COMPANY PROFILE

Ahead of Time for More Volume

Manno Release® is a formulation for extracting stabilizing and sensory relevant mannoproteins. It is composed of specific yeast cell walls combined with a β-glucanase enzyme. The glucanase efficiently releases mannoproteins from the yeast cell wall into solution during alcoholic fermentation. In this way, a sur lie effect can be achieved by the end of fermentation in a significantly shorter time than by traditional methods.

• Increased mouthfeel, body, structure and aroma complexity
• Reduced astringency
• Fast sur lie effect, for wines distributed early
• Improvement of tartrate and protein stability in wine
• Positive impact on speed of Fermentation

Erbsloeh_MannoRelease_2019.pdf

Alcohol‐tolerant yeast with low SO2 production, for premium red wines intended for maturation

Product description Oenoferm® Icone is a yeast for the production of red wines intended for ageing. This strain assures fermentation even in tough conditions. Low SO2 production and increased release of polysaccharides are characteristic of this yeast. Oenoferm® Icone produces structured and well‐rounded wines with great purity. Download the Data Sheet

Well-balanced acidity is crucial to produce harmonious wines. Proper acidity levels can provide additional microbiological protection and improve flavor intensity. The addition of lactic acid (Boerovin), can be made at any stage of wine production.  In the fermentor, Boerovin is used to adjust acidity without precipitation of potassium. This shifts the buffering capacity of the must, allowing subsequent tartaric acid additions to be more effective. With no risk of crystal precipitation from lactic acid, Boerovin is safe to use prior to bottling. In comparison to tartaric, citric and malic, the sensorial character of lactic acid is described as creamy, supple, and juicy. Boerovin is perfect for making adjustments wine texture.

Boerovin is a naturally produced lactic acid solution with a lactic acid content of 80%. Unlike malic and citric, lactic acid is not bio-degradable under anaerobic conditions, and can not be converted into other potentially undesirable compounds.

Cellar trials for acid adjustments should be made by evaluating a range of addition rates.

For specific TA increase: 1.2mL/L Boerovin = 1.0 g/L TA

Benefits of Boerovin

• Not degradable by microbes under anaerobic conditions
• Stable acid that will not precipitate out
• Softer and less aggressive on the palate, compared to other acid additions
• Easy to use liquid solution
• Add directly to wine or must

CMC is considered as a protective colloid because of its molecular structure, which is similar to that of metatartaric acid. It binds to the surface of soluble tartrate salts and prevents crystal growth. Carboxymethylcellulose is not sensitive to temperature. This represents an enormous advantage compared to metatartaric acid. Metatartaric acids precipitate under warm storage conditions or during frequent temperature fluctuations and loses their efficiency. This is not the case for CMC. A longlasting crystal stabilization is consequently provided. Besides the low cost of CMC over the energy intensive cold stabilization, it allows also to maintain the natural acidity and potassium amount present in wine, similarly to the use of metatartaric acid.

• Directly added without preliminary solubilization step
• Easy homogeneous distribution
• Long-lasting prevention against precipitation of potassium bitartrate but not against calcium tartrate
• Addition of CMC, 3 days before bottling results in the absence of filtration impairment in comparison to the control.

Before using VinoStab, it is important to obtain a full stabilization of the protein content. Low amounts of proteins can lead to flocculation reactions. If used for a rosé or a red wine, the pigments may also react.

NaCalit® PORE-TEC - Premium Na-Ca bentonite granulated using PORE-TEChnology

Use the advantages of NaCalit® PORE-TEC to clarify and stabilise proteins in young wines. Premium flocculation, adsorption and clarification. Also effective for problem cases. Dosage: 50-150 g/100 L.

Drought Stress = Increasing Need of Bentonite 

The plant stores protein in its fruits as an energy source. The stronger the stress sustained by the plant, the higher is the amount of reserves stored. Consequently, the bentonite requirement increases when little precipitation has been occurring during the year. Generally, this is also the case for wines produced from a vineyard plot, characterized by loose sand or gravel as well as flat ground. The high protein adsorptivity of NaCalit® PORE-TEC stabilizes the proteins in wines and reduces the amount of bentonite needed. 

Visible Homogeneous Granulation

- Lightly coated

- Easy to get in suspension

- Selective porosity. Spongious surface

- Intensive and selective adsorption of proteins and colloids

- Strong clarification effects noticeable, also with problematic musts and high pH values

Targeted Selection of Minerals

- Recognizable by its light coloration

- Still improved fining of beverages

- Still easier to filter

- Low influence on the color

- Efficient and fine flocculation

- Low turbidity volume

- Highest purity

- Extremely poor in iron ions

Figure 1: Granulate

Figure 2: Bench Trial

Figure 3: Heattest

LittoZym Sur lies is a highly active enzyme for optimized yeast lysis.

LittoZym Sur lies promotes the degradation of fine lees by cell wall perforation. This in turn causes liberation of mannoproteins from the cell wall to be accelerated. In the further enzymatic process, yeast mannan and amino acids are released. Mannoprotein and yeast mannan lead to a more intensive, longer lasting mouthfeel and to a more creamy,
Mellow taste. The structure and the density are enhanced. Improved filterability.

Recommended dosage:
2-5 g/100 L added to the fine lees in young wine.

Microscopic image of yeast cells whose cell walls have been perforated by LittoZym Sur Lies. Amino acids and mannoproteins, for example, can now emerge.

PuroCell O is a pure, yeast cell-wall preparation for promoting yeast activity during alcoholic fermentation of wine and fruit wine. Its advantage lies in the release of sterols and adsorption of fermentation-inhibiting substances, in particular medium-chain fatty acids. Addition is recommended at the following points:

1. Preventative measure in juice

2. To prevent a slow fermentation onset

3. Before restarting a stuck fermentation

4. For preparing the MLF

PuroCell O reinvigorates fermentation and improves the organoleptic properties. Use in young wines can reduce phenolic compounds, improving the aroma and taste profile. 

Erboferm X-treme shows even under low temperatures a high fermenting performance. Hereby the X-treme aroma finds its expression by an intensive bouquet of spicy and fresh components. On the palate the yeast supports the character of modern wines with mineral notes (figure 3).

The aromas in the nose and on the palate are longlasting. Because of the extreme fermenting power the yeast is very suitable for sparkling wines and to restart stuck fermentations.

Advantages:

• Stabilising effect on acidity

• Low requirement for nutrition

• Forms little SO2

• Applicable for sparkling wine production

• Suitable to restart stuck fermentations

Characteristics:

• Exceptional fermenting power of a cold-tolerant Bayanus strain

• Supports the individual aroma profile of minerality with well integrated fruity spiciness

Remediation/restart of stuck fermentation

2.    

Difficult to press grapes are expected this year as a result of the dry growing season. A relatively high proportion of grape skins and high pectin contents present a particular processing challenge. Optimise free run juice!

Trenolin® FastFlow DF is a highly effective enzyme which leads to a gentle yet thorough breakdown of grape structure at the mash stage. The use ill significantly increases the release of juice during the pressing process. 

Press yield with Trenolin® FastFlow DF compared to a standard pectinase 

The benefits at a glance:

• Faster and more thorough pectin degradation
• Gentle juicing through increased free run juice
• Reduction of pressure required in the press
• Lower polyphenol discharge
• Optimisation of clarificationImproved filterability of must and wine
• DF = Depsidase-free 

Reproduction of Wine Yeasts

A wine yeast can reproduce in several natural ways. It is even possible that two related strains cross breed. The first generation of the breeding is called a hybrid. Generally it is tried to transfer the positive characteristics of the parents to the hybrid. In this process a huge number of different offspring are produced. Those hybrids, which have beneficial characteristics for wine-making, are selected. In addition to this cross breeding procedure, a hybrid can be obtained by merging the parental cells together.

This technique is called protoplast fusion. It is a way to create a new microorganism GMO-free and to combine the beneficial characteristics, as for example extreme fermenting power and aromatic versatility, of two different yeasts. In opposite to classic cross breeding, two cells are merged to a so called “cybrid” after their cell walls have been enzymatically hydrolysed. Then the two nuclei fuse together and a new hybrid is created. The advantages of this technique make it possible to use even cells which lack the ability for sporulation and to combine strains just remotely related to each other (e.g. Saccharomyces and Torulaspora).

To produce ErboFerm X-Series this method was used. The technique allows to create “fantastic” yeasts with exceptional characteristics.

Micromanipulation and Identification

To create and confirm the positive hybridisation and to secure the purity of the hybrid culture further techniques are used, like the micromanipulation (figure 2) and the genetic identification. The latter method searches after individual genetic markers with the help of elaborated PCR and electrophoresis techniques. 

These markers should identify both the parental strain and the new hybrid. Micromanipulation makes it possible to circumvent laborious steps elegantly and quickly. Single cells of purified cultures are first placed next to each other. Under a microscope vital cells are selected. Then enzymes are added with a special glass capillary to degrade their cell walls and the fusion of the striped cell membranes is initiated. That way the protoplast fusion can be done without the otherwise necessary costly molecular identification. When the fusion is completed the cells are transferred to a special medium for regeneration and further cultivation.

FermoBent® PORE-TEC facilitates early and sustained stabilisation of proteins at the must stage. It also removes substances in must which inhibit fermentation. It remains in the fermentation medium, creating an inner surface which leads to even volatilisation of CO2 during fermentation and thus to an optimised fermentation process.

FermoBent® PORE-TEC has extremely low iron solubility. The long contact time between bentonite and the fermentation medium does not cause an increased need for blue fining in wine. The sediment is separated off with the yeast sediment.

Product and effect
PORE-TEChnology achieves the following technical benefits in use:

• Intentional porous, spongy surface structure
• More thorough and selective protein and impurity adsorption
• Easier to wet and create a suspension
• Dose can be added directly
• Targeted mineral selection
• Even gentler on the beverage
• For targeted must clarification
• Decisive for a pure tone
• Reacts rapidly
• Short deposition time after fermentation:
• Optimum level of purity
• Extremely low in iron

Dosage:
Dose can be added directly

100-200 g FermoBent® Pore-Tec/100 L must are used depending the grape variety and conditions for the vintage. A higher dose may be required for some grape varieties and musts with higher pH values. FermoBent® Pore-Tec is added to the fermentation tank before the yeast and yeast nutrient.

Erbslöh ErboFerm® X-treme is a GMO-free yeast hybrid,
which has been generated by protoplast fusion of
two different Saccharomyces cerevisiae strains
Erbslöh ErboFerm® X-treme distinguishes
itself by a high fermentation efficiency at cold temperature.
Wines fermented with Erbslöh ErboFerm® X-treme
possess a very intense nose, based on spicy and fresh
notes. The aromas are enhanced if the fermentation is
done at low temperatures. On the palate, the yeasts
assist the modern wine to express a mineral note.
The aromas perceived by the nose and the palate
persist in a long finish.

Characteristics

• extraordinary fermentation power from a cold-tolerant Bayanus strain.
• promote universal flavor style regarding minerality and very well integrated fruity-floral notes

Advantages

• stabilizes the acidity
• low amount of nutrients required
• produces low amount of SO2 binding partners

Read more...

Now available: product catalogue Erbslöh / La Littorale USA

Erbslöh Geisenheim AG offers a broad range of products, which are relevant to the winemaking process. The products of the La Littorale brand connect French viticulture’s centuries of tradition and experience with modern state-of-the-art beverage technology. In the new catalogue you will find a complilation of both product ranges for your progress in the US.

See also at Erbslöh_LaLittorale product catalogue