Wine Yeasts
Saccharomyces cerevisiae var. bayanus	This active dried wine yeast is a strain of Saccharomyces cerevisiae selected for alcohol tolerance and versatility. BAYANUS produces low levels of secondary aromas and can be used for both red and white wines production. Ideal when there is a need to restart a stuck ferment (high alcohol, low sugar). Suitable during the second fermentation process (in bottles or Charmat).
Aromatic yeast strain Υ1539	This strain contributes to the aroma complexity of the white and rosé wines. It produces significant level of esters‐type aromas while enhancing the typical varietal notes of the grapes. The result is more intense, fresh and fruity wines.
Oenoferm X-thiol	Non-GMO hybrid yeast alcohol-tolerant to intensify fruity thiols and exotic aromas. It is selected for its high fermentation power and alcohol-tolerance. It is used for the formation of complex fermentation aromas and intensified production of aromas of tropical fruit.
Oenoferm X-treme	Non-GMO hybrid yeast, strongly fermenting for X-treme aroma profile with spicy, fruity character. Suitable for white and rose wines, perfect for Pinot grapes, Chardonnay, Riesling and Sauvignon blanc.
Oenoferm Bouquet	White wine yeast for the development of animating, fresh fruit aromas. It produces high amounts of esters and contributes to a great variation of aromas. Advantageous for this formation is a steady and regular fermentation.
Oenoferm Icone	Hybrid non-GMO yeast with high alcohol tolerance that produces less SO2 and has shown very good results in terms of aromas, structure and reduction of astringency, in red varieties such as Merlot and Cabernet intended for ageing.
Oenoferm Bio and Oenoferm Be-Red	Organic wine yeasts for white and red wine equivalent.

Nutrients-Fermentation aids
Vitamon CE	Nutrient supply for strongly pre-clarified musts. A sluggish or stuck fermentation course is avoided and a safe fermentation process is promoted. The highly effective combination product consists of diammonium phosphate, vitamin B1, inactive yeast cells and cellulose. Dosage 30-50 g/HL.
SoftZym	Inactive dried yeast. Improves the fermentation by removing toxic fatty acids, which can accumulate during fermentation, inhibiting sugar transport into yeast cell and resulting in a slow or stuck fermentation.

Bentonite / Activated carbon
SodiBent Supra	Pure, natural sodium bentonite powder.
NaCalit PORE-TEC	Premium Na-Ca bentonite. Granulation according to PORE-TECnology.
Ca-Granulat	Calcium bentonite granulated.
FermoBent PORE-TEC	Must bentonite granulated for timesaving co-fermentation, direct addition.
Granucol FA	Selectively reacting activated carbon pellets for versatile use.
Akticol FA	Selectively reacting activated carbon powder for colour adsorption.
Most Rein PORE-TEC	Bentonite-activated carbon granulate.

ENZYMES Trenolin DF Νo preservatives Νon-GMO Erbslöh is member of the European Association of Manufacturers and Formulators of Enzyme Products (Amfep) 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. Due to the effect of the depsidases wines lose freshness and start ageing prematurely. Shelf life is drastically reduced because the aroma “reservoir” is used up prematurely

Trenolin Super Plus	Highly active, depsidase-free, liquid pectinase. Increase of free run-off juice, rapid and compact settling of lees, improvement of filtration. 5-10 mL/100 kg or 100 L .
Trenolin Flot Plus	Highly active, depsidase-free liquid special flotation enzyme for quickest possible depectinization for ideal buoyancy of sediment particles. 2-8 mL/100 L.
Trenolin Bouquet Plus	Highly active, depsidase-free liquid pectinase with an early, aroma-releasing effect. The newly developed ß-glycosidase activity can be used in mash, in must, during malolactic fermentation and in wine. Due to the sugar tolerant ß-glycosidase activity, Trenolin Bouquet PLUS can be applied before alcoholic fermentation to release aroma precursors. Silver medal during the exhibition InterVitis InterFructa Hortitechnica 2016. 5-15 mL/100 kg or 100 L.
Trenolin Rot DF	Liquid, pectolytic enzyme preparation for red and rosé wine-making, depsidase-free. The treatment of the mash with this enzyme effects early release of colouring matter and thus considerably shortens the rest periods of the mash necessary for the liberation of these substances. 10-20 mL/100 kg or 100 L.
Trenolin Filtro DF	Efficient enzyme for clarification and filtration, depsidase-free. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. 10-20 mL/100 L.
Trenolin Thermo DF	Efficient enzyme for clarification and filtration, depsidase-free. Particularly for must and young wines from mashes/crushed grapes with increased contents of mucilaginous substances and colloids. 2-4 mL/100 kg.
Trenolin Frio DF	Liquid special enzyme for effective pectin degradation during cold maceration and cold clarification already as of 5 °C, depsidase-free. 2-10 mL/100 kg or 100 L.

Clarification / Fining
Erbsloeh Mostgelatine	A liquid, casein-free product made from gelatine, isinglass and PVPP, for preventative mash and juice treatment.
ErbiGel Flot	Selected special gelatin for flotation in grape musts/juices. The Bloom value ranges at around 200, for quick flocculation and the binding of phenols during flotation.
LiquiGel Flot	Liquid special gelatin for grape must flotation.
ErbiGel	First-rate, ground edible gelatin (bloom value 90-100) for polyphenol reduction and clarification/fining.
ErbiGel Liquid	Acidically digested liquid gelatin.
Klar-Sol 30 και Klar-Sol Super	Alkaline silica sol and highly efficient special silica sol for clarification/fining.
Littofresh Origin (ex FloraClair)	Pure plant protein made from pea which is not genetically modified. It is free from casein and non-allergenic.
Littofresh Chito-Flot	A liquid, SO2-stabilised combination product consisting of phytoprotein and chitin-glucan for fining and flotation. LittoFresh® Chito-Flot enables quick and strong clarification during flotation and sedimentation.
Erbsloeh PVPP	Insoluble polyvinylpolypyrrolidone to reduce phenolic substances and their oxidation products in wine.

Crystal stabilisation
VinoStab	Liquid carboxymethylcellulose for long-term crystal stabilisation.
Metavin	Carefully esterified metatartaric acid for crystal stabilisation.

Sensory evaluation and removal of sulphide off-flavours
Stabiverek (ex Hydrogum)	Gum arabic in liquid form. It enhances the mouthfeel of the wines. Moreover, the wines acquire a full-bodied character. In red and rosé wines, it has also a colour stabilising effect.
Kupfat	Copper sulphate for the elimination of sulphide off-odours.
Ercofid	Silver chloride preparation for the removal of persistent sulphide off-flavours.
e.bois Series	French and American oak chips with different toasting.
Erbsloeh Tannins Series	Oenological tannins.

Sulphuring
Potassium metabisulfite	in white, crystalline form. for the sulphuring of mash, must and wine. It protects against oxidation and to suppress undesirable microorganisms in must and wine.
LittoTabs	Effervescent sulphur cachets for sulphuring also in small-size vessels.
Solution Sulfureuse P18	Aqueous, slightly yellowish solution of potassium metabisulfite.

Microbiological stabilisation
Elco K 100	Ascorbic acid is an antioxidizing agent for the protection against oxidation and stabilization of taste and bouquet.
Citric Acid	Is used in order to increase the acidity. It also prevents the ferric haze.
Potassium Sorbate	Preservative. It prevents spoilage by yeasts and molds in the finished wine.