| Akticol FA | Erbslöh Geisenheim AG | Akticol FA is a specially developed activated carbon of vegetable origin for the decolorization of apple juice. It provides the adsorption of non-condensed polyphenols and elimination of oxidized, brownish off-colors. Due to a special production process, ...view more Akticol FA is a specially developed activated carbon of vegetable origin for the decolorization of apple juice. It provides the adsorption of non-condensed polyphenols and elimination of oxidized, brownish off-colors. Due to a special production process, the finest particles of Akticol FA are bound, thus quick separation is possible at full absorptive power. Taste- and flavour-giving agents are fully preserved and brown colouring matter caused by tannins is precisely eliminated. Akticol FA can be added either before or after clarification/fining, yet an addition prior to fining, facilitates the separation of the activated carbon sediment. view less | |
| Akticol FA-UF | Erbslöh Geisenheim AG | Akticol FA-UF is a chemically activated, highly efficient activated carbon powder of vegetable origin. It is derived from wood. Composition and purity of this carbon allow a particularly abrasion resistant, gentle and careful application when used in comb...view more Akticol FA-UF is a chemically activated, highly efficient activated carbon powder of vegetable origin. It is derived from wood. Composition and purity of this carbon allow a particularly abrasion resistant, gentle and careful application when used in combination with crossflow filtration systems. Akticol FA-UF is highly efficient, which means, lower dosages can be used and thus, the risk of wearing out of processing plants is further minimized. When developing this activated carbon, its selective polyphenol stabilizing and its decolourizing capacity in apple juice were specially considered. Akticol FA-UF is a high degree acid-activated active carbon of vegetable origin. This carbon type can also be applied very well when making fruit juices of which extremely high purity is required, for instance, baby food. Innovative criteria are considered for the production of Akticol FA-UF which is the reason for its excellent technological effect. When compared with other activated carbons, Akticol FA-UF assures a gentle application with regard to juice filtration over crossflow systems. Due to the special carbon effectiveness, it is possible in many cases to considerably reduce dosages as against conventional activated carbons. view less | |
| Aktivit | Erbslöh Geisenheim AG | Aktivit is a granulated pure bentonite with large surface for beverage technology. Aktivit provides for protein stabilization and clarification in all those cases where a pure calcium bentonite is not sufficiently efficient. Aktivit adsorbs certain protei...view more Aktivit is a granulated pure bentonite with large surface for beverage technology. Aktivit provides for protein stabilization and clarification in all those cases where a pure calcium bentonite is not sufficiently efficient. Aktivit adsorbs certain protein substances, tannic and other disturbing substances, above all also in beverages with a relatively high pH-value or low acid content. It provides stabilization against protein and colloidal cloudiness and clarification. view less | |
| AlbuVin | Erbslöh Geisenheim AG | AlbuVin is a product of highest quality, which is produced from fresh chicken egg white by pasteurisation and spray drying. As a result of the careful production of this powder all advantages of fresh egg white are preserved. Due to its easy and quick han...view more AlbuVin is a product of highest quality, which is produced from fresh chicken egg white by pasteurisation and spray drying. As a result of the careful production of this powder all advantages of fresh egg white are preserved. Due to its easy and quick handling AlbuVin has an excellent applicability for the consumer. AlbuVin results in a harmonization of wines by reduction of excess polyphenol fractions and makes possible a certain clarification effect. The active substances of AlbuVin lead – together with the tannin of the wine as well as with the brown colouring matter – to a finegrained, clarifying sediment. The many advantages of the effect of fresh chicken egg white are combined in AlbuVin. AlbuVin results in a balancing and a harmonization of olfactory and taste-giving substances. AlbuVin can be applied in young wine, for clarification or in wine ready for bottling. The treated wines become more balanced and soft with a taste sensation of lower acidity, more harmonious and increasingly full-bodied. AlbuVin provides the final rounding-off for white and red wines of high quality and has a certain clarifying effect. AlbuVin is effective immediately after addition to the wine. view less | |
| BactiCare | Erbslöh Geisenheim AG | BactiCare is an enzyme produced from egg white protein. Its task in the egg is to kill off Gram-positive bacteria. The lethal effect is realized by the destruction of the cell wall of the bacteria by decomposition of murein. Murein is the substance which ...view more BactiCare is an enzyme produced from egg white protein. Its task in the egg is to kill off Gram-positive bacteria. The lethal effect is realized by the destruction of the cell wall of the bacteria by decomposition of murein. Murein is the substance which supports the cell walls. BactiCare is a highly purified lysozyme preparation (systematic name: mucopeptide-N-acetylmuramoyl-hydrolase) with a low content of dust. BactiCare is added to the grapes, to the mash/crushed grapes, to the must/grape juice or to the wine or the sparkling wine when the activity of the bacteria shall be suppressed. It is also possible to add BactiCare after fermentation to prevent in particular the malo-lactic fermentation. With BactiCare it is even possible to interrupt fermentation of a wine during malo-lactic fermentation. view less | |
| Beerzym ALFA-BETA | Erbslöh Geisenheim AG | Beerzym ALFA-BETA is a liquid special enzyme for the hydrolysis of starch in beer brewing with adjuncts in high amounts. The enzyme is produced from a specially selected strain of Aspergillus oryzae. The main activity of the enzyme is based on a liquefyin...view more Beerzym ALFA-BETA is a liquid special enzyme for the hydrolysis of starch in beer brewing with adjuncts in high amounts. The enzyme is produced from a specially selected strain of Aspergillus oryzae. The main activity of the enzyme is based on a liquefying α-amylase (1,4-α-D-glucan-glucanohydrolase: EC.3.2.1.1.) and a saccharifying β-amylase (1,4- β-D-glucan-glucanohydrolase: EC.3.2.1.2.). Beerzym ALFA-BETA is tested by specialized laboratories for purity and quality. As an endo-enzyme the a-amylase of Beerzym ALFA-BETA hydrolyzes 1,4-α-D-glycosidic bonds within the starch molecule. At the same time, the β-amylase as an exo-enzyme gradually splits off maltose units, starting from the nonreducing end of the carbohydrate chain. Products formed hereby are maltose, malto-oligosaccharides and α-limit dextrines. view less | |
| Beerzym AMYL | Erbslöh Geisenheim AG | Beerzym AMYL is a liquid special enzyme for starch liquefaction in brewing with malt and raw grain portions (adjuncts) in infusion mashing. The enzyme is produced from a specially selected strain of Bacillus subtilis. The main activity of the enzyme is ba...view more Beerzym AMYL is a liquid special enzyme for starch liquefaction in brewing with malt and raw grain portions (adjuncts) in infusion mashing. The enzyme is produced from a specially selected strain of Bacillus subtilis. The main activity of the enzyme is based on an α-amylase (1,4-α-D-glucan glucanohydrolase: EC 3.2.1.1). Beerzym AMYL is tested by specialized laboratories for purity and quality. As an endo-enzyme Beerzym AMYL hydrolyzes 1,4-α-D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrines and oligosaccharides. view less | |
| Beerzym AMYL HT | Erbslöh Geisenheim AG | Beerzym AMYL HT is a liquid special enzyme for the liquefaction of starch in beer production with malt and adjuncts in starch degradation by decoction mashing method or in starch degradation with a cereal cooker at temperatures up to 95°C (203 °F). The en...view more Beerzym AMYL HT is a liquid special enzyme for the liquefaction of starch in beer production with malt and adjuncts in starch degradation by decoction mashing method or in starch degradation with a cereal cooker at temperatures up to 95°C (203 °F). The enzyme is produced from a specially selected strain of Bacillus licheniformis. The main activity of the enzyme is based on a thermostable α-amylase (1,4-α-D-glucan-glucanohydrolase: EC 3.2.1.1). Beerzym AMYL HT is tested by specialized laboratories for purity and quality. As an endo-enzyme Beerzym AMYL HT hydrolyzes 1,4-α-D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrines and oligosaccharides. view less | |
| Beerzym AMYL ST | Erbslöh Geisenheim AG | Beerzym AMYL ST is a special liquid enzyme for the liquefaction of starch in beer production with malt and adjuncts when the starch degradation is carried through in a cereal cooker at extremely high temperatures up to 105 °C (221 °F). These high temperat...view more Beerzym AMYL ST is a special liquid enzyme for the liquefaction of starch in beer production with malt and adjuncts when the starch degradation is carried through in a cereal cooker at extremely high temperatures up to 105 °C (221 °F). These high temperatures are necessary when starch granules with small cells (e.g. millet) are present and for starch liquefaction in mashes with low pH-values around pH 5.0. The enzyme is produced from a specially selected strain of Bacillus stearothermophilus. The main activity of the enzyme is based on a thermostable, acid tolerant α-amylase (1,4-α-D-glucan-glucanohydrolase: EC 3.2.1.1). It provides liquefaction of the gelatinized, broken down starch in brewing mashes with temperatures of up to 105 °C (221 °F). Beerzym AMYL ST also works very well at pH-values up to pH 5.0. As an endo-enzyme Beerzym AMYL ST hydrolyzes 1,4-α- D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrines and oligosaccharides. view less | |
| Beerzym BG | Erbslöh Geisenheim AG | Beerzym BG is a special liquid enzyme for glucan degradation in brewing mashes of a temperature up to 90 °C (194 °F). The enzyme is produced from a specially selected strain of Talaromyces emersonii. The main activity of the enzyme is based on a thermosta...view more Beerzym BG is a special liquid enzyme for glucan degradation in brewing mashes of a temperature up to 90 °C (194 °F). The enzyme is produced from a specially selected strain of Talaromyces emersonii. The main activity of the enzyme is based on a thermostable β-glucanase (endo-1,3(4)-β-D-glucanase: EC 3.2.1.6 and endo-1,4-β-glucanase: EC 3.2.1.4). It provides glucan degradation in brewing mashes for improvement of lautering and filtration. As an endo-enzyme Beerzym BG hydrolyzes 1,4-β-glycosidic bonds in cellulose, lichenins and other glucans which occur especially in barley. In this process glucose units are split off. view less | |
| Beerzym BG HK4 | Erbslöh Geisenheim AG | Beerzym BG HK4 is a liquid, highly concentrated special enzyme for glucan degradation in brewing mashes up to 90°C (194°F). The enzyme is produced from a specially selected strain of Talaromyces emersonii. The main activity of the enzyme is based on a the...view more Beerzym BG HK4 is a liquid, highly concentrated special enzyme for glucan degradation in brewing mashes up to 90°C (194°F). The enzyme is produced from a specially selected strain of Talaromyces emersonii. The main activity of the enzyme is based on a thermostable ß-glucanase (endo-1,3(4)-ß-D-glucanase: EC 3.2.1.6 and endo 1,4-ß-glucanase: EC 3.2.1.4). It provides glucan degradation in brewing mashes for improved lautering and filtration. As an endo-enzyme Beerzym BG HK4 hydrolyzes 1,4-ß-glycosidic bonds in cellulose, lichenins and other glucans which occur specially in barley. In this process glucose units are split off. view less | |
| Beerzym BG SUPER | Erbslöh Geisenheim AG | Beerzym BG SUPER is a special liquid enzyme for glucan degradation in brewing mashes at temperatures up to 75 °C (167 °F) and in finished beer without affecting foam stability/head retention. The enzyme is produced from a specially selected strain of Peni...view more Beerzym BG SUPER is a special liquid enzyme for glucan degradation in brewing mashes at temperatures up to 75 °C (167 °F) and in finished beer without affecting foam stability/head retention. The enzyme is produced from a specially selected strain of Penicillium funiculosum. The main activity of the enzyme is based on a thermotolerant β-glucanase (endo-1,3(4)-β-D-glucanase: EC 3.2.1.6 and endo-1,4-β-glucanase: EC 3.2.1.4). Practically no proteinase activity is contained. It provides glucan degradation in brewing mashes for improved lautering and filtration, as well as in finished beer to reduce viscosity and improve filtration without influencing foam stability. As an endo-enzyme Beerzym BG SUPER hydrolyzes 1,4-β-glycosidic bonds in cellulose, laminarine and other glucans which occur especially in barley. In this process glucose units are split off. view less | |
| Beerzym CHILL | Erbslöh Geisenheim AG | Beerzym CHILL is a special liquid enzyme to increase the degree of protein modification (Kolbach index) in brewing mashes and for chillproofing of finished beer, active in the temperature range between 4 °C (39.2 °F) and 70 °C (158 °F). The enzyme is prod...view more Beerzym CHILL is a special liquid enzyme to increase the degree of protein modification (Kolbach index) in brewing mashes and for chillproofing of finished beer, active in the temperature range between 4 °C (39.2 °F) and 70 °C (158 °F). The enzyme is produced from the latex of Carica papaya (papaya melons). The main activities of the enzyme are papain and chymopapain (peptidyl peptidhydrolases: EC 3.4.22.2). In the mash, improvement of extract yield and degree of protein modification (Kolbach index), which leads to a better foam stability/head retention. Additionally the chillproofing is improved by application of the enzyme to the mash. When applied in finished beer, Beerzym CHILL results in an improved chill stability of the beer. As an endoenzyme Beerzym CHILL hydrolyzes proteins, peptides, amides and esters, in particular, when alkaline amino acids or leucine or glycine are included in the bonds. Preferably high-molecular, easily coagulable proteins are cleaved into medium-molecular proteins, peptides and amino acids. view less | |
| Beerzym COMBI | Erbslöh Geisenheim AG | Beerzym COMBI is an enzyme combination preparation consisting of thermolabile and thermostable fungal-ß-glucanase, as well as a fungal amylase for glucan and starch degradation for the improvement of the filtration capacity and performance in breweries. B...view more Beerzym COMBI is an enzyme combination preparation consisting of thermolabile and thermostable fungal-ß-glucanase, as well as a fungal amylase for glucan and starch degradation for the improvement of the filtration capacity and performance in breweries. Beerzym COMBI improves filtration capacity and performance during beverage filtration and thus equally increases the total capacity. Beerzym COMBI acts on colloidally dissolved substances in the beverage, specially α-and ß-glucans, moreover on polyphenols and proteins which may lead to reduced filter throughput, respectively to a clogging of the filter. view less | |
| Beerzym CRYSTAL | Erbslöh Geisenheim AG | Beerzym CRYSTAL is a liquid special enzyme for the prevention and removal of colloidal haze in green beer. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on an α-amylase (1,4-α-D-gluc...view more Beerzym CRYSTAL is a liquid special enzyme for the prevention and removal of colloidal haze in green beer. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on an α-amylase (1,4-α-D-glucan-glucanohydrolase: EC 3.2.1.1) well effective in the pH-range of beer, also at low temperatures. It provides the prevention and decomposition of colloidal haze in green beer (e. g. glycogen). As an endo-enzyme Beerzym CRYSTAL hydrolyses 1,4-α-glycosidic bonds in starch and dextrins which particularly occur in green beers, produced by using portions of unmalted barley or produced from 100 % unmalted barley. In this process glucose is split off and may lead, with incorrect dosages, to taste modification (intensified impression of sweetness). Moreover microbiological stability is reduced with incorrect additions. view less | |
| Beerzym MINICAL | Erbslöh Geisenheim AG | Beerzym MINICAL is a special liquid enzyme for the saccharification of residual dextrins to fermentable glucose and thus to improve the final fermentation degree in dietetic beer brewing with miminized calorie content. The enzyme is produced from a specia...view more Beerzym MINICAL is a special liquid enzyme for the saccharification of residual dextrins to fermentable glucose and thus to improve the final fermentation degree in dietetic beer brewing with miminized calorie content. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC 3.2.1.3). It provides the Saccharification of residual dextrins to the largest possible extent to improve the final fermentation degree in dietetic beer brewing. Beerzym MINICAL gradually hydrolyzes 1,4-α-D-glycosidic bonds in starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme equally splits up the 1,6-α-Dglycosidic bonds of amylopectin. view less | |
| Beerzym MULTI | Erbslöh Geisenheim AG | Beerzym MULTI is a special liquid enzyme used for beer production from malts with low enzyme activity and/or for brewing with large amounts of unmalted barley or other cereal adjuncts in the grist in infusion mashing. The enzyme is produced from specially...view more Beerzym MULTI is a special liquid enzyme used for beer production from malts with low enzyme activity and/or for brewing with large amounts of unmalted barley or other cereal adjuncts in the grist in infusion mashing. The enzyme is produced from specially selected strains of Bacillus subtilis, Talaromyces emersonii and Penicillium funiculosum. The main activity of the enzyme is based on an α-amylase (1,4-α-D-glucan-glucanohydrolase: EC 3.2.1.1), a neutral proteinase (EC 3.4.24.4 and different β-glucanases (endo-1,3(4)-β-D-glucanase:EC 3.2.1.6 and endo-1,4 β-glucanase: EC 3.2.1.73)). The composition of the enzyme components is comparable to the enzyme complex of the malt. It causes the Exposure of proteins to achieve the desired protein modification in mashing at temperatures up to 60 °C (140 °F), thus ensuring a sufficient supply of amino acids for an improved yeast nutrition (increase of the FAN-value). Glucan degradation in mashes up to 85 °C (185 °F) for an improved lautering and filtration as well as for the liquefaction of the gelatinized, broken down starch in mashes up to 80 °C (176 °F). Proteins from unmalted barley and other cereal adjuncts cannot be utilized directly in the brewing process. Only by the neutral proteinase of Beerzym MULTI they are broken down accordingly. In this process the peptide bonds are cleaved under liberation of soluble peptides and assimilable amino acids. view less | |
| Beerzym P7 | Erbslöh Geisenheim AG | Beerzym P7 is a special liquid enzyme for proteolysis in mashes with adjuncts at temperatures up to 55 °C (131 °F). The enzyme is produced from a specially selected strain of Bacillus subtilis. The main activity of the enzyme is based on a proteinase (EC ...view more Beerzym P7 is a special liquid enzyme for proteolysis in mashes with adjuncts at temperatures up to 55 °C (131 °F). The enzyme is produced from a specially selected strain of Bacillus subtilis. The main activity of the enzyme is based on a proteinase (EC 3.4.24.4). In addition to this Beerzym P7 contains non-standardized amounts of valuable bacterial α-amylase und β-glucanase. Release of proteins to achieve the desired protein modification in the course of mashing of malt or malt with adjuncts and to secure sufficient amino acid provision for an improved yeast nutrition. As an endo-enzyme Beerzym P7 hydrolyzes peptide bonds under release of soluble peptides and assimilable amino acids. view less | |
| Beerzym PENTA | Erbslöh Geisenheim AG | Beerzym PENTA is a special liquid enzyme for the degradation of pentosan and glucan in original wort, green and finished beer. The enzyme is produced from a specially selected strain of Trichoderma spec. The main activities of the enzyme are based on diff...view more Beerzym PENTA is a special liquid enzyme for the degradation of pentosan and glucan in original wort, green and finished beer. The enzyme is produced from a specially selected strain of Trichoderma spec. The main activities of the enzyme are based on different hemicellulases (hemicellulase: endo-1,4-β-D-mannanase: EC.3.2.1.78, endo-1,4-β-Dxylanase: EC 3.2.1.8, endo-1,3-β-D-xylanase: EC 3.2.1.32 and exo-1,4-ß-D-xylosidase: EC 3.2.1.37) and β-glucanases (endo-1,3(4)-β-D-glucanase: EC 3.2.1.6 and endo-1,4-β-glucanase: EC 3.2.1.4). It causes the degradation of pentosan and glucan for viscosity reduction and improvement of filtration of top-fermented beers (e.g. wheat beer). As an endo-enzyme Beerzym PENTA hydrolyzes 1,4-β-glycosidic bonds in hemicelluloses and pentosans (arabinoxylan), as well as in cellulose, lichenins and other glucans, which occur especially in barley, wheat and rye. In this process pentoses and hexoses are split off. view less | |
| Beerzym RAPID | Erbslöh Geisenheim AG | Beerzym RAPID is a special enzyme for rapid taste harmonization during green beer maturation. The main enzyme activity is based on an alpha-acetolactate decarboxylase, in short ALDC (alpha acetolactate decarboxylase: EC.4.1.1.5). The enzyme is produced by...view more Beerzym RAPID is a special enzyme for rapid taste harmonization during green beer maturation. The main enzyme activity is based on an alpha-acetolactate decarboxylase, in short ALDC (alpha acetolactate decarboxylase: EC.4.1.1.5). The enzyme is produced by a genetically modified host strain of the species Bacillus (host), the ALDC coding gene was transferred by a specially selected donor strain of the species Bacillus (donor). Beerzym RAPID is a liquid, slightly cloudy enzyme suspension. The enzyme is applied in brewing, if ripening times for taste harmonization of the green beer cannot be kept, or if the capacity of the cylindro-conical fermenters is insufficient. Beerzym RAPID is an alpha-acetolactate decarboxylase, active at low temperatures, which is added to the cold wort in the cylindro-conical fermenter and which already at fermentation onset and during fermentation directly converts α- acetolactate to acetoin and thus prevents the formation of diacetyl. Beerzym RAPID therefore leads to a quicker taste harmonization during green beer maturation and the entire maturation period is considerably shortened. view less | |
| BioStart® Forte SK2® | Erbslöh Geisenheim AG | Highly concentrated BioStart® Forte SK2®- starter cultures for direct and simple initiation of the malo-lactic fermentation in white or red wine. The freeze-dried starter preparation BioStart® Forte SK2® for white and red wines was positively tested in th...view more Highly concentrated BioStart® Forte SK2®- starter cultures for direct and simple initiation of the malo-lactic fermentation in white or red wine. The freeze-dried starter preparation BioStart® Forte SK2® for white and red wines was positively tested in the screening of different Leuconostoc oenos strains (oenococcus oeni). Good vitality in the wine and rapid propagation rates were evident. Isolation was performed from selected wines with spontaneous acid degradation. The so selected new strain was tested under extreme conditions and has succeeded to prevail. The structure and harmony of the wines is greatly improved. BioStart® Forte SK2® starter inoculum enhances the typical bouquet for every individual white wine variety. In the white wines, particularly in Burgundy wines, paprika, peach and honey flavors develop. Also blossom and exotic fruit components can be elaborated. The warm and soft red wine character after completed malo-lactic fermentation is very much pronounced. In particular cherry, but also raspberry and strawberry aromas develop and moreover light almond and blossom flavors. The wines present themselves as complex, round and harmonious. view less | |
| BioStart® Nutri | Erbslöh Geisenheim AG | BioStart® Nutri is a mixture of inactivated yeast components, rich in alpha-amino nitrogen (amino acids), cell wall polysaccharides as well as cellulose. Oenococcus oeni-strains cannot utilize inorganic ammonium nitrogen. With BioStart® Nutri the young wi...view more BioStart® Nutri is a mixture of inactivated yeast components, rich in alpha-amino nitrogen (amino acids), cell wall polysaccharides as well as cellulose. Oenococcus oeni-strains cannot utilize inorganic ammonium nitrogen. With BioStart® Nutri the young wine is fortified with important nitrogen compounds. This is especially important in case of dry vintages, for malo-lactic fermentation in white or rosé wines and wines which are fermented with an “exacting” yeast strain. Polysaccharides from the yeast cell walls have a positive impact on malo-lactic fermentation by complexation of tannins which have an inhibitory effect on malo-lactic fermentation bacteria. BioStart® Nutri contains – besides nitrogen and polysaccharides – important trace elements and vitamins, which play an important role as co-factors in malo-lactic fermentation. BioStart® Nutri promotes nutrient supply of malo-lactic fermentation cultures and thus ensures the rapid onset of malo-lactic fermentation, a better survival of bacteria, a better growth and thus a better degradation of malic acid. view less | |
| BioStart® Vitale SK11® | Erbslöh Geisenheim AG | BioStart® Vitale SK11®-starter culture for direct initiation of malo-lactic fermentation in red and white wine. The new Oenococcus oeni strain was selected for its high rate of propagation, increased vitality and consequently for its capability to perform...view more BioStart® Vitale SK11®-starter culture for direct initiation of malo-lactic fermentation in red and white wine. The new Oenococcus oeni strain was selected for its high rate of propagation, increased vitality and consequently for its capability to perform a secure and rapid malic acid degradation. BioStart® Vitale SK11® tolerates without problem low pH-values and cool cellar temperatures. High alcohol concentrations, typical for regions with southern climate, were particularly considered when selecting the strain. Equally unproblematic are high SO2 values, usually in use with grape mash and grape must sulphiting. BioStart® Vitale SK11® assures a histamine-free MLF and only little volatile acid formation. Vitality is advanced by stress induction already employed during production and thus the culture is optimally adapted to difficult conditions. view less | |
| Blancobent UF | Erbslöh Geisenheim AG | Blancobent UF is a highly pure and particularly efficient powder bentonite. The composition and purity of this bentonite allow wear-resistant and careful application in connection with crossflow filtration systems. The bentonite product on a calcium-sodiu...view more Blancobent UF is a highly pure and particularly efficient powder bentonite. The composition and purity of this bentonite allow wear-resistant and careful application in connection with crossflow filtration systems. The bentonite product on a calcium-sodium basis is permitted for the treatment of fruit juices and complies with the laws and regulations currently in force. Proved for purity and quality by specialized laboratories. Blancobent UF is a white and highly pure bentonite for special requirements in the fruit juice industry. Winning and production are performed according to new criteria, which is the reason for the excellent efficiency of this bentonite in technological respect. In comparison with all beverage bentonites on calcium and/or sodium basis, Blancobent UF assures a careful and gentle application in juice filtration using crossflow systems. Moreover, its purity and special composition allow to reduce the dosage added for treatment by 15 to a good 30 % as against conventional calciumsodium bentonites. Blancobent UF adsorbs certain protein substances, tannic and other disturbing substances, above all also in beverages with a relatively high pH-value or low acid content. view less | |
| Blankasit® | Erbslöh Geisenheim AG | Blankasit® is a milky-white special silica sol with a particularly large surface. Due to this surface structure, an extremely reliable efficiency is combined with very economical use. Silica sol is a natural product in which, due to the high charge intens...view more Blankasit® is a milky-white special silica sol with a particularly large surface. Due to this surface structure, an extremely reliable efficiency is combined with very economical use. Silica sol is a natural product in which, due to the high charge intensity, temporary agglomeration could occur leading to slight thickening of the product. For this reason, prior to application, shake the silica sol well or stir the silica sol intensively. Blankasit® only reacts in combination with positively charged protein-containing substances. Flocculation of the fining is effected when negatively charged Blankasit® silica sol particles react with the positively charged colloids. The tannin content of the wine is of no great importance for flocculation. A Blankasit®/protein fining will therefore hardly be stuck. Nevertheless, young wines should be racked if possible so that the yeast is removed. Otherwise, the stirred up yeast may prevent an otherwise thorough sedimentation. A fining with Blankasit®/IsingClair-Hausenpaste or Blankasit®/CombiGel® is especially suited for wines which are difficult to filter, i.e. slimy or highly colloidal wines, for young wines, after blue finings or finings with activated carbon etc. view less | |
| Boerovin | Erbslöh Geisenheim AG | Boerovin is a liquid lactic acid specially matched for grape wine or fruit wine production. The purity of Boerovin complies with food quality requirements. Pure lactic acid content: 80%. Fruit acids are the backbone of the wine. Together with a sufficient...view more Boerovin is a liquid lactic acid specially matched for grape wine or fruit wine production. The purity of Boerovin complies with food quality requirements. Pure lactic acid content: 80%. Fruit acids are the backbone of the wine. Together with a sufficiently high alcohol content they protect the wine from microbial spoilage caused by, for instance, bacteria. This protection is assured as of a total titratable acid of around 5 g/L, calculated as tartaric acid. Values should not fall below this critical limit in any stage of vinification. The aim of treatment is an increase in acidity to assure additional microbiological protection and to intensify taste. view less | |
| BrauSol P | Erbslöh Geisenheim AG | BrauSol P is a silica sol with a particularly high charge intensity in the pH range of wort and beer. Haze forming protein is rapidly and safely adsorbed. The application of BrauSol P complies with the regulations of the German Purity Law and §9 of the Ge...view more BrauSol P is a silica sol with a particularly high charge intensity in the pH range of wort and beer. Haze forming protein is rapidly and safely adsorbed. The application of BrauSol P complies with the regulations of the German Purity Law and §9 of the German Provisional Beer Law. BrauSol P selectively adsorbs haze-forming colloids. These are completely removed from beer and wort in a complex with the insoluble silicic acid. Foam, colour, taste and smell are not affected in a negative way. view less | |
| BrewMasters Ale Yeast | Erbslöh Geisenheim AG | BrewMasters Ale Yeast is a dry selected yeast (English Ale) of the species Saccharomyces cerevisiae. When selecting this top fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure cultur...view more BrewMasters Ale Yeast is a dry selected yeast (English Ale) of the species Saccharomyces cerevisiae. When selecting this top fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture, washed and carefully dried. Admitted according to laws and regulations presently valid in the EU. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. view less | |
| BrewMasters Lager Yeast | Erbslöh Geisenheim AG | BrewMasters Lager Yeast is an active dry beer yeast strain of the species Saccharomyces cerevisiae. It is strong in fermentation and agglomeration and has a broad temperature range of application. Furthermore the yeast is capable to recover diacetyl. Due ...view more BrewMasters Lager Yeast is an active dry beer yeast strain of the species Saccharomyces cerevisiae. It is strong in fermentation and agglomeration and has a broad temperature range of application. Furthermore the yeast is capable to recover diacetyl. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. Undesirable fermentation by-products are not formed. The temperature range for fermentation is from 8°C to 18°C. view less | |
| BrewMasters Pilsner Style Yeast | Erbslöh Geisenheim AG | BrewMasters Pilsner Style Yeast is a dry selected yeast of the species Saccharomyces cerevisiae. When selecting this bottom fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture...view more BrewMasters Pilsner Style Yeast is a dry selected yeast of the species Saccharomyces cerevisiae. When selecting this bottom fermenting yeast, special importance was attached to optimal attenuation properties. The yeast strain is propagated in pure culture, washed and carefully dried. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. view less | |
| BrewMasters Wheat Beer Yeast | Erbslöh Geisenheim AG | BrewMasters Wheat Beer Yeast is a specialty yeast for German wheat beer Bavarian style. This yeast produces subtle fruity ester and phenol notes (banana flavors) typical for wheat beers. Sedimentation properties are medium, final gravity is high. Due to t...view more BrewMasters Wheat Beer Yeast is a specialty yeast for German wheat beer Bavarian style. This yeast produces subtle fruity ester and phenol notes (banana flavors) typical for wheat beers. Sedimentation properties are medium, final gravity is high. Due to the high viable cell count, extract is reduced as quickly as possible and a high final fermentation degree is obtained. The formation of undesirable fermentation by-products is prevented. view less | |
| CelluFluxx® | Erbslöh Geisenheim AG | CelluFluxx® products are filter aids from cellulose available in various degrees of fineness for the most different requirements in wine, sparkling wine and fruit juice filtration. They are highly pure powder celluloses, neutral-in-taste. Cellulose is mad...view more CelluFluxx® products are filter aids from cellulose available in various degrees of fineness for the most different requirements in wine, sparkling wine and fruit juice filtration. They are highly pure powder celluloses, neutral-in-taste. Cellulose is made from naturally growing raw materials. It is a vegetable product, a 100% organic substance, thus fully biodegradable and therefore best suited for soil cultivation. CelluFluxx® products can be used on all filter systems applied in wine, sparkling wine and fruit juice filtration, either solely or as admixture. For every filtration process, the adequate CelluFluxx® product is available, since they have all undergone different milling and fibrillation. Due to the fibre structure, an enormously high pressure surge elasticity is given. Consequently particle breakthrough and crack formation in the filter cake are avoided. As against kieselguhr, dosage amounts of up to 70 % can be saved, thus the use of CelluFluxx® filter celluloses is very economic, moreover the amount of waste is strongly reduced. Since the products, contrary to kieselguhr do not contain crystalline, silicate-containing components, there is no risk to health. Unlike mineral filter aids, CelluFluxx® is not abrasive, resulting in a prolonged operating life of valuable and expensive devices as for instance, feeding pumps, dosing pumps, filter plants, agitators. view less | |
| Citrolase® CLEAR | Erbslöh Geisenheim AG | Citrolase® CLEAR is a liquid highly concentrated pectolytic preparation for complete degradation of pectin in citrus juices and liquid extracts from citrus fruits. Its exceptional acid stability makes it perfectly suitable for the clarification of low pH ...view more Citrolase® CLEAR is a liquid highly concentrated pectolytic preparation for complete degradation of pectin in citrus juices and liquid extracts from citrus fruits. Its exceptional acid stability makes it perfectly suitable for the clarification of low pH citrus juices. Fruit juices are rich in gelling pectins, which act sediment stabilising. Therefore, complete enzymatic degradation of pectins is conducted in the processing of clear citrus juices and juice concentrates. Citrolase® CLEAR is a particularly acid-tolerant pectinase. It efficiently breaks down pectic substances and assures quick sedimentation and good filterability in the production of clear citrus juices. view less | |
| Citrolase® ESO | Erbslöh Geisenheim AG | Citrolase® ESO is a liquid highly concentrated enzyme preparation to increase citrus oil yield during extraction from citrus juices and citrus extracts. In addition to its main purpose of application Citrolase® ESO is particularly suitable for enzymatic c...view more Citrolase® ESO is a liquid highly concentrated enzyme preparation to increase citrus oil yield during extraction from citrus juices and citrus extracts. In addition to its main purpose of application Citrolase® ESO is particularly suitable for enzymatic cleaning and reconstitution of cross-flow filter plants in citrus juice processing. Citrolase® ESO chiefly breaks down long-chained polysaccharides, which otherwise would stabilize the oil phase of the emulsion. The oil yield can be optimized by two-fold application during solid/liquid separation and polishing of the citrus oil cream. Citrolase® ESO degrades emulsifying acting polymers in citrus extracts and oil cream. Its application leads to an easy release of the citrus oil in the separation steps. Citrolase® ESO is of high stability especially with the recirculation of process water. Residual citrus oil in emulsion sludge can equally be released by maceration of the centrifuge slurry afterwards. view less | |
| Citrolase® NC | Erbslöh Geisenheim AG | Citrolase® NC is a liquid, highly concentrated enzyme preparation. This special enzymatic complex is primarily employed for improved juice yield and juice quality with the extraction of citrus peels and can equally be applied for accelerated viscosity red...view more Citrolase® NC is a liquid, highly concentrated enzyme preparation. This special enzymatic complex is primarily employed for improved juice yield and juice quality with the extraction of citrus peels and can equally be applied for accelerated viscosity reduction in citrus extract juices. Citrolase® NC reduces the viscosity in the citrus peels during maceration and releases the valuable ingredients to obtain peel extracts with high optical density and cloud stability. Citrolase® NC consists of multiple enzymatic activities for the maceration of citrus fruit peels. It effects partial degradation of pectin and other gelling polysaccharides in the aqueous peel extract. Through Citrolase® NC the treated peels are strongly macerated. By excluding undesirable activities, above all pectin methylesterase, it is possible to produce cloud stable extracts with high optical density and good concentration degree at the same time. Since most citrus fruits are rich in effective native pectin methylesterase, its inactivation by heat treatment prior to the extraction step must be carried through. view less | |
| Citrolase® PEELING | Erbslöh Geisenheim AG | Citrolase® PEELING is a liquid, highly concentrated enzyme preparation for fruit pre-treatment during the peeling of orange fruits (or similar fruits) prior to vacuum infusion. Citrus peeling processes are applied to obtain fruit pieces with enhanced inte...view more Citrolase® PEELING is a liquid, highly concentrated enzyme preparation for fruit pre-treatment during the peeling of orange fruits (or similar fruits) prior to vacuum infusion. Citrus peeling processes are applied to obtain fruit pieces with enhanced integrity and appearance and to preserve the sensory characteristics of fresh citrus fruits. Enzymatic pre-treatment aiming at partial albedo hydrolysis facilitates peeling of the fruit, separating peel and fruit tissue in a way that as little albedo as possible remains on the peeled fruits. Citrolase® PEELING conducts partial hydrolysis of citrus fruit albedo. As direct result the physical peeling process is improved and fruit pieces are almost free from albedo residues. As a consequence, hand peeling is easier and faster. view less | |
| Citrolase® TF CLEAR | Erbslöh Geisenheim AG | Citrolase® TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side activities it is particularly suitable for the ...view more Citrolase® TF CLEAR is a liquid, highly concentrated enzyme preparation for complete degradation of pectin and further polysaccharides in mashes and juices from tropical fruits. Due to multiple valuable side activities it is particularly suitable for the clarification of tropical fruit juices. Besides its pectolytic main activity, Citrolase® TF CLEAR contains further enzyme fractions which are particularly important for the processing of tropical fruits, as for instance, mango, banana, papaya, pineapple, lychee, etc. Specially selected pectinases, enriched with hemicellulases, soften the cell tissue and lower fruit mash viscosity, and thus a rapid and efficient extraction of the matrix is possible. The production of clear juices and concentrates from tropical fruits, e.g. pineapple, requires a complete degradation of fruit pectin. Citrolase® TF CLEAR improves the filtration properties of the juice by an entire degradation of filtration-inhibiting colloids. The tendency for secondary haze at a later time, is lessened by the degradation of problematic colloids to the largest possible extent. view less | |
| Citrolase® TF CLOUDY | Erbslöh Geisenheim AG | Citrolase® TF CLOUDY is a liquid, concentrated enzyme preparation. This special enzyme complex is predominantly applied to improve the processing properties of tropical fruits when producing cloud stable juices. The enzyme increases juice yield and improv...view more Citrolase® TF CLOUDY is a liquid, concentrated enzyme preparation. This special enzyme complex is predominantly applied to improve the processing properties of tropical fruits when producing cloud stable juices. The enzyme increases juice yield and improves juice quality during the extraction of tropical fruits. To rapidly reduce fruit mash viscosity, a suitable enzyme complex is required. Despite the reduced viscosity, the natural cloudiness of the juices provided by sufficient amounts of pectin should be preserved. Citrolase® TF CLOUDY is used to soften the cell tissue and to release the cell sap. Citrolase® TF CLOUDY consists of several enzyme fractions specially selected for the processing of tropical fruits, as for instance among others, mango, banana, papaya. Since the enzyme contains mostly hemicellulases (mainly arabanases and mannanases), juice extraction from mashes and purees of tropical fruits is made possible. Citrolase® TF CLOUDY lacks pectinase activity, thus no risk for cloud-stability exists. view less | |
| Citrolase® TS | Erbslöh Geisenheim AG | Citrolase® TS is a liquid highly concentrated pectolytic preparation to increase juice yield in citrus pulp and citrus core processing. Citrolase® TS lowers juice viscosity during/or after pulp wash extraction. The enzyme partially degrades pectin and oth...view more Citrolase® TS is a liquid highly concentrated pectolytic preparation to increase juice yield in citrus pulp and citrus core processing. Citrolase® TS lowers juice viscosity during/or after pulp wash extraction. The enzyme partially degrades pectin and other gelling polysaccharides in the juices and increases the extraction of juice and valuable solids from the finisher pulp. Addition can be made at the beginning of the counter current extraction process to increase soluble solid extraction or, at the end to assure easy concentration. Undesirable enzyme activities such as pectin methylesterase are not contained. Since most citrus fruits are rich in fruit-own endogenous pectin methylesterase, it is necessary to apply an inactivation step by flash heating prior to extraction. view less | |
| Citrolase® V-LG | Erbslöh Geisenheim AG | Citrolase® V-LG is a liquid, highly concentrated pectolytic enzyme preparation for viscosity reduction in cloud-stable citrus juices and liquid extracts in citrus processing. The way in which the new pectinase Citrolase® V-LG acts supports both, cloud sta...view more Citrolase® V-LG is a liquid, highly concentrated pectolytic enzyme preparation for viscosity reduction in cloud-stable citrus juices and liquid extracts in citrus processing. The way in which the new pectinase Citrolase® V-LG acts supports both, cloud stability and viscosity reduction. This is a prerequisite to produce excellent citrus juices. Citrolase® V-LG is a completely new pectinase type. The application of this special enzyme preparation provides for an excellent cloud stability of the juice and reduced viscosity at the same time, and in this way, a good concentration up to about 65° Brix is obtained. Citrolase® V-LG degrades pectins and pectic substances partially leading to perfectly cloudstable juices. Pectin chains are modified in a way that highly concentrated juice extracts can be produced. By excluding exo-polygalacturonase activity, the finished citrus juice extracts contain very low mono-galacturonic acid contents. view less | |
| CombiGel® | Erbslöh Geisenheim AG | CombiGel® is a gelatin-milk-caseinate-isinglass derivative for the treatment of young wine. CombiGel® provides for a good clarification, well-balanced taste and improved filtrability. It is a liquid product, which is directly applicable, thus CombiGel® is...view more CombiGel® is a gelatin-milk-caseinate-isinglass derivative for the treatment of young wine. CombiGel® provides for a good clarification, well-balanced taste and improved filtrability. It is a liquid product, which is directly applicable, thus CombiGel® is extremely user-friendly as it is very easy to handle. The components contained in this product assure optimal fining, even at low temperatures. The ingredients of CombiGel® provide for a comprehensive and thorough clarification, even at lower cellar temperatures, a reduction of polyphenols, thus an organoleptic optimization of quality. Fine colloidal suspended matter, resulting from mechanical stress on the mash/crushed grapes, heating of the mash or blue fining, are precipitated within a short time. Undesired tannins are bound and eliminated. A combination with Blankasit®, Gerbinol® neu or Klar-Sol Super accelerates and completes the treatment. view less | |
| Dicalite Kieselgur | Erbslöh Geisenheim AG | Dicalite Kieselgur (diatomaceous earth) consists of silicic acid-containing shells of diatoms (algae) which, when dead, settled to the bottom of the sea or lakes. Processed Dicalite kieselguhrs consist of almost pure amorphous and microcrystalline silicic...view more Dicalite Kieselgur (diatomaceous earth) consists of silicic acid-containing shells of diatoms (algae) which, when dead, settled to the bottom of the sea or lakes. Processed Dicalite kieselguhrs consist of almost pure amorphous and microcrystalline silicic acid (SiO2) and are largely inert. Already for nearly a century, kieselguhr has been in use for different filtration purposes. Particularly the finely powdered types are perceptible by their rose color. An important advantage of Dicalite Kieselgur is its constant high quality. Kieselguhr is applied for the clarification of beverages in combination with precoat filters, in the course of which different filter aids can be applied at the same time. A distinction is made between one and several precoat layers and a continuous dosage of filter aids during filtration. The technical service of Erbslöh assists and supports you in product application and performance of filtration. Benefit from our service and call us! Our technical experts answer all of your questions and provide you with knowledge and solution-oriented service. view less | |
| Dicalite Perlite | Erbslöh Geisenheim AG | Dicalite Perlite is a dense glass-like rock of volcanic origin. When it is broken and quickly heated according to a special process, it immediately expands to a volume 20 times the size of the original one. Thereby the material acquires the structure of t...view more Dicalite Perlite is a dense glass-like rock of volcanic origin. When it is broken and quickly heated according to a special process, it immediately expands to a volume 20 times the size of the original one. Thereby the material acquires the structure of tiny hollow spheres. Due to a special system of grinding and grain size classification, Dicalite Perlite possesses an ideal grain size distribution. Dicalite Perlites are chemically untreated and free from organic components. In expanded and milled form they constitute a Na-K-Al-silicate complex. The proportion of crystalline silicic acid (SiO2) is below 1 %. An essential advantage of Dicalite Perlite is that its bulk density is mostly lower than this of standard kieselguhr. Thus filter capacity is increased by up to 20 % as against comparable filtrations, particularly with regard to vacuum rotary drum filters. view less | |
| DistiPur | Erbslöh Geisenheim AG | DistiPur is a fine mineral granulate for flavor and taste harmonization of clear spirits and distillates. By employing DistiPur the aroma potential of these products is fully utilized. DistiPur is a modern treatment agent, easy and hygienic to apply. Puri...view more DistiPur is a fine mineral granulate for flavor and taste harmonization of clear spirits and distillates. By employing DistiPur the aroma potential of these products is fully utilized. DistiPur is a modern treatment agent, easy and hygienic to apply. Purity and quality are proved by specialized laboratories. DistiPur adsorbs aroma-masking substances selectively and efficiently. After application they are removed together with the DistiPur in the course of the separation process. Thus the aroma potential of the produced spirits and distillates is enhanced. Moreover, DistiPur eliminates substances, which are responsible for the rough, unripe off-flavors of some spirits. Also other off-tastes and off-odors can be securely treated. Graver product disorders are toned down. DistiPur contains on its mineral surface selective charge carriers, which have been activated in a special process stage. The adsorptive effect is limited to the product surface and is maintained after addition until removal. Due to the fine granulate structure, DistiPur is easy to dose. Immediately after addition and brief stirring, DistiPur precipitates within a few seconds, finer particles need a little more time to settle. view less | |
| Distizym® AG | Erbslöh Geisenheim AG | Distizym® AG is a special enzyme which is applied in alcohol production for saccharification of mashes containing liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a...view more Distizym® AG is a special enzyme which is applied in alcohol production for saccharification of mashes containing liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.). It provides extensive saccharification of liquefied starch to fermentable D-glucose units. Distizym® AG progressively hydrolyses 1,4-α-D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme also cleaves the 1,6-α-glycosidic bonds of amylopectin, yet with reduced conversion rate. view less | |
| Distizym® AG ALPHA | Erbslöh Geisenheim AG | Distizym® AG ALPHA is a combination enzyme which is applied in alcohol production of distilling mashes derived from farinaceous materials for the saccharification of the liquefied starch. The enzyme is produced from specially selected strains of Aspergill...view more Distizym® AG ALPHA is a combination enzyme which is applied in alcohol production of distilling mashes derived from farinaceous materials for the saccharification of the liquefied starch. The enzyme is produced from specially selected strains of Aspergillus niger and Aspergillus oryzae. The main activity of the enzyme is based on a fungal glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.) and a fungal α-amylase (1,4-α-D-glucan-glucanohydrolase: EC.3.2.1.1.). As endo enzyme the amylolytic enzymatic activities of Distizym® AG ALPHA hydrolyse 1,4-α-D-glycosidic bonds within the starch molecule and, at the same time, progressively the 1,4-α- D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process maltose and D-glucose units are split off. Additionally, also the 1,6-α-D-glycosidic bonds of the amylopectin are cleaved. The enzyme is applied at temperatures of up to 60 °C and is effective in a pH-range of 4.0-5.5. view less | |
| Distizym® AG-7 | Erbslöh Geisenheim AG | Distizym® AG-7 is a special enzyme which is applied in alcohol production for the saccharification of mashes which contain liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is b...view more Distizym® AG-7 is a special enzyme which is applied in alcohol production for the saccharification of mashes which contain liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.). Distizym® AG-7 progressively hydrolyses 1,4-α-D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme also cleaves the 1,6-α-glycosidic bonds of amylopectin, yet with reduced conversion rate. view less | |
| Distizym® FM | Erbslöh Geisenheim AG | Distizym® FM is a liquid, concentrated pectolytic enzyme preparation designed for an optimal digestion of distilling mash from berries and stone fruits. Distizym® FM is a pectinase preparation specially developed for a high activity in the acidic pH-range...view more Distizym® FM is a liquid, concentrated pectolytic enzyme preparation designed for an optimal digestion of distilling mash from berries and stone fruits. Distizym® FM is a pectinase preparation specially developed for a high activity in the acidic pH-range of berries and stone fruits. Distizym® FM rapidly breaks down all kinds of pectic substances, thus resulting in a drastic drop in viscosity and a rapid liquefaction of mash. The mash can be stirred and pumped more easily. As a result of the intensive digestion of mash, valuable components are released and the content of bouquet and aroma substances is increased. Liquefaction and digestion of mash facilitate the onset of fermentation, lead to a complete fermenting out of mash and thus result in an optimal yield of alcohol. At the same time the risk of burning-on during distillation is reduced. view less | |
| Distizym® FM-TOP | Erbslöh Geisenheim AG | Distizym® FM-TOP is a liquid, highly concentrated pectolytic enzyme preparation with an increased macerating effect for the optimal digestion of distilling mash from fruits with hard fruit pulp as for instance apples and quinces, or tubers as for instance...view more Distizym® FM-TOP is a liquid, highly concentrated pectolytic enzyme preparation with an increased macerating effect for the optimal digestion of distilling mash from fruits with hard fruit pulp as for instance apples and quinces, or tubers as for instance topinambour. Distizym® FM-TOP is a pectinase preparation with a strong macerating activity, having an especially liquefying effect on fruits with hard fruit pulp or dry fruits. Distizym® FM-TOP loosens the fruit cell fabric to the point of a complete disintegration of the fruit tissue and rapidly degrades all pectic substances, thus leading to a drastic decrease of viscosity and a rapid liquefaction of mash.The addition of water, which is necessary when enzymes are not employed, is significantly reduced or is not necessary at all. The mash can be stirred easier and has improved pumpability. Due to the intensive mash digestion valuable components are released and the content of bouquet and aroma substances is increased. Liquefaction and digestion of mash facilitate the onset of fermentation, improve the fermenting out of mash and thus lead to an optimal yield of alcohol. At the same time this reduces the risk of burning-on during distilling. view less | |
| ErbiGel® Bio | Erbslöh Geisenheim AG | ErbiGel® Bio is a certified organic food-grade gelatin for the treatment of grape must, juice, wine and other beverages. ErbiGel® Bio is a 100% organic pig rind-derived gelatin product. The organic gelatin is subject to supervision according to Regulation...view more ErbiGel® Bio is a certified organic food-grade gelatin for the treatment of grape must, juice, wine and other beverages. ErbiGel® Bio is a 100% organic pig rind-derived gelatin product. The organic gelatin is subject to supervision according to Regulation (EC) No. 834/2007.In vinification ErbiGel® Bio supports grape must flotation or is applied in combination with silica sol for clarification/fining. At the same time, the organic gelatin product reduces tannins and polyphenols and thus, optimal stabilization against colloidal haze is obtained. ErbiGel® Bio is a well soluble, ground organic gelatin. The Bloom value is between 110-120 which is the crucial range for gelatinisation and which makes possible the application in sedimentation as well as in flotation. Besides the clarifying effect, ErbiGel® Bio reduces polyphenols very carefully. In appearance, handling and effect ErbiGel® Bio corresponds to the so far known hot-soluble gelatins. For optimal results the use of Trenolin® Flot DF is recommended for enzymatisation before flotation. In sedimentation, the organic gelatin is applied in combination with silica sol. view less | |
| ErbiGel® Flot | Erbslöh Geisenheim AG | ErbiGel® Flot is a gelatin of animal origin, specially produced for flotation in grape must/juice. The Bloom value ranges at around 200, to achieve the best possible clarification in the course of flotation. ErbiGel® Flot is a special gelatin for quick fl...view more ErbiGel® Flot is a gelatin of animal origin, specially produced for flotation in grape must/juice. The Bloom value ranges at around 200, to achieve the best possible clarification in the course of flotation. ErbiGel® Flot is a special gelatin for quick flocculation and the binding of phenols during flotation. ErbiGel® Flot is an easily soluble, ground gelatin. The acidic character and the high Bloom value provide for a quick binding of phenols and thus for an immediately perceptible flocculation. With the escape of gas from the gas-saturated must, clarification quickly sets in. The gelatin type which has to be used depends to a high degree on the previous mechanical stress the grapes were exposed to. In case of a careful processing and low contents of dissolved phenols, a standard, warm-soluble gelatin of 80–100 Bloom, as for instance ErbiGel®, is well suited and efficient. If, however, increased phenol contents are present and glucan contents are higher, due to rot, and if, in addition, pectin values are high, then a special high bloom gelatin, i.e. ErbiGel® Flot, is required. view less | |
| ErboStabil | Erbslöh Geisenheim AG | ErboStabil is a highly effective, powdered foam stabilizer that also has chillproofing effect on beer. It is produced exclusively from culture yeast using a special method and contains no non-yeast substances. Good foam stability is a basic requirement fo...view more ErboStabil is a highly effective, powdered foam stabilizer that also has chillproofing effect on beer. It is produced exclusively from culture yeast using a special method and contains no non-yeast substances. Good foam stability is a basic requirement for a positive judgement of beer. ErboStabil improves the foam stability of beer. In order to provide a stable foam behavior, a particular strain of Saccharomyces cerevisiae was selected for ErboStabil. It is produced from culture yeast in a special process. The product contains no non-yeast foreign matter. ErboStabil contains yeast components that have a foam stabilizing effect when suspended in beer and therefore improve foam stability. The yeast cell membrane structure additionally adsorbs chill haze forming substances and therefore improves the chemical and physical stability at the same time. view less | |
| Erbslöh Mostgelatine CF | Erbslöh Geisenheim AG | Erbslöh Mostgelatine CF is a liquid, casein-free combination product consisting of gelatin, isinglass and PVPP for the preventive treatment of grape mash and must. Erbslöh Mostgelatine CF reduces total polyphenols and supports sedimentation. Erbslöh Mostg...view more Erbslöh Mostgelatine CF is a liquid, casein-free combination product consisting of gelatin, isinglass and PVPP for the preventive treatment of grape mash and must. Erbslöh Mostgelatine CF reduces total polyphenols and supports sedimentation. Erbslöh Mostgelatine CF is produced free of casein and is thus not subject to allergen labeling. Especially during the work-intensive vintage seasonErbslöh Mostgelatine CF facilitates the first steps of making high quality wines. The specific composition of the innovative liquid product assures an efficient early correction and harmonization of tannic substances. Consequently, Erbslöh Mostgelatine CF successfully protects against possible, later developing oxidized high colors. Particularly with mechanically strained grapes, long rest periods of the crushed grapes/mash, or other stress factors, most likely leading to increased tannin concentrations, the application of Erbslöh Mostgelatine CF is well suited. view less | |
| Erbslöh PVPP | Erbslöh Geisenheim AG | Erbslöh PVPP is an insoluble polyvinylpolypyrrolidone to remove phenolic substances and their oxidation products. The application of Erbslöh PVPP complies with the regulations of the German Purity Law and §9 of the German Provisional Beer Law. It provides...view more Erbslöh PVPP is an insoluble polyvinylpolypyrrolidone to remove phenolic substances and their oxidation products. The application of Erbslöh PVPP complies with the regulations of the German Purity Law and §9 of the German Provisional Beer Law. It provides the reduction of polyphenolic substances in beer and the optimization of the colloidal stability of beer. Erbslöh PVPP adsorbs phenolic compounds in acidic media (beer) by hydrogen bridge bonding. The anthocyanogen content is reduced and is no longer available for the proteins as reaction partner to form chemical physical cloudiness. The shelf life of beer is improved. view less | |
| Erbslöh Schaum-ex | Erbslöh Geisenheim AG | Erbslöh Schaum-ex is a special silicon defoamer, particularly meeting the requirements of distilleries. The properties of interface-active substances effectively prevent undesired foam formation during fermentation and distillation. The product is optimal...view more Erbslöh Schaum-ex is a special silicon defoamer, particularly meeting the requirements of distilleries. The properties of interface-active substances effectively prevent undesired foam formation during fermentation and distillation. The product is optimally applied in fruit, grain, potato and yeast distilling. Particularly during distillation, mashes tend to strong foam formation shortly before reaching the boiling temperature. Erbslöh Schaum-ex lowers the surface tension of the mash until a formation of foam bubbles is prevented. Erbslöh Schaum-ex is not harmful to human health and moreover is neutral in taste and smell. The product remains in the stillage, which can either be used as fodder, or can be composted or can be disposed of in any other way. view less | |
| Erbslöh-DAP | Erbslöh Geisenheim AG | Erbslöh-DAP is a pure diammonium phosphate for improved yeast nutrition and yeast propagation. It provides improved yeast nutrition and performance of fermentation. Erbslöh-DAP raises the ammonium and phosphate content in grape must/grape juice and thus i...view more Erbslöh-DAP is a pure diammonium phosphate for improved yeast nutrition and yeast propagation. It provides improved yeast nutrition and performance of fermentation. Erbslöh-DAP raises the ammonium and phosphate content in grape must/grape juice and thus improves basic nutrition of the yeast. The yeast cells are able to propagate more strongly and fermentation proceeds smoother, causing less problems. The product tends to lumpiness. Mostly the lumps can be easily crushed again by slight punching/striking on the bag. view less | |
| Erbslöh-Kalk | Erbslöh Geisenheim AG | Erbslöh-Kalk is a precipitated, chemically pure calcium carbonate for the reduction of tartaric acid. Deacidification with Erbslöh-Kalk is mostly carried through in the must stage due to the higher tartaric acid content, yet can also be effected in the yo...view more Erbslöh-Kalk is a precipitated, chemically pure calcium carbonate for the reduction of tartaric acid. Deacidification with Erbslöh-Kalk is mostly carried through in the must stage due to the higher tartaric acid content, yet can also be effected in the young wine or wine stage. By means of this deacidification method only tartaric acid is precipitated. This is why with reference to total acid, the tartaric acid proportion is the limiting factor. Due to climatic conditions, the different growing regions and the different vine varieties, the tartaric acid content fluctuates considerably from year to year. Therefore information should be gathered at a competent office (viticultural consultation or special laboratory) before calculating deacidification ratios. For reasons of taste (tartaric acid tastes less sour than malic acid), a tartaric acid content of at least 1 g/L should remain in the wine. view less | |
| Erbslöh-Mostgelatine | Erbslöh Geisenheim AG | Erbslöh-Mostgelatine is a gelatin-milke caseinate derivative for the treatment of mash (crushed grapes) and must (grape juice) which reduces total polyphenols and, above all, disturbing catechins. Being a liquid product, Erbslöh-Mostgelatine ensures easy ...view more Erbslöh-Mostgelatine is a gelatin-milke caseinate derivative for the treatment of mash (crushed grapes) and must (grape juice) which reduces total polyphenols and, above all, disturbing catechins. Being a liquid product, Erbslöh-Mostgelatine ensures easy and time-saving application, particularly suited for peak harvest times. Due to its specific composition, the product assures a highly effective early correction and balancing of tannins, combined with a protection against browning which might arise at a later stage. Erbslöh-Mostgelatine is the ideal product for all cases where increased tannin contents must be expected resulting from increased mechanical stress on the vintage, delayed treatment of the mash or any other kind of stress the mash is exposed to. view less | |
| Erbslöh-pH-Senker | Erbslöh Geisenheim AG | Erbslöh-pH-Senker (pH-reducer) is a liquid acid combination for the acidification of fruit mashes. The aim of treatment is the lowering of the pH-value of the mash to pH 3.0 - 3.5, thereby suppression of undesirable microorganisms, for instance acetic aci...view more Erbslöh-pH-Senker (pH-reducer) is a liquid acid combination for the acidification of fruit mashes. The aim of treatment is the lowering of the pH-value of the mash to pH 3.0 - 3.5, thereby suppression of undesirable microorganisms, for instance acetic acid, lactic acid and butyric acid bacteria (protection against infections), supports the fermentation process, leading to clean aromas and optimizes the development of fruit-typical aroma and bouquet-giving substances. Erbslöh-pH-Senker is based on a balanced combination of citric acid and lactic acid of food-grade quality. No risky handling with concentrated sulphuric acid is needed. The addition of Erbslöh-pH-Senker protects the mash from infections with bacteria. Thus yield losses and quality decreases in the distillate are avoided. The activity of dry selected yeasts is in no way negatively affected by the pH-lowering. view less | |
| Ercarbon | Erbslöh Geisenheim AG | Ercarbon types are activated carbon powders of vegetable origin with correspondingly varied inner surface, thus specific adsorption capacity. The carbons undergo a special production process in which the fine material is bound without affecting adsorptive...view more Ercarbon types are activated carbon powders of vegetable origin with correspondingly varied inner surface, thus specific adsorption capacity. The carbons undergo a special production process in which the fine material is bound without affecting adsorptive power. In such a way separation is effected more quickly and the bouquet substances of the beverages are widely preserved. Accordingly selective is the reaction of the different Ercarbon types with regard to the treatment of undesired taste-giving and olfactive substances and to reduce increased contents of tannins and coloring matter. Ercarbon does not only deposit rather quickly but also very well. Usually, Ercarbon is added first to the beverage, when combined with other fining agents. In most cases filtrability is improved when beverages are treated with Ercarbon. view less | |
| FermoBent® PORE-TEC | Erbslöh Geisenheim AG | FermoBent® PORE-TEC is a very loosely granulated, extremely low-in-iron and highly effective bentonite for the treatment of grape must. During fermentation the bentonite remains in the must, after fermentation end it is separated together with the yeast s...view more FermoBent® PORE-TEC is a very loosely granulated, extremely low-in-iron and highly effective bentonite for the treatment of grape must. During fermentation the bentonite remains in the must, after fermentation end it is separated together with the yeast sediment/lees. The direct addition of FermoBent® PORE-TEC saves working time during the vintage season. Proved for purity and quality by specialized laboratories. FermoBent® PORE-TEC provides for an early and lasting protein stabilization in the must stage. A good removal of fermentation-inhibiting must ingredients is obtained. Since the bentonite remains in the fermenting medium, an inner surface area is formed which leads to a uniform CO2-escape during fermentation and thus results in an optimized fermentation course. FermoBent® PORE-TEC has an extremely low iron solubility. The long contact time of the bentonite with the fermenting medium does not lead to an additional blue fining demand. The deposit is separated together with the yeast sediments/lees. view less | |
| Ferroplex | Erbslöh Geisenheim AG | Ferroplex is a product for the prevention of metal haze on the basis of a balanced combination of gum arabic and citric acid. Ferroplex prevents that metals present in the wine react with other wine components and lead to cloudiness. Ferroplex is easy to ...view more Ferroplex is a product for the prevention of metal haze on the basis of a balanced combination of gum arabic and citric acid. Ferroplex prevents that metals present in the wine react with other wine components and lead to cloudiness. Ferroplex is easy to handle due to its fine-crystalline structure. Up to now, blue fining was necessary in many cases. A treatment that leads to a lot of problems, which can be avoided by applying Ferroplex. The main problem of a blue fining is the disposal of the sediments. Ferroplex is an environmentally friendly agent. Ferroplex components react with the metals, mainly copper and iron, and form complex compounds so that metal precipitations are prevented. Ferroplex prevents metal traces, present in the wine, to react with other wine components, thus the wine remains clear. This protective capacity is a durable one, i.e., there is no time limit. Ferroplex is able to bind a metal quantity which corresponds to a blue fining with approximately 7 g of potassium ferrocyanide per 100 L, which means, any wine with a demand of potassium ferrocyanide below 7 g/100 L can be bottled securely without blue fining, using Ferroplex instead. view less | |
| Ferrozin | Erbslöh Geisenheim AG | Ferrozin, a potassium ferrocyanide, also called potassium hexacyanoferrate-II or yellow prussiate of potash. Ferrozin reduces increased heavy metal contents to innocuous quantities. Ferrozin is available in crystalline form or as pellets for smaller dosag...view more Ferrozin, a potassium ferrocyanide, also called potassium hexacyanoferrate-II or yellow prussiate of potash. Ferrozin reduces increased heavy metal contents to innocuous quantities. Ferrozin is available in crystalline form or as pellets for smaller dosages. The consequence of an increased contamination with metals, particularly with iron, is a persistent metal haze which is formed by combinations of metals and proteins, tannins (dark blue to black casse) or phosphates (white casse, phosphatic casse, ferric casse). Moreover increased metal contents can negatively affect taste. The wine ages quicker, because the catalyst effect of the metals leads to oxidation. In addition, increased metal contents can inhibit fermentation. For this reason, especially when making sparkling wine, great importance has to be attached to the correct Ferrozin demand. Furthermore high metal contents reduce the efficiency of ascorbic acid. Ferrozin also considerably improves the clarifying effect as well as filtrability. view less | |
| FloraClair | Erbslöh Geisenheim AG | FloraClair is a preparation based on a plant protein made from peas which are not genetically modified. FloraClair is applied for clarification and harmonization. It is free from casein and non-allergic. The plant protein used for production is derived fr...view more FloraClair is a preparation based on a plant protein made from peas which are not genetically modified. FloraClair is applied for clarification and harmonization. It is free from casein and non-allergic. The plant protein used for production is derived from a natural process without any use of chemical solvents. The plant protein is neutral in taste and smell and is employed in the food industry for numerous fields of application. FloraClair is applied as gelatin replacement in must to clarify or to support flotation. In white or rosé must FloraClair selectively adsorbs oxidized yellowish/brownish coloration and thus is a means to refresh and brighten colors in wine. For the clarification of white and rosé wine, FloraClair must be combined with the acidic silica sol Blankasit®. Only in combination with Blankasit® or Klar-Sol Super a good clarifying effect is obtained. view less | |
| FloraClair Liquid | Erbslöh Geisenheim AG | FloraClair Liquid is a phytoprotein in liquid form for the clarification and harmonization of must and wine. FloraClair Liquid is directly added and thus application is significantly facilitated and user-friendly. The plant protein is derived from peas wh...view more FloraClair Liquid is a phytoprotein in liquid form for the clarification and harmonization of must and wine. FloraClair Liquid is directly added and thus application is significantly facilitated and user-friendly. The plant protein is derived from peas which are not genetically modified and is obtained by a natural extraction process. FloraClair Liquid is free from casein and non-allergic. In the grape must FloraClair Liquid is applied to support flotation and sedimentation. In white or rosé must FloraClair Liquid selectively adsorbs oxidized yellowish/brownish colorations and thus is a means to refresh and brighten colors. The effective young wine clarification with FloraClair Liquid is made in combination with an acidic silica sol. For the clarification of red wines with a high concentration of tannic substances, FloraClair Liquid can also be applied as single component. Besides clarification the tannin structure is harmonized. view less | |
| Fructamyl® FCT | Erbslöh Geisenheim AG | Fructamyl® FCT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of cold clarification of pome fruit juices, preventing the formation of filamentous cloudiness. Contrary to undissolved...view more Fructamyl® FCT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of cold clarification of pome fruit juices, preventing the formation of filamentous cloudiness. Contrary to undissolved starch, dissolved starch cannot be fined out or filtered off. Consequently, the enzymatic degradation of the starch in solution by means of Fructamyl® FCT is absolutely necessary for the production of clear juices and concentrates. Fructamyl® FCT provides for facilitated clarification, unproblematic filtration and prevents from secondary haze. At temperatures around 20 °C, Fructamyl® FCT can be securely applied for starch degradation. Fructamyl® FCT was specially developed under the aspect that filamentous cloudiness, even at high dosages that are particularly required for the processing of premature apples can be avoided. The enzyme protein of Fructamyl® FCT is removed during clarification/fining. If juices and concentrates are stored without starch degradation, the starch present in dissolved form at the beginning of storage, crystallizes during storage (retrogradation). view less | |
| Fructamyl® FHT | Erbslöh Geisenheim AG | Fructamyl® FHT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of hot clarification of pome fruit juices, preventing the formation of filamentous cloudiness. The stability of the pro...view more Fructamyl® FHT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of hot clarification of pome fruit juices, preventing the formation of filamentous cloudiness. The stability of the product at high temperatures and low pH- values corresponds to the stability of amyloglucosidases. Due to the specially developed structure of the active enzyme protein, even high dosages do not cause filamentous cloudiness. view less | |
| Fructamyl® HT-300 | Erbslöh Geisenheim AG | Fructamyl® HT-300 is a liquid, highly concentrated amylolytic enzyme preparation for starch degradation in pome fruit juices. Fructamyl® HT-300 hydrolyses the a-1,4-glycosidic bonds of starch. Only by complete degradation of starch the clarification of th...view more Fructamyl® HT-300 is a liquid, highly concentrated amylolytic enzyme preparation for starch degradation in pome fruit juices. Fructamyl® HT-300 hydrolyses the a-1,4-glycosidic bonds of starch. Only by complete degradation of starch the clarification of the juices becomes possible and secondary haze is prevented. On principle amylases are only able to decompose dissolved starch. By thermal treatment, e.g. high-temperature storage, flash pasteurization, concentration (temp. >70°C), the starch contained in the fresh juice is gelatinized and dissolved. In stored, starch containing juices and concentrates part of the dissolved starch crystallizes again during storage time (retrogradation). The retrograded starch which is not degradable by enzymatic treatment is usually fined out during clarification. The degradation of dissolved starch is effected by adding Fructamyl® HT-300 either during cold clarification (15-20°C) or during hot clarification (45-55°C). view less | |
| Fructozym® BE | Erbslöh Geisenheim AG | Fructozym® BE is a liquid, highly concentrated pectolytic enzyme preparation for a rapid and complete breakdown of pectins and for a degradation of colloids to the largest possible extent in the course of berry processing. Fructozym® BE is a specially dev...view more Fructozym® BE is a liquid, highly concentrated pectolytic enzyme preparation for a rapid and complete breakdown of pectins and for a degradation of colloids to the largest possible extent in the course of berry processing. Fructozym® BE is a specially developed enzyme for the processing of berries which, in contrast to normal pectinases, disposes of a broad spectrum of useful side activities in a well-balanced ratio to its pectinase main activities. This is the reason why Fructozym® BE not only degrades fast and completely pectin, the cement substance between plant cells but, in addition, decomposes also such colloids which, in fruits, are heterogeneously inserted into the pectin skeletal structure. The rapid breakdown of these pectic substances lowers mash viscosity drastically and results in an intensive digestion of the fruit tissue. A fact that results in a better juice run-off, increased yield of juice and valuable fruits ingredients, raised pressing performance and capacity and improved clarification and filtrability. Fructozym® BE is of particular efficiency for the making of stable colored juices and concentrates. view less | |
| Fructozym® Color | Erbslöh Geisenheim AG | Fructozym® Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly color-intensive juices. The coloring matter is extracted from the mash and is preserved in the juice in stable form. Fructozym® Color is a specially de...view more Fructozym® Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly color-intensive juices. The coloring matter is extracted from the mash and is preserved in the juice in stable form. Fructozym® Color is a specially developed enzyme for berry processing. Fructozym® Color releases color-stable coloring matter and polyphenols, a property which is responsible for the resulting typical full-bodied character and the dark red color of the colored juice or berry concentrate manufactured in that way. Individual means of control are given by exact application, heating of the mash, as well as by varying contact times and rest periods. Fructozym® Color disposes of a selected mode of action which prevents an excessive liberation of undesired fractions of the fruit tissue and of colloids. The later stability of the colored juice or concentrate is therefore not affected by over-extraction of the pectin skeletal structure. The rapid degradation of "pectin substances“ leads to a drastic lowering of mash viscosity, efficiently breaks down the fruit tissue and thus provides the prerequisite for optimal clarification and filtrability. The versatile broad spectrum of useful side activities securely protects against possible colloidal haze, particularly when making stable concentrates. view less | |
| Fructozym® Flot | Erbslöh Geisenheim AG | Fructozym® Flot is a liquid, highly concentrated special enzyme for enzymatic stabilization of fruit pieces in fruit preparations. Optically attracting fruit pieces are an important ingredient of many foodstuffs. The production of the matching fruit prepa...view more Fructozym® Flot is a liquid, highly concentrated special enzyme for enzymatic stabilization of fruit pieces in fruit preparations. Optically attracting fruit pieces are an important ingredient of many foodstuffs. The production of the matching fruit preparation is therefore targeted at the reliable recognition of the fruit used for production with regard to appearance, taste and mouthfeel. For this purpose, the external surface of the fruit pieces, slices, rings, etc. is hardened through suitable enzyme application and thus the integrity and stability of the so treated fruit pieces contained in the fruit preparation is significantly improved. Fructozym® Flot bases on a pure, highly concentrated pectinesterase activity. The enzyme de-esterifies to a large extent the pectin at the surface of the fruit pieces. By this, pectin characteristics change drastically. In the presence of sufficient amounts of calcium ions, a resistant outer skin (calcium pectate) is formed, valuable ingredients and natural texture are preserved within the fruit particle. The consistence of the pieces and thus mouthfeel are improved. view less | |
| Fructozym® Flow UF | Erbslöh Geisenheim AG | Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to...view more Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to prepare for good clarification and filtration, enhanced stability of juices rich in colloids derived from stressed mashes, increase of flux rate of ultrafiltration plants and prolonged operating time of the membranes between two cleaning cycles, reduction of foam stabilizing and filtration inhibiting neutral colloids in special applications (e.g. base concentrate for schorle (fruit punch). Besides its efficient pectinase main activity, Fructozym® Flow UF possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® Flow UF is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® Flow UF. view less | |
| Fructozym® FLUX | Erbslöh Geisenheim AG | Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses a...view more Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® FLUX is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® FLUX. view less | |
| Fructozym® MA | Erbslöh Geisenheim AG | Fructozym® MA is a liquid, highly concentrated pectolytic enzyme preparation for pectin degradation in the course of pome fruit mash enzymatization. It provides acceleration and improvement of the pressability of apple mash under preservation of the mash ...view more Fructozym® MA is a liquid, highly concentrated pectolytic enzyme preparation for pectin degradation in the course of pome fruit mash enzymatization. It provides acceleration and improvement of the pressability of apple mash under preservation of the mash structure. In this way, not only the pressing performance is increased considerably, but the resulting dry press cakes permit at the same time a facilitated cleaning of the presses. A fact that prevents microbiological detriments in beverages. Fructozym® MA hydrolyses preferably viscosity-forming substances in the juice phase, due to its specific enzymatic composition. This results in quick juice extraction, without weakening the mash structure. With regard to overripe fruit or storage apples, the yield is increased considerably, already after a short contact time. The treatment of apple mash with Fructozym® MA leads to an enormous saving of pressing time, thus to a maximum rate of utilization of press capacity. The Brix value of the press juice draining off increases during repressing, while the yield further raises at the same time. The amount of sediments grows only slightly. Due to these advantages, press cakes are dry and permit an easy and thorough cleaning of the presses. The advantageous application of Fructozym® MA can be utilized for any kind of operating system. view less | |
| Fructozym® MA-LG | Erbslöh Geisenheim AG | Fructozym® MA-LG is a liquid, highly concentrated pectolytic enzyme preparation for targeted pectin degradation in the course of pome fruit mash enzymatization. Fructozym® MA-LG hydrolyses preferably viscosity-forming substances in the juice phase, due to...view more Fructozym® MA-LG is a liquid, highly concentrated pectolytic enzyme preparation for targeted pectin degradation in the course of pome fruit mash enzymatization. Fructozym® MA-LG hydrolyses preferably viscosity-forming substances in the juice phase, due to its specific enzymatic composition. This results in quick juice extraction, without weakening the mash structure. With regard to overripe fruit or storage apples, the yield is increased considerably, already after a short contact time. The treatment of apple mash with Fructozym® MA-LG leads to an enormous saving of pressing time, thus to a maximum rate of utilization of press capacity. The Brix value of the press juice draining off increases during repressing, while the yield further raises at the same time. The amount of sediments grows only insignificantly. Due to these advantages, press cakes are dry and permit an easy and thorough cleaning of the presses. The advantageous application of Fructozym® MA-LG can be utilized for any kind of operating system. view less | |
| Fructozym® P | Erbslöh Geisenheim AG | Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fru...view more Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym® P effects optimum disintegration of mash from berries and stone fruits. The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. In the juice, Fructozym® P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym® P securely protects from possible araban haze in apple juice concentrate making. view less | |
| Fructozym® P 6-XL | Erbslöh Geisenheim AG | Fructozym® P 6-XL is a liquid, highly concentrated pectolytic enzyme preparation for a quick and complete pectin degradation in fruit mash and fruit juice. Due to its balanced composition of pectin-decomposing main activities (pectinesterase, pectin lyase...view more Fructozym® P 6-XL is a liquid, highly concentrated pectolytic enzyme preparation for a quick and complete pectin degradation in fruit mash and fruit juice. Due to its balanced composition of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and due to its versatile spectrum of useful side activities, Fructozym® P 6-XL can be applied universally in modern fruit juice production (with the exception of pome fruit mash). Fructozym® P 6-XL is especially stable and therefore well suited for the pectin degradation in fruit mashes and juices at their usual pH-values. Fructozym® P 6-XL effects the disintegration of the trub stabilizing pectin tissue and thus creates the precondition for a good clarification and filtrability. In particular for the subsequent concentrate making the complete pectin degradation is absolutely necessary. Fructozym® P 6-XL‘s sufficiently contained arabanase side activity reliably prevents a possible araban haze in apple juice concentrate making. view less | |
| Fructozym® P-6L | Erbslöh Geisenheim AG | Fructozym® P-6L is a liquid, highly concentrated and acid-stable pectolytic enzyme preparation for a quick and complete pectin degradation in fruit juices. Due to its balanced composition of pectin decomposing main activities (pectinesterase, pectin lyase...view more Fructozym® P-6L is a liquid, highly concentrated and acid-stable pectolytic enzyme preparation for a quick and complete pectin degradation in fruit juices. Due to its balanced composition of pectin decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and due to its versatile spectrum of useful side activities, Fructozym® P 6-L can be applied universally in modern fruit juice production (with the exception of pome fruit mash). Fructozym® P 6-L is especially acid and temperature stable and therefore well suited for the pectin degradation at low pH-values (< pH 3.0). Fructozym® P 6-L effects the disintegration of the trub stabilizing pectin tissue and thus creates the precondition for a good clarification and filtrability. In particular for the subsequent concentrate making the complete pectin degradation is absolutely necessary. Fructozym® P 6-L‘s sufficiently contained arabanase side activity reliably prevents a possible araban haze in apple juice concentrate making. view less | |
| Fructozym® PRESS | Erbslöh Geisenheim AG | Fructozym® PRESS is a liquid, highly concentrated enzyme preparation for intensive enzymatisation of pome fruit mash. Fructozym® PRESS is a highly concentrated pectinase complex for rapid release of juice and increased extract from pome fruit mash. The sp...view more Fructozym® PRESS is a liquid, highly concentrated enzyme preparation for intensive enzymatisation of pome fruit mash. Fructozym® PRESS is a highly concentrated pectinase complex for rapid release of juice and increased extract from pome fruit mash. The specially balanced pectinase fractions act on solubilised pectin only, which results in optimised juice yield and pressing capacity. Even more economic is the application on pre-pressed pomace with addition of a defined amount of extraction water (50-100% to the pomace) added directly to the pressing system (leaching) into the extraction vessel. view less | |
| Fructozym® UF | Erbslöh Geisenheim AG | Fructozym® UF is a liquid, concentrated pectolytic enzyme preparation to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® UF possesses additional enzyme fractions which are specifically needed to ...view more Fructozym® UF is a liquid, concentrated pectolytic enzyme preparation to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® UF possesses additional enzyme fractions which are specifically needed to eliminate filtration-inhibiting polymer juice colloids that cannot be degraded by normal pectinases. Most efficiently, Fructozym® UF is applied, already in the course of juice treatment, in combination with pectin and starch degrading clarification and filtration enzymes, for instance Fructozym® P or Fructamyl® FHT. Of course, it can also be applied solely, subsequently to the usual juice enzymatization. In this case, the enzyme solution is added into the buffer tank of the ultrafiltration plant (observe contact time !). view less | |
| GelaFish | Erbslöh Geisenheim AG | GelaFish is an edible gelatin which is applied for the treatment of juice, wine and other beverages. It is made of fish skins and represents an alternative to the traditional gelatin of animal origin. The product is of high purity. The Bloom value lies be...view more GelaFish is an edible gelatin which is applied for the treatment of juice, wine and other beverages. It is made of fish skins and represents an alternative to the traditional gelatin of animal origin. The product is of high purity. The Bloom value lies between 130 and 170 Bloom which is the optimal range for beverage treatment. GelaFish is a well soluble ground gelatin of food-grade quality, which is especially characterized by an optimal clarifying performance and an efficient tannin reduction. If gelatin is applied alone, then the flocculation depends on the quantity of tannins present. In its activity GelaFish is comparable to ErbiGel®, the only difference between the two products is the raw material. To avoid, in case of wines with a low tannin content, an incomplete flocculation and the formation of secondary haze, the treatment with gelatin should only be carried through in a combined fining with silica sol (Blankasit® or Klar-Sol). The combination with silica sol usually results in a better and more intense clarification. view less | |
| Gelatine flüssig | Erbslöh Geisenheim AG | Gelatine flüssig is a 20% gelatin product for beverage treatment and can be directly applied. Gelatine flüssig advances and accelerates the clarification process of beverages enormously. The product is preferably combined with silica sol to make treatme...view more Gelatine flüssig is a 20% gelatin product for beverage treatment and can be directly applied. Gelatine flüssig advances and accelerates the clarification process of beverages enormously. The product is preferably combined with silica sol to make treatment even more efficient and even safer. Since Gelatine flüssig can be added directly, without dissolution, handling is easy and consumer-friendly. view less | |
| Gelita-Klar® | Erbslöh Geisenheim AG | Gelita-Klar® is a 20% liquid gelatin in food quality, specially developed for beverage treatment. Unlike other gelatins which are dispersed subsequently from degraded, atomized gelatin, Gelita-Klar® is obtained in the course of the production process of h...view more Gelita-Klar® is a 20% liquid gelatin in food quality, specially developed for beverage treatment. Unlike other gelatins which are dispersed subsequently from degraded, atomized gelatin, Gelita-Klar® is obtained in the course of the production process of hot soluble gelatin under optimal production conditions. It is used in the Clarification of wines, fruit wine and other beverages. Gelita-Klar® can be added directly to the beverage which considerably facilitates application. Gelatin is a well-known and approved fining agent for beverage treatment. The use of pulverized gelatin, however, causes difficulties whenever the gelatin is not dissolved exactly according to application instructions. Above all the temperature of the liquid used as solvent is of decisive importance. No such problems occur when Gelita-Klar® is used, as it can be added directly, i.e. without further dilution, to the beverage to be clarified. In such a way, dissolution is no longer required and valuable time is saved. Furthermore, Gelita-Klar® ensures that the quantity added will be fully effective. view less | |
| Gerbinol® CF | Erbslöh Geisenheim AG | Gerbinol® CF is a casein-free powdered adsorbent of tannic substances. Gerbinol® CF smoothens unharmonious wines with components in unbalanced proportions, wines which-since rich in tannin-are rough, lacking softness and an agreeable and clean sensation. ...view more Gerbinol® CF is a casein-free powdered adsorbent of tannic substances. Gerbinol® CF smoothens unharmonious wines with components in unbalanced proportions, wines which-since rich in tannin-are rough, lacking softness and an agreeable and clean sensation. Gerbinol® CF reduces, respectively removes also off-flavors. Gerbinol® CF is based on different gelatins, silicates and isinglass. Principally Gerbinol® CF can be applied in every stage, i.e., also before the usual clarifying treatment. It is however recommendable to perform Gerbinol® CF treatment only after completed clarification, since only then a sensory unbalance or unclean sensory impression is clearly perceptible. view less | |
| Gerbinol® Super | Erbslöh Geisenheim AG | Gerbinol® Super is an unusually efficient and, if adequately dosed, at the same time carefully and gently acting agent for the adsorption of tannins. Gerbinol® Super is based on special proteins such as isinglass, milk protein, substances which are attach...view more Gerbinol® Super is an unusually efficient and, if adequately dosed, at the same time carefully and gently acting agent for the adsorption of tannins. Gerbinol® Super is based on special proteins such as isinglass, milk protein, substances which are attached to a selectively acting adsorption agent. Due to the well-balanced composition and production process, the product does not remain in the wine, i.e. Gerbinol® Super can be applied preferably as „final fining treatment“ prior to bottle filling. Purity and quality are proved by specialized laboratories. Immediately after addition, Gerbinol® Super flocculates in the wine. The voluminous flakes must be distributed evenly by intensive stirring. The resulting fine flakes have adsorptive properties and show astonishingly successful results even when contact times are short. They can be easily separated by filtration or separation. view less | |
| GranuBent PORE-TEC | Erbslöh Geisenheim AG | GranuBent PORE-TEC is a top-quality sodium bentonite with high swelling capacity and of special purity. The good clarifying effect and high protein adsorbing properties, even for beverages with different pH-values are the main characteristics. GranuBent P...view more GranuBent PORE-TEC is a top-quality sodium bentonite with high swelling capacity and of special purity. The good clarifying effect and high protein adsorbing properties, even for beverages with different pH-values are the main characteristics. GranuBent PORE-TEC is particularly flocculation active, considerably filtration improving and its effect on beverages is careful and mild. Fully pulverized bentonite is used for the production of GranuBent PORE-TEC, thus the granulate is particularly easily suspensible and free from coarse mineral components. GranuBent PORE-TEC is a natural, granulated and almost dust-free sodium bentonite of highest purity specially for beverage treatment. Granulation according to PORE-TECnology. The product fully complies with the requirements of the “Organisation Internationale de la Vigne et du Vin / OIV” (International Organisation of Vine and Wine). It is proved for purity and quality by specialized laboratories. National rules and regulations must be observed. The use of GranuBent PORE-TEC for the treatment of wine is not allowed in the Federal Republic of Germany. view less | |
| Granucol® | Erbslöh Geisenheim AG | Granucol® types are activated carbon pellets of vegetable origin. Granucol® is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellen...view more Granucol® types are activated carbon pellets of vegetable 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. The convenient application of Granucol® results in a selective adsorption of undesired coloring matter, taste-giving or olfactive substances. The carbons undergo a special production process and thus finest matter can be bound without affecting adsorptive power. In such a way separation is effected more quickly and the bouquet substances of the beverages are widely preserved. Accordingly selective is the reaction of the different Granucol® types with regard to the treatment of off-taste and off-smells and to reduce increased contents of tannins and coloring matter. Granucol® does not only deposit rather quickly but also very well. Usually, Granucol® is added first to the beverage, when combined with other fining agents. A subsequent gelatin/silica sol fining improves sedimentation and filterability. view less | |
| Granucol® GE/FA | Erbslöh Geisenheim AG | Granucol® GE/FA are activated carbon pellets of vegetable origin. Granucol® is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellen...view more Granucol® GE/FA are activated carbon pellets of vegetable 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. The convenient application of Granucol® results in a selective adsorption of undesired coloring matter, taste-giving or olfactive substances. The carbons undergo a special production process and thus finest matter can be bound without affecting adsorptive power. In such a way separation is effected more quickly and the bouquet substances of the beverages are widely preserved. Accordingly selective is the reaction of the different Granucol® types with regard to the treatment of off-taste and off-smells and to reduce increased contents of tannins and coloring matter. Granucol® does not only deposit rather quickly but also very well. Usually, Granucol® is added first to the beverage, when combined with other fining agents. A subsequent gelatin/silica sol fining improves sedimentation and filterability. view less | |
| HarmoVin® CF | Erbslöh Geisenheim AG | HarmoVin® CF is a casein-free powdered specific compound. HarmoVin® CF has a well balanced, efficient yet not aggressively acting PVPP portion. With wines lacking an agreeable and clean sensation, HarmoVin® CF is applied for wine harmonization; the produc...view more HarmoVin® CF is a casein-free powdered specific compound. HarmoVin® CF has a well balanced, efficient yet not aggressively acting PVPP portion. With wines lacking an agreeable and clean sensation, HarmoVin® CF is applied for wine harmonization; the product is color and aroma preserving. Harmovin® CF is based on gelatin, PVPP and silicates. Principally HarmoVin® CF can be applied in every stage, i.e., also before the usual clarifying treatment. It is however recommendable to perform HarmoVin® CF treatment only after completed clarification, since only then a sensory unbalance or unclean sensory impression is clearly perceptible. view less | |
| Hefacell® | Erbslöh Geisenheim AG | Hefacell® is a natural product which supports the propagation and fermenting capacity of the yeast. Hefacell® assures a quick onset of fermentation along with high alcohol yield. The most important characteristics of this product are its high adsorption p...view more Hefacell® is a natural product which supports the propagation and fermenting capacity of the yeast. Hefacell® assures a quick onset of fermentation along with high alcohol yield. The most important characteristics of this product are its high adsorption power with regard to fermentation-inhibiting substances, for instance fatty acids, residues from spraying agents, etc. Hefacell® is a pulverized preparation of yeast cell walls and is suitable for the requirements of wine making. It is freely flowing, of a fine, granulate-like structure, of light yellow to brownish yellow appearance and has an intensive, typical smell. Its measurable effect consists in making wines with a higher yield of alcohol along with residual sugar fermentation to a very large extent. This fact also applies to musts with high density (e.g. Auslese, Eiswein, etc.=Germany quality distinctions). view less | |
| Hefix® 1000 | Erbslöh Geisenheim AG | Hefix® 1000 is a special dry selected pure yeast. It is a yeast strain LW 128-91 of the species Saccharomyces cerevisiae, selected from the point of view of optimal activity, propagated and dried in pure culture and vacuum packed. Hefix® 1000 is a special...view more Hefix® 1000 is a special dry selected pure yeast. It is a yeast strain LW 128-91 of the species Saccharomyces cerevisiae, selected from the point of view of optimal activity, propagated and dried in pure culture and vacuum packed. Hefix® 1000 is a specially selected pure yeast. The yeast strain was selected to assure a quick onset of fermentation, a clean fermentation course and that it ferments through securely. Further requirements were very little SO2-binding fermentation by-products as well as practically no formation of foam during fermentation. The Hefix® 1000 performance fulfills these demands. view less | |
| HydroGum | Erbslöh Geisenheim AG | HydroGum is a liquid product from first-class, specially prepared gums arabic. HydroGum is neutral in-smell and stabilized with SO2 and citric acid. Gum arabic (E 414) is a natural product. It is extracted from the dried sap of acacia senegal which consis...view more HydroGum is a liquid product from first-class, specially prepared gums arabic. HydroGum is neutral in-smell and stabilized with SO2 and citric acid. Gum arabic (E 414) is a natural product. It is extracted from the dried sap of acacia senegal which consists of Larabinose, D-galactose, L-rhamnose and D-glucuronic acid in the ration of 3:3:1:1. HydroGum is made from such a first quality gum arabic by a special production process. Due to the liquid form of HydroGum, the former problem of lump formation in opened packages containing gum arabic powder is history. HydroGum acts as protective colloid against copper haze and light iron haze. Dependent on copper, respectively iron ions present, the preventive effect against such heavy metal hazes has a certain time limit. Furthermore HydroGum acts as a support to prevent crystal precipitations, yet dependent on the degree of over-saturation of the treated wines, also the preventive effect against crystal precipitations is subject to a time limit. A positive side effect of HydroGum addition is an enhanced mouthfeel of the wines. Moreover the wines acquire a full-bodied character. In red and rosé wines, HydroGum has also a color-stabilizing effect. view less | |
| HydroGum Bio | Erbslöh Geisenheim AG | HydroGum Bio is a high-quality liquid gum arabic from organic farming, certified according to Regulation (EC) no. 834/2007. HydroGum Bio does not contain SO2 and is thus neutral in smell. Gum arabic (E 414) is a natural product, extracted from the dried s...view more HydroGum Bio is a high-quality liquid gum arabic from organic farming, certified according to Regulation (EC) no. 834/2007. HydroGum Bio does not contain SO2 and is thus neutral in smell. Gum arabic (E 414) is a natural product, extracted from the dried sap of Acacia seyal. The certified cultivation and the careful and gentle processing according to the EU Regulation on organic agriculture assure a high quality. HydroGumBio is a liquid product and thus very easy to handle. It can be added directly to the wine. HydroGum Bio acts as protective colloid against copper haze and light iron haze. Dependent on copper and/or iron ions present, the prevention of such heavy metal haze is limited in time. Moreover HydroGum Bio has a supporting effect against crystal precipitations, yet dependent on the degree of over-saturation of the treated wine, the prevention of crystal precipitations lasts only for a restricted period of time. As side effect of the HydroGum Bio addition mouthfeel is improved, the wines present themselves with a full taste impression. view less | |
| IOC Champagner-Hefe | Erbslöh Geisenheim AG | IOC champagner Hefe yeast was selected by the "Institut Oenologique de Champagne“ (IOC). It is yeast strain IOC 18-2007. The yeast is propagated in pure culture, dried and packed under protective gas. The IOC champagne yeast offers a variety of possibilit...view more IOC champagner Hefe yeast was selected by the "Institut Oenologique de Champagne“ (IOC). It is yeast strain IOC 18-2007. The yeast is propagated in pure culture, dried and packed under protective gas. The IOC champagne yeast offers a variety of possibilities for application. It is however, above all, particularly suited for bottle fermentation in the course of the production of high-quality sparkling wines. But it can also be applied for the fermentation of full-bodied, heavy red wines and robust white wines. Excellent fermentation properties at low temperatures allow a controlled fermentation (14 - 18 °C). Although being a bayanus strain, the yeast ferments neutral in flavor. view less | |
| IsingClair-Hausenpaste | Erbslöh Geisenheim AG | IsingClair-Hausenpaste is a product which is prepared according to modern findings by a special process of comminution and digestion which does however, not at all affect its efficiency. Subsequently, the product is SO2-stabilized. Isinglass, produced in ...view more IsingClair-Hausenpaste is a product which is prepared according to modern findings by a special process of comminution and digestion which does however, not at all affect its efficiency. Subsequently, the product is SO2-stabilized. Isinglass, produced in that way, has no longer the disadvantage of being difficult to dissolve because this "household remedy“ of long standing for vinification must not be squeezed, cut and, above all, not be pulverized in order to preserve its full efficiency. Because of the troublesome plucking prior to decomposition, this natural and efficient fining agent was only rarely used. IsingClair-Hausenpaste is available as a 2 % isinglass gel and is based on the original foliated isinglass of first-rate quality. view less | |
| Kadifit | Erbslöh Geisenheim AG | Kadifit is pure potassium disulfite (potassium metabisulfite, potassium pyrosulfite, K2S2O5) in white, crystalline form. The pure Kadifit crystals can be added directly to the mash, must, wine or fruit wine. Kadifit decomposes in these media and liberates...view more Kadifit is pure potassium disulfite (potassium metabisulfite, potassium pyrosulfite, K2S2O5) in white, crystalline form. The pure Kadifit crystals can be added directly to the mash, must, wine or fruit wine. Kadifit decomposes in these media and liberates approximately 50 % of its applied weight as SO2. This means, 10 g Kadifit per 100 kg/L mash, must or wine give off 50 mg/L SO2. After adding Kadifit, mix as thoroughly as possible to avoid excess concentrations. The SO2 formed by Kadifit has antioxidant and disinfectant properties. Moreover, SO2 prevents enzymatic oxidations and affects taste sensations positively as it binds fermentation by-products, particularly acetaldehyde. view less | |
| Kal-Casin Leicht löslich | Erbslöh Geisenheim AG | Kal-Casin Leicht löslich is an efficient tannin adsorbent on the basis of pure milk protein components. The production process by an innovative granulation technique assures easy dissolution and wettability of the product. Due to these good dispersion pro...view more Kal-Casin Leicht löslich is an efficient tannin adsorbent on the basis of pure milk protein components. The production process by an innovative granulation technique assures easy dissolution and wettability of the product. Due to these good dispersion properties, no costly and time-consuming dissolution operations become necessary with regard to the application of Kal-Casin Leicht löslich. The application of Kal-Casin Leicht löslich has proved particularly advantageous for the reduction of increased tannin contents: off-flavor and off-taste due to high polyphenol contents are eliminated, bitter flavors that particularly occur when the vintage is mechanically stressed are selectively eliminated by Kal-Casin Leicht löslich, an early Kal-Casin Leicht löslich treatment protects wines from oxidized, high-color (browning reactions) and oxidized brown color pigments are removed by a Kal-Casin Leicht löslich fining. view less | |
| Kali-Contact | Erbslöh Geisenheim AG | Kali-Contact is a highly pure tartar germ crystal, specifically prepared for crystal precipitation. Due to its particularly reactive surface, Kali-Contact stimulates tartar dissolved in the wine to crystallize rapidly. Excessive tartar dissolved in the wi...view more Kali-Contact is a highly pure tartar germ crystal, specifically prepared for crystal precipitation. Due to its particularly reactive surface, Kali-Contact stimulates tartar dissolved in the wine to crystallize rapidly. Excessive tartar dissolved in the wine, adds to the Kali-Contact crystals added, and deposits. The lower the wine temperature, the better and longer lasting the resulting tartar stability. view less | |
| Kalinat | Erbslöh Geisenheim AG | Kalinat provides A deacidification by means of potassium hydrogencarbonate results in a precipitation of tartar (potassium hydrogentartrate). Contrary to the normal deacidification, where calcium tartrate deposits, the potassium hydrogentartrate precipita...view more Kalinat provides A deacidification by means of potassium hydrogencarbonate results in a precipitation of tartar (potassium hydrogentartrate). Contrary to the normal deacidification, where calcium tartrate deposits, the potassium hydrogentartrate precipitation with Kalinat can be accelerated by cooling or by carrying through the contact process (a process to obtain tartar stability by adding 4 g/L Kali-Contact to the cooled wine at -4°C to 4°C under intense stirring). The main advantage of a Kalinat deacidification is that it is possible to rapidly precipitate crystals along with a resulting quick availability of the freshly deacidified wine. This however, can only be realized when the wine is cold-treated after the addition of Kalinat. For this purpose the contact process can be applied. As a rule, stability is then reached within approximately 3 days. Making use of the winter cold is a simple alternative. At normal cellar temperatures however, crystal precipitation will take several weeks to effect. view less | |
| KiGel® | Erbslöh Geisenheim AG | KiGel® is a high quality silica gel for the optimization of chemical and physical stability of beer ways of application in the brewery. Stabilization through D.E. filtration is the least problematic and easiest way of improving stability and shelf life of...view more KiGel® is a high quality silica gel for the optimization of chemical and physical stability of beer ways of application in the brewery. Stabilization through D.E. filtration is the least problematic and easiest way of improving stability and shelf life of beer. Due to the particle-size distribution and structure of KiGel®-products they possess superb stabilization properties and very good filtration qualities. A partial replacement of D.E. is possible. KiGel®-stabilizers are highly effective, for safety reasons we recommend the addition of 30-50 g KiGel®/m² filter area during last precoat. KiGel® is added together with the D.E. during continuous dosage. view less |
