wine. Use of Tannivin Superb is permitted according to current EU laws and regulations and it meets the purity requirements of the International Organisation of Wine and Vine (OIV). Product Red wine White wine 1 20 g/100 L 1 5 g/100 L The dosage is governed by the characteristics of the wines to be treated and can be verified with preliminary tests. Tannivin Superb is used in mash and young wine, preferably after malolactic fermentation and initial racking, or in wine. Subsequent treatments are possible if necessary. It is added direct to the wine. Tannivin Superb can be dissolved in a little water and added to the main tank. It should be stirred thoroughly. Depending on the objective the introduction of a little oxygen during addition may enhance the effect. Tannivin Superb must be stored away from odours, moisture and light. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

127 Ercofid Silver chloride preparation for removing recalcitrant sulphur off flavours Ercofid is silver chloride applied onto an inert carrier material (cellulose). The aim of this treatment is removal of any type of off flavour or taint in wine caused by sulphurous compounds, such as hydrogen sulphide (H 2 S), disulphide, mercaptans or thioacetates. Ercofid is highly efficient, especially for treating reculcitrant sulphur off flavours. Ercofid is easily distributed in wine, ensuring an intensive contact and a short reaction time. Silver chloride is highly selective and therefore gentle to the wine s aroma. Silver chloride demonstrates very low solubility, regardless of the ph value. When used correctly and if the pre tests are carefully performed, there should be no noticeable silver residues in the wine, so blue fining is unnecessary under these conditions. It is obligatory to filter the wine after treatment, especially sterile filter sheets and crossflow filtration are recommended. Contrary to silicates, the carrier cellulose is not abrasive. Alternatively, a bentonite fining of up to 20 g/hl is very effective for minimizing residues. Ercofid complies with the applicable purity requirements contained in the laws and regulations relating to wine treatment. The relevant parameters are checked as part of quality control. Pre trials with staggered doses (e.g. 10, 20, 30 g/hl) are essential to precisely determine the correct quantities to be used: Intended purpose Slight to moderate sulphur off flavours Recalcitrant sulphur off flavours Maximum legal dosage 20 g/100 L g/100 L 50 g/100 L Ercofid is added directly to the pre filtered wine. Ensure that it is homogeneously distributed. The wine should be stirred again after a few hours. Separation is achieved by bentonite fining and filtration at the latest two days after use. Protect from odours and moisture. Store in a dark place due to the product s sensitivity to light. Packs that have been opened should always be tightly closed. Version /2016 JM printed

128 Kupfat Elimination of sulphur off flavours and similar taints A copper sulphate product specially selected for wine treatment, for removing sulphur off flavours and similar undesirable taints in wine. Permitted according to current laws and regulations. Laboratory tested for purity and quality. and use Depending on the intensity of the off flavour, Kupfat dosages are around g/100 L. The quantity of Kupfat required is determined by preliminary tests. In the process the maximum dosage permitted by law of 1 g/100 L (corresponds to 10 mg/l) should be observed. A maximum value of 1 mg/l copper should be present in the wine after treatment with Kupfat. When using specifically high dosages of Kupfat a blue fining with Ferrozin might be necessary. The Ferrozin required should be pre determined by a specialist laboratory. Filtration should be performed between the Kupfat and Ferrozin treatment, so there is a much lower chance of the taint reoccurring. Kupfat should be dissolved in a small quantity of water before adding to the wine. This solution is then added to the main tank, stirring thoroughly. Protect from moisture; packs which have been opened should be immediately closed. Keep Kupfat out of the reach of children. Version /2016 MM printed

129 Kupzit Copper citrate preparation for off flavour treatment Kupzit is an innovative copper citrate preparation for removing sulphur off flavours in wine, fruit wine and other fermented products. Kupzit contains 2 % copper citrate and is applied to a mineral support, particularly pure, high quality bentonite, and granulated, for ease of dosing and handling. Kupzit reacts rapidly and specifically with sulphurous compounds with an unpleasant smell, such as hydrogen sulphide and mercaptans. If correctly dosed, these are precipitated without the beverage s copper content rising noticeably. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. and use Preliminary tests are recommended for optimum treatment. The customary dosage is 5 20 g/100 L; in exceptional cases up to 50 g/100 L and above (comply with country specific regulations). After forming a slurry, Kupzit is added to the wine at a ratio of 1 : 10. Stir to ensure it is thoroughly distributed. The reaction is complete within a few minutes. The sediment is filtered off within 1 2 days. If properly used, the copper content will not increase to disruptive levels, or only slightly. In the majority of cases, treatment with Kupzit means that separate blue fining is not required. It can be used as a single treatment or in combination with clarifying and fining. Kupzit should be used as the first component in combined fining. Kupzit should be stored in a dry, odour free place, away from light. Packs that have been opened should be tightly closed. Specifics Kupzit offers the following advantages compared to other authorised off flavour treatment agents: Kupzit is a biotic product The citric acid in Kupzit corresponds to the citric acid naturally occurring in wine Kupzit has a high reaction specificity Kupzit reacts with sulphur compounds without any noteworthy copper surplus, so additional blue fining is usually unnecessary Granular structure means it is easy to use and dose Version /2016 S printed

130 OakyVin Our oak chips American oak German oak French oak Description Origin Toasting Packaging unit OakyVin Mash NEW German oak Untoasted 5 kg OakyVin AH American oak Heavy 10 kg OakyVin AM American oak Medium 10 kg OakyVin DM German oak Medium 10 kg OakyVin FH French oak Heavy 10 kg OakyVin FM French oak Medium 10 kg Addition of OakyVin OakyVin chips can be added to mash, juice or wine at any time. The contact time may vary between a few days and several weeks depending on the wine type, chips used and dosage quantity. Organoleptic assessment should be continuous to monitor progress and to separate the chips at the right time. Depending on the desired intensity, the quantities to be used are between 50 and 300 g/100 L, or more for customary contact times of 5 30 days. Oxygenation is advisable for stronger wooded and toasting aromas to develop. There should be an appropriate flow of oxygen (air) depending on the wine type and contact time. Even pumping over, or stirring with air contact causes the tannins and toasted aromas to be rounded off and balanced. The infusion bag packaging makes it is easier for the user to add and remove the oak chips. They are made from food safe polyamide. Objective of using OakyVin chips Sensory optimisation Improved tannin structure in wine Colour stabilisation Production of vanilla and smoky notes Conceals bitter, immature tannins Complements barrique maturation Origin of OakyVin chips OakyVin chips are made from American, French and German oak. The speed of the oak s growth, in other words the microclimate at the site, is decisive for whether the oak is used. We prefer oaks from cool sites that have matured slowly. American oak OakyVin chips are usually described in wine as aromatic/fruity and with a pronounced vanilla aroma. They generally cause the wine to mature faster. German oak chips are somewhere between American and French oak in their aroma and are also very good for structure. OakyVin chips from French oak require longer maturation and more oxygen. Organoleptically they fall into the spicy category. Version /2016 TW printed

131 OakyVin Advantages of OakyVin Chips Low barrel storage capacity required Much cheaper Easy preliminary tests Easy preparation of blend components Easy to produce different flavour types Easy to regulate organoleptics by choice of OakyVin, dosage, contact time, repeated oaking, effect of oxygen Degree of toasting Concerning toasting a distinction is made between untoasted, medium (Medium) and heavy (Heavy). Medium toasted OakyVin chips are suitable for most German red wines. They increase their complexity and introduce subtle hints of almonds and caramel. Heavy toasted OakyVin chips are preferred for heavy, already complex wines. They nicely integrate notes of smoke and roasted aromas. OakyVin Mash OakyVin Mash consists of untoasted oak chips which, because of their size, can be pumped after addition to the mash. The colour stabilisation effect is based on the bond created between the extracted phenols from the untoasted wood and the wine s inherent unstable phenol monomers. This creates more stable polymer structures. The following legal conditions are applicable. Our OakyVin chips comply with these Chips must be made only from oak Toasting must not produce charcoal No treatments and additives are permitted, apart from heating The vendor of the oak chips must declare the oak's origin, intensity of toasting, storage conditions and safety precautions 95% of particles must be > 2 mm No release of substances harmful to health Use must be recorded in the cellar book and accompanying documents Every member state is entitled limit nationally the extent of EU approval. Germany has availed itself of this and does not authorise the use of oak chips for Prädikatwein. The use of descriptions which refer to maturation in wooden barrels may not be used if the wine has been produced using oak chips, including in oak tanks. OakyVin chips can absorb and give off odours. They must therefore be stored in a cold, dry place, away from other products, such as wine treatment agents, corks, etc. Version /2016 TW printed

132 OakyVin Bags & Tubes Pure, natural cotton bag for filling with OakyVin chips OakyVin Bags and OakyVin Tubes are pure cotton bags for filling with OakyVin chips and then simply suspending in tanks, barrels and barriques. The aim is an easy contact between OakyVin chips and wine and also very easy removal of OakyVin chips from vessels. Notes on use The bags (for tanks) and tubes (for barrels) are made of washed and ironed pure cotton. They are easily wettable and completely reusable. They are very easy to use. After suspending they are completely immersed in the wines after just a relatively short time. It is easy to mix different qualities of OakyVin in the ratios of your choice. OakyVin Bags and OakyVin Tubes are flexible, i.e. there is no restriction on barrel or bung diameter. The bags and tubes should be washed in hand warm water again before first use. For easier emptying the tubes can be opened at both ends. Bags and tubes can be reused as many times as desired. We recommend washing them in hot water after each use. OakyVin Bags and OakyVin Tubes are boil proof and so can be cleaned in the same way as normal laundry. This also precludes microbiological problems. The bags and tubes are suitable for use in washing machines. Detergent residues can be removed by washing several times in clean water. Bags and tubes used in red wine should not be used subsequently for white wine (risk of pigment residue transfer) The used chips can be reused as a decorative accessory, to cover soil in the garden or plant pots. The bags can also be used for filtering small quantities of sediment and as yeast bags. and use The bags can be filled with an arbitrary quantity of chips up to a maximum of 3 kg. The tubes can take up to 350 g chips; the easiest way to fill them is with a dry funnel. If greater quantities are required, several bags or tubes can be used in the same wine vessel. Away from odours. Wash and dry after use and if stored for extended periods. Version /2016 HW printed

133 Kali Contact Specially prepared, fractionated tartar crystals for natural tartar stabilisation A specially prepared tartar crystal for inducing tartar precipitation. Potassium bitartrate (E 336), to achieve tartar stability by natural methods. Kali Contact is a high purity tartar crystal specifically prepared for crystal precipitation. It s special reactive surface ensures that tartar dissolved in wine is stimulated to crystallise out rapidly. This crystallisation is produced by the seeded crystals binding excess tartar dissolved in wine. The lower the wine temperature during the process, the longer lasting the tartar stabilisation. For food (restricted use). Kali Contact should be used with reference to the general treatment recommendations. Permitted according to current laws and regulations. Laboratory tested for purity and quality. 4 g Kali Contact/L wine. The wine must be completely blank filtered before the contact process is carried out. This is the only way to ensure certain tartar stabilisation. If the wine has to be deacidified, Kali Contact can be added immediately after deacidification, without first separating off the deacidification sediment. To ensure a save stabilisation against potassium bitartrate precipitation, the final wine blend intended for bottling (including Süßreserve) should undergo the contact process. When actually carried out, the wine is first cooled to a temperature between 4 C and 4 C. Then 4 g Kali Contact/L wine is added, stirring thoroughly to distribute it well. The contact time is approx. 4 6 hours. We recommend briefly stirring the treated wine at hourly intervals to ensure constant contact between Kali Contact and the tartar dissolved in the wine. The crystals are separated from the still cooled wine, preferably using a chamber filter press or kieselguhr filter. From experience, the tartar obtained in this way can be used in several ways if cleanly and carefully separated and stored. Care should be taken in the event of microbial infections. If reused multiple times, the contact tartar can cause infection in the wines and cause secondary fermentation, malolactic fermentation or formation of volatile acids. Protect from odours and moisture. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

134 MetaGum Homogeneous compound of highly esterified metatartaric acid and gum arabic for extending crystal stability MetaGum is a compound of highly esterified metatartaric acid and gum arabic. Both product components stable esterified metatartaric acid and clear, soluble gum arabic cause long term crystal stabilisation in wine. Permitted according to current laws and regulations. Laboratory tested for purity and quality. For long term prevention of crystal precipitation, such as tartar (potassium bitartrate) and calcium tartrate, in wine. Increase crystal stability even at higher storage temperatures. MetaGum prevents the formation of crystals in young wines saturated with tartar. Using metatartaric acid alone, there is a possibility that this will gradually decompose into tartaric acid with crystals which are no longer stable. This depends on the length of time and the temperature level at which the wine is stored. This degradation of metatartaric acid is slowed by the homogeneous compound of MetaGum s components. MetaGum therefore extends the duration of the wine s stability. Because of differing wine compositions and different storage conditions, it is not possible to state exactly how long the wine will remain stable. A more precise indication can be obtained by determining the tartar saturation temperature. Permitted according to current laws and regulations. Laboratory tested for purity and quality. and use Max. 10 g/100 L. MetaGum is stirred into 10 to 20 times the quantity of wine. The MetaGum is fully dissolved after being left to stand for a few minutes and then stirred again and can be added to the wine. Distribute evenly through the wine by mixing well. We recommend that MetaGum be added at least 2 3 days before bottling the wine. The wine should be briefly mixed again immediately before bottling to ensure even distribution of MetaGum and any Süßreserve added. Wines to be treated must previously undergo appropriate treatment with bentonite, preferably NaCalit PORE TEC for protein removal, as addition of metatartaric acid may cause a change in the ph value. Slight turbidity usually temporary may occur in very unstable wines after the addition of MetaGum and other metatartaric acid products. Addition of MetaGum at the right time (i.e. at least 2 3 days before bottling) must be ensured to preclude this uncertainty. MetaGum is hygroscopic and should therefore be protected against moisture, including airborne. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 AW printed

135 Metavin Gentle esterified metatartaric acid A product with an optimum degree of esterification produced by intermolecular esterification of tartaric acid. To delay precipitation of potassium bitartrate crystals. Treating wine with Metavin delays crystallisation and precipitation of tartar. Metavin prevents the tartrate crystals submicroscopic nuclei from growing. The duration of Metavin s stabilising effect is limited and greatly depends on the quality of the wine in question. One can accordingly assume 6 9 months but in exceptional years, with a very high level of tartar saturation (e.g. at a saturation temperature exceeding 16 C), the period of stability may be shortened. Special metatartaric acid Metavin Opti and homogeneous compound MetaGum help to combat this and to significantly extend stability. It is possible to accurately predict stability in terms of tartar precipitation by determining the saturation temperature. In the process it should be recalled that Metavin becomes less effective if subsequently heat treated and, depending on the circumstances, tartar may be precipitated. Under such circumstances it is better to use Metavin Opti. Permitted according to current laws and regulations. Laboratory tested for purity and quality. and use The recommended maximum legal treatment dosage in the EU is 10 g Metavin /100 L wine. Please refer to national regulations in all other countries. Metavin is diluted in approx. 10 times the volume of wine and stirred into the main tank at least 2 3 days before bottling. Wines to be treated must previously undergo appropriate treatment with bentonite, preferably NaCalit PORE TEC, and particularly thorough protein removal, as addition of metatartaric acid may cause a change in the ph value. Slight quantities of protein can lead to subsequent turbidity, which will disappear again after a certain time. Metavin is hygroscopic and should therefore be protected from moisture. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 AW printed

136 Metavin Opti Special, optimum esterified metatartaric acid A metatartaric acid produced by intermolecular esterification of tartaric acid. Optimum esterification for long term prevention of crystal precipitation. Esterification is extremely stable due to state of the art production methods. For long term prevention of potassium bitartrate and calcium tartrate precipitation. Treating wine with Metavin Opti delays crystallisation and precipitation of tartar in a long term. The period of stability may be reduced in exceptional years with very high levels of tartar saturation. The duration of Metavin Opti s stabilising effect greatly depends on the quality of the wine in question. It is possible to accurately predict the period of stability by determining the saturation temperature. Metavin Opti s particular advantages include the extremely stable esterification, which achieves better protection than the use of conventional metatartaric acids. This, and the particular size of the macromolecules, ensures prolonged stability against precipitation of tartar. Metavin Opti is of consistently high quality due to a special production process. Unlike many other metatartaric acids, Metavin Opti has the particular property that it can be used even with subsequent hot filling; there is barely any risk of premature tartar precipitation. Permitted according to current laws and regulations. Laboratory tested for purity and quality. The recommended maximum legal treatment dosage in the EU is 10 g Metavin Opti/100 L wine. Please refer to national regulations in all other countries. Metavin Opti is stirred into approx. 20 times the quantity of wine, left to stand for approx. one hour, then stirred again until fully dissolved. Only then is this solution added to the main tank, stirring thoroughly. Dissolution is a little more difficult due to optimum esterification of Metavin Opti and the resulting prolonged stability, but warrants more careful stirring. Briefly stirring again before bottling the wine is recommended to ensure even distribution. The high level of esterification may give rise to a slightly milky, but minor haze. This haze will be the greater, the more the wine is inclined to tartar precipitation. The wine will clear again after standing for a short time. We recommend that Metavin Opti be added 3 4 days before bottling. Wines to be treated must previously undergo appropriate treatment with bentonite, preferably NaCalit PORE TEC for protein removal, as addition of metatartaric acid may cause a change in the ph value. Slight quantities of protein can lead to subsequent formation of a haze, which will disappear again after a certain time. Metavin is hygroscopic and should therefore be protected from moisture. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 AW printed

137 VinoStab Carboxymethylcellulose (CMC) for long term crystal stabilisation VinoStab is a specially selected, premium sodium carboxymethylcellulose (CMC) for long term prevention of tartar crystal precipitation (potassium bitartrate) in wine. VinoStab production is subject to the optimum degree of polymerisation and substitution of the carboxymethylcellulose. This optimises the treated wines filtration characteristics, whilst simultaneously achieving the best stabilisation effect. Permitted according to current EU laws and regulations (not permitted in fruit juices according to the German Fruit Juice Act). Laboratory tested for purity and quality. Treating wine with VinoStab suppresses crystallisation and precipitation of tartar in a long term. VinoStab prevents the tartrate crystals submicroscopic nuclei from growing. VinoStab s stabilising effect depends on oversaturation of the wines to be treated. At saturation temperatures of > 20 C the stabilising effect may be insufficient when the wine is exposed to extreme cold at a later date. It is possible to make a precise prediction of stability with regard to tartar precipitation by determining the saturation temperature using Erbslöh EasyKrista Test for the mini contact process (MCP). VinoStab does not work with regard to calcium tartrate precipitation. and use ml VinoStab /100 L wine, depending on the degree of over saturation. The maximum treatment dose permitted in the EU is 200 ml VinoStab /100 L. The national regulations must be observed in all other countries. Saturation temperature (Tsat in C) Mini contact process (Δ µs) Recommended dosage of VinoStab (ml/100 L) < 18 < > Note Stability test after use of VinoStab and the mini contact process (target value: Δ µs < 20) When assessing the stability of red wines the mini contact process should always be used in parallel with measuring the saturation temperature. Despite high saturation temperatures, crystal stability, which is not adequately recorded by saturation temperature measurement alone, may already be good because of the red wines inherent colloids. Especially in the case of heavily over saturated wines (saturation temperature > 20 C), we recommend a preliminary test using different dosages and subsequent performance of the mini contact process, using Erbslöh s EasyKrista Test, to accurately determine the optimum dosage. VinoStab can be added directly to the wine with the mixer running. Ensure VinoStab is adequately distributed in the tank by stirring for an appropriate length of time. It is more successful if diluted in 10 to 12 times the volume of wine or water (max. 60 C). Thoroughly rinse the canister with wine to ensure it is completely empty. Wines to be treated must previously undergo appropriate treatment with bentonite, preferably NaCalit PORE TEC, and particularly thorough protein removal, as even negligible quantities of protein (including protein unstable in cold) may cause turbidity reactions. In this context it may react with the pigments when used in rosé or red wine. The possibility of leaching of pigments can be precluded by a preliminary test. To avoid filtration problems VinoStab must be used 3 4 days before bottling. Deterioration of the filtration performance is possible at higher dosages or in colloid rich white and red wines. It is essential that the optimum VinoStab dosage is determined in advance to minimise any effect on filtration through the use of CMC. The maximum dosage should be used only in the event of elevated crystal instability. For sparkling wine making we recommended adding VinoStab to the liqueur d expédition and dosing the finished sparkling wine with it. Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 JM printed

138 Ercobin The pure vitamin C product for use as oxidation prevention and as an aroma stabiliser A chemically pure vitamin C product specially selected for beverage treatment. Chemical designation: L(+) ascorbic acid. E300. For food (restricted use). Ercobin acts as very effective oxidation prevention, which does not dispense with the necessary SO 2 content in wine, but facilitates better aroma retention because of its reductive nature. Ercobin furthermore maintains and intensifies the wine s typical bouquet and flavour compounds. The following effects are achieved through treatment with Ercobin: Generally speaking, treated wines develop the wine s typical bouquet shortly after bottling. Quality wines and sparkling wines develop a more aromatic, fresher and fruitier style. Treatment with Ercobin is especially beneficial in low acidity wines (the effect may occur at different junctures, though, depending on the grape variety). Prevention of UTA: the substance indole 3 acetic acid (IAA), stored in the berries as protection against withering, should be inhibited to break down via various intermediate stages (such as formylamino phenyl 3 oxo propionic acid) into odour impairing 2 aminoacetophenone (AAP). According to statements and publications by many scientists, Ercobin (vitamin C) protects against this very well in the long term. The dosage should be g/100 L and be added shortly after the first sulphurisation. It should be taken into consideration that determination of free SO 2 in the presence of ascorbic acid may lead to elevated values. There is a method for separate determination. Permitted according to current laws and regulations. Laboratory tested for purity and quality. By law the maximum amount of ascorbic acid in wine may not exceed 250 mg/l 25 g/100 L. s around 10 g/100 L are often sufficient as oxidation prevention and to maintain aroma. The quantity of Ercobin, which has preferably been determined by preliminary tests, must be added already dissolved to the main tank. To do this Ercobin is dissolved in at least twenty times the volume of wine. Ensure it is thoroughly distributed when adding to the main tank. If Ercobin is used to prevent UTA it should be added shortly after the first sulphurisation. The dosages may be adjusted depending on the inclination to UTA. Ercobin only develops its properties as an effective oxidation preventative when the wine contains sufficient free SO 2. A stable free SO 2 content of at least 30 mg/l should therefore be maintained in the wine. Store Ercobin in a cool, dry place, away from light. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

139 Kadifit Pure potassium metabisulphite for sulphurisation of mash, juice, wine and fruit wine Kadifit is a pure potassium metabisulphite (potassium pyrosulphite, (K 2 S 2 O 5 ) ) in white crystalline form for sulphurisation of mash, juice, wine and fruit wine. The pure Kadifit crystals can be added direct to the mash, juice, wine or fruit wine. Kadifit degrades in these media and releases approx. 50 % of the amount by weight as SO 2. Accordingly 10 g Kadifit per 100 kg (L) mash, juice or wine releases 50 mg/l SO 2. After Kadifit is added it should be thoroughly mixed for a homogeneous concentration. The SO 2 added by Kadifit provides microbiological and oxidation protection. SO 2 also prevents enzymatic oxidation and helps to improve flavour, as the fermentation by products, in particular acetaldehyde, are bound. Permitted according to current laws and regulations. Laboratory tested for purity and quality. and use Mash Must Young wine Wine/fruit wine Kadifit is sprinkled over the crushed mash or added in small batches during crushing. The dosage is 5 15 g/100 kg mash (corresponds to mg SO 2 /L) depending on mash health. If Kadifit is not added to the mash, the dosage added to parts of the must at microbiological risk is approx. 10 g/hl (corresponds to 50 mg SO 2 /L). Initial dose for unsulphurised young wine from healthy grapes or fruit, at least g Kadifit/hL (corresponds to mg SO 2 /L). A constant value of mg/l should preferably be achieved. The SO 2 content already present should be taken into consideration for subsequent sulphurisation. Of course the legal limits for total sulfuric acid should be observed for the dosages. Combined use with Ercobin (ascorbic acid) provides additional oxidation protection and SO 2 addition can be reduced. Kadifit is particularly suitable for stainless steel tanks because it does not release free SO 2 into the tank headspace. Kadifit completely dissolves, preventing wall corrosion in the headspace. Kadifit should be stored in a dry place and kept out of the reach of children. Version /2016 MM printed

140 Vinosorb neu To prevent secondary fermentation during cold sterile bottling Premium product consisting of white, organoleptically neutral beads for wine stabilisation. Potassium sorbate E202. For food (restricted use). Must be used in compliance with the maximum quantity of 270 mg Vinosorb neu/l permitted under winemaking legislation. Vinosorb neu is specifically the potassium salt of sorbic acid. Sorbic acid is a short chain fatty acid. Similar fatty acids occur in natural nutritional substances. Potassium sorbate is also used as a harmless preservative in numerous foodstuffs. Permitted according to current laws and regulations. Laboratory tested for purity and quality. During bottling Vinosorb neu provides permanent protection against yeast and fungi. For many years it has been used successfully for this purpose in wine in 35 wine producing countries around the world to prevent in bottle secondary fermentation. Basically the permitted quantities of Vinosorb neu only counteract yeasts and fungi, not bacteria. Normal sulphurisation, which at the same time prevents oxidation, is still indispensable to protect against bacteria. 134 mg potassium sorbate corresponds to 100 mg sorbic acid. Permitted according to current laws and regulations. Laboratory tested for purity and quality. The recommended and maximum permissible dosage is 27 g of Vinosorb neu/100 L, i.e. 270 mg/l in the end product. Vinosorb neu is dissolved direct in the main tank, stirring thoroughly to ensure good distribution. We do not recommend dissolving Vinosorb neu beforehand in a partial quantity of wine. Vinosorb neu should possibly be added to the tank at the blending stage, to avoid too much oxygen being introduced into the wine. In the process particular attention should be paid to the correct adjustment of free SO 2. The free SO 2 content must be stable at the desired concentration. The constant free SO 2 content in the wine should be at least 40 mg/l. The potassium sorbate should be added at least one day before bottling to ensure complete distribution in the wine. Protect from odours and moisture. Packs which have been opened should be immediately tightly sealed. = Registered trademark of Nutrinova. Version /2016 AW printed

141 VinProtect Special product to protect against oxidation, undesirable microorganisms and to retain the aroma potential VinProtect is a special product made from 50 % potassium metabisulphite, vitamin C (L(+) ascorbic acid) and an oenological tannin. It provides comprehensive protection against oxidation and undesirable microorganisms. VinProtect protects the aroma potential during grape processing and in the fresh juice. It furthermore supports the general strategy to reduce the addition of SO 2 during vinification. Potassium metabisulphite and vitamin C (ascorbic acid) are proven oenological tools for protecting against oxidation and undesirable microorganisms. VinProtect s antioxidant effect is supplemented by a purely botanical, high purity tannin which, because it dissolves rapidly, is particularly good for use in mash or fresh juice. The high tannin content and purity is achieved using special extraction processes. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. VinProtect provides effective protection against oxidation and ensures aroma and flavour components are stabilised as early as the mash stage, in juice, or later in the wine. It has a high antioxidant effect due to its selected components. The formation of offflavours (such as volatile acidity) is minimised by the suppression of undesirable microorganisms. When VinProtect is used the must is given extensive protection, whilst simultaneously reducing SO 2 discharge. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. and use Intended purpose Mash/juice, healthy Mash/juice, contaminated Wine 10 g/100 L (kg) corresponds to an SO 2 input of approx. 25 mg/l 20 g/100 L (kg) corresponds to an SO 2 input of approx. 50 mg/l 20 g/100 L (kg) corresponds to an SO 2 input of approx. 50 mg/l Also, due to legal limits (EU/German Wine Act) the maximum dosage of 50 g/100 L must not be exceeded. The effect of sulphite depends on the ph value and temperature of the grapes/wine. 1. Mash: VinProtect is sprinkled over the crushed grapes or added gradually during crushing. A dosage of g/100 kg mash is recommended depending on the health of the mash. 2. Must: VinProtect is added to the fresh juice if not added to the mash. VinProtect is dissolved in a small quantity of juice, then gently and thoroughly mixed in to achieve the optimum effect. 3. Wine: When used in wine the powder is dissolved in a small quantity of wine, then gently mixed into the wine. Of course the legal limits for total sulphurous acidity should be observed for the dosages. The legal maximum ascorbic acid content in wine is at 250 mg/l. Store in a cool, dry place, away from odours and light. Packs which have been opened should be immediately tightly sealed. Keep out of the reach of children. Version /2016 MW printed

142 Ferroplex Effective product for avoiding metal induced haze Ferroplex is a product for avoiding metal induced haze, it is based on a balanced combination of gum arabic and citric acid. Ferroplex prevents metals that are present in wine reacting with other components from causing haze. Ferroplex consists of fine crystals and is therefore easy to use. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Increased metal contents, especially iron and copper, are known to cause haze in bottled wines. This haze usually consists of complexes of metals and tannins. Even if modern winery management strives to keep metal concentration in juice and wine as low as possible, it cannot be completely avoided due to influences (contamination from vineyard, storage and maturation) which cannot be controlled. Previously blue fining of wine was required in many cases. This caused a series of problems, however, which can be avoided by using Ferroplex. The main problem caused by blue fining is sediment disposal. Ferroplex is more environmentally friendly, it develops a protective coating, preventing precipitation or elimination of copper and iron. Ferroplex is capable of preventing the trace metals in wine from reacting with other components and thereby avoids the formation of haze. This protective effect is permanent. You should conduct appropriate preliminary tests in a specialist laboratory to ensure safe use. Permitted according to current laws and regulations. Laboratory tested for purity and quality. Ferroplex is used for wines with a blue fining requirement of less than 7 g/100 L at a dosage of 50 g/100 L wine. Ferroplex is stirred into a small quantity of wine so that there are no lumps, added to the wine and mixed well. Ferroplex is added to blank, ready to bottle wine, preferably a few days before bottling. Due to legal requirements, the copper content in wine must not exceed 1 mg/l. This must be checked in a specialist laboratory. Ferroplex contains citric acid. As is generally known, EU regulations permit the addition of citric acid to wine if the total content does not exceed 1 g/l. The recommended dosage of Ferroplex has been designed to increase wine s citric acid content by a maximum of 0.5 g/l. We therefore recommend adhering to the stated dosage. We generally recommend determining citric acid before using Ferroplex, especially in the case of third party wines, wines made from rotten grapes, or other citric acid additives. Protect from odours and moisture. Packs which have been opened should be immediately tightly sealed. Version /2016 AW printed

143 Ferrozin Potassium hexacyanoferrate (II) for blue fining Blue fining of wine is performed using Ferrozin, a ferrocyanide, also known as potassium hexacyanoferrate (II), or yellow prussiate of potash. Ferrozin reduces elevated heavy metal content in wines to negligible levels precipitation. Elevated metal contents may cause a haze, bitterness and increased tendency of the wine to oxidise. Apart from iron, which is naturally absorbed by the vine roots (approx. 2 5 mg/l), the sources of metal uptake are cellar equipment, preparation aggregates, pipes, valves, taps, pumps, storage tanks, etc. which come into contact with the grapes, mash, must or wine. Metallic components are released by the fruit acids in particular. The consequences of increased metal adsorption, especially of iron, are stubborn haze, usually combined with protein, tannin (black haze) and phosphates (white or grey haze). Elevated metal values may also have a negative effect on flavour. The wine ages faster as the metals catalytic effect causes increased oxidation. Increased metal contents can also impede fermentation, which is why it is necessary to pay great attention to the correct Ferrozin dosage, especially when making sparkling wine. The effect of ascorbic acid is also negated by a high proportion of metals in wine. Ferrozin also results in much more effective clarification and better filterability. Permitted according to current laws and regulations. Laboratory tested for purity and quality. and use Depending on the operational circumstances, blue fining is carried out in young wine before the second racking, or before bottling where finished wine is concerned. The dosage is generally 1 5 g Ferrozin per 100 L wine, at C. Greater quantities are used only in exceptional circumstances. The quantity of Ferrozin required should be determined in advance by preliminary tests in a specialist wine laboratory. According to EU Regulations, the preliminary test, treatment and subsequent checks must be conducted and monitored by an appropriately trained oenologist. When taking samples, careful attention must be paid to a true representative sample from the barrel/tank centre, preferably by stirring beforehand. Samples should only be taken from taps/valves after approx. 10 L have been run off. The Ferrozin required is dissolved in 5 10 times the volume of warm water and immediately added to the wine with the mixer running. It is essential that patchy excess concentrations are avoided. The turbidity will turn blue (so called Berlin blue) after addition. The blue sediment sticks stubbornly to rough surfaces, so it is essential that fining is carried out in smooth walled containers. Depending on the degree of clarity, the blue sediment must be racked off after approx. 8, but at most after 14 days. It is essential that a subsequent check is carried out in a specialist laboratory. For safety, treatment with Ferrozin should be followed by gelatine/colloidal silica fining, e.g. with 50 ml/100 L ErbiGel Liquid and 100 ml/100 L Klar Sol Super. IsingClair Hausenpaste gel must be incorporated for additional clarifying and fining for wines which are expected to be slow to clarify because of low temperatures, a high ph value and high extracts. 50 ml/100 L Klar Sol Super and 100 ml/100 L IsingClair Hausenpaste are added two to three hours after blue fining has been carried out. This fining also causes residual blue fining to be precipitated. If Ferrozin is used at the same time as other fining agents, bentonite fining should basically be carried out beforehand and always followed by clarification and fining with colloidal silica and gelatine or IsingClair Hausenpaste. The respective applicable legal provisions regarding sediment disposal must be observed. Store in a dry place, away from light. Close tightly before storing. Keep Ferrozin out of the reach of children. Version /2016 S printed

144 Trenolin FastFlow DF Special liquid enzyme for intensive pectin degradation in pectin rich grape varieties, resulting in better pressability and improved filtration in red and white wines, depsidase free Trenolin FastFlow DF is a highly active special liquid enzyme for intensive pectin degradation in mash and juice, especially for pectin rich grape varieties. It increases press yield and filtration performance in the resulting young white and red wines by degrading residual pectin side chains. Trenolin FastFlow DF is capable of removing difficult to degrade pectin fractions (hairy regions) through the arabinogalactan II hydrolase (AG II hydrolase) activity. Trenolin FastFlow DF is depsidase (cinnamyl esterase) free. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Treatment aim Other benefits Rapid, intensive pectin degradation in pectin rich grape variety mashes such as Silvaner and Gewürztraminer. Marked improvement in press performance. Also very effective at low temperatures through the inclusion of Erbslöh s innovative cold pectinase. Can be used at temperatures between 5 C and 10 C. Targeted degradation of pectin side chains through AG II hydrolase for more effective pectin hydrolysis in juice, resulting faster loss of pectin s water binding ability, rapid viscosity reduction and promotion of juice clarification. Faster clarification when using Seporit PORE TEC, IsingClair Hausenpaste and Klar Sol Super for sedimentation. Improved flotation processes by reducing neutral pectin fractions. Increased filtration rates in young white wines from pectin rich grape varieties. Generally increased filtration rates in young red wines through enhanced degradation and therefore minimisation of the size of residual pectin molecules. Recommended for Pectin rich white and red grape varieties Application Mash/Juice Application time Pectin rich white grape varieties 8 15 C 6 10 ml/100 kg or 100 L 2 4 hours Red grape varieties up to 25 C. 4 8 ml/100 kg or 100 L during mash fermentation Red grape varieties from 45 C 3 6 ml/100 kg or 100 L 1 2 hours Tip Application Attention! Effective pectin degradation possible at temperatures between 5 C and 10 C. The natural upper limit is 55 C. Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible. Version /2016 Hb printed

145 Trenolin Filtro DF Effective clarification and filtration enzyme, depsidase free A liquid clarification and filtration enzyme with a wide activity spectrum. Especially for juice and young wines from mashes contaminated with mucilage and colloids. Trenolin Filtro DF is depsidase (cinnamyl esterase) free. Other benefits Prevention of filtration problems at juice stage Guarantees complete enzymatic degradation of mucilage, especially glucan from Botrytis cinerea, in juice and young wine Recommended for All types of white, rosé and red wine Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. ml/100 L Juice from contaminated or damaged grapes Filtration problems in young wine Temperature The recommended doses are based on a temperature of C. Application time Up to one week and more Tip Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 C and preferably more than 15 C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 C. The addition of ml/100 L Trenolin Filtro DF to the juice is beneficial if the grape characteristics are such that filtration problems are anticipated (mould). This allows the higher fermentation temperature and long reaction time to be exploited. In this way subsequent filtration problems and costs can be eliminated at an early stage ml/100 L is required to remove filtration problems in young wine. At the young wine stage, difficult degradation of filtration inhibiting mucilage and colloids requires an extended reaction time (up to one week and more). Application Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test). Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible. Version /2016 AW printed

146 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

147 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

148 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

149 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

150 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

151 esan Filterbeutel (esan filter bag) The esan filter bag is used in addition to the esan filter cloth for processing small volumes of sediment. The filter bag s specific weave means it can also be used to process double salt deacidification sediment and for preclarification of smaller volumes of Eiswein must. Characteristics The esan filter cloth consists of a polypropylene monofilament with a very open weave. The monofilament weave reliably retains the sediment particles and filtration aid. The special weave has the lowest possible dynamic resistance. When pressing it is therefore possible to achieve a proportionally high product yield at a relatively low press pressure of 3 4 bar. Like the esan filter cloth, the esan filter bag is also very easy to clean, therefore ensuring a high level of hygiene. Materials Only materials which are safe for use with food are used in the product s manufacture: Components Filter cloth material Thread Strengthening and carrying strap (only for esan filter bag B with 250 L capacity) Material Polypropylene Polypropylene Polyester Formats The esan filter bag is available in two sizes: Item description Capacity Dimensions esan filter bag S tandard 50 L Diameter 350 mm; height 1.1 m esan filter bag B ig 250 L Diameter 480 mm; height 1.8 m The capacity and dimensions of both filter bags have been tailored to practical requirements. The filter bags are ideally closed with an elasticated cord. A carrying strap is sewn onto the 250 L capacity filter, around the bag. There are two loops at the top and a loop at the bottom for suspending the bag from forklift runners. These help when filling and emptying the relatively large and heavy filter bag. Use The use of filtration aids is recommended when processing smaller volumes of must sediment from settling or flotation during wine making. It is also recommended when processing fining sediment. Mixing specifically developed filtration aids into the sediment ensures adequate drainage. Good drainage is required in conjunction with the esan filter bag because the presses work at a relatively low pressure of 3 4 bar (compared to filter presses which work at pressures of 6 15 bar) but rapid processing and a high product yield are still required. It is extremely easy to use the esan filter bag: please turn page Version /2016 TJ printed

152 esan Filterbeutel (esan filter bag) 1. Mix the filtration aid into the sediment. We recommend the following quantities of filtration aid, based on 100 L of sediment: Sediment type Sediment in must from sedimentation or flotation Fining sediment (predominantly bentonite sediment) Double salt deacidification sediment Preclarification of Eiswein must Mix into 100 L sediment 1.5 kg VarioFluxx P + 1 kg Trub ex 4 kg VarioFluxx P + 1 kg Trub ex No filtration aid required 1 kg VarioFluxx P kg Trub ex 2. Place the empty esan filter bag in the hydropress (or other press). 3. Pour the filtration aid/sediment mixture into the esan filter bag. 4. Return the filtrate free run to the esan filter bag as applicable, to improve the turbidity value. 5. Fasten the esan filter bag using the elastic cord (cord only supplied with esan filter bag B, 250 L capacity). 6. Close the hydropress (or other press) and apply pressure. 7. Start the pressing process. Pressing aids Pressure is to be applied to the filled esan filter bag to press the contents and achieve a viable yield. The following equipment and aids can be used: Hydropress (ideal for esan filter bag S, 50 L capacity) Grape press (preferably for esan filter bag B, 250 L capacity) Vats weighed down with water Depofil filter framework Cleaning and temperature Daily cleaning with water: The esan filter bag can be effectively cleaned with a weak water jet. Deep cleaning using chemicals: Chemical cleaning is only necessary at the end of the season, before the esan filter bag is stored away. Chemical cleaning can be used for deep cleaning after the filter cloth has first been cleaned by water jet. We recommend using a sodium hydroxide solution (caustic soda) or a 2 % filter cloth cleaning solution at a maximum temperature of 70 C. A 2 % hydrogen peroxide solution can also be used to improve the cleaning effect. If hydrogen peroxide is used we recommend reducing the caustic soda temperature to a maximum of C. The cleaning agents should then be neutralised with clean water. The esan filter bag should not be washed in a washing machine as this can damage the fabric structure. The esan filter bag must be thoroughly dried and stored in a dry, odour free place. Avoid storing the esan filter bag in direct sunlight. Quality The esan filter bag is manufactured according to a certified quality management system as per DIN EN ISO VarioSan process Like the esan filter cloth, the esan filter bag is particularly effective in conjunction with the VarioFluxx P filtration aid for mixing. Together they achieve specific technical advantage. Detailed information about this combined method (VarioSan process) can be obtained direct from Erbslöh Geisenheim AG or your dealer. Version /2016 TJ printed

153 esan Filtertuch (esan filter cloth) The esan filter cloth is used as a backing fabric in chamber filter presses. The product properties are very specifically tailored to beverage industry requirements and to processing of flotation and sedimentation lees and for must clarification (filtration of total volume of must). The particular structure of the esan filter cloth s weave also offers the possibility of using the filter cloth as a backing fabric (like the stainless steel sieve elements of a vessel filter) during precoat filtration, for clarifying filtration of young wine, or fine filtration of wine. Characteristics The filter cloth consists of a polypropylene monofilament with a very open weave. The monofilament weave reliably retains the sediment particles and filtration aid, whilst simultaneously producing low dynamic resistance. The esan filter cloth offers the following advantages due its structure and the materials used: Can be used without precoating of filtration aids (when processing sediment; not possible during clarifying and fine filtration) Very low moisture absorption capacity Quick and easy to clean Very hygienic Ideal backing fabric during precoat filtration for clarifying and fine filtration Materials Only FDA approved components which are safe for use with food are used in the product s manufacture: Components Filter cloth material Edge seal (for overlapping filter cloths) Sealing cord (for non drip filter cloths) Material Polypropylene Polyurethane Silicon or TPV (thermoplastic vulcanizate) According to version Formats esan filter cloths are available in all established filter plate formats. The filter plate must usually be measured before production. The filter plate s dimensions are measured. Established filter plate sizes are: 400; 470; 500; 630; 800; 1,000; 1,200; 1,500 mm. Cleaning and temperature a) Daily cleaning with water: The filter cloths can be very effectively cleaned with a weak water jet. We do not recommend the use of high pressure cleaners, as the weave structure can be changed and/or the sealant on the edge can be abraded. please turn page Version /2016 TJ printed

154 esan Filtertuch (esan filter cloth) b) Enzymatic cleaning (in special cases): Enzymatic cleaning of the filter cloths may be necessary in years with rotten harvests (smear layer on filter cloths). We recommend the following enzyme solution and procedure: 1. Set water temperature to 40 C 2. Adjust ph value to ph 4.5 using citric acid 3. Stir in enzyme: 200 ml Trenolin Flot DF (pectinase)/100 L water 100 ml Trenolin Filtro DF (glucanase)/100 L water 4. Leave to stand for at least 12 hours 5. Clean filter cloths with water jet if possible with water at a temperature of 60 C During enzymatic cleaning the chamber filter press is usually filled with the enzyme solution, left overnight and rinsed with clean water the following day. c) Deep cleaning using chemicals: Cleaning with chemicals should be performed before storing the filter cloths at the end of the season. We recommend using a 1 2 % sodium hydroxide solution (or a filter cloth cleaning product specially developed by a detergent manufacturer). For overlapping filter cloths with a sealed edge (polyurethane), the sodium hydroxide solution temperature should not exceed 60 C. A 1 2 % hydrogen peroxide solution can also be used to improve the cleaning effect. Guidance: esan filter cloths should not be washed in a washing machine, as this can damage the fabric structure. esan filter cloths must be stored in a cool, dry, odour free place. Direct sunshine over a prolonged period must be avoided, as there is otherwise the risk that the material (polypropylene) will become brittle and fragile. Quality esan filter cloths are manufactured according to a certified quality management system as per DIN EN ISO VarioSan process esan filter cloths are particularly effective in conjunction with the VarioFluxx P filtration aid. Together they achieve specific technical advantages. Detailed information about this combined method (VarioSan process) can be obtained direct from Erbslöh Geisenheim AG or your dealer. Version /2016 TJ printed

155 IOC Cultivated pure yeast for sparkling wine making IOC has been selected by the Institut Oenologique de Champagne (IOC). Saccharomyces cerevisiae var. bayanus. Fermentation C temperature Recommendation Bottle fermentation Tank fermentation process Characteristics Good cold fermentation characteristics High alcohol tolerance Neutral fermentation aromas Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. We recommend adding g IOC to 100 L must to obtain the optimum quantity of viable yeast cells. This ensures a sound start to fermentation and dominance over the wild microorganisms. IOV is rehydrated in approx. 10 times the volume of a mixture of equal parts lukewarm water to wine (37 42 C). Stir in the yeast and leave to rehydrate for 20 minutes. Then add to the main tank, stirring constantly. The temperature difference should not be more than 8 C. 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. 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

156 Seccoferm Active dry yeast for sparkling wine production Seccoferm is a popular selected dry yeast for all kind of sparkling wine production. The excellent organoleptic characters show up in classic bottle fermentation as well as in charmat fermentation. Seccoferm produces sparkling wines with a clean and fresh profile. The strain is characterized by high alcohol tolerance and high fermentation performance at low temperatures. Consequently the yeast can adopt perfectly to the conditions of second alcoholic fermentation. The yeast strain is called LW and belongs to the species Saccharomyces bayanus. Permitted according to current EU laws and regulations. Laboratory tested for purity and quality. Under standard conditions use 20 g Seccoferm per 100 L base wine. At temperatures below 15 C or to enhance organoleptic yeast profile in the final product use g/100 L. Seccoferm can be added directly to the base wine. Preferably rehydrate Seccoferm in 5 to 10 times its weight in a mixture of 1:1 base wine and water (35 40 C) during 20 minutes. After that time the yeast culture can be added to the wine. When dosing into bottles make sure to have a homogeneous distribution of yeast in the yeast tank. As riddling aid the addition of Erbslöh CompactLees is recommended right after yeast addition. 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 /2017 MW printed

157 Erbslöh CompactLees Clarifying suspension as a riddling aid for bottle fermentation Erbslöh CompactLees is a silicate suspension for use in traditional méthode champenoise bottle fermentation of sparkling wine. The silicates composition cause rapid agglomeration with the yeast sediment. Safe dosing is ensured through the suspension s precise homogeneity. The objective is to optimise the riddling process through full and rapid yeast sedimentation. Faster sediment deposition prevents yeast adhesion to the bottle wall, allowing several riddling steps to be performed in a day. It is therefore possible to compact the sediment deposit in a much shorter time. Erbslöh CompactLees complies with the applicable purity requirements contained in the laws and regulations relating to beverages treatment. The relevant parameters are checked as part of quality control. Typical volumes are ml per 100 L cuvée. The suspension must be shaken well before use. We recommend dilution with two to three times the volume of water to achieve optimum distribution in the base wine when using larger volumes. This batch is slowly added to the main tank, stirring all the time. Store in a cool, dry place. Always close opened packs tightly. Opened packs should be used within 1 2 weeks and should not be exposed to foreign odours. Version /2016 JM Printed

158 BentoTEST According to Dr L. Jakob Quick test to determine the quantity of bentonite for wine and sweet must Unstable proteins can cause turbidity in the finished beverage. They can be precipitated using the BentoTEST reagent and the quantity of bentonite required for fining determined with a preliminary test. Preliminary determination test The following preliminary test is conducted to ascertain whether the beverage under investigation requires fining: one part BentoTEST reagent is added to 10 parts blank filtered wine (room temperature!). The addition of one part reagent to 10 parts is only a rough guide. In practical terms one should always take the total volume of beverage in the flask (approx. 50 ml) as a basis and add approx. 5 ml BentoTEST reagent. Turbidity will occur in wines which need treatment with bentonite. A visual assessment of the turbidity allows a rough estimate of the quantity of bentonite required. Slight turbidity: Moderate turbidity: Marked turbidity: 50 to 100 g bentonite per 100 L wine 100 to 250 g bentonite per 100 L wine 250 to 400 g bentonite per 100 L wine Colour changes without signs of turbidity are insignificant. Assessment using test fining and photometer Fining tests must be carried out as follows to ascertain the precise level of bentonite required. 1. Prepare several flasks with 100 ml of the wine to be analysed. 2. Shake the bottle with the prepared bentonite suspension (10 % suspension, swelling time 12 h). 3. Add the thoroughly mixed bentonite suspension to the wine (1 ml corresponds to 100 g/100 L for a 10 % suspension) The dosages are selected from a range indicated by the preliminary test. Example: 50 g/100 L 100 g/100 L 150 g/100 L Bentonite dosage 4. Seal the flask and shake for 2 3 minutes. 5. Then blank filter through a pleated filter into conical flasks. 6. Add one part BentoTEST reagent to 10 parts blank filtered wine. 7. Measure the turbidity with a photometer. Evaluation: the sample with the lowest bentonite dosage and turbidity of < 5 NTU has the optimum dosage. Version /2016 AW printed

159 Erbslöh EasyKrista Test Kit with conductivity meter for assessing crystal stability in wine after Friedrich Gernot Field of application A wine s crystal stability is influenced by several factors, such as analytical values (potassium, tartaric acid and alcohol content, ph value) and storage conditions (temperature, time, movement). The content of extracts and colloids from the grapes, the yeast, or from the addition of macromolecular substances must also be taken into consideration. Which parameters are determined? Erbslöh s EasyKrista Test provides the opportunity to determine a wine s tartar saturation temperature and its calcium tartrate saturation temperature. There is also the opportunity to assess the wine s readiness to crystallize using the mini contact process. Kit components The EasyKrista Test consists of: EasyKrista Test conductivity meter with measuring cell for temperature and conductivity Potassium contact Calcium contact Calibration solution Dosing spoon 60 ml lidded beaker The following accessories are additionally available Item no Calcium contact Item no Potassium contact Item no µs/cm calibration solution Item no ml lidded beaker Item no Dosing spoon Using the EasyKrista test The kit contains detailed instructions for using the meter and how to determine crystal stability. The meter and metering cells are made by HANNA Instruments. Item no The warranty period for the meter is 6 months. Version /2016 JM printed