Wine-Navigator 2021/2022 EN

Beverage Treatment Products

Wine Navigator

Introduction

Traditional wine making The maturing process includes physically stable wine. Only follows age-old, tried-and- the new wine after alcoholic excellent quality from the tested working methods that fermentation and malolactic grape to the bottle ensures have been passed down from fermentation through to that the wine can be generation to generation, but bottling. marketed successfully. these methods can be limited. All vinification work during This wine navigator outlines Modern oenology provides the wine treatment process the basic principles from the a wide range of options for should make it possible to grape, alcoholic fermentation maturing wine and more achieve and ensure the best and malolactic fermentation specifically for maturing it into possible wine quality. The to bottling. A number of a high quality product. maintenance of this wine recommendations for quality over a long period of individual oenological process However, this also means time is an absolute must for steps provide you with a that greater responsibility and modern oenology. guide to modern oenology. expertise is needed regarding what is possible and what is As such, maturing the wine permitted in order to achieve and its subsequent filtration is a high quality result. a fundamental prerequisite for the taste and clarity of a wine. There is a wide range of applications for the targeted For storing bottled wine, it is use of active dry yeasts, yeast now a fundamental objective nutrients, wine enzymes and that maturing results in a malolactic bacteria. biologically, chemically and

3 4 Contents

Yeasts 7

Yeast nutrients 15

Wine enzymes 21

Malolactic fermentation (MLF) 27

Fining products 31

Filtration 35

5 6 Beverage Treatment Products

Yeasts YEASTS

White wine yeasts 08 Champagne, sparkling wine and red wine yeasts 10 Wild and specialty wine yeasts (rosé wine) 12

7 White wine yeasts

The modern oenology different grape varieties. yeasts. They support the of white wine making is The characteristics of the fruity character and aroma of characterized by the formation region and typicity have a modern wine styles. of specific aromas from major effect on white wine

Active dry yeasts to produce specific aromas from different grape varieties

Name Selection Particularly Dosage Character/ Fermentation SIHA Speedferm® SIHA Fermentation SIHA PROFERM® Influence suitable for characteristics for rehydration Salt (g/hl) Plus (g/hl) on MLF* max. 100 g/hl max. 40 g/hl

Prefers musts with Silvaner, Müller- 15–20 g/hl, For fruity white balanced nutrient SIHA® Active Yeast 3 Thurgau, Pinot Wine region 40 g/hl in and red wines, content, Saccharomyces Blanc, Pinot Gris, ++ 15–20 20–40 ++ Nahe, Germany unfavorable exclusive character FAN **: ≥ 200 mg/l, Cerevisiae Portugieser, conditions in red wines fermentation Grüner Veltliner temperature: 15–22°C

Riesling, Increased SIHA Active Yeast 7 Müller-Thurgau, 15–20 g/hl, High level of final ß-glucosidase activity, (Riesling Yeast) Wine region Muscat varieties, 30 g/hl in fermentation, promotes citrus, + 20–30 - - - Saccharomyces Palatinate, Germany Gewürztraminer, unfavorable fermentation tropical fruit, and Cerevisiae Sauvignon Blanc, conditions temperature: 15–20°C pineapple aromas Semillion Blanc

Increased Moderate fermentation, 20–25 g/hl, ß-glucosidase activity, SIHAFERM® Element Riesling, Pinot Gris, alcohol tolerance Wine region 30 g/hl in helps create specific Saccharomyces Pinot Blanc, up to 14.5% vol., + 30 20 + Palatinate, Germany unfavorable aromas from different Cerevisiae Chardonnay fermentation conditions grape varieties, as well temperature: 17–22°C as flint and citrus

“The Sauvignon Blanc Sauvignon Blanc, yeast”, high ß-lyase Preferred temperature Riesling, SIHA CRYAROME® 15–20 g/hl, activity, increased 15°C, minimum 13°C, Wine region Müller-Thurgau, Saccharomyces 20–25 g/hl at formation of fatty FAN **: ≥ 150 mg/l, ++ 15–25 10 o Sauterne, France Silvaner, Muscatel, Cerevisiae ≤ 15°C acid esters, excellent fermentation Welschriesling, cold fermentation temperature: 13–18°C new varieties characteristics

Helps create specific Quick fermentation, 15–20 g/hl, SIHA Active Yeast 9 Riesling, Posip, aromas from different alcohol tolerance Wine region 20–30 g/hl in Saccharomyces Silvaner, grape varieties, up to 14.0% vol., ++ 20 30 o Dalmatia, Croatia unfavorable Cerevisiae Muller-Thurgau limited formation of fermentation conditions sulfur compounds temperature: 16–22°C

Aroma yeasts

Name Selection Particularly Dosage Character/ Fermentation SIHA Speedferm SIHA Fermentation SIHA PROFERM Influence suitable for characteristics for rehydration Salt (g/hl) Plus (g/hl) on MLF* max. 100 g/hl max. 40 g/hl

Rather slow fermentation, prefers 3 Saccharomyces high quality musts, Cerevisiae strains, Wine regions 15–20 g/hl, important: SIHA VARIOFERM® Riesling, Chardonnay, peach and passion Rheingau, max. 30 g/hl in NTU***: > 70, prefers Saccharomyces Pinot Blanc, Pinot Gris, fruit aromas, ++ 20 40 ++ Rhenis Hesse, unfavorable musts with balanced Cerevisiae Ribolla, Tokaji complexity and aroma Nahe, Germany conditions nutrient content, variety, used for long FAN **: ≥ 220 mg/l yeast storage fermentation temperature: 15–18°C

For harmonious white Riesling, Pinot Blanc, 15–20 g/hl, SIHA WhiteArome wines with good Wine region Pinot Gris, Gutedel, 25–30 g/hl in Fermentation Saccharomyces fruit aromas typical + 20–30 + Moselle, Germany Muscat varieties, unfavorable temperature: 18–20°C Cerevisiae of specific grape Traminer, Malvasia conditions varieties

Tendency for early fermentation to stop at SIHA 15–20 g/hl, Welschriesling, Posip, Wine with residual approx. 20 g/hl; alcohol Active Yeast 9 s(weet) Wine region 20–30 g/hl in Gewurztraminer, sugar, distinctive fruity tolerance up to 12% + 20–30 20 + Saccharomyces Dalmatia, Croatia unfavorable Tokaji, Chardonnay aroma vol., FAN**: ≥ 150 mg/l, Cerevisiae conditions fermentation temperature: 18–22°C

* MLF = Malolactic fermentation, ** FAN = Free assimilable nitrogen, *** NTU = Turbidity unit

8 Active dry yeasts to produce specific aromas from different grape varieties YEASTS Name Selection Particularly Dosage Character/ Fermentation SIHA Speedferm® SIHA Fermentation SIHA PROFERM® Influence suitable for characteristics for rehydration Salt (g/hl) Plus (g/hl) on MLF* max. 100 g/hl max. 40 g/hl

Aroma yeasts

+++ Extremely positive, ++ Very positive, + Positive, o Neutral, – Negative, – – Very negative, – – – Extremely negative 9 Champagne, sparkling wine and red wine yeasts

The popular sparkling with the help of build-up and autolysis beverage is produced by Saccharomyces Bayanus properties are typical for this bottle or tank fermentation yeast. A continuous pressure yeast category.

Champagne and sparkling wine yeasts

Very strong Apple and nut aromas, fermentation, 20–30 g/hl, SIHA Active Yeast 4 Riesling, Pinot Blanc, emphasizes fruity high temperature Wine region 40 g/hl in Saccharomyces Chardonnay, Champagne types, tolerance, generates + 5–10 - - - Champagne, France unfavorable Bayanus Pinot Noir fine mousseux, little acetaldehyde, conditions very pressure tolerant fermentation temperature: 10–18°C

SIHA Active Yeast 5 20–30 g/hl, Agglomerating Pinot Blanc, Fermentation (Agglocompact) Wine region 40 g/hl in sparkling wine yeast, Chardonnay, temperature, lower limit: + 15–20 - Saccharomyces Alsace, France unfavorable sparkling wine and Pinot Noir 12°C Bayanus conditions Champagne type

Red wine yeast

Increased glycerin formation, dark fruit Uniform, fast aromas such as fermentation, tolerates SIHA Active Yeast 8 Pinot Noir, Merlot, 15–20 g/hl, blackberry, red currant, nutrient-poor musts, (Burgundy yeast) Wine region Pinotage, 30 g/hl in cherry, classic alcohol tolerance + 10 ++ Saccharomyces Baden, Germany Pinot Meunier, unfavorable “Pinot type”, low up to 16% vol., Cerevisiae St. Laurent, Zweigelt conditions ß-glucosidase activity, FAN **: < 120 mg/l, killer “positive”, fermentation increased tannin temperature: 20–28°C extraction

Dornfelder, Fast fermentation, Lemberger, Cabernet SIHA Spicy aromas, temperature tolerance Sauvignon, Merlot, 15–20 g/hl, Active Yeast 10 dark chocolate, up to 32°C, Wine region Cabernet Franc, max. 30 g/hl in (Red Roman) autolysis capabilities, alcohol tolerance ++ 10 20 +++ Piedmont, Italy Sangiovese, Syrah, unfavorable Saccharomyces excellent for barrique up to 16% vol., Shiraz, Zinfandel, conditions Cerevisiae vinification fermentation Refosco, Amarone, temperature: 15–28°C Nebbiolo

Moderate fermentation, 15–20 g/hl, Mocha and dark SIHA Rubino Cru Cabernet Sauvignon, reliable fermentation max. 30 g/hl in chocolate aromas, Saccharomyces Hybrid yeast Pinot Meunier, up to 15.5% vol., + 10 ++ unfavorable color stability, Cerevisiae rosé wine production fermentation conditions killer “positive” temperature: 18–25°C

High fermentation SIHAFERM ® High stabilization activity, alcohol Wine region Pinot Noir, Cabernet Finesse Red of color by colorless tolerance up to Württemberg, Sauvignon, Merlot, 15–20 g/hl + 15–20 + Saccharomyces polyphenols, 15.5% vol., Germany Syrah, Zinfandel Cerevisiae spicy red wines Fermentation temperature up to 30°C

High color-stabilizing Fast fermentation, Teran, Cabernet 15–20 g/hl, effect, limited SIHA Terra Rosso FAN **: < 130 mg/l, Wine region Sauvignon, Merlot, 30 g/hl in formation of sulfur Saccharomyces alcohol tolerance up to + 10 20 ++ Croatia Zinfandel, Cabernet unfavorable compounds, significant Cerevisiae 16% vol., fermentation Meunier conditions development of dark temperature: 16–28 °C berry aromas

Limited formation of Uniform, fast Plavac Mali, 15–20 g/hl, SIHA MM2 sulfites and H S, fermentation, alcohol Wine region Pinot Noir, Trollinger, 30–40 g/hl in 2 Saccharomyces killer “positive”, tolerance up to + 10 20 ++ Croatia Blauer Portugieser, unfavorable Cerevisiae distinctive aroma of 16% vol., fermentation Syrah conditions cherry and red berries temperature: 16–28°C

* MLF = Malolactic fermentation, ** FAN = Free assimilable nitrogen

10 Champagne and sparkling wine yeasts

Name Selection Particularly Dosage Character/ Fermentation SIHA Speedferm SIHA Fermentation SIHA PROFERM Influence suitable for characteristics for rehydration Salt (g/hl) Plus (g/hl) on MLF*

max. 100 g/hl max. 40 g/hl YEASTS

Red wine yeast

+++ Extremely positive, ++ Very positive, + Positive, o Neutral, – Negative, – – Very negative, – – – Extremely negative 11 11 Wild and specialty wine yeasts (rosé wine)

The non-saccharomycetes combination with active spontaneous fermentation saccharomycetes in wines. category features selected dry yeasts. The objective through the combination of wild yeast strains for is to reflect the aroma of non-saccharomycetes and

Wild yeasts (non-saccharomycetes)

Medium fermentation Fermentation: speed of SHIAFERM 20 g/hl Imitation of Nature, high final SIHAFERM Nature, spontaneous degree of fermentation second yeast fermentation, SIHAFERM Nature Riesling, Pinot Gris, after second yeast Wine region inoculation: SIHAFERM Nature: Torulaspora Pinot Blanc, Silvaner, addition with + 20 o Rheingau, Germany 20 g/hl SIHA low volatile acidity, Delbrueckii Chardonnay Saccharomyces Activate Yeast low alcohol yield, spp., fermentation (Saccharomoyces synthesis of fruity temperature:15–20°C, spp.) after a 15 °Oe ester must: free SO : decrease 2 < 10 mg/l

Specialty wine yeasts (rosé wine)

Increased glycerin formation, Uniform, fast dark fruit aromas fermentation, tolerates SIHA Active Yeast 8 Pinot Noir, 15–20 g/hl, such as blackberry, nutrient-poor musts, (Burgundy yeast) Wine region Merlot, Pinotage, 30 g/hl in red currant, cherry, alcohol tolerance up to + 10 ++ Saccharomyces Baden, Germany Pinot Meunier, unfavorable classic “Pinot type”, 16% vol., Cerevisiae St. Laurent, Zweigelt conditions low ß-glucosidase FAN **: < 120 mg/l, activity, killer “positive”, fermentation increased tannin temperature: 20–28°C extraction

Moderate fermentation, 15–20 g/hl, Mocha and dark secure fermentation, SIHA Rubino Cru Cabernet Sauvignon, max. 30 g/hl in chocolate aromas, alcohol tolerance up to Saccharomyces Hybrid yeast Pinot Meunier, + 10 ++ unfavorable color stability, 15.5% vol., Cerevisiae rosé wine production conditions killer “positive” fermentation temperature: 18–25°C

Limited formation of Uniform, fast Plavac Mali, 15–20 g/hl, SIHA MM2 sulfites and H S, fermentation, Wine region Pinot Noir, Trollinger, 30–40 g/hl in 2 Saccharomyces killer “positive”, alcohol tolerance up to + 20 ++ Croatia Blauer Portugieser, unfavorable Cerevisiae distinctive aroma of 16% vol., fermentation Syrah conditions cherry and red berries temperature: 16–28°C

* MLF = Malolactic fermentation, ** FAN = Free assimilable nitrogen

12 Wild yeasts (non-saccharomycetes) YEASTS

Specialty wine yeasts (rosé wine)

+++ Extremely positive, ++ Very positive, + Positive, o Neutral, – Negative, – – Very negative, – – – Extremely negative 13 14 Beverage Treatment Products

Yeast nutrients YEAST NUTRIENTS YEAST

Yeast nutrients and their use 16 Application table 16

15 Yeast nutrients and their use

Yeast nutrients are used to fully ferment the sugar of the support a successful and grape must into clean and full alcoholic fermentation aromatic wine (see Fig. 1). without any trouble or delayed The key parameter for yeast fermentation. They feed the development and vitality is yeast cell with inorganic the proportion of nitrogen that nitrogen (ammonium), can be utilized by the yeast organic nitrogen (amino cell (FAN*). FAN is the sum of acids), vitamins, minerals, ammonium and alpha-amino tripeptides, sterols, and lipids acids minus proline and in different combinations hydroxyproline. so that they can quickly and

Yeast cell and yeast nutrient

Application table

Activator for the rehydration of active dry yeasts

Product Product Available nutrients for the yeast cell Timing of application for alcoholic fermentation Effect on alcoholic fermentation/yeast cells Max. dosage components

Vitamins, Nitrogen Nitrogen Lipids/ Rehydration Start After After Abating minerals ammonium, amino acids sterols 1/3 1/2 fermentation organic/ peptides, inorganic proteins

SIHA® Improved rehydration, higher active yeast cell count up to the end of alcoholic fermentation, Inactive yeasts x x organic x x  40 g/hl SpeedFerm® assured final fermentation

Complex nutrient with inorganic nitrogen

Product Product Available nutrients for the yeast cell Timing of application for alcoholic fermentation Effect on alcoholic fermentation/yeast cells Max. dosage components

Vitamins, Nitrogen Nitrogen Lipids/ Rehydration Start After After Abating minerals ammonium, amino acids sterols 1/3 1/2 fermentation organic/ peptides, inorganic proteins

SIHA® Yeast autolysates, x organic Yeast nutrient for complete yeast nutrition, increased development of the yeast cell count at the beginning of alcoholic fermentation, ® 2 x x x    40 g/hl PROFERM H+ DAHP, vitamin B1 x inorganic reduction of off-flavors, assured final fermentation SIHA® Yeast autolysates, x organic ® x x x    Complete nutrition for the yeast cells, assured final fermentation 40 g/hl PROFERM Plus DAHP, vitamin B1 x inorganic

* FAN = Free assimilable nitrogen

16 Protection against oxidation Stabilization of formed aroma Tripeptides

Reduction of Minerals sulfur components Provision of co-factors for enzymatic reactions YEAST NUTRIENTS YEAST Stabilization of Sterols/ Vitamins cell membrane transport lipids

Organic nitrogen Increase of cell growth (amino acids) Increase of amino acid metabolism Promotion of aroma Inorganic nitrogen formation (ammonium)

Fig. 1: The nutrition pyramid of the yeast cell and the effect of the individual nutrient on the yeast cell

Activator for the rehydration of active dry yeasts

Product Product Available nutrients for the yeast cell Timing of application for alcoholic fermentation Effect on alcoholic fermentation/yeast cells Max. dosage components

Vitamins, Nitrogen Nitrogen Lipids/ Rehydration Start After After Abating minerals ammonium, amino acids sterols 1/3 1/2 fermentation organic/ peptides, inorganic proteins

SIHA® Improved rehydration, higher active yeast cell count up to the end of alcoholic fermentation, Inactive yeasts x x organic x x  40 g/hl SpeedFerm® assured final fermentation

Complex nutrient with inorganic nitrogen

Product Product Available nutrients for the yeast cell Timing of application for alcoholic fermentation Effect on alcoholic fermentation/yeast cells Max. dosage components

Vitamins, Nitrogen Nitrogen Lipids/ Rehydration Start After After Abating minerals ammonium, amino acids sterols 1/3 1/2 fermentation organic/ peptides, inorganic proteins

x Contains nutrients, xxxx Contains increased nutrients

17 Yeast nutrients and their use

Complex nutrient without inorganic nitrogen with high antioxidative capacity for wine making

Product Product Available nutrients for the yeast cell Timing of application for alcoholic fermentation Effect on alcoholic fermentation/yeast cells Max. dosage components Vitamins, Nitrogen Nitrogen Lipids/ Rehydration Start After After Abating minerals ammonium, amino acids sterols 1/3 1/2 fermentation organic/ peptides, inorganic proteins xxxx SIHA® For the reductive development of white musts and white wine mashes, enriched with tripeptides (glutathione), high antioxidation Inactive yeasts x x organic tripeptides, x     40 g/hl PROFERM® Fit potential, freshness and longevity of white wines, protection against browning glutathione

Complex nutrient without inorganic nitrogen for red wine making

SIHA® xxxx Stabilization of red wine color, increased yeast cell count and reliable final fermentation over a wide temperature range, supports the Yeast autolysates x x organic x     40 g/hl PROFERM® Red amino acids formation of aromas

Complex nutrient without inorganic nitrogen for specific grape varieties

SIHA® PROFERM® Yeast autolysate x organic x x   Increase in formation of fruity ester, formation of fatty acid esters, increase in formation of 4-MMP and 3-MH 40 g/hl Arom+

Organic certification

Inorganic yeast nutrients

Product Product Available nutrients for the yeast cell Timing of application for alcoholic fermentation Effect on alcoholic fermentation/yeast cells Max. dosage components Vitamins, Nitrogen Nitrogen Lipids/ Rehydration Start After After Abating minerals ammonium, amino acids sterols 1/3 1/2 fermentation organic/ peptides, inorganic proteins SIHA® xxxx Fermentation DAHP   Fast yeast reproduction at the start of alcoholic fermentation 100 g/hl inorganic Salt SIHA® DAHP, vitamin B , xxxx xxxx Fermentation 1   Fast yeast reproduction particularly for highly pre-clarified musts (NTU* < 10) 50 g/hl cellulose (vitamin B ) inorganic Salt Plus 1 SIHA® Vitamin B 1 xxxx Reduction of the formation of SO bond partners (acetaldehyde, alpha-ketoglutarate and pyruvate), (sticks or Vitamin B   2 60 mg/hl 1 (vitamin B ) particularly for grapes affected by botrytis powder) 1

* NTU = Turbidity unit

18 Complex nutrient without inorganic nitrogen with high antioxidative capacity for wine making

Complex nutrient without inorganic nitrogen for red wine making

Complex nutrient without inorganic nitrogen for specific grape varieties

SIHA® PROFERM® Yeast autolysate x organic x x   Increase in formation of fruity ester, formation of fatty acid esters, increase in formation of 4-MMP and 3-MH 40 g/hl Arom+

Organic certification

Inorganic yeast nutrients

Product Product Available nutrients for the yeast cell Timing of application for alcoholic fermentation Effect on alcoholic fermentation/yeast cells Max. dosage components Vitamins, Nitrogen Nitrogen Lipids/ Rehydration Start After After Abating minerals ammonium, amino acids sterols 1/3 1/2 fermentation organic/ peptides, inorganic proteins SIHA® xxxx Fermentation DAHP   Fast yeast reproduction at the start of alcoholic fermentation 100 g/hl inorganic Salt SIHA® DAHP, vitamin B , xxxx xxxx Fermentation 1   Fast yeast reproduction particularly for highly pre-clarified musts (NTU* < 10) 50 g/hl cellulose (vitamin B ) inorganic Salt Plus 1 SIHA® Vitamin B 1 xxxx Reduction of the formation of SO bond partners (acetaldehyde, alpha-ketoglutarate and pyruvate), (sticks or Vitamin B   2 60 mg/hl 1 (vitamin B ) particularly for grapes affected by botrytis powder) 1

x Contains nutrients, xxxx Contains increased nutrients

19 20 Beverage Treatment Products

SIHAZYM®

Enzymes ENZYMES

Must clarification and mash extraction 22 Filtration improvement, universal application and flavor release 23 Application table 24

21 Must clarification and mash extraction

The use of wine enzymes must clarification and mash filtration improvement. Wine basis for the development is a simple and gentle extraction, the uses for wine enzymes are not an industry of effective enzymes in high process for many steps in enzymes include aroma invention. Naturally occurring concentrations. production. In addition to release for white wines and wine enzymes provide the

Must clarification: SIHAZYM Claro Natural and gentle with Must clarification SIHAZYM Claro enzyme Release of flavors SIHAZYM Claro enzyme Benefits: (monoterpenes) Color extraction is a highly active, pectolytic • Fast, gentle and natural must clarification enzyme. must clarification It enables very fast must • Preservation of aroma clarification with just a low precursors dosage. Use 1–1.5 g/hl at • No input of oxidation, approx. 15°C to obtain reductive work possible pectin-free, clarified must • High clarification level, low within two to four hours. NTU* contents At must temperatures of • 60% lower sediment than approx. 10°C, a dosage of non-treated musts 2 g/hl has the desired effect within two hours. During enzymatic clarification of cold grape musts, SIHAZYM Claro enzyme (4 g/hl at ≥ 5°C) speeds up sedimentation. Release of Since the enzyme is active up to 1,000 mg/l SO , common Filterability mannoproteins Tannin extraction 2 grape/must sulfurization

(20–50 mg/l SO2) is possible

Mash extraction: Increased SIHAZYM Extro juice and color yield with Must clarification SIHAZYM Extro enzyme Release of flavors SIHAZYM Extro enzyme Benefits: Color extraction (monoterpenes) enhances the natural • Highly active enzyme for enzyme activities, resulting both white and red mash in optimal mash extraction. • Faster and more effective In addition to pectinlyases, break down of residual it contains pectinesterases pectins and polygalacturonases • Fast reduction of turbidity as an enzyme complex and with low NTU* levels is therefore ideally adapted • Fast must clarification to the specific oenological • Increased proportion of requirements. SIHAZYM Extro freely draining grape must enzyme is effective in a wide • Increased aroma and color pH range between 2.9 and extraction 4.0 and large temperature range (10–60°C).

Release of Filterability mannoproteins Tannin extraction

* NTU = Turbidity unit

22 Filtration improvement, universal use and flavor release

Filtration improvements: SIHAZYM Fine/SIHAZYM Wine Clear Gentle, simple breakdown Must clarification of filtration-inhibiting substances with SIHAZYM Release of flavors Fine and SIHAZYM Wine Color extraction (monoterpenes) Clear enzymes The only way to break Benefits: down ß-glucan is to use • Improves filtration of ß-glucanase, which is grapes affected by contained in SIHAZYM Fine botrytis ENZYMES enzyme. • Simplifies the fining and clarification of SIHAZYM Wine Clear wines enzyme can be used in • Reliably breaks down grape mashes and during pectin and filtration- alcoholic fermentation. inhibiting substances It accelerates wine clarification and increases wine filterability due to the Release of combination of pectolytic Filterability mannoproteins Tannin extraction and ß-glucanase enzyme activities.

Universal use: Must SIHAZYM Uni clarification and mash Must clarification extraction with SIHAZYM Release of flavors Uni enzyme (monoterpenes) Color extraction SIHAZYM Uni enzyme is a Benefits: special enzyme combination • Wide range of for must clarification and effects mash extraction. A dosage of • Fast must 3 g/hl at approx. 15°C during clarification with low must clarification results NTU* levels in pectin breakdown and • Increased proportion clarification of the grape must of freely draining within four to ten hours. For must mash extraction dosages of • Enhanced extraction 3–4 g/100 kg of mash are of pigments required, in order to achieve (anthocyanins) improved process yield, i.e., more freely draining must. Release of Filterability mannoproteins Tannin extraction

Flavor release: Release SIHAZYM A of odor-active aromas Must clarification (monoterpenes) with SIHAZYM A enzyme Release of flavors SIHAZYM A enzyme is Benefits: (monoterpenes) Color extraction optimized for white wine • Releases applications. Since the monoterpenes in enzyme is inhibited by must white wines sugar, it cannot release the • Increased content of aroma substances until after flowery aromas the alcoholic fermentation. • High ß-glucosidase It should therefore be used activity at the young wine stage. • Temperature range After the required reaction > 16°C time, it should be deactivated using a bentonite fining.

Since SIHAZYM A enzyme splits pigments, resulting in decolorization, it should not Release of be used in red wine. Filterability mannoproteins Tannin extraction 23 Application table

Enzyme Application – Application in Temperature Dosage Time Cinnamyl esterase Product Production process wine production stage activity formulation

Must clarification: Sedimentation Approx. 10°C 2 g/hl 2–6 hours Combination of Clarification tank, flotation, SIHAZYM Claro Must stage Must clarification: Sedimentation Approx. 15°C 1–1.5 g/hl 2–4 hours Cleaned, free Granulate solid-phase and sedimentation submerged process Flotation Approx. 15°C 2 g/hl 0.5–1 hour

White and red wine mash 8–18°C 3 g/100 kg 4 hours to 2 days Mash transport, White and red wine mash 18–25°C 2 g/100 kg 5–20 days mash maceration time, SIHAZYM Extro Mash stage Cleaned, free Granulate Submerged process mash fermentation, Conventional red wine mash fermentation 15–25°C 2–3 g/100 kg 5–20 days re-cooled mash (approx. 50°C) Flash pasteurization 30–40°C 2 g/100 kg 0.5–6 hours

Grapes affected by botrytis, Approx. 16°C 3–5 g/hl fermentation tank Abating fermentation, Combination of Fermentation tank, SIHAZYM Fine yeast storage, extraction Abating fermentation > 16°C 2–3 g/hl 8–14 days Cleaned, free Granulate solid-phase and young wine storage of mannoproteins submerged process Yeast storage, mannoproteins > 16°C 2–3 g/hl Up to 21 days Difficult to filter young wines > 16°C 5–8 g/hl Up to 8 days White wine mash Approx. 15°C 3–5 g/100 kg 4–6 hours Mash transport, mash maceration time Mash stage, Re-cooled mash Approx. 15°C 3–5 g/100 kg 4–6 hours SIHAZYM Wine Clear mash fermentation, Cleaned, free Granulate Submerged process abating fermentation re-cooled mash (approx. 50°C), Musts difficult to clarify > 16°C 3–4 g/100 kg 4–6 hours alcoholic fermentation Grapes affected by botrytis Approx. 16°C 3–7 g/100 kg

White wine mash 12–15°C 3–4 g/100 kg 2–4 hours Mash transport, mash maceration time, Conventional red wine mash fermentation 18–20°C 3–5 g/100 kg 5–20 days Combination of mash fermentation SIHAZYM Uni Must and mash stage Re-cooled mash Approx. 50°C 2 g/100 kg 2–4 hours Cleaned, free Granulate solid-phase and re-cooled mash (approx. 50°C), submerged process clarification tank, flotation, Must clarification: Sedimentation Approx. 15°C 3 g/hl 4–10 hours sedimentation Difficult to filter young wines Approx. 16°C 2 g/hl (+ SIHAZYM Fine 3 g/hl) 2–6 hours

Release of monoterpenes, Young wine with yeast storage > 16°C 4–6 g/hl 2–8 weeks Combination of SIHAZYM A young wine stage, Storage tank Weak Granulate solid-phase and only for white wines Young wine without yeast storage > 16°C 3–5 g/hl 1–2 weeks submerged process

24 Enzyme Application – Application in Temperature Dosage Time Cinnamyl esterase Product Production process wine production stage activity formulation

Must clarification: Sedimentation Approx. 10°C 2 g/hl 2–6 hours Combination of Clarification tank, flotation,

SIHAZYM Claro Must stage Must clarification: Sedimentation Approx. 15°C 1–1.5 g/hl 2–4 hours Cleaned, free Granulate solid-phase and ENZYMES sedimentation submerged process Flotation Approx. 15°C 2 g/hl 0.5–1 hour

25 26 Beverage Treatment Products

Malolactic fermentation MALOLACTIC FERMENTATION MALOLACTIC

Inoculation strategies 28 Application table and production technology 29

27 Inoculation strategies

Malolactic fermentation

In malolactic fermentation starter culture for the sensory optimal reduction of L-malic (MLF), the focus is on process profile of the wine and the acids in L-lactic acids through optimization in addition to inoculation time. The direct the formation of secondary the microbiological stability addition (direct inoculation) aromas that shape the desired and harmonization of the of the malolactic bacteria wine style. flavor of the wine. Particular guarantees a fast start and importance is placed on the rapid cell reproduction and selection of the appropriate forms the foundation for

Inoculation strategies

The inoculation time with active dry yeasts is known as malolactic bacteria strains malolactic bacteria is an simultaneous inoculation. 3 or 4. Inoculation in must important factor for the If the inoculation with malo requires a fast start and rapid formation of secondary lactic bacteria takes place in development of MLF. aromas that shape the wine abating fermentation (< 10 g/l style. A distinction is made residual sugar), this is known For wines that are between inoculation before as conventional inoculation characterized by mature and after the addition of (post-fermative inoculation). aromas, flavored with a active dry yeasts. wood character, traditional Depending on the inoculation inoculation (post-fermative) If the must is inoculated with time and the strain of malo after alcoholic fermentation malolactic bacteria two to lactic bacteria, it can support with freeze-dried malolactic four days before the addition the fruitiness of the wine bacteria is recommended. of active dry yeasts, this and affect its typicity (see is known as MLF before Fig. 1). The taste impression alcoholic fermentation of the fruitiness is particularly (pre-fermative inoculation). influenced by inoculation in the must (pre-fermative Inoculation two to twelve and/or simultaneous) and hours after the addition of supported through the

28 Application table and production technology

Application table

Fruitiness Mouthfeel

Light-fruity, without diacetyl

Fruity note, moderate acidity, light diacetyl

Conventional, ripe citrus fruit in wood, diacetyl notes

Burgundy type, fruity, light wood notes, diacetyl notes

Aged, broad, honey, diacetyl notes

Fig. 1: Connection between fruitiness and mouthfeel

Direct PH value Temperature Free SO2 Grape variety Use of citrate Diacetyl FERMENTATION MALOLACTIC inoculation culture formation

White wine, SIHALACT® 25 mg/l at ≥ 3.1 ≥ 16°C rosé wine, Positive Low Oeno pH 3.1 red wine

SIHALACT® 25–30 mg/l at ≥ 3.2 ≥ 18°C Red wine Positive Moderate Mouthfeel pH 3.2

SIHALACT® 25–30 mg/l at White wine, None, ≥ 3.2 ≥ 18°C Very delayed Fresh pH 3.2 rosé wine very low

Production technology for malolactic bacteria and its characteristics

Freeze-dried Freeze-dried malolactic bacteria malolactic bacteria

Product form Pellets Direct inoculation Ye s

Transportation Cooled Lag phase 24–48 hours – 18°C (chest freezer) Storage in winery Company size All + 4°C (refrigerator) Shelf life 36 months

29 30 Beverage Treatment Products

Fining products FINING PRODUCTS

Fining Products 32

31 Fining Products

Activated bentonite Product Description The selected activated bentonite in the SIHA range Special, inactive yeast preparation for the reduction of is used for effective astringency and of green and vegetative aromas, improved full body of wines clarification and protein SIHA OnLees stabilization in must and Dosage: 1–15 g/hl wine. In this case, high clarity End of alcoholic fermentation, during first racking, during wine storage and adsorption capacity, good suspension properties and low sediment is crucial depending on the application. Product Description Gelatin SIHA gelatine is a highly SIHA Ca-Bentonite G Calcium bentonite, granulated purified food gelatin for beverage treatment. SIHA Active Bentonite G Sodium-calcium bentonite, granulated It is ideal for the treatment of grape musts and wines. ® It has a high positive charge SIHA PURANIT Highly effective activated bentonite, granulated that intensively reacts and precipitates with negatively SIHA PURANIT UF Highly effective activated bentonite for ultra-fine filtration charged beverage colloids, e.g., tannins and pectin residues. Depending on the application in wine treatment, various Product Description bloom values are required to ensure optimal sedimentation. SIHA Gelatine liquid 20% liquid gelatin solution

Activated carbons SIHA Flotation Gelatine High-bloom gelatin for flotation SIHA activated carbons are highly pure active carbons with plant-based origins with SIHA Gelatine fine granules 80–100 bloom gelatin, warm-soluble special properties tailored to the requirements of the Combination product made of gelatin, silicates and wine industry. The various SIHA Gesil polyvinylpolypyrrolidone (PVPP) activation processes and granulations ensure targeted pore structures in products, so that activated carbons can be used for the respective Product Description wine treatment step. SIHA Activated Carbon GE Activated carbon powder for flavor harmonization Plant proteins SIHA pea protein fining agent is a new, vegan treatment SIHA Activated Carbon FA Activated carbon powder for discoloration agent for the fining and clarification of must and wine. It is a natural plant protein SIHA Actiliq GE Low-dust carbon powder for flavor harmonization derived from peas. It features outstanding clarification and SIHA CARBOGRAN FA Granulated active carbon for discoloration stabilization properties when used in vegan wine making. The product is GMO and allergen-free according to VO 1169/201. Product Description

SIHA Pea Protein Vegan treatment agent, derived from peas

32 FINING PRODUCTS

33 34 Filtration Products

Filtration FILTRATION

BECO® depth filter sheets and stacked disc cartridges 36 BECO filter cartridges 38

35 BECO depth filter sheets and stacked disc cartridges

Depth filtration fine particles and micro- for the recovery of valuable backflushable variants for Depth filtration is used organisms. materials or as a support coarse, clarifying and for coarse, clarifying, fine, Depth filter sheets can also material for pre-coat filtration. fine filtration as well as microbial reduction and be effectively used as a They are used as a filter microbial reduction and removal filtration. It is preliminary filter for efficient medium in BECODISC removal filtration. particularly well suited to membrane protection. stacked disc cartridges. effective and reliable retention Depth filter sheets or support These are also available with of colloidal turbidities, ultra- sheets can also be used the BECODISC R+ range as

BECOPAD® range For the first time the Microbial removal filtration 115 C / 120 / 170 revolutionary and innovative BECOPAD makes it possible Microbial reduction 220 / 270 to combine the strictest filtration standards of microbiological safety with the full Fine filtration 350 maintenance of valuable colors and flavors, making Clarifying 450 this the best thing that could filtration ever happen to your premium wine. Coarse 550 / 580 filtration BECOPAD depth filter media are available in nine grades of clarifying sharpness, from coarse to microbial removal filtration.

Technical data

BECOPAD range

Type Article number Nominal retention range Water throughput at

Δp = 100 kPa* µm l/m2/min

BECOPAD 115 C Q2C11 0.1–0.2 26 BECOPAD 120 Q2112 0.1–0.3 54 BECOPAD 170 Q2117 0.2–0.4 77 BECOPAD 220 Q2122 0.3–0.5 100 BECOPAD 270 Q2127 0.5–0.7 135 BECOPAD 350 Q2135 0.7–1.0 160 BECOPAD 450 Q2145 1.0–2.0 300 BECOPAD 550 Q2155 2.0–3.0 570 BECOPAD 580 Q2158 8.0–10.0 3571

These specifications are typical values and are exclusively intended for reference purposes when selecting the depth filter sheet.

* 100 kPa = 1 bar

36 BECO standard range Depth filter sheets for standard applications

The broadly diversified The depth filter sheets in the standard range includes BECO standard range are various depth filter sheets. suitable for the retentin of particles, colloids and micro- Numerous grades cover a organisms. FILTRATION broad retention range and enable precise adaptation to the filtration task.

BECO standard range

Type Article Nominal Water throughput number retention at rate Δp = 100 kPa* µm l/m2/min

Steril S 100 26950 0.1 30 Steril S 80 26800 0.2 46 Steril 60 25600 0.3 60 Steril 40 25400 0.4 69 SD 30 24300 0.5 84 KDS 15 23150 0.6 115 KDS 12 23120 0.8 155 KD 10 22100 1. 0 185 KD 7 22070 1. 5 225 KD 5 22050 2.0 270 KD 3 22030 2.5 425 K2 21020 3.0 1550 K1 21010 4.0 1900

BECO Steril S BECO depth filter sheet for The high germ retention demanding, color-protecting rate is archived through the filtration of red and white fine-pored structure of the wines. A high germ retetion BECO depth filter sheet and rate ensures the reliable an adsorptive, electro kinetic separation of wine-damaging potential. bacteria and yeasts. This type of sheet is particularly well suited to cold-sterile bottling or the storage of liquids.

BECO Steril S

Type Article Nominal Water throughput number retention at rate Δp = 100 kPa* µm l/m2/min

Steril S 15090 0.1 36

* 100 kPa = 1 bar

37 BECO filter cartridges

BECO stacked disc filter cartridges BECO PROTECT® depth filter cartridges are made of polypropylene or a special cellulose in a pleated or wrapped design. The depth filter cartridges that cannot be tested for integrity are characterized by high mechanical stability (backflushable) and optimal protection of downstream membrane filter cartridges.

BECO PROTECT FS BECO PROTECT PP Pure BECO PROTECT PG BECO PROTECT CS FineStream CellStream Hour glass geometry The high-flow filter cartridge Funnel geometry BECOPAD inside When special polypropylene The high-flow filter cartridge Comprising of wrapped, The first, innovative depth fleece undergo innovative, consists of pleated, from coarse to fine, filter cartridge made of special pleating, the result multi-layer polypropylene graduated polypropylene BECOPAD depth filter is BECO PROTECT FS filter material and provides filter material characterized sheet material. The optimal FineStream. The wrapping of a high retention rate and by a high retention rate and protection of membrane filter the filter cartridge matches large filter surface for high outstanding backflushability. cartridges ensures that the the shape of an hour glass. throughput. Particularly well suited to valuable ingredients of the This innovative depth filter clarifying and fine filtration wine are retained. cartridge enables variable flow of wines. and a complete emptying, which is particularly important for high-quality wines. Every drop counts.

BECO membrane filter cartridges BECO membrane filter cartridges are made of single-layer elastic polyethersulfone (PES) membrane material. The special pore structure and membrane geometry of the BECO MEMBRAN PS Wine and BECO MEMBRAN PS Pure membrane filter cartridges preserve valuable wine ingredients and are tailored to sterile filtration of wine.

BECO MEMBRAN PS Wine BECO MEMBRAN PS Pure

The wine specialist The all-rounder The valuable flavor and The BECO MEMBRAN PS color characteristics of wine Pure delivers a high and tank fermentations microbiological retention rate sparkling wines are obtained and a long service life. The through the special features high variability in retention of this filter cartridge. The rates and the composition of BECO MEMBRAN PS Wine the membrane filter cartridge delivers a long service life provides various application together with a reliable, high options for sterile filtration in microbiological retention rate. wine.

38 Technical data

BECO PROTECT BECO PROTECT BECO PROTECT BECO PROTECT BECO MEMBRAN BECO MEMBRAN FS PP Pure PG CS PS Wine PS Pure

PSP02, PSP04, FS002 – FS200 PPPB6 – PPP10 PG002 – PG995 CS115 PSW04, PSW06 Article numbers PSP06, PSP10

Filter material Polypropylene (PP) Polypropylene (PP) Polypropylene (PP) Special cellulose Polyethersulfone (PES) Polyethersulfone (PES) FILTRATION

0.2, 0.3, 0.5, 0.6, 0.8, 0.2, 0.3, 0.5, 0.6, 0.8, 1, 2, 3, 5, 10, 15, Retention rates 0.6, 1.2, 3, 5, 10 0.2 0.45, 0.65 0.2, 0.45, 0.65, 1 (µm) 1, 2, 3, 5, 10, 20 20, 30, 40, 50, 75, 100, 120, 150

> 7 LRV value - - - - > 7 (Titer reduction/cm²) 1 µm: 6

Retention efficiency 99.98% 99.98% 99.98% Nominal Absolute Absolute

9.75", 10", 19.5", 20", 10", 20", 30", 40" 10", 20", 30", 40" 30", 40" 20", 30" 10", 20", 30", 40" Lengths 29.5", 30", 40"

Adapter codes F, 0, 2, 7 0, 2, 7 X, F, 0, 2, 7 2, 7 2, 7 0, 2, 7

Cages Yes Yes Yes Yes Yes Yes

PSP02 2.5 bar ≤ 20 ml/min Pressure hold test PSW04 PSP04 Test pressure in bar 1.5 bar ≤ 15 ml/min 1.5 bar ≤ 15 ml/min – – – – and diffusion rate PSW06 PSP06 per 10" 1.0 bar ≤ 10 ml/min 1.0 bar ≤ 10 ml/min PSP10 0.7 bar ≤ 15 ml/min

Backwashability Up to 2.0 bar at 80°C 2.0 bar at 20°C Up to 2.0 bar at 80°C Up to 2.0 bar at 80°C Up to 2.0 bar at 20°C Up to 2.0 bar at 20°C

Chemical resistance pH 1 – 14 pH 1 – 14 pH 1 – 14 Limited pH 1 – 14 pH 1 – 14

Max. operating 80°C 80°C 80°C 80°C 80°C 80°C temperature

Max. differential 4.8 bar at 25°C 5.0 bar at 20°C 4.8 bar at 25°C 5.0 bar at 20°C 5.0 bar at 20°C 1.5 bar at 20°C pressure 2.0 bar at 80°C 2.0 bar at 80°C 2.0 bar at 80°C 0.3 bar at 121°C 0.3 bar at 121°C in flow direction

> 100 > 100 > 100 > 100 ≥ 100 ≥ 100 Steam cycles at 110°C at 110°C at 110°C at 110°C at 105°C at 105°C in 30 minutes in 30 minutes in 30 minutes in 30 minutes in 30 minutes in 30 minutes

The product range contains housings made of stainless standards such as the FDA (Food and Drug a multitude of housings and steel and complex, automatic German Food and Feed Administration) from system solutions for the StepFlow® filtration systems. Code (Lebensmittel-, the USA. The plastic application of depth and Filter cartridges from Eaton Bedarfsgegenstände und components comply membrane filter cartridges. comply with national Futtermittelgesetzbuch) with European This includes the BECO and international quality and guidelines from the Directive 10/2011. INTEGRA® CART cartridge

39 North America Greater China For more information, please EN 44 Apple Street No. 7, Lane 280, email us at [email protected] 1 B 0.9.1 Tinton Falls, NJ 07724 Linhong Road Toll Free: 800 656-3344 Changning District, 200335 or visit www.eaton.com/filtration 08-2021 (North America only) Shanghai, P.R. China © 2021 Eaton. All rights reserved. All trademarks Tel: +1 732 212-4700 Tel: +86 21 5200-0099 and registered trademarks are the property of their respective owners. All information and recommendations appearing in this brochure concerning the use of Europe/Africa/Middle East Asia-Pacific products described herein are based on tests believed Auf der Heide 2 100G Pasir Panjang Road to be reliable. However, it is the user’s responsibility 53947 Nettersheim, Germany #07-08 Interlocal Centre to determine the suitability for his own use of such Tel: +49 2486 809-0 Singapore 118523 products. Since the actual use by others is beyond our Tel: +65 6825-1668 control, no guarantee, expressed or implied, is made Friedensstraße 41 by Eaton as to the effects of such use or the results to 68804 Altlußheim, Germany be obtained. Eaton assumes no liability arising out of Tel: +49 6205 2094-0 the use by others of such products. Nor is the information herein to be construed as absolutely complete, An den Nahewiesen 24 since additional information may be necessary or 55450 Langenlonsheim, Germany desirable when particular or exceptional conditions or Tel: +49 6704 204-0 circumstances exist or because of applicable laws or government regulations.