Wine Yeasts

Certified organic dried yeast for organic wine and sparkling wine. For terroir-focused wines.

Certified organic red wine yeast for fermenting deep‐colored and structured wines.

White wine yeast for developing lively and fresh fruit aromas. Produces full‐bodied, floral, intense wines. Supporting a sensorial profile of terpenes and esters, it is a perfect match for aromatic white wines, such as Moschofilero, Malagousia, Gewurztraminer, Riesling, Muscat varieties and similar wines. Good choice for high-yield Roditis and Savatiano. Fermentation temperature between 16^oC to 20^oC.

A bayanus strain selected in Champagne on Chardonnay for its excellent fermentation characteristics and resistance to extreme winemaking conditions. Great choice for traditional-method bottle-fermentation. As a base wine, it respects the terroir, all while boasting an excellent sugar/ethanol yield. It can be added directly and does not need to be rehydrated. Suitable for restarts as well.

Crafting full-bodied red wines with aromas of cherries and notes of spiciness, while promoting the formation of a deep and stable color. The resulting wines are full of character, driven by tannins, offer good aging potential and an excellent body. Suggested for fruity styles of Xinomavro and Agiorgitiko.

An excellent fermentation behavior gives white and rosé wines a lot of fruit and a precise aromatic profile. Hardly forming any sulfur or volatile acidity, this yeast reveals a very wide range of aromas and elegantly brings out both thiols and terpenes. The mouthfeel is characterized by a striking amount of fullness and length. Suggested for elegant examples of Chardonnay, Malagousia, Assyrtiko, Moschofilero, Gewurztraminer and Muscats.

Particularly fresh and fruity wines due to cold fermentation. It emphasizes typical varietal characteristics and distinct notes of citrus and green apples. An excellent choice for bringing freshness to any white or rose wine. This yeast has a 2-day long lag phase.

Produces premium red wines intended for ageing and with a complex aroma of red and dark berries. This strain ensures proper fermentation even in demanding conditions. Low SO₂ production and an increased release of polysaccharides support complex, balanced and well‐rounded wines with great potential and color. Suggested for premium New World Style Cabernet Sauvignon, Merlot, Syrah, Xinomavro and Agiorgitiko.

Full-bodied wines with spicy and peppery aromas. Intended for premium, full-bodied sur-lies aged whites. Highly tolerant to osmosis (ideal for high-density must) but requires a continuous supply of nutrients to avoid reduction and for correct fermentation. Great choice for premium Chardonnay and Assyrtiko. Blends well with Oenoferm^® wild & pure fermented wines.

Red wine with an aroma of red berries and cherries, with notes of cassis. The main focus is on color preservation and retention during red wine production. Great for light and fun, early-to-market styles and light fruity styles of Syrah and Grenache.

For full-bodied and deep-colored red wines. Suggested for premium old-school age worthy Cabernet, Merlot, Syrah, Xinomavro and Agiorgitiko.

A GMO‐free hybrid yeast selected by Erbslöh, combining an intense expression of thiol aromas and an excellent fermentation capacity. Having aromas of exotic fruits, cassis, grapefruit, boxwood, it is an excellent choice for New-Zealand style Sauvignon Blanc whites, citrus-focused Malagousia and Provence-style rose.

Strong fermenting hybrid yeast for spicy, fruity aromas. It is extraordinarily strong and resistant to low temperatures. Emphasis is given towards minerality, with well-integrated aromatic components. Great combination in blends with Oenoferm® wild & pure. Suitable for restarts and difficult fermentations. Suggested for Assyrtiko, Savatiano, Roditis, Chardonnay. Fermentation temperature between 10^oC έως 18^oC.

A unique style of wine, bringing together wild aromas and reliable fermentation results. Α combination of T. delbrückii with a new Saccharomyces strain. Suggested for premium Assyrtiko, Savatiano, Roditis, Chardonnay, Riesling and certain styles of Xinomavro.

Nutrients-Fermentation aids

Protects and stimulates the yeast during rehydration and increases the yeast’s fitness for fermentation. It improves resistance to osmotic shock and alcohol tolerance, limits the formation of sulfur off-notes and reduces SO₂ requirement.
Dose: 1 kg VitaDrive^® in the rehydration batch per 1 kg yeast.

A glutathione-rich preparation which protects yeast from stress during the propagation and fermentation phases. The wines benefit from expressive aromas, which are stable during storage and show a maximum of varietal characteristics. Suggested for all thiol-focused or long aging wines.
Dose: 20 - 30 g/hL, Addition during rehydration of the yeast.

VitaFerm^® O promotes the aromatic expression of wines from neutral grape varieties but also enriches the olfactory palette of aromatic grape varieties (Sauvignon Blanc). In case of a nitrogen-deficient must, the use of VitaFerm^® O should be complemented by a nitrogen rich nutrient (Vitamon^® CE, Vitamon^® Liquid, Vitaferm Ultra).
Average dose of use: 20 to 40 g/100L.

VitaFerm^® Ultra εis a multi‐nutrient complex which contains all the essential nutritional components from inactive yeast (such as amino acids, fatty acids, minerals, sterols, vitamins, etc.) for successful fermentation. Recommendation: Staggered dosage (3 times x 30 g/100 L), to optimize metabolic performance (first dose after addition of the yeast batch, other doses not later than 2/3 of the fermentation)
Maximum dose: 100 g/100 L.

Yeast cell walls for the adsorption of fermentation-inhibiting substances. Whether these are pesticide residues, heavy metals, or medium-chain fatty acids produced from the yeasts, PuroCell will guarantee a clean end of the fermentation.
Dose: 40 g/100 L.

Bentonite / Activated carbon

Activated carbon pellets of plant origin. Prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. FA is geared towards the reduction of tannins and polyphenols and for the elimination of high‐color due to browning reactions, while GE towards the adsorption of undesired off-taste and off-smell.
Recommended dose: Based on the severity of the problem in hand.
- Granucol^® FA 10 - 30g/hL
- Granucol^® GE 10 - 100g/hL

An innovative bentonite-activated carbon blend to remove impurities and off-aromas caused by mold and rot, all while respecting the aromas of the grape.
Recommended dose: Based on the severity of the problem in hand. 50-250g/hL.

Extremely low iron and highly effective bentonite, specifically designed to be used during fermentation, saving time and limiting losses.

Granulated sodium-calcium bentonite for premium beverage technology quality requirements. Easily wettable and suspendable, works well even with high pH.

High-quality calcium-sodium-bentonite granulate. High lees compaction capacity, limiting losses, giving effective clarification even at high pH values.

Pure Sodium bentonite, when limiting the dose of bentonite is the main target.

Enzymes

Erbslöh is a member of the European Association of Manufacturers and Formulators of Enzyme Products (Amfep).

• Νo preservatives.
• Νon-GMO.
• DF means Depsidase Free. Depsidases are ester cleaving enzyme activities – well-known is the cinnamoyl esterase. They naturally occur in almost all pectinase preparations as more or less strong side activities. Because of the depsidases, wines lose freshness and start ageing prematurely. Shelf life is drastically reduced because the aroma “reservoir” is used up prematurely.

Pectinase with ß-glucosidase activity, ensuring accelerated maceration of the crushed grapes, reduced skin contact time, increased typical varietal characteristics and free-run juice. For skin contact whites.
Dose: 1 – 4 mL/100 L or 100 kg of grapes.

Capable of removing difficult to degrade pectin fractions (hairy regions) through the arabinogalactan-II-hydrolase (AG-II-hydrolase) activity. Suggested for all difficult situations(heat-stressed grapes etc.), varieties and for cold-soak reds. (heat-stressed grapes etc.), varieties and for cold-soak reds. Very effective at low temperatures of 8^°C έως 10^°C. Improves filtration.
Dose: 3 – 10 mL/100 kg or 100 L.

Effective clarification and filtration enzyme, especially for musts and wines from grapes with botrytis or similar fungii.
Dose: 10 – 20 mL/100 L.

For premium red wines, when a maximum of extraction is desired. Catechin and pigment extraction is optimal.
Dose: 1 ‐ 5 mL/100 kg of grapes.

For fruity, smooth and deep-colored red wines.
Dose: 3 – 10 mL/100 kg of grapes.

Promotes the breakdown of fine lees by perforating the cell wall, improving mouthfeel and increasing volume and creaminess. Helps stabilize the wine.
Dose: 2 – 5 mL/100 L.

The ß‐glycosidase activity of Trenolin® BouquetPLUS can be applied to mash, in must and wine. Due to the sugar tolerant ß‐glycosidase activity, Trenolin® BouquetPLUS can be applied even before alcoholic fermentation to release aroma precursors. Useful when an optimized increase of fruitiness is the target.
Dose: 5 – 15 mL/100 L or 100 kg of grapes.

A patented enzyme, ideal for reduced color extraction in rose wines, even from grapes rich in anthocyanins, warm harvest conditions and high pH values. Also suggested for Blanc de Noir and Blanc de Gris wines.
Dose: 2 – 3 mL/100 L.

Clarification/Fining

Pea protein for clarification, stabilization and fining.
Dose: 5 - 60 g/100 L.

Dose: up to 80 g/100 L.

Acid-digested edible gelatin for clarification.
Dose: 5 - 40 g/100 L.

High bloom (200 Bloom) flotation gelatine, which ensures rapid binding of phenols and causes an immediately visible flocculation. Also targeted at highly phenolic varieties, elevated botrytis glucan content or high pectin content.
Dose: 5 ‐ 15 g/100 L.

Alkaline silica sol for clarification and fining. It should be combined with products of the ErbiGel and LittoFresh series for an even stronger effect.
Dose: 20 – 250 mL/100 L.

Isinglass, very efficient for all beverages with a high colloidal turbidity. Its tolerance to low wine temperatures is especially noteworthy. e.IsingClair also proves its worth where there is blue fining residue and in the fining of very low‐tannin wines. Very good at final color polishing in red wines.
Dose: 25 ‐ 100 mL/100 L.

Prevention of oxidation and bitterness, by a natural alternative to PVPP for the fining of must and wine. LittoFresh^® Bright consists of purely natural raw materials and ensures fresh, radiant wines..
Dose: 10 - 80 g/100L.

Phytoprotein with specific flocculation properties and increased reactivity to phenols.
Dose: 5 - 100 g/100 L.

Tartrate stabilization

Liquid carboxymethylcellulose for long-term crystal stabilization (potassium bitartrate).
Dose: Up to 130 mL/100 L wine (depending on the degree of over-saturation).

Metatartaric acid for crystal stabilization (potassium and calcium), whose particular advantage is the extremely stable esterification, which achieves better protection than the use of conventional metatartaric acids. It can be used even with subsequent hot filling.
Dose: Up to 10 g/100 L.

Sensory optimization

Copper sulphate for removal of sulphide off-flavors, especially hydrogen sulfide.
Dose: 0.2 ‐ 1 g/100 L. Legal limit of total Cu concentration should be respected in all cases.

Rapidly effective, Liquid copper citrate-based formulation for fining of difficult-to-treat sulfur off-flavors, such as hydrogen sulphide, disulphides, mercaptans or thioacetates.
Dose: 10-150ml/100L. The legal limit of total Cu concentration should be respected in all cases.

French and American oak chips with different toasting levels.

Complete range of oenological tannins.

Natural gum Arabic from Acacia seyal, with excellent filterability. Reduces the perception of astringency and improves mouthfeel. SweetGum® performs very well in filtration (can be filtered at 0.45 µm).
Dose: 50 – 200 mL/100 L.

Liquid gum Arabic, obtained from Acacia verek. Reduces color loss in red wine and perception of bitterness and astringency. Low impact on filtration. Improves colloid and tartar stabilization. Prevents deposition of metals (copper/iron).
Dose: 50 – 100 mL/100 L.

Sulphuring

Pure potassium metabisulphite.

Potassium bisulphite solution. Easy to use all while avoiding the addition of ammonium ions in the must.

Comprehensive protection by a combination of potassium metabisulphite, vitamin C (L(+) ascorbic acid) and an oenological tannin. Great for when reductive winemaking conditions are necessary while saving time from having to measure the different components during the busy harvest season.
Recommended dose: 10-20g/100L. Legal limit of total SO₂ concentration should be respected in all cases.

Diverse

Powerful antioxidizing agent for the protection against oxidation and stabilization of taste and aroma.

Used to increase acidity. It also prevents ferric haze. It can be used during cleaning operations to ensure neutralization of alkaline solutions.

Preservative. It prevents spoilage by yeasts and molds in the finished wine when residual sugar is present.
Dose: Up to 27 g/100 L. Always coupled with sufficient free SO₂.

Pure cellulose-based filtration aid in varying degrees of fineness depending on requirements. Qualitative and ecofriendly alternative of kieselguhr.