| Boerovin | Erbslöh Geisenheim AG | Boerovin is a liquid lactic acid specially matched for grape wine or fruit wine production. The purity of Boerovin complies with food quality requirements. Pure lactic acid content: 80%. Fruit acids are the backbone of the wine. Together with a sufficient...view more Boerovin is a liquid lactic acid specially matched for grape wine or fruit wine production. The purity of Boerovin complies with food quality requirements. Pure lactic acid content: 80%. Fruit acids are the backbone of the wine. Together with a sufficiently high alcohol content they protect the wine from microbial spoilage caused by, for instance, bacteria. This protection is assured as of a total titratable acid of around 5 g/L, calculated as tartaric acid. Values should not fall below this critical limit in any stage of vinification. The aim of treatment is an increase in acidity to assure additional microbiological protection and to intensify taste. view less | |
| Erbslöh-DAP | Erbslöh Geisenheim AG | Erbslöh-DAP is a pure diammonium phosphate for improved yeast nutrition and yeast propagation. It provides improved yeast nutrition and performance of fermentation. Erbslöh-DAP raises the ammonium and phosphate content in grape must/grape juice and thus i...view more Erbslöh-DAP is a pure diammonium phosphate for improved yeast nutrition and yeast propagation. It provides improved yeast nutrition and performance of fermentation. Erbslöh-DAP raises the ammonium and phosphate content in grape must/grape juice and thus improves basic nutrition of the yeast. The yeast cells are able to propagate more strongly and fermentation proceeds smoother, causing less problems. The product tends to lumpiness. Mostly the lumps can be easily crushed again by slight punching/striking on the bag. view less | |
| Erbslöh-Kalk | Erbslöh Geisenheim AG | Erbslöh-Kalk is a precipitated, chemically pure calcium carbonate for the reduction of tartaric acid. Deacidification with Erbslöh-Kalk is mostly carried through in the must stage due to the higher tartaric acid content, yet can also be effected in the yo...view more Erbslöh-Kalk is a precipitated, chemically pure calcium carbonate for the reduction of tartaric acid. Deacidification with Erbslöh-Kalk is mostly carried through in the must stage due to the higher tartaric acid content, yet can also be effected in the young wine or wine stage. By means of this deacidification method only tartaric acid is precipitated. This is why with reference to total acid, the tartaric acid proportion is the limiting factor. Due to climatic conditions, the different growing regions and the different vine varieties, the tartaric acid content fluctuates considerably from year to year. Therefore information should be gathered at a competent office (viticultural consultation or special laboratory) before calculating deacidification ratios. For reasons of taste (tartaric acid tastes less sour than malic acid), a tartaric acid content of at least 1 g/L should remain in the wine. view less | |
| Erbslöh-pH-Senker | Erbslöh Geisenheim AG | Erbslöh-pH-Senker (pH-reducer) is a liquid acid combination for the acidification of fruit mashes. The aim of treatment is the lowering of the pH-value of the mash to pH 3.0 - 3.5, thereby suppression of undesirable microorganisms, for instance acetic aci...view more Erbslöh-pH-Senker (pH-reducer) is a liquid acid combination for the acidification of fruit mashes. The aim of treatment is the lowering of the pH-value of the mash to pH 3.0 - 3.5, thereby suppression of undesirable microorganisms, for instance acetic acid, lactic acid and butyric acid bacteria (protection against infections), supports the fermentation process, leading to clean aromas and optimizes the development of fruit-typical aroma and bouquet-giving substances. Erbslöh-pH-Senker is based on a balanced combination of citric acid and lactic acid of food-grade quality. No risky handling with concentrated sulphuric acid is needed. The addition of Erbslöh-pH-Senker protects the mash from infections with bacteria. Thus yield losses and quality decreases in the distillate are avoided. The activity of dry selected yeasts is in no way negatively affected by the pH-lowering. view less | |
| Ferroplex | Erbslöh Geisenheim AG | Ferroplex is a product for the prevention of metal haze on the basis of a balanced combination of gum arabic and citric acid. Ferroplex prevents that metals present in the wine react with other wine components and lead to cloudiness. Ferroplex is easy to ...view more Ferroplex is a product for the prevention of metal haze on the basis of a balanced combination of gum arabic and citric acid. Ferroplex prevents that metals present in the wine react with other wine components and lead to cloudiness. Ferroplex is easy to handle due to its fine-crystalline structure. Up to now, blue fining was necessary in many cases. A treatment that leads to a lot of problems, which can be avoided by applying Ferroplex. The main problem of a blue fining is the disposal of the sediments. Ferroplex is an environmentally friendly agent. Ferroplex components react with the metals, mainly copper and iron, and form complex compounds so that metal precipitations are prevented. Ferroplex prevents metal traces, present in the wine, to react with other wine components, thus the wine remains clear. This protective capacity is a durable one, i.e., there is no time limit. Ferroplex is able to bind a metal quantity which corresponds to a blue fining with approximately 7 g of potassium ferrocyanide per 100 L, which means, any wine with a demand of potassium ferrocyanide below 7 g/100 L can be bottled securely without blue fining, using Ferroplex instead. view less | |
| Malicid® | Erbslöh Geisenheim AG | Malicid® is a homogeneous mixture consisting of selectively fractionated natural L(+) tartaric acid and special double salt lime. Double salt lime E 170, L (+) tartaric acid E 334, both for use in foodstuffs (restricted use). Malicid® is applied in the fr...view more Malicid® is a homogeneous mixture consisting of selectively fractionated natural L(+) tartaric acid and special double salt lime. Double salt lime E 170, L (+) tartaric acid E 334, both for use in foodstuffs (restricted use). Malicid® is applied in the frame of the extended double-salt deacidification supplementary and additionally to Neoanticid. Important: by this, deacidification becomes independent on the respective present natural tartaric acid content of the musts or wines. Malicid® consists of well-balanced, accurately dosed proportions of natural L (+) tartaric acid and highly reactive special double salt lime. The professional application of Malicid® in the frame of the special deacidification process mentioned, results in a careful and gentle wine deacidification without shifting the calcium ratios. view less | |
| MaloStar Cream | Erbslöh Geisenheim AG | MaloStar Cream is a ternary mixture of extremely robust bacteria selections to produce harmonious, but also full-bodied, creamy wines with classical MLF character. Thus MLF onset and the fully completed conversion of malic acid to lactic acid perform succ...view more MaloStar Cream is a ternary mixture of extremely robust bacteria selections to produce harmonious, but also full-bodied, creamy wines with classical MLF character. Thus MLF onset and the fully completed conversion of malic acid to lactic acid perform successfully even under difficult conditions. High alcohol resistance, good pH tolerance and strong predominance, even at low temperatures, are characteristic for MaloStar Cream. A special cultivation method and activation of the starter culture according to a patented process prevent a possible formation of volatile acid from glucose caused by pantothenic acid deficiency. It's Oenological properties: secure MLF of white and red wines, bacteria prevail well against wild microorganisms, rapid, uninterrupted malo-lactic conversion, quick increase of cell numbers, robust character of all strains of the ternary mixture, high alcohol tolerance, good pH tolerance, strong ability to dominate at low temperatures, promotes creaminess, structure, volume and pleasant lactic and buttery notes and also suitable for simultaneous inoculation. view less | |
| MaloStar Fruit | Erbslöh Geisenheim AG | MaloStar Fruit is an Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines. The further developed strain Oenococcus oeni CN2 shows an improved nutrient uptake, re...view more MaloStar Fruit is an Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines. The further developed strain Oenococcus oeni CN2 shows an improved nutrient uptake, resulting in a more rapid growth and thus a higher propagation rate and a quicker degradation of malate. The activation process, patented by Erbslöh, is conducted in a way to avoid pantothenic acid lack. It promotes the quick start of malo-lactic fermentation (MLF). MaloStar Fruit enables to conduct malo-lactic fermentation (MLF) in wines which undergo vinification with the aim to obtain fruit pronounced wines by preservation of the natural citric acid of the grape. This further developed citrate-negative selection preserves the potential of additional aroma components which are lost in the course of spontaneous MLF and MLF with conventional starter cultures. In sensory evaluation the acid provides the wine with structure and freshness, the most important flavor components are well balanced. view less | |
| MetaGum® | Erbslöh Geisenheim AG | MetaGum® is a specifically conditioned homogeneous compound of highly esterified metatartaric acid and gum arabic. This carefully and homogeneously mixed compound of the two product components - highly and stable esterified metatartaric acid, clearly solu...view more MetaGum® is a specifically conditioned homogeneous compound of highly esterified metatartaric acid and gum arabic. This carefully and homogeneously mixed compound of the two product components - highly and stable esterified metatartaric acid, clearly soluble gum arabic - lead to a long-term crystal stabilisation of the wines. This even applies for higher wine storage temperatures. Substances of high molecular weight - a highly and stable esterified metatartaric acid and a clearly soluble gum arabic - prevent the formation of crystals in potassium hydrogen tartrate saturated young wines. If metatartaric acid is applied solely, there is a possibility that it is gradually decomposed into no longer crystal stabilising tartaric acid. This reaction depends on the storage period of the wine and on the storage temperature. This decomposition of the metatartaric acid is slowed down due to the specifically conditioned homogeneous compound of the MetaGum® components, thus the stability period is extended by MetaGum®. Precise statements about stability periods are however limited, due to the varying wine compositions and storage conditions. The determination of the potassium hydrogen tartrate saturation temperature provides more detailed criteria. An additional advantage of the high molecular components of MetaGum® is to intensify the sensory impression of the wine. The taste impression is lasting for a longer period and the stability of the red and rosé wine colour is increased. view less | |
| Metavin® | Erbslöh Geisenheim AG | Metavin® is produced by internal esterification of tartaric acid. It is a product with an optimum degree of esterification. A Metavin® treatment of wine delays crystallization and precipitation of tartar, that means, Metavin® inhibits the submicroscopic c...view more Metavin® is produced by internal esterification of tartaric acid. It is a product with an optimum degree of esterification. A Metavin® treatment of wine delays crystallization and precipitation of tartar, that means, Metavin® inhibits the submicroscopic crystal nuclei of the tartrate crystals to grow. The period during which Metavin® has a stabilizing effect is limited and depends very much on the nature of the respective wine. The stabilizing effect lasts for approximately 6-9 months, dependent on the wine. Exceptions with shortened stability periods, are certain, rare vintages with considerable tartar oversaturation (e.g. saturation temperature exceeding 16 °C). In these cases, the special metatartaric acid Metavin® Opti and the product MetaGum® provide for considerably prolonged stability. A determination of the saturation temperature gives an exact assessment of stability regarding tartrate precipitation. It must be considered, that Metavin®, should a subsequent heat treatment be carried through loses efficiency, which may lead to tartrate precipitation. Under such preconditions Metavin® Opti is applied best. view less | |
| Metavin® Opti | Erbslöh Geisenheim AG | Metavin® Opti is a metatartaric acid, obtained through internal esterification of tartaric acid. Optimum esterification for long-term prevention of crystal precipitation. The up-to-date production processes for the manufacture of Metavin® Opti provide for...view more Metavin® Opti is a metatartaric acid, obtained through internal esterification of tartaric acid. Optimum esterification for long-term prevention of crystal precipitation. The up-to-date production processes for the manufacture of Metavin® Opti provide for the extremely stable esterification. A treatment of wine by applying Metavin® Opti provides for long-term prevention of crystallization and precipitation of tartrate. In exceptional cases, i.e. certain rare vintages with excessive tartar oversaturation, the stability period can be shortened. This period where the stabilizing effect of Metavin® Opti is effective depends strongly on the nature of the respective wine. A precise assessment of stability time can be made by determination of the saturation temperature. The special advantages of Metavin® Opti are, among others, its extremely stable esterification which, compared to conventional metatartaric acids, provides for improved protective properties. Together with the special size of the macromolecules, this leads to extended stability with regard to tartrate precipitation. Metavin® Opti is always of the same firstrate quality due to a special process of production. Unlike many other metatartaric acid qualities, Metavin® Opti can also be applied in case of a subsequent hot bottling. view less | |
| Neoanticid | Erbslöh Geisenheim AG | Neoanticid is a specially selected lime for double-salt deacidification. It is composed of precipitated, chemically pure calcium carbonate (E170). For foodstuffs (restricted use): observe regulations and deacidification directives when applying the produc...view more Neoanticid is a specially selected lime for double-salt deacidification. It is composed of precipitated, chemically pure calcium carbonate (E170). For foodstuffs (restricted use): observe regulations and deacidification directives when applying the product. Double-salt deacidification with Neoanticid is based on the fact that a partial quantity, which must be calculated, is almost entirely deacidified. After separation of the crystal deposit, this partial quantity is again blended and mixed with the nondeacidified partial quantity of the beverage. In that way malic acid is removed, whereas the amount of tartaric acid contained in the non-deacidified portion is preserved. This effect is of particular importance for taste evaluation with regard to a harmonious, well balanced acidity. view less |
