Cider and Fruit Wine

Dosage Product Description Application (g or mL per 100 kg/L) Dry selected pure yeast for clean Oenoferm® Cider, German Apfelwein 20 – 30 Cider fermentation Oenoferm® Bio Organic pure yeast Cider, mead, red fruit wines 20 – 40 Oenoferm® Yeast Fast-fermenting Bayanus yeast Cider/Perry 20 – 30 Freddo and fruit Oenoferm® Fast-fermenting hybrid yeast Cider, mead, fruit wine 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 fruit wine 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 Pectin 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 alcohol, 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 apple 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 enzymatic, 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 Pectins 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 apples 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. Apple juice concentrates tion such as Distizym® FM-TOP or Fructozym®

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