Industrial Raw Materials
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Winery - Distillery

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. new product
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.
  • 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. new product
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.
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.