We are proud to introduce VinoStab^® 2.0 – the next generation CMC for tartaric stabilization!

We have specially developed our latest product to ensure unique filterability with unchanged protection against tartrate precipitation. Thanks to a new production process, VinoStab^® 2.0 offers excellent filtration properties – even at high dosages. This advantage remains stable throughout the entire filtration process. This enables very efficient filtration and bottling processes.

Easy to use – flexible dosing

VinoStab^® 2.0 is easy to dose and can be integrated into the production process without any waiting times. Treatment with this new generation CMC offers a high level of application safety combined with outstanding performance.

Your benefits at a glance:

• Significantly improved filterability, even at higher dosages.
• No waiting times required between addition and filtration.
• Reliable stability against tartrate formation over long periods of time.
• Constant performance throughout the entire filtration process.
• Efficient handling and integration into existing cellar processes.

The diagram clearly shows the improvement in filterability compared to the previous recipe:

Test VinoStab^® 2.0 and see the benefits of this innovation for yourself. Our experts will be happy to assist you with the application and answer your individual questions.

The year is slowly drawing to a close and we look back on the past few months with pleasure. A lot has happened this year – together with our partners and customers, we have organised great events, implemented interesting projects and solved many a challenge.

Everyone had a great time – with wines from great regions of the world, of course!

On 21 and 22 March, our ERBSLÖH Juice and Fruit Wine Seminar took place in Rotenburg an der Fulda. This year, we organised our event together with Bucher Unipektin AG, demonstrating great local cooperation.

Divided into the four main topics of apple processing, non-alcoholic (fruit) wine concepts, citrus fruit processing and applied research, experts from theory and practice passed on their knowledge.

Throughout the year, we also welcomed groups of visitors from various industries and countries. In addition to lectures, product presentations and a tour of the company, there is always a supporting programme in our wonderful region – the Rheingau.

Our ERBSLÖH distillery seminar took place on 27 July and was immediately followed by our ERBSLÖH Oeno seminar on 4 July.

However, the highlight of our year was certainly our ERBSLÖH roadshow. This year, we celebrated 60 years of beverage technology at ERBSLÖH and to celebrate this anniversary with as many of our customers and partners as possible, we organised a small roadshow through the German wine regions. We visited the Moselle, the Rheingau, the Nahe and Franconia and had interesting conversations with great people everywhere.

We would like to thank all our partners for their support and all our customers for taking part in our events!

In November, the BrauBeviale at the exhibition centre in Nuremberg was back on our agenda. We travelled to Nuremberg with a great trade fair team and the three days of the fair flew by.

In addition to delicious food and, of course, our home-brewed trade fair beer, you will receive all the information you need about our products and processes for the beer, fruit, wine and spirits industries.

The focus will be on our kieselguhr-free filtration with VarioFluxx®. Do you want to reduce your CO2 footprint and consider your impact on the environment? Then let our experts advise you at the trade fair.

Tip: You can experience VarioFluxx® in action at our trade fair beer. So it’s definitely worth tasting a glass.

Still need a ticket? Then simply use our code: BB24ERBSLOEH

Come along and raise a glass with us.

We look forward to exchanging ideas and having a great time with you at the trade fair!

Your ERBSLÖH team

BrauSol Special is a highly concentrated colloidal solution of a liquid silica sol. It ensures perfect clarification and improves final filtration.

Reaction of BrauSol Special during the brewing process

When BrauSol Special is added to the wort or beer and under suitable pH conditions, the SiO2 molecules cross-link and transform into an insoluble hydrogel. Together with adsorbed turbidity-forming particles (12 – 60 kDa), it flocculates and settles to the bottom of the tank. The settling rate of the product is between 1.1 – 1.3 m/day.

BrauSol Special is a highly negatively charged liquid silica sol. The product reacts with the positively charged proteins in the beer and, as a final reaction, the silica sol is restructured into a hydro-silica gel so that it looks like a 3D mesh.

BrauSol Special is a highly concentrated colloidal solution of a liquid silica sol. It ensures perfect clarification and improves the final filtration.

Neutralisation reaction of the silica sol in the wort

Properties

• SiO₂ content of 40
• alkaline pH value: 9.0-10
• surface area of approx. 220 m²/g
• Average particle size of 15 nanometers

The total dosing quantities are between 20 – 160 ml/hL in total production!

Use of BrauSol Special in the brewhouse

For optimum hot trub separation, BrauSol Special is added in the whirlpool. Dosing time is when the whirlpool is between 75 – 85 % full. Visual check: After dosing into the hot wort, the wort turns white for 20 seconds -> this is the neutralization reaction in which the liquid silica sol is reformulated into a hydrogel (see pictures).

Very important: Do not dose before pumping over, otherwise the pump will destroy the coagulate between the silica sol and the proteins! The coagulate settles at the bottom of the whirlpool and is separated together with the hot trub.

Dosage: 20-40 ml/hL wort.

• Accelerates fermentation
• optimizes the filter throughput when reducing trub-sensitive proteins
• strong hot trub precipitation
• very compact trub

Use BrauSol Special during fermentation or when transferring to the storage cellar

BrauSol Special is dosed into the cooled wort (preferred) or into the fermented beer using a special dosing device (dosing pump as for cleaning agent dosing) or it is added to the hose (manually) or the fermentation tank before the cooled wort is added (via keg).

Dosage: 20-40 ml/hL of chilled wort.

• No effect on fermentation
• Yeast yield is increased
• beer clarifies faster
• the filter throughput during final filtration is increased

Dosing BrauSol Special during the transfer from the fermentation cellar to the storage cellar provides good results, especially with fermented beer that is transferred at a temperature around the freezing point (0°C – 10°C).

Dosage: 20-40 ml/hL of green beer.

The majority of the chill haze-forming particles are insoluble at low beer temperatures. Together with other filtration-inhibiting substances, they are eliminated from the beer in a rapid sedimentation process.

The brewmaster must take into account that the settling time is around 1.1 – 1.3 m/day.

Possible dosing application for treatment during fermentation or maturation

As a dosing system is not available in all cases, it is also possible to pour the BrauSol quantities into a cleaned keg, connect it as in the taproom and transfer the quantities into the fermentation tank via the outlet valve (see pictures).

After emptying the keg, the product can be homogenized under counterpressure with air (if added at the start of fermentation) or with CO₂ (if added during maturation). The bubbling time is 3 times 15 seconds.

The advantage: you know exactly that the correct quantities are in the fermentation vessel.

Special applications of BrauSol Special

For beers that are difficult to filter, such as wheat, Kölsch or Altbier, the addition of 40 g/hL BrauSol Special during fermentation leads to good results. Protein compounds from the wheat malt that are sensitive to turbidity are adsorbed and filterability is significantly improved. It is recommended to proceed in the same way for beers that exhibit filtration problems due to fluctuations in the malt raw material.

Special application of BrauSol Special during filtration

It has been shown during filtration that if there is increased turbidity (90°) at the KGF outlet, an addition of 3 – 15 ml/hL during the ongoing dosage (addition to the kieselguhr dosing vessel) can reduce the turbidity by up to 0.3 – 0.6 EBC after just 10 – 15 minutes. The addition causes a direct reaction between the strongly negatively charged silica sol and the positively charged protein-glucan fractions, whereby the medium-molecular protein fraction (responsible for turbidity reactions) in particular reacts with the silica sol without blocking the filter.

Recommended dosages:

• Candle filter/horizontal filter: 5 – 15ml/hL
• Frame filter: 3 – 5ml/hL

Dosages higher than 15ml/hL are not recommended, as otherwise the filter may clog.

Special use of BrauSol Special for “keg or bottle-conditioned” beer

For beers clarified with BrauSol Special during maturation, it should be noted that BrauSol Special not only removes the turbidity-sensitive proteins, but also reduces the yeast content. In practice, this means that in order to ensure a flawless second fermentation for keg and/or bottle-conditioned beer, you need to add some fresh yeast to ensure that the process runs smoothly.

Sedimentation trials on cask conditioned beer, conducted by Brewlab Ltd UK, December 2017

Results

The figures show that we obtained better sedimentation results with the lowest dosing rate and with an equal dosing rate of BrauSol Special compared to the standard dosing of Isinglass in 24 hours.

GrapeGuard^® is a mineral UV protection for vines and supports the drought resistance of vines and minimises stress factors. High radiation intensity, sunburn and heat stress affect the yield and quality of the grapes. The development and ripening of the grapes is increasingly shifted to earlier, warmer periods, which increases the risk of droughts and heat waves during the sensitive ripening phase.

Our sunscreen is based on clay minerals and is designed as a plant strengthener to counteract damage caused by UV radition. It is applied to the entire foliage to protect the whole plant – not just the grape bunches. This reduces the evaporation rate of the leaves. This in turn protects the water balance of the vines and strengthens the plant’s own resistance to stress factors. We recommend planning the first application with approx. 8kg/ha at the pea size stage (BBCH 75). Depending on the weather conditions, one or two further treatments can then be carried out to permanently strengthen the protection.

The dosage and frequency of application can be adjusted to the climatic conditions of the specific year and location. GrapeGuard^® can be applied with other plant strengthening and plant protection products, which eliminates the need for additional passages and reduces working time. This not only enables flexible use, but also protects the soil and the environment.

We are convinced that GrapeGuard^® is a valuable addition to your vineyard and will help to ensure the quality of your grapes.

And it’s over again – our ERBSLÖH Juice and Fruit Wine Seminar 2024 was a complete success!

Our ERBSLÖH Juice and Fruit Wine Seminar took place in Rotenburg an der Fulda on 21 and 22 March. This year, we organised our event together with Bucher Unipektin AG and demonstrating a great cooperation. With over 80 participants from more than 15 countries, we were able to spend two exciting seminar days with many interesting presentations.

The programme offered our international guests a lot of variety. Divided into the four main topics of apple processing, non-alcoholic (fruit) wine concepts, citrus fruit processing and applied research, experts from theory and practice passed on their knowledge.

Among others, Vladimir Susnjar, Technical Director of Prehteh d.o.o, and Lars Eisel, Sales Engineer Fruits & Cereals at ERBSLÖH Geisenheim GmbH, spoke in their joint presentation about the special features of processing autochthonous Serbian apple varieties.

Together with Alexandra Steffens, Project Engineer R & D at ERBSLÖH Geisenheim GmbH, Lars Eisel presented the company’s product development in the field of biotechnology and process technology.

Dr Edgar Zimmer, Head of Technology and Development at Bucher Unipektin AG, spoke firstly about current trends in the production of naturally cloudy NFC apple juice and secondly about resin applications to improve citrus juices and extracts. He also explained what is decisive for the yield and quality of citrus juice extraction.

Dr Petros Kapasakalidis, Quality and R & D Director of Hellenic Juices S.A., presented the prevailing quality aspects in the production of citrus essential oils.

Stefan Wenghoefer, Sales Engineer Fruits & Cereals at ERBSLÖH Geisenheim GmbH, gave an overview of plant proteins that can be used as gelatine alternatives.

Prof. Dr Ralf Schweiggert, Head of the Institute for Beverage Research at Hochschule Geisenheim University, led through the programme on both days and also gave a presentation on the production of pineapple juice using innovative technologies. Many questions were asked after the respective presentations, which led to a great exchange of ideas.

In addition to the theoretical presentations, there was also a practical part: Maximilian Schmelzer, Head of Wine Germany / Benelux / Switzerland at ERBSLÖH Geisenheim GmbH, organised a fruit wine tasting exclusively with non-alcoholic products.

The different tannins were used to support the wines and the differences could be tasted directly in the glass.

A meal together with lots of interesting discussions concluded each of the seminar days.

We would like to thank all participants and speakers for coming and for the great dialogue in the industry!

All presentations can be found here and in our documentation area.

We look forward to the next seminar!

Your ERBSLÖH Team

We have expanded our popular Tannivin^® range

Do you want to exploit the potential of your barrels to the full? We make it possible!

The majority of our customers is already familiar with our Tannivin^® range of tannins produced specifically for beverage production. They are available in an impressive assortment of woods and different degrees of toasting, so the popular range offers a possible solution for any wine production challenge.

Older, pre-used barrels can be refreshed and therefore used for longer thanks to the complex toasted notes reminiscent of freshly toasted barrels. The reductive potential has also been increased, supporting the wines’ stabilisation in the barrel. The natural buffer quality is rejuvenated and the wines protected from oxidation. The unusually high lactone content assists the wines’ maturation. The lactones in the wooden barrel are quickly absorbed by the wine. Tannivin^® Intense delivers the typical lactone profile reminiscent of coconut and vanilla. The result is wines with an elegant depth and balanced style.

Many young wines are still a little edgy, sometimes the acidity and tannins are not ideally integrated. Extended batonnage can easily remedy this, but this is not always possible. Some wines have to be racked off the lees early or are already due to be bottled soon.

MannoRelease^® enables the rapid release of large quantities of mannoproteins. This ensures a fast-acting sur lie effect, which leads to harmonious and more stable wines.

Picture 1 shows the effect in a Pinot Noir from the Ahr region in Germany. The content of mannoproteins was increased by over 40%.

The combination of pure yeast cell walls and a special enzyme ensures rapid dissolution of the cell walls. The mannoproteins released in this way have a significant effect on the balance, roundness and mouthfeel of the wines. The increase in roundness and body does not affect the freshness and fruit in any way. In addition, the stability and shelf life can be improved.

As can be seen in picture 2, the dissolution is very fast, under not too cold conditions (ideal: between 15° and 25°C) already within 48 hours. The typical application period under practical conditions is between 5 and 10 days. Depending on the wine and goal, longer or shorter periods can also be used.

MannoRelease^® is suitable for all white, rosé and red wines. Due to its ingredients, it will not be subject to declaration in the future. The effect corresponds to that of natural yeast storage.

Preliminary tests can be ideally carried out with our new sensory test kit. Ask us or your retailer about it!

“Attention brewers!” This year we hosted our Beer Symposium for the first time in a new way together with Hamilton Germany and what can we say: It was just great!

On Wednesday 20 September, in bright sunshine, we met up with our participants at the Mainz Fischtor and set off from there by boat towards the Rheingau. On the ship, we got to know each other a little better in our first conversations – and with our home-brewed beer in hand – until we started with the presentations. Falko Betzl, Sales Engineer Beer – Germany North & International of ERBSLÖH Geisenheim GmbH, combined theory and practice in his talk and spoke about innovative stabilisation and filtration alternatives using the example of Alpirsbacher Klosterbräu.

Daniel Scholz, Area Sales Manager of Hamilton Germany GmbH, gave a presentation on oxygen measurement in breweries using Hamilton processes, and together with Ralf Otto, Technical Engineer Filtration of ERBSLÖH Geisenheim GmbH, there was a short live demonstration of a portable oxygen measurement, which was specially manufactured by us for applications directly at the customer. The last presentation of the day was given by Lutz Wirsching, graduate brewmaster at Valmiermuiza Craft Brewery in Latvia. In his report, he spoke about the development of alcohol-free beers at his brewery and presented, among other things, the origins of the production: “Five years ago, we started with an alcohol-free IPA. For this, we were the first brewery to be provided with the yeast L-ACY by Erbslöh for experimental purposes.” Since then, new alcohol-free beers have been produced again and again. After the presentations, all those who attended had the opportunity to talk personally – the seats with a view of the beautiful landscape along the Rhine were of course particularly popular, and one or two beers straight from the barrel were of course not to be missed.

Back in Mainz, everyone continued with a guided tour of the city. The participants, who came from all over the German-speaking countries to Rhineland-Palatinate, were able to see the landmark of the state capital, Mainz Cathedral, among other things. Via the adjacent market square, they went to the “Schöfferhofer-Haus”, which housed the Schöfferhof Hofbierbrauerei brewery from 1860 onwards, and traces of an old brewery could also be discovered on the old city wall in Fischergasse.

Arriving at our last location for the day, the Mainzer Brückenkopf, we had a well-deserved finale with a joint beer tasting after the tight programme.

The beers were all provided by the respective breweries for this purpose – so a big THANK YOU to all of them at this point! With exactly 30 different types of beer, a rich buffet and many interesting conversations, a first great day in the historical setting came to an end.

After a short night, we met with all participants at the Eulchen Brewery at the Kupferbergterrassen in Mainz. There the presentations continued:

The last presentation of the Biersymposium was given by Andreas Reiß, Sales Engineer Beer – Germany South & International of ERBSLÖH Geisenheim GmbH. He spoke about the service life extension with our product Beerzym® Combi and possible cost savings for filter cartridges.

We would like to thank all participants who made these two days an unforgettable event and are happy that we were able to bring together old and new friendships!

From Wednesday, 20 March to Friday, 22 March 2024 our ERBSLÖH Juice and Fruit Wine Seminar 2024 will take place again – this year in cooperation with Bucher Unipektin AG!
Interesting topics on enzyme novelties and process technologies, tropical fruits, extracts and modern fruit wines await you.