Dosage Product Description Application (g or mL per 100 kg/L) Dry selected pure yeast for clean Oenoferm® , German Apfelwein 20 – 30 Cider fermentation

Oenoferm® Bio Organic pure yeast Cider, , red fruit 20 – 40

Oenoferm® Yeast Fast-fermenting Bayanus yeast Cider/ 20 – 30 Freddo and fruit Oenoferm® Fast-fermenting hybrid yeast Cider, mead, fruit 20 – 30 X-treme

® See product VitaDrive F3 Yeast activator Rehydration data sheet Vitamon® Liquid Liquid yeast nutrition Continuous dosage during fermentation Up to 200 wine

Vitamon® Plus Nutrition complex Cider fermentation 20 – 100

VitaFerm® Ultra F3 Multi-nutrition complex Difficult to ferment media 30 – 40 Yeast nutrition

VitaFerm® Bio Deactivated organic yeast Yeast nutrition for organic 30 – 40

Kadifit Potassium metabisulphite, powder Oxidation prevention and microbiological stabilisation 5 – 25

Solution Sulfureuse P15 Liquid SO2, 15% SO2 Oxidation prevention and microbiological stabilisation 5.5 – 55

Blancobent UF Special bentonite, no particles Fining, in-line stabilisation in crossflow filter systems 5 – 200

FloraClair®/LittoFresh® Vegetable fining protein Tannin adsorption, fining 10 – 40

Tannivin® Galléol Fully hydrolysable tannin from oak galls Beverage fining and flavour enhancement 3 – 20

Tannivin® Structure Oenological tannin from quebracho Improved structure and oxidation prevention 3 – 20

Granucol® GE Granulated activated plant charcoal Adsorption of bitter notes 30 – 150

Ercarbon SH Powdered plant charcoal Odour and flavour harmonisation 30 – 100

Stabilisation & organoleptics Defined particle size for colour reduction/use in Akticol FA-UF Highly active powdered plant charcoal 50 – 250 crossflow filter systems See product Boerovin Biological L(+) lactic acid Natural acidifying agent E270 data sheet

LittoFresh® Sense Vegetable organoleptic product Adsorption of undesirable phenolic compounds 5 – 30

Erbslöh filter sheet J-7S Sterilising filtration Separation rate 0.8 – 0.5 µm

Erbslöh filter sheet J-12 Fine filtration Separation rate 1.5 – 0.6 µm

Cellulose-perlite mix for pre-coat VarioFluxx® M Clarifying filtration Filtration filtration Cellulose-perlite mix for pre-coat VarioFluxx® F For filter cake compaction filtration

Fructamyl® FCT Alpha-amylase Degradation of starches in cider/Apfelwein 0.5 – 1

Fructozym® FLUX Broad-spectrum pectinase degradation and improved filtration 1 – 2 • Fermentation • Enzymation Fructozym® UF Acid protease + arabanase Reduction of foaming in kiwi and cherry 4 Enzymes • Clarification and stabilisation ® Distizym FM-TOP Broad-spectrum pectinase Pectin degradation and improved filtration 1 – 2 • Processing diagram

ERBSLÖH Geisenheim GmbH • 65366 Geisenheim • Tel.: +49 6722 708-0 • www.erbsloeh.com FermentationFermentation YeastYeast nutrition nutrition

Cider and fruit wines are dependent on , acids, All Erbslöh yeasts ferment to at least 15-16% ABV in A yeast can suffer catastrophic damage during rehy- The trace elements in particular that are important for glycerine, carbon dioxide from fermentation and appropriate fermentation conditions. High-perfor- dration. Swelling at too high temperature (> 45 °C) yeast cell wall construction and function are affected by secondary aromatics from fermentation. Provided that mance yeasts, such as Oenoferm® X-treme can gene- impairs the yeast’s vitality, but swelling for too long also this. The yeast cell wall is key, as sugar has to be trans- the products concerned are not flavoured, fermenta- rate 17% ABV if there is a good nutrient supply. reduces activity. Important amino acids and trace ele- ported into the cell and alcohol out of the cell. Yeast is tion is the most important component in determining ments are washed out of the yeast during pre-swelling ideally equipped by using VitaDrive® F3 during rehydra- the finished beverage’s flavour and aroma, in addition Different yeast strains vary with regard to formation of and are therefore no longer available for metabolism. tion to ensure rapid, guaranteed fermentation. to the substrate to be fermented. fermentation by-products (volatile alcohols, esters), how they behave during fermentation and tolerance • Greatest possible alcohol yield to adverse external conditions (low temperatures, poor Rehydration and nutrition • Retention of fruit aroma, “clean” fermentation nutrient supply). Bayanus-type yeasts need fewer nutri- Depending on initial substrate ents and are more alcohol-tolerant than other yeasts. ® F3 • Suppression of secondary flora (bacteria, wild yeasts) ® ® This is why these are particularly suitable for fermenting F3 VitaFerm Bio Oenoferm VitaDrive ® high-alcohol bases and restarting stuck fermentation. VitaFerm Ultra F3 Vitamon® Plus 10 mins 20 min. As a rule, pure yeasts for alcoholic fermentation are Vitamon®A selected from wine yeasts and habituated to higher Vitamon® Liquid alcohol contents through targeted adaptation. Water and substrate 1:1 Temperature difference < 8 °C Temperature 37 – 42 °C

The content of nitrogen that can be used by yeast is juices are inherently low in these fermentation promoting CharacteristicsCharacteristics of yeasts greatly reduced in many fruit juices as a result of clarifi- substances. The rehydrated yeast requires the correct cation and stabilisation. Trace elements such as zinc, food to facilitate rapid fermentation without forming Oenoferm® Oenoferm® Bio Oenoferm® Freddo Oenoferm® X-treme Oenoferm® CHA magnesium and vitamins thiamine, biotin, niacin and undesirable components (e.g. volatile acids). (DE-ÖKO-003) panthotenic acid are virtually non-existent. Many Product type Cider, German Cider, mead, Cider, German Cider, mead, fruit wine Cider, mead, bottle Apfelwein red fruit wines Apfelwein, fermentation red fruit wines

Aroma Fresh, fruity apple Balanced Fresh and fruity; Intensive fruity, Neutral expression of citrus notes spicy notes Enzymes varietal aroma Enzymes Enzymes are proteins which act as biocatalysts because Amylases (starch-degrading enzymes) Use Fruit Apple, pear, kiwi Apple, pear, Apple, pear, kiwi, Apple, pear, honey, kiwi Apple, pear, honey, of their structure. This special property ensures that cer- honey, all coloured fruit sparkling fruit wine tain biochemical reactions can be accelerated or Pome fruit contain varying degrees of starch all coloured fruit elapse. No metabolic or digestive processes would depending on the variety and ripeness. A propor- Oenological Cerevisiae Bayanus Bayanus Bayanus Bayanus function without enzymes. In addition to the enzymes tion of the starches always transfers to the juice yeast type which work naturally in organisms, there are also and can lead to problems during clarification and enzymes obtained from bacteria or moulds through fer- filtration. Degradation must therefore be enzyma- tic, using amylases. Starches are partly present in Inoculation 20 – 30 20 – 40 20 – 30 20 – 30 20 – 30 mentation. They are used in many ways, such as in food concentration in production, in detergents and leather processing. On undissolved form and must be released for degra- g/100 L the one hand, enzyme activity depends on the degree dation by heating to > 80 °C (Flash pasteurisation) before enzymatic treatment. We recommend Fermentation 10 – 20 10 – 15 25 – 40 30 10 – 20 of concentration, on the other on external factors such ® onset in h as the pH value and temperature. As proteins, enzymes dosing 0.5 – 1 mL/100 L of Fructamyl FCT amylase are denatured at high temperatures and lose their effi- before fermentation, to ensure complete starch degradation. Fermentation Rapid under normal Continuous Fast and safe even at Fast and safe even at Continuous cacy as a result. It is therefore important for the desired progress conditions fermentation low temperatures low temperatures fermentation processes to meet a specific pH and temperature process process range at which the enzymes are correspondingly effec- Pectinases (pectin-degrading enzymes) Fermentation speed Degree of final Complete Complete Complete Complete Complete tive. As a rule, technical enzymes are used in beverage are the supporting substance in fruit and fermentation production to support the fruit’s own enzymes, for a are therefore present in virtually all types of fruit. faster biochemical process.

Nitrogen content High High High High High required

Slight Slight Slight Slight Slight Recommended 16 – 22 20 – 26 13 – 22 10 – 22 14 – 26 temperature range in °C

Alcohol tolerance Up to 17 Up to 15 Up to 15 Up to 17 Up to 16 in % vol. Influencing parameters Pectin in fruits CiderCider processing diagram Cider, perry, German Apfelwein, German Birnenwein Apricots, plums and blackcurrants have the highest dual branched pectin content. Like starches, these absolute pectin content. Where sugar content is con- pectins inhibit clarification and filtration and therefore Processing stages Products used Recommended dosage cerned, fruits such as blackberries and raspberries have have to be degraded enzymatically. Crossflow filters in Juices, juices diluted from a higher pectin content than and pears. Due to particular are very sensitive even to low contents of Raw concentrate, sugar or glucose different pectin contents and pectin branching, the pectin and its side chains. In this case it essential to dose materials syrup, water and edible acids need for pectolytic enzymes varies depending on the 10 – 20 mL/100 L of a broad spectrum enzyme prepara- fruit and degree of ripeness. concentrates tion such as Distizym® FM-TOP or Fructozym® FLUX during VitaFerm® Ultra F3 40 – 60 g/100 L* obtained by leaching in particular have a higher resi- fermentation. Vitamon® Liquid Nutrient additive Dose up to 200 mL/100 L Producing when fermentation is in Also for fermentations > onset of progress* fermentation 14%. vol Fructozym® FLUX 2 mL/100 L Enzyme dosage Fructamyl® FCT 1 mL/100 L

Rehydration VitaDrive® F3 Yeast: VitaDrive® F3 1:1

Neutral cider 20 – 25 °C Oenoferm® 20 – 30 g/100 L

Fermentation Fruity, fresh cider/perry Oenoferm® Freddo 20 – 30 g/100 L 18 – 22 °C

Bittersweet cider Oenoferm® X-treme 20 – 30 g/100 L

Kadifit or 10 – 15 g/100 L or Clarification and stabilization (fining) Sulphurisation Solution Sulfureuse P15* 33 – 50 mL/100 L Cider and fruit wines are separated from the yeast after flocculation partner are dosed in succession. These ® fermentation by separator or racking. This is followed by three fining agents react after 1 hour of mixing and bind Racking FloraClair 10 – 40 g/100 L and fining the addition of 50 – 100 mg/L SO2. On the one hand this the particles in the beverage. The fining agents deposit ® Vegan fining* Tannivin Galléol 2 – 5 g/100 L is necessary to ensure adequate oxidation prevention, together with the turbidity-causing particles and the on the other it inhibits acetic and lactic acid bacteria residue can be filtered. If particularly neutral and/or Blancobent UF 100 – 200 g/100 L and prevents them harming the product. Actual fining colourless cider bases are to be produced, a suitable ® ® VarioFluxx M and See product data now takes place. FloraClair (pea protein) is used to activated charcoal (e.g. Akticol FA-UF) may be dosed Pre-coat filtration VarioFluxx® F sheet for details adsorb polyphenols, Blancobent UF (bentonite) to before fining. Filtration ® Erbslöh adsorb protein and Tannivin Galléol (fining tannin) as a Sheet filtration filter sheet J-12

Regularly check free SO2 and Kadifit or Adjust to 40 – 50 mg/L

if necessary re-sulphurise Solution Sulfureuse P15* free SO2 ® FloraClair Storage Granucol® GE 20 – 500 g/100 L Vegetable fining protein for tannin adsorption and fining. Removal of off notes and Dosage: 10 – 40 g/100 L flavours LittoFresh® Sense 5 – 30 g/100 L

Regularly check free SO and Kadifit or Adjust to 30 – 40 mg/L Akticol FA-UF 2 if necessary re-sulphurise Solution Sulfureuse P15* free SO2 Highly active, powdered vegetable charcoal for colour reduction and for use in crossflow filter systems. Dosage: 50 – 250 g/100 L Erbslöh Sterilising filtration Bottling filter sheet J-7S

Tannivin® Structure* 5 – 30 g/100 L Before fining, 200 g/100 L Ercarbon SH can be dosed for flavour neutralisation and 200 g/100 L Akticol FA-UF Harmonisation dosed for decolouration when producing cider bases. See product data Boerovin* sheet for details *In Germany, treatment agents and maximum values must comply with the regulations for wine-like and sparkling wine-like beverages. MeadHoney wine processing diagram FruitFruit wine wine processing diagram Mead/honey wine E.g. cherries, strawberries, blueberries, blackcurrants, kiwi, sloes, gooseberries and other coloured fruit Processing stages Products used Recommended dosage Processing stages Products used Recommended dosage

Raw materials Honey, water, edible acids Boerovin* 2 – 4 g/L Juices, juices diluted from Raw concentrate, sugar or gluco- materials se syrup, water and edible acids. Producing Vitamon® Liquid onset of Nutrient additive VitaFerm® Ultra F3 40 – 100 g/100 L* fermentation Cherries, strawberries, 120 – 400 mL/100 L* blackcurrants, kiwi, goose​berries Nutrient additive Rehydration VitaDrive® F3 Yeast: VitaDrive® F3 1:1 VitaFerm® Ultra F3

Fermentation Producing Difficult to ferment fruit 40 – 100 g/100 L* Rapid fermentation at onset of Oenoferm® X-treme 25 – 35 g/100 L such as blueberries and 20 - 25 °C fermentation sloes

Kadifit or 10 – 15 g/100 L or Fructozym® FLUX 2 mL/100 L Sulphurisation Solution Sulfureuse P15* 33 – 50 mL/100 L Fructamyl® UF Racking ® Enzyme dosage FloraClair 10 – 40 g/100 L 4 mL/100 L and fining To reduce foaming in Vegan fining* Tannivin® Galléol 2 – 5 g/100 L cherries and kiwi

® ® Blancobent UF 100 – 200 g/100 L Rehydration VitaDrive F3 Yeast: VitaDrive F3 1:1

VarioFluxx® M and See product data Easy to ferment fruit, such as Pre-coat filtration ® VarioFluxx® F sheet for details Fermentation cherries, strawberries, black- Oenoferm X-treme 15 – 25 g/100 L Filtration currants 20 - 25 °C Erbslöh Sheet filtration Difficult to ferment fruit such filter sheet J-12 Oenoferm® Freddo 20 – 35 g/100 L as blueberries and sloes Regularly check free SO2 and Kadifit or Adjust to 40 – 50 mg/L if necessary re-sulphurise Solution Sulfureuse P15* free SO Kadifit or 10 – 15 g/100 L or 2 Sulphurisation Solution Sulfureuse P15* 33 – 50 mL/100 L Storage Granucol® GE 20 – 500 g/100 L Removal of off notes and Racking FloraClair® 10 – 40 g/100 L flavours ® and fining LittoFresh Sense 5 – 30 g/100 L Vegan fining* Tannivin® Galléol 2 – 5 g/100 L Regularly check free SO and Kadifit or Adjust to 40 – 50 mg/L 2 Blancobent UF 100 – 200 g/100 L if necessary re-sulphurise Solution Sulfureuse P 15 free SO2 ® Erbslöh VarioFluxx M and See product data sheet Sterilising filtration Pre-coat filtration ® Bottling filter sheet J-7S VarioFluxx F for details Filtration Erbslöh See product data Sheet filtration Harmonisation Boerovin* filter sheet J-12 sheet for details

Regularly check free SO2 and Kadifit or Adjust to 40 – 50 mg/L

and if necessary re-sulphurise Solution Sulfureuse P15* free SO2 Storage Granucol® GE 20 – 500 g/100 L Removal of off notes and flavours LittoFresh® Sense 5 – 30 g/100 L

Regularly check free SO2 and Kadifit or Adjust to 30 – 40 mg/L

and if necessary re-sulphurise Solution Sulfureuse P15* free SO2 Erbslöh Bottling Sterilising filtration filter sheet J-7S See product data sheet Harmonisation Boerovin* for details

*In Germany, treatment agents and maximum values must comply with the regulations for wine-like and sparkling wine-like beverages. *In Germany, treatment agents and maximum values must comply with the regulations for wine-like and sparkling wine-like beverages.