AEB USA
www.aebusa.com
111 N. CLUFF AVENUE LODI, CA 95240
PH: (209) 625-9139
FAX: (209) 224-8953
AEB BIOCHEMICAL USA PRODUCT CATALOG 2016
BIOCHEMICAL USA
QUALITY WINEMAKING INGREDIENTS
PRODUCT CATALOG 2016
TABLE OF CONTENTS
PRODUCT CHAPTERS:
CHAPTER
CHAPTER
CHAPTER
CHAPTER
CHAPTER
CHAPTER
CHAPTER
CHAPTER
CHAPTER
INDEX
1: YEAST
2: YEAST NUTRIENTS
3: ML BACTERIA
4: ENZYMES
5: MOX, TANNINS & POLYSACHARIDES
6: FINING & STABILIZING
7: DETERGENTS
8: FILTRATION
9: EQUIPMENT
1-11
15-24
27-31
35-54
57-98
101-125
129-130
133-140
143-149
151-152
AEB Product Catalog 2016
AEB USA
111 N. CLUFF AVENUE LODI, CA 95240
PH: (209) 625-8139
FAX: (209) 224-8953
THE AEB TEAM
TECHNICAL SALES MANAGER:
Jason Rodriguez: [email protected] (707) 738-9469
FABRICATION SHOP MANAGER AND GENERAL SALES:
Sean Shuck: [email protected] (707) 477-8856
NORTH COAST:
Tom Rees: [email protected] (707) 501-8313
CENTRAL COAST AND BAJA CALIFORNIA, MX.:
Marisa Webster: [email protected] (805) 835-7185
PACIFIC NORTH WEST:
Klaus Reich: [email protected] (509) 619-4191
EAST COAST:
Richard Jones: [email protected] (919) 400-3358
GENERAL MANAGER:
Marco Bertaccini: [email protected] (415) 828-6511
AEB Product Catalog 2016
HELLO WINEMAKERS, here we are again, to give you the 2016 AEBUSA
CATALOG. A little “spicy”, because it has some of Mexico in it. Following our trip to South Africa on
the 2015 catalog, we decided to give you something closer but for some reason less known around
here. They make premium wine in Mexico? Oh yes, they have for a long time. Since the Spaniards
arrived in the area in the 16th century, in 1597 the oldest winery of the “New World” was founded in
the state of Coahuila, 200 miles south of Laredo, TX. The very first vines planted in California were
actually cuts from these Mexican vineyards.
Prohibition? Just production was prohibited to protect Spanish imported wines. From 1699 until
Mexico’s independence in 1821, wine in Mexico was only made in the Missions by priests, and on a
small scale. Then….
In 1843 Dominican priests planted vineyards in the all Valle de Guadalupe, just East of Ensenada,
in Baja. What a combo: awesome vacation spot, first class West Coast seafood and wine that has
history and quality: boom! In 2002 we went there to look for a good reason to just hang out. And
we found a fantastic winemaking region with new ideas and always inspired. We took some pictures
and animated this catalog a little. We like it, and we’re there a lot. Should you be interested in a trip
there.....Well, we can help!
MARCO BERTACCINI, GM AEBUSA
CHAPTER 1: YEAST
CHAPTER 1 :YEAST
FERMOL
ELEGANCE
STRAIN
RECOMMENDED
VARIETIES
Sauv Blanc, Viognier, Pinot
S. Cerevisiae Grigio, Albariño, Marsanne
AVERAGE YAN
REQUIRED
200 ppm
FERMOL ELEGANCE is a strain obtained by natural hybridization.
It stands out for the excellent fermentation kinetics and for the broad
spectrum of aromatics that is able to highlight. It has a positive
action toward the release of glycosylated terpenes and increases the
synthesis of ß-phenylethyl.
FERMOL
AROME PLUS
STRAIN
RECOMMENDED
VARIETIES
AVERAGE YAN
REQUIRED
Moscato, Gwz, Sauv Blanc,
S. Cerevisiae Riesling, Viognier. Pinot Grigio 340 ppm
FERMOL AROME PLUS is a yeast selected by the Université de
Reims and commercialized by AEB since 2001. It is used for white
and rosé wines to perform two main tasks:
1.
To prevail on apiculate yeast, even at low temperature, to
quickly start a clean fermentation.
2.
To produce aromatics.
This yeast is a producer of ß-glucosidase enzymes, an activity able
to release terpenes, like linalool and nerol, floral with a touch of
spiciness.
FERMOL
GLUTAFERM 1
STRAIN
RECOMMENDED
VARIETIES
Sauvignon Blanc, rosé and all
S. Cerevisiae delicate wines
AVERAGE YAN
REQUIRED
260 ppm
FERMOL GLUTAFERM 1 is a yeast selected in collaboration
with Unimore Microbial Culture Collection – University of Modena
and Reggio Emilia (Italy) – Bio-bank directed by Prof. Paolo Giudici.
It has been isolated through an adaptive evolution strategy that
has conditioned the colonies to react to stress. The plates were
“poisoned” with molybdate and the colonies that survived did so
through production of reduced glutathione (GSH).
1
AEB Product Catalog 2016
TEMPERATURE FERMENTATION
RANGE
SPEED
SO2
ALCOHOL
PRODUCTION TOLERANCE
PACKAGING
12-16 °C – 52-60 °F Regular fermenter
Low
500 gram packet
High (14%)
These compounds are integrated with an enzymatic activity that is able to release thiols, and it
ultimately brings along citrusy and floral nuances, with a hint of aromatic herbs. Thanks to the
technique applied during its selection, Fermol Elegance is unable to process sulfur compounds
which makes the yeast unable to release H2S unless under extreme stress conditions. This results
in a bouquet that is elegant and clean from reduction problems.
TEMPERATURE FERMENTATION
RANGE
SPEED
Quick Starter,
11-16 °C – 52-60 °F Regular fermenter
SO2
ALCOHOL
PRODUCTION TOLERANCE
Moderate
Moderate (13%)
PACKAGING
500 gram packet
10 Kg bag
When supplied with nutrients from the Fermoplus line, it will also produce a complex bouquet of
esters with citrus notes. For its characteristics it has been one of the main yeast of choice in the
Asti region of Italy for the production of the most famed Moscato wines. In the US it has been
largely used for the fermentation of Pinot Grigio in order to boost the aromatics of this complex
variety. It easy to stop by starvation and cold for the production of wines with residual sugars.
Co-inoculum: AEB has experienced good results worldwide with the co-fermentation of Fermol
Aroma Plus with Fermol Chardonnay. This combination should be done by simply rehydrating the
two yeast strains together and adding them to the must fermenting at 14C.
TEMPERATURE FERMENTATION
RANGE
SPEED
SO2
ALCOHOL
PRODUCTION TOLERANCE
PACKAGING
11-16 °C – 52-60 °F Regular
Traces
500 gram packet
Medium (14.5%)
Glutathione in fact chelates the molybdate and allows the yeast to resist. The colonies that
survived were labeled as high GSH producers, and were further selected for quality.
The aromatic outline obtained by fermenting musts with Glutaferm ONE is complex and rich in
floral and tropical fruit shades, with clear notes of passion fruit and grapefruit. If the must is
processed with hyper-reduction, the perceived notes become sage and herbs of the woods. The
quantity of glutathione present in the wine at the end of the fermentation often reaches values
above 5 mg/L. GSH adds an antioxidant component, preserving the fresh aromas and the color of
delicate wines.
2
CHAPTER 1 :YEAST
FERMOL
BLANC
STRAIN
RECOMMENDED
VARIETIES
High alcohol whites, Late
S. C. Bayanus Harvest, Fruit Wine, Mead
AVERAGE YAN
REQUIRED
250 ppm
FERMOL BLANC is a Bayanus yeast selected by AEB in the
Trentino region of Italy in collaboration with the Université de Reims,
Laboratoire de Microbiologie. It carries the typical characteristics of
the Bayanus strains; it simply brings consistent fermentation curves
on whites and rosé, and is respectful of the varietal.
It can be used to restart stuck fermentations or even as champagne
yeast for the secondary fermentation in the bottle.
FERMOL
CHARDONNAY
STRAIN
S. Cerevisiae
RECOMMENDED
VARIETIES
AVERAGE YAN
REQUIRED
Chardonnay, Viogner, Chenin,
Chardonel, Seyval
245 ppm
FERMOL CHARDONNAY is a yeast isolated from Chardonnay
grapes picked in Bourgogne and selected for AEB in collaboration
with the microbiology department at Reims University (France). It
has been made available to wineries by AEB since 2002. It is a high
producer of glycerin; characteristic that results in wines with slightly
lower alcohol and a pleasant sweet sensation, even without residual
sugar. The aromatic profile of the wines fermented with Fermol
Chardonnay tends to express tropical and summer fruits as well as
sweet nuances. Because of its nature, the yeast originates very fine
lees that immediately release polysaccharides into the media, giving
a smooth
FERMOL
SAUVIGNON
STRAIN
S. Cerevisiae
RECOMMENDED
VARIETIES
AVERAGE YAN
REQUIRED
Sauvignon Blanc, Albariño,
Viño Verde and aromatic
varietals in general.
250 ppm
FERMOL SAUVIGNON is a strain selected by Université de
Reims-Laboratoire de Microbiologie in the Sancerre region of
France and first commercialized by AEB in 2003. It is registered
at the Institute Française de la Vigne et du Vin with the following
characteristics: yeast with Killer phenotype and average production
of glycerol of 6.8 g/l. Low production of foam, low production of
acetaldehyde, alcohol yield up to 16.2%.
3
AEB Product Catalog 2016
TEMPERATURE
RANGE
11-16 °C – 52-60 °F
FERMENTATION
SPEED
Regular
SO2
ALCOHOL
PRODUCTION TOLERANCE
Low
High (16%)
PACKAGING
500 gram packet
10 Kg bag
In a study conducted by AEB on several strains for white wines, Fermol Blanc was the strain
affected the least by the source of nitrogen fed (mineral or ß -amino nitrogen), and even if its
peaks of speed were always lower, with respect to the other strains, it was ultimately the most
regular strain and the fastest toward the end of the fermentation. This characteristic was more
marked with higher alcohol content.
Its resistance to adverse conditions, like low nutrition, cold temperatures or high alcohol makes
this strain also ideal for fruit wines and mead.
TEMPERATURE
RANGE
FERMENTATION
SPEED
13-16 °C – 55-60 °F Regular
SO2
ALCOHOL
PRODUCTION TOLERANCE
Low
Medium-high
(15%)
PACKAGING
500 gram packet
10 Kg bag
and viscous mid-palate which is desired not only in Chardonnay but for all sur-lie wines.
When utilized for barrel fermentation, it will accentuate its tropical notes. When it ferments at
temperatures below 55 °F it will express more floral nuances.
It is a high malic consumer and it will deplete up to 30% of the initial content of malic acid during
primary fermentation.
Co-inoculum: AEB has experienced worldwide with good results the co-fermentation of Fermol
Aroma Plus with Fermol Chardonnay. This combination should be done by simply rehydrating the
two yeast strains together and adding them to the must fermenting at 13 °C- 55 °F.
TEMPERATURE
RANGE
FERMENTATION
SPEED
13-16 °C – 55-60 °F Regular
SO2
ALCOHOL
PRODUCTION TOLERANCE
Very Low
Medium-high
(15%)
PACKAGING
500 gram packet
10 Kg bag
Its killer phenotype and very short lag phase, even at low temperatures, are characteristics that
guarantee a quick dominance and a clean fermentation. It is cold resistant and can ferment just
above 10 °C (50 °F). Its enzymatic production during fermentation facilitates the expression
of aromatic thiols, such as 4-methyl-mercapto-2-one, and highlights the smells of volatile
analytical descriptors reminiscent of aromatic herbs, such as ß and y-Thujone. In some cases,
and depending on the grape variety, citrus (grapefruit) notes emerge clear and fine. The intense
olfactory expression of wines made using Fermol Sauvignon produces a balanced palette and a
very persistent after-taste, where fruit notes emerge.
4
CHAPTER 1 :YEAST
FERMOL PB
2033
STRAIN
S. Cerevisiae
RECOMMENDED
VARIETIES
AVERAGE YAN
REQUIRED
Rosé in general, Sangiovese,
Dolcetto, Gamay, Pinot Noir
200 ppm
FERMOL PB 2033 is a strain selected by the Université de ReimsLaboratoire de Microbiologie in the Côtes de Provence region of
France. It is registered at the Institut Française de la Vigne et du Vin
with the following characteristics: Yeast with killer phenotype and
an average production of 6.3 g/L glycerol. Low production of foam,
low production of acetaldehyde, and alcohol yields up to 16.7%. Its
killer phenotype and very short lag phase, even at low temperatures,
are characteristics that guarantee a quick dominance and a clean
fermentation.
FERMOL
MEDITERRANÉE
STRAIN
RECOMMENDED
VARIETIES
Bordeaux varieties & Lush
S. Cerevisiae Pinot Noir
AVERAGE YAN
REQUIRED
200 ppm
FERMOL MEDITERRANÉE is a strain selected in the Côtes du
Rhône region of France by AEB, in collaboration with Université de
Reims-Laboratoire de Microbiologie. AEB made this yeast available
to wineries in 2002. Recommended for big Bordeaux varieties and
lush Pinot Noirs, it releases a rich bouquet of spirit-preserved red
fruit, enhanced sweet nuances, and an earthy finish. It yields wines
that are highly extracted and rich in polysaccharides, facilitating
a quick stabilization of the anthocyanins and lowering the redox
potential.
FERMOL
PREMIER CRU
STRAIN
RECOMMENDED
VARIETIES
Cabernet Sauvignon/Franc,
Merlot, Sangiovese Grosso,
Petit Verdot, Sagrantino,
S. Cerevisiae Aglianico
AVERAGE YAN
REQUIRED
270 ppm
FERMOL PREMIER CRU is a yeast selected by AEB in
collaboration with Institut Universitaire de la Vigne et du Vin de
Dijon. It has a neutral killer phenotype, making it ideal for cofermentation.
It has an average production of 5.1 g/L glycerol, low foam and
alcohol yields up to 16.3%. It’s a quick starter, with a lag-phase
never longer than 6 hours (at 25°C - 77°F),
5
AEB Product Catalog 2016
TEMPERATURE
RANGE
FERMENTATION
SPEED
13-22 °C – 55-72 °F Regular
SO2
ALCOHOL
PRODUCTION TOLERANCE
Very Low
Medium (14.5%)
PACKAGING
500 gram packet
10 Kg bag
Thanks to the limited hydrophilic characteristics of the cellular wall, this strain limits adsorption
and fixation of the anthocyanins to the cellular walls, thus optimizing color.
It respects the primary aromas of the grapes, and it develops pleasant non-invasive secondary
aromas that are able to perfectly integrate with the typical bouquet of the light-red cultivars.
When tasting the wine, sensorial descriptors are reminiscent of currant, sour black cherry,
raspberry, strawberry and white flowers.
It is the ideal strain for the production of Sangiovese, Lambrusco, Dolcetto, Bardolino, and for all
young wines, where chromatic intensity, aromatic vivacity and softness are desired.
TEMPERATURE
RANGE
25-32 °C 77-90 °F
FERMENTATION
SPEED
Regular
SO2
ALCOHOL
PRODUCTION TOLERANCE
Traces
High (16.5%)
PACKAGING
500 gram packet
10 Kg bag
It has extremely low nutrition needs, making it ideal for organic winemakers who cannot use
DAP.
It carries a killer phenotype that helps the strain to quickly dominate the fermentation, minimizing
VA. It has an average production of 6.5 g/L glycerol, low foam, and alcohol yields up to 17.2%.
It has minimal to no SO2 production, thereby facilitating ML bacteria. It does not perform well
at low temperatures, and for this reason it can be used in those fermentations that need to be
arrested by chilling and left with residual sugar.
TEMPERATURE
RANGE
25-32 °C 77-90 °F
FERMENTATION
SPEED
Fast-Regular
SO2
ALCOHOL
PRODUCTION TOLERANCE
Traces
High (16.5%)
PACKAGING
500 gram packet
10 Kg bag
resulting in cleaner fermentations with lower VA. It has minimal or no SO2 production, facilitating
ML. Thanks to the cellulase enzymes produced during its activity, it yields wines that are highly
extracted and rich in polysaccharides. This also facilitates the stabilization of anthocyanins. It is
very respectful of the variety and enhances its typical characteristics, yielding complex bouquets
of red fruits, violets and herbs. Recommended for Syrah, Sangiovese, Aglianico, Sagrantino and
Bordeaux varieties.
6
CHAPTER 1 :YEAST
FERMOL
SUPER 16
STRAIN
RECOMMENDED
VARIETIES
Cabernet Sauvignon,
Zinfandel, Amarone Style
S. Cerevisiae wines
AVERAGE YAN
REQUIRED
265 ppm
FERMOL SUPER 16 complements a clean fermentation with a
bouquet of fresh and defined fruit. It yields wines with a crisp and
clean edge that promotes a long and complex finish. Fermol Super
16 has been isolated from grapes picked on the island of Samos
(Greece). The island is a historic producer of wines made from
extremely mature grapes that are often dried in a “passito” style.
The yeast is adapted to high sugar content and extreme osmotic
conditions.
FERMOL ROUGE
STRAIN
RECOMMENDED
VARIETIES
S. Cerevisiae Syrah, Grenache, Sangiovese,
AVERAGE YAN
REQUIRED
270 ppm
FERMOL ROUGE is one of the very first strains selected by
AEB in collaboration with the Université de Reims, Laboratoire de
Microbiologie. Often used in Europe in the 90’s for classic “food
friendly” wines, it is mainly recommended for fruity red and modern
rosé wines.
FERMOL
COMPLETE
KILLER FRU
STRAIN
RECOMMENDED
VARIETIES
S. C. Bayanus Any restart
AVERAGE YAN
REQUIRED
260 ppm
FERMOL COMPLETE KILLER FRU is selected for its
fructophilic characteristics, it is utilized to restart stuck
fermentations in red and white wines. In fact Fermol Complete
Killer Fru is able to metabolize the sugar fraction composed by
fructose, which other strains often leave it behind, causing stuck
fermentations.
7
AEB Product Catalog 2016
TEMPERATURE FERMENTATION
RANGE
SPEED
25-34 °C 77-94 °F
Fast-Regular
SO2
PRODUCTION
Traces
ALCOHOL
TOLERANCE
Very High (18%)
PACKAGING
500 gram packet
10 Kg bag
This makes it ideal for fruit that has a percentage of raisins and overripe grapes.
It is a very versatile yeast, which in California has found its match with Napa Valley Cabernet
Sauvignon when it was selected as preferred strain for some of the most famous wines from
that region. Fermol Super 16 can perform at very high temperatures and high alcohol. It is and
active producer of cellulose activity; therefore more pump-overs will consistently bring high skin
extraction. The cells flocculate very well, and the wine is easy to filter just a few days after the
end of the fermentation.
TEMPERATURE FERMENTATION
SPEED
RANGE
25-34 °C 77-94 °F
Fast-Regular
SO2
PRODUCTION
Traces
ALCOHOL
TOLERANCE
High (17%)
PACKAGING
500 gram packet
10 Kg bag
It shows a very short lag phase, followed by a fast and regular fermentation curve. These
characteristics make Fermol Rouge ideal for optimizing tank turnover. It quickly completes
fermentation with high resistance to stressing factors like wild yeast contamination and high
temperatures. It actively extracts tannins from the grapes and produces aromatics typical of
young red wines. It is killer factor “neutral, so it can be used in co-fermentations.
TEMPERATURE FERMENTATION
RANGE
SPEED
12-26 °C 55-80 °F
Fast-Regular
SO2
PRODUCTION
Traces
ALCOHOL
TOLERANCE
High (17%)
PACKAGING
500 gram packet
10 Kg bag
Thanks to its killer phenotype, it quickly gains dominance, reducing the existing population of wild
yeast and, because of its high alcohol tolerance, it can be inoculated in partially fermented musts.
It’s highly cryophilic so is okay to use in wines that are not at ideal temperatures due to sluggish
conditions.
8
CHAPTER 1 :YEAST
PRIMAFLORA
DESCRPTION:
The Primaflora technology consists in premature inoculation of microorganisms; the oenologist
intervenes in the microbiology at the crusher to insure controlled activity.
Primaflora will dominate the lag-phase, minimizing the development of undesired wild organisms like
Brettannomyces, Acétobacter and bacteria-producing histamines.
WHY UTILIZE PRIMAFLORA?
Quickly implant, from the first minutes of the must, selected bacteria and yeast: according to
the principle that it is necessary to bring it 10 - 100 times more cells compared to the
indigenous population.
The antagonism yeast / bacteria bring advantage: The fast multiplication of yeast in the must
prevents the development of lactobacillus and other bacteria.
COMPOSITION:
9
Saccharomyces yeasts (only present in Primaflora VR for reds).
Non-saccharomyces (Torulaspora and Pichia).
AEB Product Catalog 2016
DOSAGE:
Primaflora VB:
For white or rosé musts: from 3 to 5 g/hL before
or during pressing.
Primaflora VR:
For red musts: 4 g/hL at harvest or during
maceration, and up to 8 g/hL with grapes that
are damaged or warm, or with a pH value
greater than 4.0.
UTILIZATION:
Rehydrate 500 g of Primaflora in 10 liters of
mineral or non-chlorinated water at 25-30°C,
sweetened to 50 g/L Residual Sugar for 15
minutes. Distribute onto the grapes or add to the
must.
Do not store the solution for more than 45
minutes. Double the volume with grape must to
prolong the shelf life of the solution of 3 hours.
Increase the volume five-fold with grape must to
prolong the shelf life of the solution of 12 hours.
DO NOT use in must containing sulfites.
Store in the original sealed pack, in a dry, cool
and odorless place.
After opening the pack, use quickly. Store in
the fridge and in the original sealed container:
mortality < 20% per year.
PACKAGING AND STORAGE:
500 gram pack.
Store in the original sealed pack, in a dry, cool
and odorless place.
After opening the pack, use quickly. Store in
the fridge and in the original sealed container:
mortality < 20% per year.
10
CHAPTER 1 :YEAST
YEAST REHYDRATION AND ACCLIMATION:
This procedure can be done with the help of Reactivateur machine (see at the end of this
book).
1. 2. 3. 4. 5. 6. 11
Prepare a batch of warm water (ideal temperatures are 39°C/102°F for Saccharomyces
cerevisiae and 41°C/105°F for the bayanus strains) with the proper amount of
Fermoplus Energy GLU mixed well, adding the latter right before adding the yeast.
Proportions should be: 1 part of yeast (i.e. 25 g/hL - 2lbs/1,000 gal) 1⁄4 part of
Fermoplus Energy GLU (i.e. 6g/hL - 1/2lb/1,000 gallons to be added right before adding
the yeast) and 10 parts of water (i.e. 250 mL of water for each 25 grams of yeast, or
2.5 gallons of water for every 2 pounds of yeast).
Add the yeast to the rehydration batch only when temperature is equal or slightly lower
than 40 °C/104 °F. Make sure that the yeast is wet and break all clumps with a paddle.
Do not use a drill or other tools that may cause shearing of the cells.
Stir again after 15 minutes.
After 20-30 minutes the yeast is ready and starts losing viability if is not combined
with must.
Portions of must are added to the rehydration batch in small increments. Normally an
equal amount of must is mixed with the rehydrated yeast batch over a period of 5
minutes, and this process is repeated every 15 minutes.
When the temperature of the rehydrated batch is within 5 °C/10°F of the tank
temperature add the batch to the bottom of the tank before filling it with must.
AEB Product Catalog 2016
PROCEDURE FOR RE-INOCULATION OF STUCK FERMENTATION:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
Rack the wine off the gross lees into a sanitized tank.
While racking, add 18 g/hL (1.5 lb. /1000 gal.) of Celloferm to the receiving tank.
In a sump, bring ~250 mL water per hL stuck wine (2.5 gal water/1000 gal wine) to
40°C (104°F).
Add 6 g/hL (1/2 lb. /1000 gal.) Energy Glu rehydration nutrient.
Add 25 g/hL (2 lb. /1000 gal.) Fermol Complete Killer yeast.
Using a paddle, mix the yeast and nutrient thoroughly.
Allow the yeast to rehydrate for 20 minutes.
Note the temperature of the yeast mixture before going on to step 9.
Slowly add 250 mL wine per hL of total stuck wine (2.5 gal/1000 gal) to the yeast mixture, making sure the temperature does not change more than 5 °C (10°F).
Add 25 grams of light white grape concentrate (or similar) per hL of total stuck wine to
the yeast slurry.
Take a sample of this starter and measure the RS if possible.
Cover and hold for 12 hours in a warm part of the cellar around 21°C (70°F) is best.
Check the RS. Make sure there a signs of active fermentation before moving to the next
step (a RS drop will confirm yeast activity).
Transfer yesterday’s start-up from the sump to the small wine tank.
Slowly add 750 mL stuck wine per hL total stuck wine (7.5 gal/1000 gal) and 15 grams
of light grape concentrate per hL total stuck wine to the small tank, and stir well.
Record the RS and hold over night. Make sure the small wine tank is vented.
Again, confirm that the mixture is actively fermenting before moving on.
Add 10 liters of stuck wine per hL total wine to the small tank and mix well. Hold for
another night.
Transfer the start-up to the stuck wine tank and mix well. If possible, maintain the
tank temperature between 21-24°C (70-76°F). Monitor RS regularly.
12
CHAPTER 2:
YEAST NUTRIENTS
CHAPTER 2 :YEAST NUTRIENTS
YEAST NUTRIENTS
An examination of yeast derived products:
Yeast-derived products are used in fermentation nutrients that help maximize the flavor and aromas
in wine. Other yeast-based products are specifically designed to enhance structure and mouth-feel.
They can be divided in four families according to the way that they’re processed.
INACTIVATED YEAST
Not included in AEB products, these are simple dead cells unable to ferment. To release the content
in order to contribute to the wine it needs to sit with the lees for a variable amount of time.
YEAST HULLS
The type of lysis is only thermic with usage of coadjutants. These are the yeast walls without the
cytoplasmic fraction and washed from all the internal part of the membranes. They’re treated to
make them an adsorbent media capable of fixing on their surfaces the long-chain fatty acids, enabling
to increase yeast vitality and bringing about a more rapid fermentation of the RS.
AUTOLYZED YEAST
Yeast cells that went through a lysis (degradation of cell walls). It contains both the cytoplasmic
fraction of the cell and the cell walls. The types of Lysis can be of three different kinds: (1) Thermic,
with high temperature for short intervals, (2) Chemical, with salts, (3) Biochemical, with Enzymes.
The choice of the type of lysis depends on the end result and on what we want to obtain; either a
nutrient or a flavor booster.
YEAST LYSATE
Yeast cells that went through the same kind of lysis as above according to the purpose of the final
product, and then separated from the cell-walls. It only contains the cytoplasmic fraction of the cell.
It is not in the TTB list of authorized materials.
THIAMINE HYDROCHLORIDE:
Thiamine or vitamin B1, was the first B vitamin to be discovered by scientists, hence the “1”. It
is a co-factor of Pyruvate decarboxylase, which is an enzyme part of the fermentation process
that occurs in yeast, especially of the Saccharomyces genus, to produce ethanol by fermentation.
Ultimately Thiamine promotes a shorter lag-phase and avoids formation of ketonic acids that can
combine SO2.
THIAMINE HYDROCHLORIDE LEGAL LIMITS:
The amount used shall not exceed 0.005 lb. /1000 gals. (0.6 mg/L) of wine or juice. 21 CFR
184.1875 (GRAS).
Thiamine hydrochloride levels and limits for dosage of AEB fermentation nutrients (it is natural in
Fermoplus DAP Free therefore it is not regulated):
15
AEB Product Catalog 2016
ACTION
INACTIVATED
YEAST
AUTO-LYSATE
YEAST
X
XXX
O
XXXXX
DETOX
XX
XXX
XXXXX
X
TASTE
X
XXX
X
XXXXX
VOLUME
XX
XXX
O
XXXXX
ANTIOX
X
XXXX
O
XXX
PERCENTAGE
THIAMINE
HYDROCHLORIDE
MAX LEVEL OF DOSAGE
FOR THE PRODUCT
YEAST HULLS
LYSATE
PRODUCT
NUTRITION
YEAST NUTRIENT
Fermoplus Integrateur
0.06%
8.3 lbs/1,000 Gallons (100g/hL)
Fermoplus Blanc Varietal
0.06%
8.3 lbs/1,000 Gallons (100g/hL)
Fermoplus Premier Cru
0.06%
8.3 lbs/1,000 Gallons (100g/hL)
Fermocel P
0.1%
5 lbs/1,000 Gallons (60g/hL)
Enovit P
0.2%
2.5 lbs/1,000 Gallons (30g/hL)
16
CHAPTER 2 :YEAST NUTRIENTS
FERMOPLUS ENERGY GLU
DESCRIPTION:
Fermoplus Energy Glu is a booster for the yeast biomass to be added during yeast rehydration. It
accelerates cell division, improving the biomass, and facilitates dominance of the selected yeast
strain. Ammonia (NH4+) and amino-acids are the predominant nitrogen-containing compounds that
are utilized by the Saccharomyces. GAAP (General Amino Acid Permease) transports several amino
acids inside the yeast cell, but is inhibited by the ammonium ions. It is, therefore, active when
the must is depleted of ammonium ions or before the yeast goes into the must. For this reason it
is important to feed amino acids in the rehydration tub, in the absence of NH4+, using Fermoplus
Energy Glu. The purity of the extract in terms of amino acids is guaranteed by a centrifugation
process that ensures the molecules are equal to or less than 0.5 Kilo Dalton in size. The small
particle size can be immediately metabolized by the yeast. For this reason, the addition rate of
Fermoplus Energy GLU is much lower than most re-hydration nutrients available.
Why Glu? This product features a naturally high glutathione content. AEB achieves this by selecting
a yeast strain that has a naturally high glutathione content in the extract. Glutathione is a natural
antioxidant and ensures yeast cells are not damaged by the high oxidative activity existing during
rehydration.
FERMOPLUS DAP FREE
DESCRIPTION:
Fermoplus DAP Free is a natural nutrient derived from yeast lysis to be used in wines that need a
boost in aromatics. In fact, the high amino acid content provides the base for ester formation and
minimizes the formation of ketonic compounds, which may cause off flavors that are sometimes
described as “hot” or “solvent-like.” Fermoplus DAP Free has a naturally high concentration of B
Vitamins. These B vitamins facilitate Nitrogen assimilation (including the one from an eventual DAP
addition) and make aroma synthesis more efficient.
AEB has conducted trials with a variety of musts adjusted with different nutrition strategies. We
consistently observe a consumption of amino-acids that starts in the early hours of the primary
fermentation that is not affected by the yeast strain, the nutrition strategy or the sugar concentration.
Amino Acid transport is strongly inhibited by ethanol. When a significant amount of ethanol is
produced during fermentation the membrane becomes permeable and allows massive influx of
protons by diffusion inside the cell. The yeast removes these excess protons from the cytoplasm by
using a proton pump. However, to prevent overloading the pump’s capacity to export protons, the
cell shuts down the H+ ion-coupled amino acid transport. Thus, in order to stop excess protons from
entering the cell, the cell also stops the uptake of amino acids. This mechanism helps explain the
way ethanol limits nitrogen uptake; and consequently, poor response of nitrogen addition on yeast
growth when added later in fermentation. Generally speaking, the yeast takes up amino acids early in
fermentation, when the ethanol concentration is relatively low. Yeast accumulates and stores amino
acids in vacuoles and uses them later when needed for metabolic activity. This approach also gives
the yeast cell a competitive advantage because it depletes nutrients from the medium, and thus
17
AEB Product Catalog 2016
USAGE:
Dissolve directly in the rehydration water prior to adding the yeast.
DOSAGE:
1:4 compared to yeast inoculum, i.e. 25 grams/hL of yeast will require
6 grams/hL of Fermoplus Energy Glu. 2lb/1000 Gallons of yeast will
need 1/2 lb. of Fermoplus Energy Glu.
PACKAGING:
1kg packs, 20 kg bags
SHELF LIFE AND STORAGE:
Fermoplus Energy Glu is stable at room temperature for at least two
years.
depriving other organisms from getting nutrients. Adding Fermoplus
DAP Free at the beginning of fermentation appears to be the best
strategy to ensure proper assimilation of the amino acids and
healthy growth of the biomass. Yeast can degrade amino acids from
Fermoplus DAP Free to obtain ammonium ions, which can be used
in building other nitrogenous compounds needed for metabolic
activity. NAD-dependent glutamate dehydrogenase catalyzes the
reaction that converts glutamate to NH4+ ion and ß-ketolgutaric acid
in the yeast metabolism.
USAGE:
Dissolve in must or wine and add to the tank. It is preferred to add
Fermoplus DAP Free in three steps, but it is most important at the
beginning of the fermentation.
DOSAGE:
Standard addition is 25-40 g/hL (2-3 pounds/1,000 Gallons).
PACKAGING:
5kg and 25 kg bags.
SHELF LIFE AND STORAGE:
Stable at room temperature for at least two years.
18
CHAPTER 2 :YEAST NUTRIENTS
AMINO ACIDS & GRAPES:
Amino acids are not equally distributed in grapes.
About 10% of the total is in the seeds, 15% in the skins, and
75% in the pulp.
Separation of the pulp juice from the skins, as occurs with
bleeding, has a significant qualitative influence and quantitative
impact on free amino nitrogen (FAN).
This is a very important rosé production consideration.
FERMOPLUS INTEGRATEUR
DESCRIPTION:
Fermoplus Integrateur is a complex nutrient based on mineral ammonia nitrogen (DAP), α-amino
nitrogen and thiamine. Ammonia nitrogen (or ammonium NH4+) quickly boosts the YAN content,
while yeast derived α-amino nitrogen, makes it easier for the yeast to function and provides the base
for esters formation. Thiamine promotes a quicker lag-phase and avoids the formation of ketonic
acids that can combine SO2. Fermoplus Integrateur also contains sterols (to make the cytoplasmic
membrane stronger) and yeast hulls, capable of fixing long-chain fatty acids on their surfaces, that
increase yeast vitality and bring about a more rapid fermentation of residual sugar.
FERMOPLUS BLANC VARIETAL
DESCRIPTION:
Fermoplus Blanc Varietal is a specialized version of Fermoplus Integrateur that is geared for
enhancing the varietal qualities of white wines. It is rich in both amino acidic and mineral N (contains
30% DAP). It also contains specific components like casein, natural antioxidants and specific amino
acids in order to guarantee the development of enhanced aromatics during fermentation. Like all
the Fermoplus line, it also contains thiamine (0.06%). Thiamine promotes a shorter lag-phase and
avoids the formation of ketonic acids that can combine SO2.
Fermoplus Blanc Varietal also contains sterols (to make cytoplasmic membrane stronger) and yeast
hulls, capable of fixing long-chain fatty acids on their surfaces, that increase yeast vitality and bring
about a more rapid fermentation of residual sugar.
19
AEB Product Catalog 2016
VITAMINS IN mg PER kg OF FERMOPLUS DAP FREE:
B1 - THIAMINE .................................. 48.90
B2 - RIBOFLAVIN .............................. 23.50
B3 - NIACIN ...................................... 141.04
BS - PANTOTHENIC ACID ................... 87.08
B6 - PYRIDOXINE .............................. 15.26
B8 - BIOTIN ...................................... 4.096
B9 - FOLIC ACID ............................... 11.246
B12 - CYANOCOBALAMIN (μG/KG)........0.0010168
USAGE:
Dissolve in must or wine and add to the tank. It is preferred to add
Fermoplus Integrateur in three steps, but it is most important at the
beginning of the fermentation.
DOSAGE:
An addition of 120 ppm (1lb/1000 Gallons) yields about 18 ppm of
YAN. We recommend 2lb/1,000 gallons divided in 2-3 additions.
PACKAGING:
1kg packs, 5kg and 20kg bags.
SHELF LIFE AND STORAGE:
Stable at room temperature for at least two years.
USAGE:
Dissolve in must or wine and add to the tank. It is preferred to add
Fermoplus Blanc Varietal in three steps, but it is most important at the
beginning of the fermentation.
DOSAGE:
An addition of 120 ppm (1lb/1000 Gallons) yields about 13 ppm of
YAN. We recommend 2lb/1,000 gallons divided in 2-3 additions.
PACKAGING:
5 kg bags.
SHELF LIFE AND STORAGE:
Stable at room temperature for at least two years.
20
CHAPTER 2 :YEAST NUTRIENTS
FERMOPLUS PREMIER CRU
DESCRIPTION:
Fermoplus Premier Cru is another specialized version of Fermoplus Integrateur that is geared for
enhancing the varietal qualities of red wines, rich in ammonia and natural amino acids specific for
the perfect red wine profile. Like the all Fermoplus line it also contains thiamine, natural
mannoproteins, and vitamins.
ENOVIT P
DESCRIPTION:
Enovit P is mainly composed of Nitrogen salts of DAP, bringing a large amount of ammonia nitrogen
for a quick boost of the YAN (yeast available nitrogen). Utilized at 30 g/hL (300 ppm) it brings 60
ppm of N (about 20%). It also contains Thiamine to promote a quicker lag-phase and to avoid the
formation of ketonic acids that can combine SO2.The average YAN yield for a 120 ppm (1lb/1000
Gallons) addition is about 25 ppm. Enovit P is a very fine power that is easy to dissolve and will not
become a “brick” in the bag.
FERMOCEL P
DESCRIPTION:
Fermocel P is widely used in Europe where white juice is heavily fined and musts need extra
turbidity to ferment properly. The cellulose contained in Fermocel P helps with yeast nucleation and
with the adsorption of toxins and long chain fatty acids. Nitrogen salts (DAP) bring a large amount of
ammonia nitrogen that immediately raises the YAN level.
It creates the perfect environment for fermentation of juices that are extremely clarified, like
white musts, fruit wines, cider or mead. The dispersing agents in the mix provide support for the
yeast cells to be homogeneous in the all fermentation vessel. The average YAN yield for a 120 ppm
(1lb/1000 Gallons) addition is about 11 ppm.
21
AEB Product Catalog 2016
USAGE:
Dissolve in must or wine and add to the tank. It is preferred to add
Fermoplus Premier Cru in three steps, but it is most important at the
beginning of the fermentation.
DOSAGE:
An addition of 120 ppm (1lb/1000 Gallons) yields about 14 ppm of YAN.
We recommend 2lb/1,000 gallons divided in 2-3 additions.
PACKAGING:
5 kg bags.
SHELF LIFE AND STORAGE:
Stable at room temperature for at least two years
DOSAGE:
Standard addition is 12-36 g/hl (1-3 pounds/1,000 Gallons).
PACKAGING:
25 kg bags.
SHELF LIFE AND STORAGE:
Stable at room temperature for at least two years.
DOSAGE:
Standard addition is 12-36 g/hL (1-3 pounds/1,000 Gallons)
PACKAGING:
25 kg bags
SHELF LIFE AND STORAGE:
Stable at room temperature for at least two years.
22
CHAPTER 2 :YEAST NUTRIENTS
YEAST NUTRIENT
Fermoplus Integrateur
Fermoplus Blanc Varietal
Fermoplus Premier Cru
PPM OF YAN ADDED FOR 120 PPM
ADDITION (1LB/1000 GALLONS)
18
13
14
Fermocel P
11
Enovit P
25
CELLOFERM
DESCRIPTION:
Celloferm is a cellulose-based fermentation bio-regulator for “cleaner” re-fermentations. Celloferm
is a bio-regulator in powder form, based on very pure celluloses with long polysaccharide chains.
It absorbs the substances inhibiting or slowing down the yeast activity and rapidly activates
fermentations. The addition of Celloferm to the clear must facilitates the yeast in the lag-phase,
especially in musts where the sugar concentration is very high, or where environmental conditions
are very difficult. It acts on the must by binding to the residues of vineyard applications, such
as fungicides, acaricides, and copper-based products. The particular composition of Celloferm
contains negatively charged cellulose that binds with positively charged metallic ions such as iron
and copper. As the cellulose binds to metal ions, it helps to reduce the oxidative effects caused by
these elements. Furthermore, the long-chained celluloses carry out an adsorption action towards
metabolites yielded by the yeasts during fermentation. Celloferm aids in fixing fatty acids such as
caprylic acid, decanoic acid, dodecanoic acid and their ethylic esters, granting a regular and constant
run. Celloferm has a high support action during fermentation, as it facilitates the dispersion of the
utilized agents and the homogeneous dispersion of the yeasts in the mass.
23
AEB Product Catalog 2016
UTILIZATION:
Make a slurry in 20 parts of must or the stuck wine and add to the tank
right after having pitched the yeast.
DOSAGE:
1 – 2 lbs/1,000 Gallons or 10-20 g/hL or 100-200 g/hL per metric ton
of grapes.
SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a
non-humid environment.
PACKAGING:
10 kg bags.
24
CHAPTER 3:
ML BACTERIA
CHAPTER 3 : ML BACTERIA
Malo-lactic fermentation is a natural process where specific bacteria convert malic acid into lactic
acid. One mole of malic acid will yield one mole of lactic acid. The molecular weight of these two
acids is very different (134 grams for malic and 90 grams for lactic) therefore the total acid content
will diminish during the process. Also, malic acid carries two carboxylic groups, whereas lactic only
has one. This translates in less H+ being released in the media by lactic and therefore a higher pH.
The pH after the ML fermentation is also affected by a loss of tartaric caused by the release of the
potassium linked to malic acid. The potassium ions will be available for the saltification of tartaric
acid that will precipitate. Bacteria for conducting the ML fermentations should be inoculated in
order to achieve a more predictable process. Over the years AEB has selected strains that can be
inoculated directly into the wine.
MALOLACT ACCLIMATÉE
DESCRIPTION:
Frozen culture at -20°C. Multi strain (3 strains) inoculum of Oenococcus Oeni for malolactic
fermentations.
Malolact Acclimatée is a direct-add ML inoculum, ideal for white, blush and red wines.
This culture is constituted of three genetically different strains of Oenococcus oeni, equally effective
in conducting the malolactic fermentation. This combination helps to improve competition in the
event of a high population by indigenous bacteria. Malolact Acclimatée has been selected for its
capacity to highlight the typical aromas of the cultivar from which the wine was made, integrating
them with pleasant fruity nuances. It improves the taste profile of wines enhancing roundness and
fullness and prolonged after taste sensations. The appearance of bitter or green nuances, which often
characterize wines at the end of spontaneous malolactic fermentation, are absent.
MALOLACT ACCLIMATÉE 4R
DESCRIPTION:
Frozen culture at -20°C. Multi strain (4 strains) inoculum of Oenococcus Oeni for malolactic
fermentations.
Malolact Acclimatée 4R is a direct add ML inoculum ideal for big red wines.
In this product you’ll find an aggregate of four Oenococcus Oeni strains especially selected for
working in red wines characterized by high phenolics.
Here the selection is focused mostly on having a strain not only resistant to ethanol and SO2, but
also to high levels of polyphenols. Malolact Acclimatée 4R has been selected under the following
conditions: pH: 3.2; Temperature: 18 °C; Alcohol level: 14.5%; Total SO2 60 ppm; concentration of
polyphenols: 80 (by total polyphenol index).
27
AEB Product Catalog 2016
UTILIZATION:
Remove Malolact Acclimatée from freezer 30 minutes before use.
Malolact Acclimatée works as a direct add, but its activity can be
boosted by a simple rehydration in wine for 24 hours.
DOSAGE:
Dose at 1g/hL. It is packaged in measured doses for 66 gal, 660 gal,
6600 gal, or 26,400 gal (barrel, 25, 250 and 1,000 hL).
PACKAGING:
Pre-dosed packets for 66 gal, 660 gal, 6,600 gal, or 26,400 gal of wine
(2.5 grams, 25 grams, 250 grams and 1 kg).
STORAGE AND SHELF LIFE:
The lactic bacteria’s activity of Malolact Acclimatée is stable for two
years (with minimal loss of activity) when stored in a freezer (-0.4°C
/-17°C).
UTILIZATION:
Remove Malolact Acclimatée 4R from freezer 30 minutes before use.
It works as a direct add, but its activity can be boosted by a simple
rehydration in wine for 24 hours.
DOSAGE:
Dose at 1g/hL. It is packaged in measured doses for 66 gal, 660 gal,
6600 gal, (barrel, 25 and 250 hL).
STORAGE AND SHELF LIFE:
The lactic bacteria’s activity of Malolact Acclimatée 4R is stable for two
years (with minimal loss of activity) when stored in a freezer (-0.4°C
/-17°C).
PACKAGING:
Pre-dosed packets for 66 gal, 660 gal, and 6,600 gallons of wine (2.5
grams, 25 grams and 250 grams).
28
CHAPTER 3 : ML BACTERIA
MALOLACT ACCLIMATÉE F
IDEAL USE:
For completion of MLF in white, rosé and red wines.
This is a very vigorous, single strain inoculum, selected to focus on the ability of the bacteria to
complete the malolactic process in the shortest time possible, given the conditions of the wine.
Malolact Acclimatée F has a noticeable tolerance towards low temperatures, sulfur dioxide and high
alcohol and is intended to be added directly to the wines. One of the main selection focuses of this
strain has been the lack of biogenic amine production.
FERMOPLUS MALOLACTIQUE
DESCRIPTION:
Fermoplus Malolactique is a specific nutrient for malolactic bacteria. Malolactic bacteria are typically
nutritionally demanding. To grow and develop, they need amino acids and vitamins, which are rarely
present in the wine, as yeasts tend to deplete them completely during the course of the primary
alcohol fermentation. Fermoplus Malolactique re-balances nutritional conditions and reduces the
lag time for the start and completion of the malolactic fermentation. The inoculation of malolactic
bacteria with the support of Fermoplus Malolactique, at the end of the alcohol fermentation, helps
the start of malolactic fermentation. Using Fermoplus Malolactique to improve nutritional conditions
results in successful malolactic completion and cleaner, and more intense wines.
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AEB Product Catalog 2016
UTILIZATION:
Remove Malolact Acclimatée F from the refrigerator 15 minutes before
use. Malolact Acclimatée F works as a direct add, but its activity can
be boosted by a simple rehydration for 24 hours.
DOSAGE:
Dose at 1g/hL. 1 kg pack is good for 26,400 Gallons.
STORAGE AND SHELF LIFE:
The lactic bacteria’s activity of Malolact Acclimatée F is stable for two
years (with minimal loss of activity) when stored in a freezer.
PACKAGING:
1 kg Pre-dosed packets for 26,400 Gallons of wine.
UTILIZATION:
Dissolve dose in wine to be treated together with the dose of malolactic
bacteria.
DOSAGE:
5-20 grams/hL - 1/2 - 1 1/2 lbs. /1000 gallons.
SHELF LIFE AND STORAGE:
Fermoplus Malolactique is stable at room temperature for at least two
years.
PACKAGING:
500 grams packs and 5 kg bags.
ML BACTERIA PROPAGATION PROCEDURE:
Direct add bacteria can be propagated to increase population and
efficiency.
1.
2.
3.
4.
5.
Draw a small amount of the wine to be inoculated.
Use 100 liters (26 Gal) for 250 hL (6600 Gal).
Add 6g/hL (1/2 lb. /1000 Gal) of Fermoplus Malolactique.
Adjust pH to 3.5 – 4 and inoculate with the Malolact of choice.
Maintain a constant temperature of 24°C (75°F) for 24 hrs.
30
CHAPTER 3 : ML BACTERIA
CHECKLIST FOR STUCK ML:
Malolact can work only with very low quantities of SO2. 50 mg/hL of
molecular SO2 is considered the limit that malolactic bacteria can stand.
Low pH is a difficult environment for all malolactic bacteria. Malolact can stand
pHs of 3.1. If the pH is lower, it is possible to use products like the Deacid,
listed in this catalog, to diminish the acidity.
ML bacteria do not start below 10 degrees Celsius (50 °F), are very slow
between 10-15 °C (50-60 °F), and have their ideal conditions at 18°C (65 °F).
Once the bacteria start, they can continue working even below 10 degrees
Celsius (50 °F), producing very little VA but at a very slow rate.
The fermentation is endergonic (it adsorbs energy) so sugars are required to
make energy. The sugars utilized are pentoses that are left over by the yeast
that cannot utilize them.
Wine’s red-ox potential, which during ML often is reduced to 300 mV or lower,
can be an obstacle to achieving a regular malolactic fermentation. In fact
Oenococcus species have major issues in reductive environments. Racking and
brief oxygenation will often be a good cure for sluggish ML fermentations.
Bacteria cannot use inorganic nitrogen (NH4 from DAP) but only protein based
and amino acidic nitrogen. It is important to re-suspend the lees (have a
turbidity of about 5-6 NTU) in order to take full advantage of the nutritional
power of the yeast going through autolysis at the end of fermentation. This
nutrition can be also achieved with specific products like Fermoplus
Malolactique.
31
CHAPTER 4:
ENZYMES
CHAPTER 4 : ENZYMES
COLOR AND MACERATING ENZYMES:
ENDOZYM ICS 10 ROUGE (1-3 ML/TON)
ENDOZYM CONTACT PELLICULAIRE (30 G/TON)
PECTINASE FOR DIFFICULT GRAPES-MUST:
ENDOZYM MUSCAT (20-40 G/TON)
ENDOZYM ICE (2-6 ML/TON)
TO ELIMINATE THE OXIDATIVE EFFECTS OF BOTRITYS
CINEREA:
ENDOZYM ANTIBOTRITYS (20-40 G/TON)
PECTINASE FOR SETTLING OF WHITE MUSTS:
ENDOZYM ACTIVE (20-40 G/TON)
ENDOZYM ICS 10 ECLAIR (1.5-5 ML/TON)
ENDOZYM MICRO (2-6 ML/TON)
ENDOZYM FLOTATION (4-7 ML/TON)
TO IMPROVE THE AROMATIC PROFILE:
ENDOZYM SS-SPLIT (2-5 G/HL)
ENDOZYM CULTIVAR (20-30 G/TON)
ENDOZYM THIOL (2-5 ML/HL)
TO IMPROVE FILTERABILITY:
35
ENDOZYM GLUCAPEC (2 TO 4 ML/HL – 75-150 ML/1,000 GALLONS)
AEB Product Catalog 2016
PECTINASE
SHORT PECTINS WILL NOT HOLD LIQUID
When pressing, juice is released with less pressure
Less friction = higher quality juice
Viscosity diminishes
Rapid settling & easier filtrations
36
CHAPTER 4 : ENZYMES
ENDOZYM LINE:
Quick and effective pectin degradation focusing on the followings:
37
Strong activity PL / Low PE activity (minimized methanol release).
Good balance of activities PL, PG and PE.
Presence of secondary activities (Arabanases, galactanases) for the
degradation of the “hairy zones” of pectins. It acts faster than the main activities.
AEB Product Catalog 2016
TIMING AND DOSING PECTINASE:
To optimize enzyme activity and cost, it is important to know the concentration of the
enzyme to calculate addition amounts and contact time.
AEB conducted a study with Professor Belarbi at the University of Reims to help us
better understand how the addition of enzymes should be calibrated for Champagne
production. Increasing must yield while minimizing pressing times and lees filtration
is crucial for quality. Trials were run on musts where pectin content was about 400
ppm. In the lab scale trial, it took 1 hour for the enzyme to deplete 90% of the pectin.
Increasing the dosage did not result in faster speed. This was due to the fact that the
pectin substrate wasn’t big enough to justify a larger addition. In fact, the enzyme
added in the first place was enough to attack all the pectin substrate present in that
particular must.
When calculating the addition rate we need to consider the pectin content in the must
as the limiting factor. If we add too little, we leave the must viscous, and if we add
more than needed we will not have any advantage from the extra addition.
Temperature was also a variable in the study: higher temperatures resulted in
enhanced enzyme activity, most enzymes only work in the 5-50°C (40-125°F) range.
38
CHAPTER 4 : ENZYMES
LIQUID ENZYMES
ENDOZYM ICE
MUST SETTLING
DESCRIPTION:
Endozym Ice is a preparation developed on a solid media, which has been enriched in secondary
activities that are able to process the most intricate pectins in the so-called “hairy zones”. This
ability results in a very fast de-pectinization that also prevents the inhibition of limiting factors like
low temperature, low pH or SO2.
ENDOZYM ICS 10 ÉCLAIR
MUST SETTLING
DESCRIPTION:
Endozym ICS 10 Éclair contains 35,000 Pectin-lyase units, making this product’s clarification
activity significantly greater than any other enzyme. It has been specifically formulated to break
down grape pectin chains, enabling a rapid reduction of must viscosity and fast sedimentation. With
the utilization of this preparation, yields in free run juice are increased and more compact sediment
is obtained. The higher concentration guarantees a longer shelf life than any other liquid product and
makes the package very easy to store in a small, refrigerated space.
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AEB Product Catalog 2016
UTILIZATION:
Dilute directly in 20-30 parts of non-sulfurized must or in demineralized water. Add to must or directly onto the grapes.
DOSAGE:
2-6 mL per ton. The dosages vary according to the grapes to be treated
or the vinification technology applied. Treatments of musts with a high
percentage of pectin and suspended solids require the higher end of the
dosage range.
SHELF LIFE AND STORAGE:
Endozym Ice should be stored at temperatures lower than 10°C/50°F
for a period not longer than 24 months.
PACKAGING:
1 Kg plastic bottle.
UTILIZATION:
Dilute directly in 20-30 parts of non-sulfurized must or in
demineralized water and add to must or directly onto the grapes.
If grapes are too rich in phenolics the product may be added at the
press discharge to avoid extraction. For Juice, the dosage should be
maintained as the same that would be used for grapes to compensate
for shorter contact time or lower temperature.
DOSAGE:
1.5 to 5 mL per ton of grapes.
SHELF LIFE AND STORAGE:
Endozym ICS 10 Éclair should be stored at temperatures lower than
10°C/50°F for a period not longer than 24 months.
PACKAGING:
250 mL & 1 kg plastic bottle
40
CHAPTER 4 : ENZYMES
ENDOZYM MICRO
MUST SETTLING
DESCRIPTION:
Endozym Micro is a concentrated liquid pectinase enzyme, characterized by its high pectinlyase (PL)
content of 16,800 PL units per gram. It promotes the hydrolysis of the pectin and the separation of
juice from the pomace, resulting in an increase of free-run juice yield. This enzymatic suspension
also speeds up clarification, resulting in more compact lees.
As a result of a cleaner must the wine will be more protein stable and easier to filter.
ENDOZYM FLOTATION
MUST CLARIFICATION THROUGH FLOTATION OR COLD SETTLING
DESCRIPTION:
To carry out the flotation process successfully, even more than for cold settling, it is important to
first make sure that the must is thoroughly depectinized. Endozym Flotation is a fast acting liquid
pectinase enzyme; it promotes the hydrolysis of the pectin and the separation of juice from the
pomace, resulting in an increase of free-run juice yield and a juice that will be ready to float in a
reasonable time, preventing risks of early fermentation starts.
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AEB Product Catalog 2016
UTILIZATION:
Dilute directly in 20-30 parts of non-sulfurized must or in
demineralized water and add to must or directly onto the grapes. The
product can be added directly into the crushed grape line, thus allowing
for good contact time with must before refrigeration. Precaution needs
to be taken in order to avoid the enzyme coming into contact with high
dosage levels of SO2 or bentonite. Lower temperatures reduce the
activity of Endozym Micro.
DOSAGE:
2-6 mL per ton. The dosages vary according to the grapes to be treated
or the vinification technology applied. Treatments at low temperature
and musts with a high percentage of pectins and suspended solids
require the higher end of the dosage range. Also, pH’s lower than 3.2
require higher dosages.
SHELF LIFE AND STORAGE:
Endozym Micro should be stored at temperatures lower than 10°C
(50°F) for a period not longer than 24 months.
PACKAGING:
10 & 25 kg pales
UTILIZATION:
Dilute directly in 20-30 parts of non-sulfurized must or in
demineralized water and add to must or directly onto the grapes. The
activity of Endozym Flotation is reduced by lower temperatures. The
product can be added directly into the crushed grape line, thus allowing
for good contact time with must before refrigeration. Precaution needs
to be taken in order to avoid the enzyme coming into contact with high
dosage levels of SO2 or bentonite.
DOSAGE:
4-10 mL per ton. The dosages vary according to the grapes to be
treated or the vinification technology applied. Treatments at low
temperature and musts with a high percentage of pectins and
suspended solids require the higher end of the dosage range. Also, pH’s
lower than 3.2 require higher dosages.
SHELF LIFE AND STORAGE:
Endozym Flotation should be stored at temperatures lower than
10°C/50°F for a period not longer than 24 months.
PACKAGING:
10 kg pales.
42
CHAPTER 4 : ENZYMES
ENDOZYM ICS 10 ROUGE
MACERATION-COLOR EXTRACTION ENZYME
DESCRIPTION:
Endozym ICS 10 Rouge comes in the form of a super concentrated liquid. It contains 20,000
Pectinlyase units, making this product’s clarification activity significantly greater than any other
product. The secondary activities (cellulase, polygalacturonase and hemicellulase) allow it to
penetrate the cellular walls, enabling rapid color extraction. Wines will be more structured and
complex. The pomace treated with this enzyme displays a higher permeability and increases the freerun juice quality and quantity. Its high PL concentration breaks down grape pectin chains, enabling a
rapid reduction of must viscosity and provides fast and compact sedimentation.
ENDOZYM THIOL
DESCRIPTION:
Endozym Thiol contains carbon-sulfur lyase to favor the hydrolysis of the thiol precursors and
enhance their expression in the wine.
Thiols are an important component of the bouquet of Sauvignon Blanc, Riesling and Gewürztraminer;
however they come anchored to a cysteine group, which makes them non-volatile. Endozym Thiol
promotes the conversion of: Cys-4-MMP and Cys-3-MH into 4MMP (4-Mercapto-4-methyl-pentan-2one) reminiscent of gooseberry and MH (3-mercaptohexan-1-ol) reminiscent of grapefruit.
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AEB Product Catalog 2016
UTILIZATION:
Enzymes are proteins and tend to be inactivated by tannins. They
will have a short life in a red must environment. For this reason, we
recommend adding the macerating enzymes only in optimal conditions.
This would be at the first pump over, right before fermentation starts,
and when the temperature is above 60°F-18°C. A pump over is also a
perfect way to mix and homogenize the product.
DOSAGE:
1 to 3 mL per ton. The product should be diluted in 20-30 parts of
sulfur-free must or in de-mineralized water. Higher doses must be
used for grapes with low pH and cultivars or vintages for which the
extraction of color might be particularly difficult.
SHELF-LIFE AND STORAGE:
Endozym ICS 10 Rouge should be stored at temperatures lower than
10°C-50°F for a period not longer than 24 months.
PACKAGING:
250 mL & 1kg plastic bottle.
UTILIZATION:
Add midway through fermentation. Use Elevage Glu for protecting
oxidation of the aromatics if this risk occurs.
DOSAGE:
20-40 mL per ton of grape depending on contact time, temperature and
SO2 content.
SHELF LIFE AND STORAGE:
Endozym Thiol is stable at room temperature for at least two years
PACKAGING:
1 kg bottle.
44
CHAPTER 4 : ENZYMES
GRANULATED ENZYMES
ENDOZYM ANTIBOTRYTIS
DESCRIPTION:
Enzymatic preparation to neutralize the oxidizing agents derived from Botrytis cinerea
IDEAL FOR:
Botrytis affected grapes and must or grapes with highly branched pectins such as muscat
FUNCTIONS:
Improves settling, clarification and filtration
Denatures polyphenol oxidases
Preserves aroma and color
A purified non-GMO, enzymatic preparation possessing activities that resolve problems derived from
the presence of Botrytis Cinerea. It reacts with polyphenol oxidases (Tyrosinase - laccase) present
in the must, inactivating them and enabling aromatic precursors to be preserved together with the
coloring matter. Endozym Antibotrytis is also complemented by the strong ß-glucanase activity,
enabling the breakdown of glucans and therefore facilitating clarification and filtration of must and
wine derived from moldy grapes.
ENDOZYM ACTIVE
MUST SETTLING
DESCRIPTION:
Endozym Active promotes the hydrolysis of the pectin chains, facilitating the drainage of juice
from pomace and resulting in an increase of free-run juice as a result of its pectolytic and
polygalacturonasic action.
Clarification of musts and wines is accelerated, also resulting in more compact lees. As a result of a
cleaner must the wine will be more protein stable and easier to filter.
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AEB Product Catalog 2016
UTILIZATION:
Dilute directly in 20-30 parts of non-sulfurized must or in de-mineralized water and add to the press juice or directly onto the grapes.
DOSAGE:
20-40 grams per ton or (75-150g/1000 Gal). Ethanol will diminish the
activity of the enzyme; so lower ends of the range of addition are for
treatments in the must, higher levels are recommended for additions to
the wine.
SHELF-LIFE AND STORAGE:
Endozym Antibotrytis is stable at room temperature for at least two
years, with a loss lower than 5% per year starting from the third year.
PACKAGING:
500 gram sealed can.
UTILIZATION:
Dissolve directly in 20-30 parts of non-sulfurized must or de-mineralized water and add to must or directly onto the grapes. The activity of
Endozym Active is reduced by lower temperatures. If the grapes aren’t
too rich in phenolics, the product can be added directly into the receiving line, thus allowing for good contact time with must before refrigeration. Precaution needs to be taken in order to avoid the enzyme coming
into contact with high dosage levels of SO2 or bentonite.
DOSAGE:
20-40 grams per ton of grape depending on contact time, temperature
and SO2 content.
SHELF LIFE AND STORAGE:
Endozym Active is stable at room temperature for at least two years,
with a loss lower than 5% per year starting from the third year.
PACKAGING:
500 gram vacuum-sealed can.
46
CHAPTER 4 : ENZYMES
ENDOZYM MUSCAT
MUST SETTLING
DESCRIPTION:
Varietals like Muscat, Gewurztraminer, Malvasia, Muller Thurgau, are all characterized by their high
content in ramified pectins, and so called “hairy spots”. These ramifications of the polygalacturonic
acid molecule (pectin) are much harder to process than regular ones. Secondary activities such
as arabinase and rhamnosidase are key ingredients that allow this enzyme to quickly depectinize
the most challenging varieties. These secondary activities are all encoded on the DNA of the
Aspergillus Niger used in producing the enzyme, thanks to the inducers applied during the solid phase
fermentation system in our production plant in Paris.
ENDOZYM CULTIVAR
MUST SETTLING AND AROMA ENHACEMENT
DESCRIPTION:
Endozym Cultivar is best used at the press and during cold settling. It has a very high ß-Glucosidase
activity, and it also provides a PL and PG action that is comparable to enzymes used for must settling
and yield.
Utilization: Dissolve directly in 20-30 parts of non-sulfurized must or de-mineralized water and add
directly onto the grapes.
Low temperatures reduce the activity of Endozym Cultivar. If the grapes aren’t too rich in phenolics,
the product can be added directly into the receiving line, thus allowing for good contact time with
must before refrigeration. Precaution needs to be taken in order to avoid the enzyme coming into
contact with high dosage levels of SO2 or bentonite.
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AEB Product Catalog 2016
UTILIZATION:
Dissolve directly in 20-30 parts of non-sulfurized must or demineralized water and add to must or directly onto the grapes. Lower
temperatures reduce the activity of Endozym Muscat. If the grapes are
not too rich in phenolics, the product can be added directly into the
receiving line, thus allowing for good contact time with must before
refrigeration.
Precaution needs to be taken in order to avoid the enzyme coming into
contact with high dosage levels of SO2 or bentonite.
DOSAGE:
20-40 grams per ton of grape depending on contact time, temperature
and SO2 content.
SHELF LIFE AND STORAGE:
Endozym Muscat is stable at room temperature for at least two years,
with a loss lower than 5% per year starting from the third year.
PACKAGING:
500 gram vacuum-sealed can.
DOSAGE:
20-40 grams per ton of grapes depending on contact time, temperature
and SO2 content.
SHELF LIFE AND STORAGE:
Endozym Cultivar is stable at room temperature for at least two years,
with a loss lower than 5% per year starting from the third year.
PACKAGING:
500 gram vacuum-sealed can.
48
CHAPTER 4 : ENZYMES
ENDOZYM CONTACT PELLICULAIRE
MACERATION-COLOR EXTRACTION ENZYME
DESCRIPTION:
Facilitates the dissolution of anthocyanins and improves tannin extraction from skins, contributing to
color stabilization. This pectolytic enzyme pool with natural secondary cellulase and hemicellulase
activities speeds up the color extraction process, decreases maceration time, and consequently
prevents the extraction of unwanted bitter tannins.
ENDOZYM ß-SPLIT
GRANULATED BETA-GLUCOSIDASE SPECIFIC FOR AROMA EXTRACTION
DESCRIPTION:
Endozym ß-Split is added during fermentation of red and white musts either mid-way through the
fermentation or to the finished wines before bentonite addition. It is a Beta Glucosidase for aroma
enhancement, which has been developed in a solid phase media and therefore enjoys the multitude
of induced secondary activities. Thanks to these, Endozym ß-Split is able to cleave aromatics not
only from the beta glucosides, but also from the non-fermentable sugars like rhamnosium, apiosium,
arabinosium etc., present in finished wines that can bind to and hide aromatics.
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AEB Product Catalog 2016
UTILIZATION:
dilute directly in 20-30 parts of non-sulfurized must or de-mineralized
water and add to the tank at first pump-over, or add directly onto the
grapes. Enzymes are proteins and tend to be inactivated by tannins.
They also have a short life in a red must environment so for this
reason we recommend adding the macerating enzymes only in optimal
conditions. This would be right when fermentation starts and when the
temperature is above 60F-18C. A pump over is always a good way to
mix and homogenize the product.
DOSAGE:
20-40 grams per ton of grape depending pH, temperature and SO2
content.
SHELF LIFE AND STORAGE:
Endozym Contact Pelliculaire is stable at room temperature for at least
two years, with a loss lower than 5% per year starting from the third
year.
PACKAGING:
500 gram vacuum-sealed can.
UTILIZATION:
Dissolve directly in 20-30 parts of non-sulfured must or in
demineralized water and add to wine.
DOSAGE:
2- 5 grams per hL depending on contact time, temperature and SO2
content. The activity of Endozym ß-Split is reduced by high sugar and
low temperatures so dosage must be increased accordingly. Precaution
needs to be taken in order to avoid the enzyme coming into contact
with high dosage levels of SO2 or bentonite. In whites, bentonite
should be utilized to neutralize the enzyme when the desired aromatic
profile is achieved.
SHELF LIFE AND STORAGE:
Endozym ß-Split is stable at room temperature for at least two years,
with a loss lower than 5% per year starting from the third year.
PACKAGING:
500 gram vacuum-sealed can.
50
CHAPTER 4 : ENZYMES
ENDOZYM GLUCAPEC
TO FACILITATE FILTERABILITY IN WINES RICH IN GLUCANS LIKE THE
ONES OBTAINED FROM BOTRYTIS INFECTED GRAPES
DESCRIPTION:
Endozym Glucapec is a ß-Glucanase enzyme formulated for the treatment of wines that are rich in
glucans and pectins derived both from botrytis-infected grapes and from yeast cell walls. It may be
utilized on musts or finished wines. Endozym Glucapec hydrolyzes colloids, and thereby facilitates
fining and filtering down the line. Ideally this enzyme should be utilized between 16-25°C (60-78°F),
and is never to be used in conjunction with bentonite.
ENDOZYM GLUCAPEC ACTIVITIES:
PL PECTIN LYASE: For the degradation of both esterified and non-esterified pectin. It is a
crucial activity for all AEB enzymes and allows faster clarifications.
PG POLYGALACTURONASE: for the degradation of non-esterified pectin. Its activity combined
with the PE activity helps achieving clear juices.
PE PECTIN ESTERASE: teams up with the PG to fragment pectin.
BGU GLUCANASE: breaks up the b-1, 3 and b-1, 6 links of glucans.
ARABANASE: breaks up the polysaccharide araban (a polymer of a pentose sugar), which
may cause haze and difficulties in filtration.
ENDOZYM ALPHAMYL FJ
A-AMYLASE ENZYME FOR THE CLARIFICATION OF CIDER AND PERRY
DESCRIPTION:
It’s used on milled apples/pears, or juice, in order to degrade the starch. The starch chains are hydrolyzed into dextrins. It facilitates the clarification process before fermentation. It avoids possible
haze and facilitates ultra-filtration.
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AEB Product Catalog 2016
UTILIZATION:
Dilute in 20-30 parts wine with low SO2 or de-mineralized water. Add
directly to the must or to the wine.
DOSAGE:
2 to 4 mL/hL (75-150 mL/1,000 Gallons). (Higher temperatures allow
the lower dosages).
SHELF LIFE:
Stable at room temperature (less than 24°C (75°F)) for 3 years.
PACKAGING:
500 gram vacuum-sealed can.
UTILIZATION:
Dilute the product 5:10 times in deionized water and mix well into
the media. Contact time varies from 1 hour at 45°C (113°F) to 6 hours
at 10°C (50°F).
DOSAGE:
Will vary according to the temperature of the apples/pears and the
maturity (early season fruit has normally more starch, so it requires
more enzyme). Use 2-6 mL/100 kg of apples at 45-50°C. Contact
time 60 minutes. If heat isn’t available, use 20 mL/100 kg and double
the contact time.
PACKAGING:
1 kg bottles and 25 kg pales.
52
CHAPTER 4 : ENZYMES
ENDOZYM PECTOFRUIT PR
CELLULOSE FOR INCREASING YIELD AND HELP CLARIFICATION OF
CIDER AND PERRY
DESCRIPTION:
The high content in pectinase (PL) and secondary activities like arabinase, cellulase and hemicellulase, work specifically for increasing yield and help clarification. It is normally used before pressing.
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AEB Product Catalog 2016
UTILIZATION:
Dilute the product 5:10 times in deionized water and mix well into the
media. Contact time varies from 30 minutes at 45 Celsius (113 Fahrenheit) to 2-3 hours at 10 Celsius (50 Fahrenheit).
DOSAGE:
Use 30 mL/100 kg of apples at 45-50°C (113-122°F). If heat isn’t available use 70 mL/100 kg.
PACKAGING:
1 kg bottles and 25 kg pale.
54
CHAPTER 5:
MOX, TANNINS AND
POLYSACCHARIDES
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
Modern winemaking technology allows for the evolution of the wine using tannins,
polysaccharides and O2. From the redox point of view, young wine is an unstable
solution with a tendency to get reduced, masking the typical varietal aromas. A
careful addition of oxygen along with tannins helps wine to open up without losing
integrity of the flavor and aroma.
Wine consumes dissolved O2 rather slowly, reaching 0 in 6 days at 30°C (86°F).
Solubility of O2 at room temperature is roughly 6-8 mL/L. Solubility increases about
10% at lower temperature. White wines seem to resist about 10 saturations (about
60 mL O2/L). Red wines seem to improve up to 20 saturations and can take up to
100 (600 mL O2/L).
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AEB Product Catalog 2016
PHENOLS ARE MAJOR SUBSTRATES FOR OXYGEN IN WINES:
The total content of phenols in wine is a rough measure of its capacity to take up
oxygen.
TYPICAL APPLICATION OF MICRO-OXYGENATION:
Must
and red wines:
During alcoholic fermentation to improve its quality
During the final stage of the alcoholic Fermentation to obtain the color stability
During ageing to activate the process of polyphenolic polymerization
During ageing to eliminate reduction problems
Dosing O2 is proportional to the concentration of proanthocyanidins in the wine and
their reactivity and varies with the followings:
Tannin concentration
Total Polyphenols Index
Nature of the tannins
Grape Variety
Timing of MOX (when is applied)
Wine pH
58
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
59
Dose of O2 mg/L/
month for wines with
Total phenol >68 (Big
wines)
Strong tendency
to reduction
Above normal
tendency to
reduction
Average
tendency to
reduction
Little tendency
to reduction
End of alcoholic
fermentation
60
40
22
15
Post ML
30
18
9
6
After the first winter
12
6
4
3
Wine aged 12
months in barrel
10
3
2
2
Dose of O2 mg/L/
month for wines with
Total phenol >58 <68
(Medium body)
Strong tendency
to reduction
Above normal
tendency to
reduction
Average
tendency to
reduction
Little tendency
to reduction
End of alcoholic
fermentation
38
20
15
7
Post ML
18
9
5
3
After the first winter
5
3
2
2
Wine aged 12
months in barrel
2
2
1
1
Dose of O2 mg/L/
month for wines with
Total phenol <58 (Light
body)
Strong tendency
to reduction
Above normal
tendency to
reduction
Average
tendency to
reduction
Little tendency
to reduction
End of alcoholic
fermentation
15
8
3
2
Post ML
6
4
2
1.5
After the first winter
3
2
1.5
1
Wine aged 12
months in barrel
1.5
1.5
1
1
AEB Product Catalog 2016
THE IMPORTANCE OF TEMPERATURE:
At lower temperatures chemical reactions are slower and oxygen consumption is much
slower. Oxygen effects on wine are less obvious; however gases are more soluble and
there is a higher risk of accumulation. Microsafe 02 is programmed to stop working when
the temperature goes below 7°C.
At higher temperatures chemical reactions happen faster and also oxygen is consumed
faster. Reactions are less “selective”. Gases are harder to dissolve and therefore there is
less accumulation. Microsafe 02 is programmed to stop working when the temperature
goes above 24°C.
TANIN PERCEPTION
EXPECTED PALATE EVOLUTION DURING
AGING WITH MICROSAFE 02
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
HARSH
FLOURY
GREEN
SMOOTH
0 1
2 3
4 5
6 7 8 9
INITIAL CORRECTION OF THE
DOSAGE RELATED TO pH
pH
Dosage
reduction
3.6
20%
3.7
40%
3.8
70%
3.9
No MOX
10
MONTHS
60
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
POLYSACCHARIDES
GUM ARABIC
ARABINOL AROME
POLYSACCHARIDES TO RETAIN AROMATICS
DESCRIPTION:
The market is constantly looking for fresh and fruity wines, where the aromatic component is
fundamental. To create wines high in aromatics, winemakers use techniques such as antioxidants for
grapes and musts, cold macerations, fermentation at low temperatures, aromatic yeasts, treatment
of the lees, etc. To protect the wine aroma, AEB has enhanced a technology used in the perfume
industry: the utilization of gum Arabic as an aroma protecting substrate. Not all Arabic gums provide
aroma protection because the property is lost when placed in a hydro alcoholic solution. Arabinol
Arome is formulated to retain these characteristics in wine and to preserve all the aromatics
naturally present in the bouquet.
ARABINOL
TO ENHANCES AROMATICS ON THE PALATE AND IMPROVE VISCOSITY
DESCRIPTION:
Gum Arabic was introduced in the wine industry to help improve tartrate stability. The long
polysaccharides contained in this product act as colloid protectors and prevent or slow down the
reactivity of different molecules. When added to wines, Arabinol slows down aggregation of crystals
of tartrates. It also diminishes the perception of astringent and bitter tannins. It can be used on
whites and reds when there is a need to improve viscosity. Because Arabinol has one of the biggest
polysaccharide molecules in the market, it is exceptionally viscous and “sweet”. It is very important
to run bench trials against other products in order to calibrate dosage and flavor.
When added to sparkling wines, Arabinol improves the finesse of the perlage. Arabinol also improves
color stability in young red wines and rosé.
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AEB Product Catalog 2016
UTILIZATION:
Add to both red and white wines that tend to lose aromatics in
storage. Dilute 1:10 in wine to improve homogenization. Best timing
for addition is after ML and before bottling. It is suitable for wines that
undergo membrane filtration. Do not add Arabinol Arome right before
clarification; addition of polysaccharides before bentonite and fining
agent additions can slow down settling.
DOSAGE:
50-90mL/hL (0.5-0.9 gallons per 1,000 gallons of wine).
SHELF LIFE AND STORAGE:
Once opened Arabinol Arome should be used within 30 days. If a
container is left open for a longer time, make sure that the product
contains 100 ppm of free SO2 can extend life span.
PACKAGING:
10 and 25 kg pails.
UTILIZATION:
Add to finished red and white wines that are stable and ready to be
filtered. Addition should be done after diluting 1:20 in wine in order
to improve homogenization of the product. It is suitable for wines
that undergo membrane filtration. Do not add Arabinol right before
clarification; addition of polysaccharides before bentonite and fining
agent additions can slow down settling.
DOSAGE:
50 – 200mL/hL (0.5-2 gallons of Arabinol per 1,000 Gallons of wine.)
SHELF LIFE AND STORAGE:
Once opened, Arabinol should be used within 30 days. If a container is
left open for a longer time, life span can be extended making sure that
the product contains 100 ppm of free SO2.
PACKAGING:
10, 25 kg pails and 230 kg drums.
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
ARABINOL HC
HIGHLY CONCENTRATED GUM ARABIC WITH HIGH MOLECULAR WEIGHT,
NON-FERMENTABLE SUGARS
DESCRIPTION:
Arabinol HC is a solution of about 33.5% gum Arabic, mostly composed of polysaccharides with
high molecular weight. After their hydrolysis they release non-fermentable sugars like arabinose,
rhamnose and glucuronic acid. All these will contribute to the softness and sweetness of the mid
palate in the wines treated.
From a chemical point of view, Arabinol HC, is a chain of D-galactose units ramified with
D-glucuronic acid, with I-rhamnose or l-arabinose final units. The characteristics of this premium
gum Arabic are derived from the unique composition of the soil where the
Acacia grows. In fact Arabinol HC is derived from trees that grow in presence of Rhizobium
Leguminosarum on their roots, able to fix the atmospheric N. The combination of these
characteristics with the application of other farming techniques, results in an increase of N and Mg.
The presence of such compounds modifies the soil pH, increasing the concentration and solubility
of salts near the plant and consequently the pH of its lymph. This will ultimately yield a gum with
higher softening and stabilizing power.
ARABINOL MULTINSTANT
MICRO-GRANULATED GUM ARABIC
DESCRIPTION:
It is highly pure and five times more concentrated than regular Arabinol. Soluble in water and wine,
it can be added in a solution a couple of weeks before the last filtration. It does not contain SO2 or
other preservatives. It helps with color and tartrate stability.
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AEB Product Catalog 2016
UTILIZATION:
Add to finished red and white wines that are stable and ready to be
filtered. Addition should be done after diluting 1:20 in wine in order
to improve homogenization of the product. It is suitable for wines
that undergo membrane filtration. Do not add Arabinol right before
clarification; addition of polysaccharides before bentonite and fining
agent additions can slow down settling.
DOSAGE:
50 – 200mL/hL (0.5-2 gallons of Arabinol HC per 1,000 Gallons of
wine.)
SHELF LIFE AND STORAGE:
Once opened, Arabinol should be used within 30 days. If a container is
left open for a longer time, life span can be extended making sure that
the product contains 100 ppm of free SO2.
PACKAGING:
25 kg pails.
UTILIZATION:
Dissolve Arabinol Multinstant in a 1:10 ratio in water, juice or wine
and add uniformly to musts or wines. Wait at least two or three weeks
before filtration.
DOSAGE:
The amount used shall not exceed 2 lbs/1000 gals. 0.24 g/l of wine.
21 CFR 184.1330 (GRAS).
SHELF LIFE AND STORAGE:
Once opened, Arabinol Multinstant should be used within 30 days. If
a container is left open for a longer time, life span can be extended
making sure that the product contains 100 ppm of free SO2.
PACKAGING:
20 kg bags.
64
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
POLYSACCHARIDES
PEPTIDES AND YEAST DERIVED MANNOPROTEINS
ELEVAGE GLU
YEAST DERIVATIVE HIGH IN GLUTATHIONE TO IMPROVE MID-PALATE
STRUCTURE AND PREVENT BROWNING
DESCRIPTION:
Elevage Glu is a new technology based on yeast extracts from a specific yeast strain rich in smooth
polysaccharides and active antioxidant proprieties. The molecules extracted through our unique
system average 20 Kilo Dalton in size and are extremely rich in Glutathione. According to the
literature, Elevage Glu protects red and white wines from oxidation, including color protection. In
fact, the extent to which oxygen uptake results in browning depends on the formation of a colorless
reaction between oxidized caftaric acid and the peptide glutathione (Singleton et al., 1984).
Glutathione couples with oxidized caftaric acid and regenerates hydroquinones, which are uncolored,
preventing browning. Glutathione is present in yeast cells at different levels, depending on the nature
of the strain. For the preparation of Elevage Glu, AEB uses the extract of Fermol Arome Plus, the
yeast in our collection that naturally produces the highest amount of glutathione.
BATONNAGE PLUS ELEVAGE
A YEAST MANNOPROTEIN THAT IMPROVES WINE TEXTURE AND REDOX
STABILITY FOR A ROUNDER BODY AND LONGER SHELF LIFE
DESCRIPTION:
Batonnage Plus Elevage is a pure yeast-derived product that intensifies the positive effects of aging
on fine lees, without the risk of reductive odors involved with the “sur lees” treatment process.
Batonnage Plus Elevage is immediately soluble and therefore eliminates the time, labor and barrels
needed in “sur lees” treatment.
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AEB Product Catalog 2016
UTILIZATION:
Re-hydrate in warm water (35°C/95°F) or wine, for ½ hour before
mixing. Then add directly to the tank or barrel. Once homogenized
it doesn’t need further stirring. Some particles derived from the
yeast cells are not completely soluble, so a good racking or filtration
are needed before bottling. Wait at least two weeks before sterile
filtration.
DOSAGE:
10-40 g/hL 1-3 lbs/1000 gallons.
SHELF LIFE AND STORAGE:
Elevage Glu can be stored at room temperature and low humidity for
two years.
PACKAGING:
500g packs and 5 kg bags.
UTILIZATION:
Re-hydrate in warm water (35 °C/95°F) or wine, for 1/2 hour before
mixing. Then add directly to the tank or barrel. Once homogenized, the
wine doesn’t need further stirring. Some particles derived from the
yeast cells are not completely soluble, so a good racking or filtration is
needed before bottling. Wait at least two weeks before sterile filtration.
DOSAGE:
10-40 g/hL (1-3 lbs/1000 gallons)
SHELF LIFE AND STORAGE:
Batonnage Plus Elevage can be stored at room temperature, low
humidity for two years.
PACKAGING:
5 kg bags.
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
BATONNAGE PLUS STRUCTURE
YEAST MANNOPROTEIN AND TANNINS THAT CORRECT MOST AROMATIC
FAULTS IN RED WINES
DESCRIPTION:
Batonnage Plus Structure product has been developed specifically to hide the methoxy-pyrazine
notes of vegetal red wines. It is a yeast preparation combined with highly toasted ellagic tannins that
bind the vegetal notes and promote fruity and chocolate-like aromas.
BATONNAGE PLUS TEXTURE
POLYSACCHARIDE BASED, YEAST-DERIVED PRODUCT, RICH IN
MANNOPROTEINS. IT GIVES A SWEET AND VISCOUS TEXTURE TO RED,
WHITE AND ROSÉ WINES
DESCRIPTION:
Batonnage Plus Texture is a pure yeast-derived product with a sweet taste due to the large size of
the molecules (exceeding 100 Kilo Daltons) released into the wine. This size is obtained by selecting
yeast extracts from specific strains that enhances the mid-palate with a unique mouth feel. When
added to fermenting red musts, it improves the structure and helps color stabilization. It also has
strong antioxidant proprieties.
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AEB Product Catalog 2016
UTILIZATION:
Re-hydrate in warm water (35°C/95°F) or wine, for ½ hour before
mixing. Then add directly to the tank or barrel. Once homogenized it
doesn’t need further stirring. Some particles derived from the yeast
cells are not completely soluble so a good racking or filtration are
needed before bottling. Wait at least two weeks before sterile filtration.
DOSAGE:
10-40 g/hL (1-3 lbs/1000 gallons).
SHELF LIFE AND STORAGE:
Batonnage Plus Structure can be stored at room temperature, low
humidity for two years.
PACKAGING:
5 kg bags.
UTILIZATION:
Re-hydrate in warm water (35 °C/95°F) or wine, for ½ hour before
mixing. Then add directly to the tank or barrel. Once homogenized it
doesn’t need further stirring. Some particles derived from the yeast
cells are not completely soluble, so a good racking or filtration is
needed before bottling. Wait at least two weeks before sterile filtration.
DOSAGE:
10-40 g/hL (1-3 lbs/1000 gallons).
SHELF LIFE AND STORAGE:
Batonnage Plus Texture can be stored at room temperature and low
humidity for two years.
PACKAGING:
20 kg bags
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
SUPER-MANN
PURE MANNOPROTEIN THAT IMPROVES TARTARIC STABILITY AND
ENHANCES MOUTH-FEEL
DESCRIPTION:
Super-Mann, thanks to its high colloidal power, improves tartaric stabilization and color stability.
Super-Mann also significantly contributes to softening the wine, smoothing the roughness deriving
from an excess of acidity or tannins.
TANNINS
PROANTHOCYANIDINES MIGHT BE ADDED AT ANY
TIME TO STABILIZE THE COLOR AND PROMOTE
POLYMERIZATION.
FOR OPTIMAL INTEGRATION AND POLYMERIZATION
ETHANAL BRIDGES NEED TO BE PROVOKED VIA
ADDITION OF ELLAGIC TANNINS AND OXYGENATION.
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AEB Product Catalog 2016
USAGE:
Re-hydrate in warm water (35°C/95°F) or wine, for ½ hour before
mixing. Then add directly to the tank or barrel. Once homogenized it
doesn’t need further stirring. Some particles derived from the yeast
cells are not completely soluble so a good racking or filtration are
needed before bottling. Wait at least two weeks before sterile filtration.
DOSAGE:
White wines: 10 - 25 g/hL. (1-2lbs/1,000 gallons).
Red wines: 10 - 40 g/hL. (1-3lbs/1000 gallons).
TTB allows a maximum of 40 g/hL to be used before bottling.
SHELF LIFE AND STORAGE:
Super-Mann can be stored at room temperature and low humidity for
two years.
PACKAGING:
1 kg bags.
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
FERMENTATION TANNINS
FERMOTAN (POWDER AND LIQUID)
FOR COLOR STABILIZATION IN FERMENTING MUSTS
DESCRIPTION:
Fermotan is a highly reactive tannin developed for quick reaction with colored pigments. It contains
40% ellagic and 60% proanthocyanic tannins. When added during fermentation, Fermotan rapidly
stabilizes red wine color and optimizes the level of noble tannins. Fermotan should be added in
presence of alcohol during the first phase of fermentation, when color is released and needs to be
stabilized. Later additions of Fermotan will also benefit color stability and structure. This product is
available in both liquid and powdered form.
TRIAL OF RED MUST
Control (no
FERMENTING WITH
tannin added)
NO TANNIN
Catechins
CHART:
Standard (only
ellagic, oak tannins
added at 180ppm)
Fermotan Liquid( 50% liquid
suspension of 40% ellagic
– 60% proanthocyanidin)
added at 180 ppm
18 mg/L
16 mg/L
16 mg/L
Tannin
476 mg/L
547 mg/L
568 mg/L
Polymeric
anthocyanins
27 mg/L
28 mg/L
31 mg/L
Total
anthocyanins
313 mg/L
325 mg/L
348 mg/L
Free sulfur dioxide
12 mg/L
13 mg/L
13 mg/L
Total sulfur
dioxidecyanins
48 mg/L
48 mg/L
46 mg/L
Titratable
acidity (FTIR)
0.62 g/100mL
0.64 g/100mL
0.66 g/100mL
Volatile
acidity(acetic)
0.016 g/100mL
0.017 g/100mL
0.021 g/100mL
Liquid tannins can be more economical than granulated tannins because of their ability to go into
solution efficiently. To better understand the practical benefits of liquid tannin addition, above is
a trial ran with red must fermenting with no tannin (Control); 1.5 lbs. /1,000 gallons of a 50/50
granulated mix of proanthocyanidin/ellagic (standard treatment), and 1.5 lbs./1,000 gallons of
Fermotan Liquid (50% liquid suspension of 40% ellagic – 60% proanthocyanidin = new treatment).
We can see how the improved solubility of Fermotan liquid boosts tannin concentration and color
stability. In fact, at the same rate of addition (180ppm) but half the strength (Fermotan liquid is 50%
water), Fermotan liquid brought results similar, if not better, than the granular tannin addition.
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AEB Product Catalog 2016
UTILIZATION:
To add the powder, mix in a separate tub with warm water (35 °C/95
°F) or wine, and then add to the fermenting must during pump-over.
To add the liquid, mix in a separate tub with must or water, and then
add to the fermenting must during pump- over
DOSAGE (POWDER):
12-48 g/hL (1 - 4 lbs/1000 gallons) in red must.
DOSAGE (LIQUID):
15-80 mL/hL (1 - 6 lbs/1000 gallons) in red must.
PACKAGING (POWDER):
1 kg packets, 15 kg bags.
PACKAGING (LIQUID):
5 kg drums, 25 kg drum.
72
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
FERMOTAN BLANC
IT ADDS A SUBTLE “OAKY” STRUCTURE TO WHITE MUSTS AND
PROTECTS FROM OXYGEN
DESCRIPTION:
Fermotan Blanc contains ellagic tannins from oak to build a smooth structure and Gallic tannin
to protect the wine from oxygen. It produces wines with better structure, reduces roughness and
preserves aromatic freshness for longer periods of time. Fermotan Blanc acts in synergy with
sulfur dioxide, retaining a higher percentage of free SO2, both at the beginning and at the end of
fermentation.
TANÉTHYL EFFE
FOR COLOR STABILIZATION OF RED MUST DURING COLD SOAK AND FOR
ROSÉ WINES
DESCRIPTION:
Tanéthyl Effe is a blend of ellagic and proanthocyanidin tannins extracted from grape pips by means
of a patented system that locks an active ethanal bridge into the tannin. Ethanal bridges have been
shown to be greatly responsible for color stabilization and tannin polymerization. The utilization
of Tanéthyl Effe is highly recommended for stabilizing color during cold soak (and the first stage
of fermentation) by providing the juice (or fermenting wine) with the ethanal bridges that would
otherwise not be present due to low ethanol concentration. This product also contains simple ellagic
tannins that give smoothness and color stabilization during the fermentation.
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UTILIZATION:
Dissolve in must or warm water (35°C/95°F) and add as early as
possible to the grapes. Best application is to add directly in the bins or
gondola or at the grape conveyer.
DOSAGE:
5 to 40g/hL (½-3 lbs/1000 gallons) in white musts.
PACKAGING:
1 kg packets.
UTILIZATION:
Mix in a separate tub with warm water (35 °C/95 °F) and then add to
the grapes or to fermenting must during pump over.
DOSAGE:
Rosé wines: 5 to 15 g/hL (1/3 – 1 lb. /1000 gallons) Red wines: 12 to
36 g/hL (1– 3 lbs/1000 gallons).
PACKAGING:
1 kg packets.
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
PROANTHOCYANIDINS
PROTAN BOIS
PROANTHOCYANIDIN TANNIN EXTRACTED FROM QUEBRACHO OAK
DESCRIPTION:
Protan Bois is generally utilized in red wines that need a stronger “structure-boost” on a budget. The
nature of this flavanol is very different from the ones from grapes, and it needs a little more time to
integrate (about 30-60 days depending on dosage). It strengthens and amplifies the tannin structure,
stabilizes the color and reverses the oxidation process adsorbing aldehydes and port-like odors.
PROTAN MALBEC
PROANTHOCYANIDIN TANNIN EXTRACTED FROM MALBEC PIPS TO GIVE
A SWEET BUT STRONG BACKBONE STRUCTURE TO RED WINES
DESCRIPTION:
Protan Malbec has a proanthocyanidinic nature helps to build a good structure and promotes
polymerization of color and proanthocyanidins. In white wines, a small addition goes a long way in
protecting from oxygen, building volume and enhancing crispness.
Throughout history, the wines from Bordeaux have enjoyed the soft and important structure brought
by the proanthocyanidins derived from Malbec grapes. It was only after the frost of 1956 that many
French vintners abandoned Malbec as a favorite blending component. AEB is now able to provide
wineries with the same component that has been the base of the Bordeaux blends for many years.
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AEB Product Catalog 2016
UTILIZATION:
Mix in warm water (35 °C/95 °F) or wine and add directly to
circulating tank or barrel.
DOSAGE:
5-50 g/hL (½-4 lbs/1000 gallons). Because of the powerful structure
of this tannin, it is recommended to allow 15 days of integration before
judging the results. After the addition, wait at least one week before
filtering the wine.
PACKAGING:
500g packs and 5 kg bags.
FIG:
Protan Bois
UTILIZATION:
Mix in warm water (35 °C/95 °F) or wine and add directly to
circulating tank or barrel to enhance crispiness and to fix “flat” and
“doughnut” wines.
After the addition, wait at least one week before filtering the wine.
DOSAGE:
Whites: 3 to 12 g/hL (¼-1 lb. /1000 gallons)
Reds: 12-25 g/Hl (1-2lbs/1000 gallons in reds).
PACKAGING:
500 gram packets.
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
PROTAN PEEL
TANNIN DERIVED FROM THE SKINS OF UNFERMENTED GRAPES
DESCRIPTION:
Protan Peel is obtained from grape skins with a modern process that only uses water and exchange
columns for selective extraction of proanthocyanidins. The result is a product extremely rich in
polyphenolics, which will quickly put an extra layer of weight to the body of the treated wine.
PROTAN PEPIN OXYLINK
SEED TANNIN OBTAINED FROM OVER-RIPE, CRUNCHY AND NUTTY
SEEDS FROM THE BURGUNDY AREA OF FRANCE
DESCRIPTION:
It improves structure and color stability of red wines. In white wines, a small addition goes a long
way in protecting from oxygen, building volume and to enhance crispness. Protan Pepin naturally
integrates the polyphenolic structure of wines and reverses the oxidation process absorbing
aldehydes and port-like odors to use them as ethanal bridges.
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AEB Product Catalog 2016
FIG:
Protan Malbec
UTILIZATION:
Mix in warm water (35 °C/95 °F) or wine and add directly to
circulating tank or barrel to enhance crispness and to fix “flat” and
“doughnut” wines.
DOSAGE:
Whites: 3 to 12 g/hL (¼-1 lb. /1000 gallons) Reds: 12-50 g/hL (1-4
lbs/1000 gallons).
PACKAGING:
1 kg bottles
UTILIZATION:
Mix in warm water (35 °C/95 °F) or wine and add directly to
circulating tank or barrel to enhance crispness and to fix “flat” and
“doughnut” wines.
DOSAGE:
Whites: 3 to 12 g/hL (¼-1 lb. /1000 gallons) Reds: 12-25 g/hL (1-2
lbs/1000 gallons).
PACKAGING:
500 gram packets.
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
PROTAN RAISIN
GRANULATED GRAPE SKIN TANNIN FROM BURGUNDY
DESCRIPTION:
Protan Raisin is a pure proanthocyanin tannin extracted from grape skins. It helps to round out oak
tannins and adds a smooth structure to red wines. In white wines, a small addition goes a long way
in protecting the wine from oxygen, building volume and to enhancing crispness. Proanthocyanidin
from grape skins add a velvety smooth structure and reverses the oxidation process, absorbing
aldehydes and port-like odors. Protan Raisin boosts the body and mid-palate of the wine simulating
extended maceration, without the downside of bitter compounds. Proanthocyanidin tannins are also
the final receptors for color pigments and polymerizing tannins, ensuring the correct development of
wine during the ageing process. The presence of Protan Raisin stimulates polymerization making a
wine mellow and harmonious.
TANÉTHYL
COLOR STABILIZATION AND POLYMERIZATION OF POLYPHENOLIC
STRUCTURE IN RED AND WHITE WINES
DESCRIPTION:
Tanéthyl is extracted from grape pips by means of a patented system, which locks an active ethanal
bridge to the tannin. Ethanal bridges have been shown to be greatly responsible for color stabilization
and tannin polymerization. Tanethyl is a great tool for achieving the big, soft wines without using
micro-oxygenation. It can be used both in red and white wines to increase volume and to balance a
rough polyphenolic profile.
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AEB Product Catalog 2016
UTILIZATION:
Mix in warm water (35 °C/95°F) or wine and add directly to circulating
tank or barrel. When adding Protan Raisin in a bench trial, wait for at
least 3 days to evaluate. The strong flavor deriving from the extraction
process gives a note that is not completely pleasant until the tannin is
fully integrated into the wine. Also, give the tannin a week to integrate
before filtering the wine.
DOSAGE:
Whites: 3 to 12 g/hL (1/4-1 lb. /1000 gallons) Reds: 12-25 g/hL (12lbs/1000 gallons).
PACKAGING:
500 gram packets.
FIG:
Protan Raisin
UTILIZATION:
Mix in a separate tub with warm water (35°C/95°F) and then add to
the grapes or to fermenting must during pump over. After addition,
wait at least one week before filtering the wine.
DOSAGE:
Rosé Wine: 5 to 15 g/hL (1/3 – 1 lb. /1000 gallons) Red Wines: 12 to
36 g/hL (1– 3 lbs/1000 gallons)
PACKAGING:
500 gram vacuum-sealed can.
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
ELLAGIC TANNINS
Nonflavonoids might be added to promote
formation of Ethanal bridges:
1)Ellagitan Chêne
2)Taniquerc
3)Taniblanc
ELLAGITAN CHÊNE
AN ELLAGIC TANNIN DERIVED FROM THE EXTRACTION OF OAK IN
WATER AT MODERATE TEMPERATURES
DESCRIPTION:
Ellagitan Chêne is made using a gentle oak extraction to obtain particularly soft tannins, which
are then dried through atomization. Ellagitan Chêne forms the ethanal bridge necessary for
binding the anthocyanins to the proanthocyanidins, and it successfully captures free radicals
which cause wine oxidation. It is particularly recommended for stabilizing color, mellowing
astringency, preserving and highlighting varietal aromatic nuances, without bringing excessive
boisée notes. Ellagitan Chêne can be used at the end of fermentation, at every racking, and
during refinement when it is important to guide the oxygen action by using compounds that
boost a wine’s resistance to oxidation.
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AEB Product Catalog 2016
FIG:
Tanethyl
UTILIZATION:
Re-hydrate in warm water (35°C/95°F) or wine, for ½ hour before
mixing. Then add directly to circulating tank or barrel. Wait at least a
week before filtering.
DOSAGE:
12-50 g/hL (1-4 lbs/1000 gallons)
PACKAGING:
1 kg packets
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
ELLAGITAN BARRIQUE ROUGE
OAK TANNIN FROM HIGHLY TOASTED STAVES
DESCRIPTION:
Ellagitan Barrique Rouge is a granulated tannin extracted from highly toasted oak. The
seasoning process exceeds two years using the same seasoning techniques employed by the
most prized barrel producers. AEB uses an innovative physical system for extracting the ellagic
tannins while hydrolyzing and precipitating out other bitter substances. Added polysaccharide
micro-molecules encapsulate the aromatic properties of toasted oak, preventing their dissipation
during spray drying. Ellagitan Barrique Rouge prolongs the aromatic persistency, improves the
mellowness of wines and integrates the aromatic complexity with delicate nuances reminiscent
of chocolate and vanilla. Ellagitan Barrique Rouge can also be used to extend the life of used
barrels. It offers numerous advantages over other oak alternatives: it is immediately soluble,
does not release undesirable substances, such as resins or bitter compounds, and it inhibits
bacteria and mold contamination. Furthermore there is no color or wine loss due to wood
absorption.
ELLAGITAN BARRIQUE BLANC
CLEAR VERSION OF POWDERY OAK TANNIN EXTRACTED FROM FRENCH
OAK STAVES. WILL HAVE MINOR EFFECTS ON WHITE WINE COLOR.
DESCRIPTION:
Ellagitan Barrique Blanc is used to highlight the varietal aromas of white and rosé wines. It is
a yellow, ellagic tannin, with a soft, velvety taste. This tannin possesses excellent antioxidant
properties, which preserve varietal aromas, and develops bouquet complexity by regulating the redox
potential during the fermentation and post-fermentation stages. It is recommended for those wines
that have had a prolonged cold skin-contact maceration, which are often rich in polyphenols. Wines
treated with Ellagitan Barrique Blanc are intense and complex to the nose, due to the synergy of the
tannin with the primary aromas and the fermentation odors. Wines will result fresher and lively to
the palate, free of unpleasant bitterness, and rich in body like after oak barrel-aging.
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UTILIZATION:
Re-hydrate in warm water (35°C/95°F) or wine, for at least ½ hr
before mixing. Then add directly to circulating tank or barrel. Allow at
least a week before filtering
DOSAGE:
5-50 g/hL (½-4 lbs/1000 gallons)
PACKAGING:
500 grams and 10 kg bags.
FIG:
Elagitan Barrique Rouge
UTILIZATION:
Re-hydrate in warm water (35°C/95°F) or wine, for at least ½ hour
before mixing. Then add directly to circulating tank or barrel. Allow at
least a week before filtering
DOSAGE:
5- 50 g/hL (½-4 lbs/1000 gallons)
PACKAGING:
500 grams packets.
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
ELLAGITAN BARRIQUE LIQUID
ELLAGIC TANNIN OBTAINED FROM TOASTED FRENCH OAK
DESCRIPTION:
Ellagitan Barrique Liquid is a liquid extract derived from highly toasted oak wood. The seasoning
process exceeds two years and is identical to the technique used when producing the most prized
barrels. The innovative physical system used for the extraction and concentration of this tannin,
protects and keeps intact all the aromatic and smooth characteristics of high vanilla French oak. This
tannin never sees the solid phase and, by not going through the spray drying process, its aromatics
are kept intact. The stability of the product is achieved by RO concentration that concentrates the
extract to 50%. Ellagitan Barrique Liquid prolongs aromatic persistency, improves the mellowness of
wines and integrates their aromatic complexity with delicate nuances reminiscent of chocolate and
vanilla. It can also be used to increase the efficiency of used barrels. This product offers numerous
advantages over other oak alternatives: it is immediately soluble, does not release undesirable
substances, such as resins or bitter compounds, and inhibits bacteria and mold contamination.
Furthermore, there is no wine or color loss due to wood absorption. The product may contain inert
solids that will deposit over time. This insolubility does not compromise the quality of the product.
ELLAGITAN EXTREME
ELLAGIC TANNIN OBTAINED FROM TOASTED AMERICAN OAK, CREATES
A ROUND STRUCTURE AND SWEET OAK NUANCES
DESCRIPTION:
Ellagitan Extreme is an ellagic tannin extracted from toasted American oak staves. It is sweet with
hints of licorice, cloves, pepper and chocolate, along with very high vanillin content. It is often used
in red wines to hide vegetal characters and to open them up, helping to release a bouquet richer in
cherries and red fruits in general.
Both in red and white wines it adds a round and complex structure that is never bitter or astringent
even at high dosages. When used in complex and fruity red wines like Cabernet Sauvignon and
Merlot, expect the fruit to be enhanced and integrated with sweet nuances of chocolate and licorice.
When used in big whites like Chardonnay and Viognier, it gives a longer finish and keeps the wine
fresh and fruity.
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AEB Product Catalog 2016
UTILIZATION:
Dilute in ten parts of wine and add to mass by pumping over or mixer.
Allow at least a week before filtering.
DOSAGE:
6-50 mL/hL (½ - 4 lbs/1000 gallons)
PACKAGING:
1 kg bottle, 10 kg pails.
UTILIZATION:
Re-hydrate in warm water (35°C/95°F) or wine, for ½ hour before
mixing. Then add directly to circulating tank or barrel. Wait at least a
week before filtering.
DOSAGE:
12-50 g/hL (1-4 lbs/1000 gallons)
PACKAGING:
500g packs
86
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
ELLAGITAN REFILL
ELLAGIC TANNIN FOR REVITALIZING USED WINE BARRELS
DESCRIPTION:
Ellagitan Refill is an oak derived Ellagic tannin that, along with oxygen, promotes ethanal production.
This is a crucial step in aging red wines and building a smoother structure. In fact, untoasted
ellagic tannins catalyze the aging process, where tannins from seeds and skins loose roughness and
become more elegant and “chewy”. At the same time, color is stabilized. Ellagitan Refill is an ellagic
tannin in an aqueous solution. Originally studied by AEB to reintegrate the ellagic fraction in used
barrels, barrels can be re-used for a longer time without losing their ability to promote optimal wine
aging. The same tannin may be used as a way to increase structure or in tanks to optimize micro
oxygenation. Its ellagic nature also helps to cure the presence of reductive odors.
TANIBLANC
ELLAGIC TANNIN OBTAINED FROM UNTOASTED WHITE OAK THAT
HELPS AS AN ANTIOXIDANT AND BOOSTS FRUIT CHARACTER
DESCRIPTION:
Taniblanc enhances fruit and oxidation resistance of white and rosé wines. Is a soft, ellagic tannin
derived from prized South American White Oak and highly purified for use in musts, red, white and
rosé wines. Taniblanc has an affinity for oxygen and therefore protects the utilizable components.
Its antioxidant activity protects the wines during the entire period of bottle maturation. The use
of Taniblanc, even from the early stages of must processing, produces straw-yellow wines with
youthful and intense varietal characterization. It balances wine structure, eliminating the coarseness
caused by an excessive content of proathocyanidinic tannins.
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UTILIZATION:
Dilute in ten parts of wine and add to mass by pumping over or mixer.
Allow at least a week before filtering.
DOSAGE:
20-50 mL/hL (1.5-4 lbs/1000 gallons)
PACKAGING:
1 kg bottle.
UTILIZATION:
Re-hydrate in warm water (35°C/95°F) or wine, for ½ hour before
mixing. Then add directly to circulating tank or barrel.
DOSAGE:
Red wines: 10-50 g/hL (1-4 lbs/1000 gallons)
Rose wines 10–25 g/hL (1-2 lbs/1000 gallons)
White wines 5-10 g/hL (½ – 1 lbs/1000 gallons)
PACKAGING:
1 kg packet.
FIG:
Taniblanc
88
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
TANIQUERC
ELLAGIC TANNIN OBTAINED FROM PARTIALLY TOASTED FRENCH OAK
AND RECOMMENDED TO SUPPLEMENT MICRO-OXYGENATION
DESCRIPTION:
Taniquerc is an ellagic tannin derived from toasted French oak that promotes tannin polymerization
and highlights the structure of red wines. The tannic infusion has been extracted by means of
prolonged maceration in cold water and slow volatilization of the tannic substances. This extractive
technique promotes precipitation of bitter substances and produces tannins that are particularly
suitable for highlighting the structure of high quality wines. If used with micro-oxygenation,
Taniquerc promotes the violet color, fragrance and taste typical of barrel-matured wines. It also
prolongs the aromatic persistency and the aftertaste of wines and increases the efficiency of used
barrels.
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UTILIZATION:
Re-hydrate in warm water (35°C/95°F) or wine, for ½ hour before
mixing. Then add directly to circulating tank or barrel. Wait at least a
week before filtering.
DOSAGE:
12-50 g/hL (1-4 lbs/1000 gallons).
PACKAGING:
1 kg packets and 5 kg bags.
FIG:
Taniquerc
90
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
GALLOVIN
A COLORLESS-ODORLESS GALLIC TANNIN FROM THE CORE OF
GALLNUTS, STRONG ANTIOXIDANT TANNIN TO PROTECT MUSTS AND
WINES
DESCRIPTION:
Gallovin is a Gallic tannin geared for protecting both musts and wines from oxidation and botrytis
infection. Gallovin is also very reactive with proteins, which favors protein stability in whites and
minimizes the loss of phenolic compounds in red wines. The main innovation that AEB brought with
this product is the pure and neutral nature of the gallic tannin. Only the core of the gallnut is used as
raw material, making Gallovin a colorless and odorless product that will not affect wine flavors, but
will reduce the needs for antioxidants such as SO2 and ascorbic acid.
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UTILIZATION:
Dilute in ten parts of wine and add directly on top of the grapes,
must or to the wine by pumping over or mixer.
DOSAGE:
Rotten grapes: 12-30 grams/hL (1 – 2.5 lb. /1000 gallons).
During oxygen exposure (racking’s, blending’s, bottling): 4g/hL.
PACKAGING:
500g packs and 5 kg bags
FIG:
Gallovin
92
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
ADDING LIQUID PRODUCTS:
CONVERSION CHART
PRODUCT
SW
GALLONS
IN 1 KG
Water
1
1.00
1.00
.26
Arabinol
1
1.10
.91
.24
Arabinol Arome
1
1.05
.95
.25
1
1.17
.85
.22
1
1.20
.83
.22
1
1.20
.83
.22
1
1.10
.91
.24
1
1.20
.83
.22
1
1.23
.81
.21
Protan Peel
1
1.23
.81
.21
Fermotan Liquid
1
1.23
.81
.21
Arabinol HC
Gelsol
Spindasol
Liquid Enzymes
Carbosil
Ellagitan Barrique
Rouge Liquid
93
KG
LITERS
IN 1 KG
AEB Product Catalog 2016
CHEAT
SHEET
Arabinol
TO RUN A BENCH TRIAL, DO
THE FOLLOWING ADDITIONS IN
A 1 LITER CYLINDER. MULTIPLY
THE NUMBER FOR THE NUMBER
OF POUNDS PER 1000 TO BE
ADDED. DILUTE 1:10 IF A 100
ML CYLINDER IS USED
TO ADD THE EQUIVALENT OF
1LB/1000 GALLONS TO A TANK,
ADD THESE FRACTIONS OF
GALLONS OF PRODUCT FOR
EACH 1000 GALLONS OF WINE.
MULTIPLY THE NUMBER FOR
THE TOTAL LBS TO BE ADDED.
TO ADD THE EQUIVALENT
OF 1LB/1000 GALLONS TO A
TANK, ADD THESE FRACTIONS
OF LITERS OF PRODUCT FOR
EACH 1000 GALLONS OF WINE.
MULTIPLY THE NUMBER FOR THE
TOTAL LBS TO BE ADDED.
0.110 mL/L =
1lb/1,000 Gallons
0.110 Gallons/1,000
Gallons
0.41 liters/1,000
Gallons
0.115 mL/L =
1lb/1,000 Gallons
0.114 Gallons/1,000
Gallons
0.43 liters/1,000
Gallons
0.103 mL/L =
1lb/1,000Gallons
0.103 Gallons/1,000
Gallons
0.39 liters/1,000
Gallons
Gelsol
0.100 mL/L =
1lb/1,000Gallons
0.100 Gallons/1,000
Gallons
0.38 liters/1,000
Gallons
Spindasol
0.100 mL/L =
1lb/1,000Gallons
0.100 Gallons/1,000
Gallons
0.38 liters/1,000
Gallons
Liquid Enzymes
0.110 mL/L =
1lb/1,000Gallons
0.101 Gallons/1,000
Gallons
0.41 liters/1,000
Gallons
0.100 mL/L =
1lb/1,000Gallons
0.100 Gallons/1,000
Gallons
0.38 liters/1,000
Gallons
0.100 mL/L =
1lb/1,000Gallons
0.097 Gallons/1,000
Gallons
0.37 liters/1,000
Gallons
Protan Peel
0.100 mL/L =
1lb/1,000Gallons
0.097 Gallons/1,000
Gallons
0.37 liters/1,000
Gallons
Fermotan Liquid
0.100 mL/L =
1lb/1,000Gallons
0.097 Gallons/1,000
Gallons
0.37 liters/1,000
Gallons
Arabinol Arome
Arabinol HC
Carbosil
Ellagitan Barrique
Rouge Liquid
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CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
BENCH TRIAL PROTOCOL:
1.- Weigh 0.6 grams of product, add some wine, and bring the solution to 50 ml.
2.-Then, in a bench trial, every 1 mL of that solution added to 100 mL of wine
will be equal to an addition of 12 g/hL or 1 lb. /1,000 Gal.
3.-To make a 750ml sample with 12 g/hL or 1 lb. /1,000 Gal, just add 7.5ml of the
tannin solution to the wine bottle.
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AEB Product Catalog 2016
RED WINES IN NEED OF EXTRA STRUCTURE TO AGE
Fermotan (12 g/hl – 1 lbs/1,000 Gallons)
$
Batonnage Plus Structure (24 g/hl - 2 lbs/1,000 Gallons)
$
Protan Bois (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$
Protan Peel (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$$
Protan Malbec (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$$$
Tanethyl (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$$$
Protan Pepin (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$$$
RED WINES WITH OXIDATE PROBLEMS
Elevage Glu (24 g/hl - 2 lbs/1,000 Gallons)
$
Gallovin (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$
Protan Malbec (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$$$
Protan Pepin (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$$$
Protan Raisin (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$$$
RED WINES IN NEED OF AROMA ENHANCEMENT
BEFORE BOTTLING
Arabinol Arome (60 g/hl - 5 lbs/1,000 Gallons)
$
Batonnage Plus Structure (24 g/hl - 2 lbs/1,000 Gallons)
$
Taniquerc (12-18 g/hl 1-1.5 lbs/1,000 Gallons)
$$$
Ellagitan Barrique Liquid (24 g/hl - 2 lbs/1,000 Gallons)
$$$
Ellagitan Barrique Rouge (12 g/hl - 1 lbs/1,000 Gallons)
$$$
96
CHAPTER 5 : MOX, TANNINS, AND POLYSACCHARIDES
RED WINES GOING THROUGH MICRO OXYGENATION
Ellagitan Chene: (24 g/hl – 2 lbs/1,000 Gallons)
$$
Ellagitan Refill (18 g/hl 1.5 lbs/1,000Gallons)
$
Protan Peel (18 g/hl 1.5 lbs/1,000Gallons)
$$
Taniquerc (12 g/hl - 1 lb/1,000Gallons)
$$
RED WINES THAT ARE REDUCED AND NEED TO OPEN UP
Ellagitan Chene (12g/hl – 1 lb/1,000 Gallons)
Ellagitan Extreme (12 g/hl - 1 lb/1,000 Gallons)
$$$
Taniquerc (12 g/hl - 1 lb/1,000 Gallons)
$$
Taniblanc (12 g/hl - 1 lb/1,000 Gallons)
$$
RED WINES IN NEED TO SOFTEN A HARSH TANNIC PROFILE
AND BOOST MIDPALATE BEFORE BOTTLING
97
Arabinol (60 g/hl - 5 lbs/1,000 Gallons)
$
Batonnage Plus Elevage (30 g/hl - 2.5 lbs/1,000 Gallons)
$
Super-Mann (25 g/hl - lbs/1,000 Gallons)
$$
Ellagitan Barrique Liquid (24 g/hl - 2 lbs/1,000 Gallons)
$$
Ellagitan Barrique Rouge (12 g/hl - 1 lbs/1,000 Gallons)
$$
Protan Raisin (12 g/hl - 1 lb/1,000 Gallons)
$$$
AEB Product Catalog 2016
WHITE WINES WITH OXIDATIVE PROBLEMS
Gallovin: (12-24 g/hl – 1-2 lbs/1,000 Gallons )
$$
Elevage Glu (24-30 g/hl - 2-2.5 lbs/1,000 Gallons)
$$
RED WINES COLOR STABILITY
Ellagitan Chene: (24 g/hl – 2 lbs/1,000 Gallons)
Arabinol (60 g/hl - 5 lbs/1,000 Gallons)
$
Fermotan (12 g/hl - 1 lb/1,000 Gallons)
$
Fermotan liquid (24 g/hl - 2 lb/1,000 Gallons)
$
Batonnage Plus Structure (24 g/hl - 2 lbs/1,000 Gallons)
$
Tanethyl EFFE (18 g/hl - 1.5 lbs/1,000 Gallons)
$$
Tanethyl (12 g/hl - 1 lb/1,000 Gallons)
$$
WHITE WINES IN NEED OF VOLUME
Super-Mann (25 g/hl – 2 lbs/1,000 Gallons)
$$
Elevage Glu (25 g/hl – 2 lbs/1,000 Gallons)
$$
Arabinol (60 g/hl – 5 lbs/1,000 Gallons)
$
Arabinol HC (60 g/hl – 5 lbs/1,000 Gallons)
$
Protan Malbec (3-6 g/hl – ¼-1/2 lbs/1,000 Gallons)
$$$
WHITE WINES IN NEED OF AROMA ENHANCEMENT
BEFORE BOTTLING
Arabinol Arome (60 g/hl - 5 lbs/1,000 Gallons)
$
98
CHAPTER 6:
FINING AND STABILIZING
CHAPTER 6 : FINING AND STABILIZING
STABILIZERS
AROMAX B4
DESCRIPTION:
Ascorbic acid and KMB immobilized on an inert substrate for easy dispersion on grapes and juice
and protection during machine harvesting or grapes transportation. It optimizes anti-oxidation and
antiseptic protection. The perlite used to immobilize the ascorbic add and the potassium metabisulfite
floats, only releasing the components when they are wetted. In this way it forms a protective layer
on the wetted surface of broken berries, juice in the gondolas, or holding tanks.
CREMOR STOP EXTRA 40*
DESCRIPTION:
Cremor Stop Extra 40* an extremely pure metatartaric acid with a very high esterification index. The
efficiency of metatartaric acid depends on the amount of active hemipolylactide it contains and its
degree of condensation. Control of the quality of metatartaric acid preparation is based on measuring
their esterification index or percentage of esterified functions. The most active products have an
esterification index of 38-40%. It requires twice as much of the product at 30% to obtain the same
protection.
It is recommended to always add Cremor Stop Extra 40 always after the addition of organic and
inorganic clarifiers, de-acidifying products, decolorizing or deodorizing carbons, or potassium
ferrocyanide. A filtration carried out 12-24 hours after the addition of Cremor Stop Extra 40
eliminates the possible occurrence of opalescence, caused by the high esterification index and by the
presence of proteic substances in the wine.
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AEB Product Catalog 2016
UTILIZATION:
Disperse the powder on the bins, boxes, trucks, and conveyers or in
any stage that needs antioxidant protection for the juice.
Use at 0.5-1 kg/Ton. (1 Kg/Ton will release 54 ppm of SO2 and 60-70
ppm ascorbic).
SHELF LIFE AND STORAGE:
2 years stored at room temperature in a non-humid environment.
PACKAGING:
5 kg bags.
UTILIZATION:
Dissolve the product in cold water at about 200g/L. Avoid using hot
water and always make a fresh solution every time. Add to the wine
by pumping over or through a Venturi pipe. Do not use in wines rich
in calcium or stored in concrete tanks. An addition of 55mls/hL (5 lb.
/1000 Gal) of Arabinol makes Cremor Stop 40 even more stable in
time.
DOSAGE:
10 -15 g/hL (1lb/1000 Gal).
SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a
non-humid environment. Temperature should not fall under 5º C / 41º
F.
PACKAGING:
1kg packets & 25 kg bags.
*NOT LEGAL FOR U.S. COMMERCIAL WINERIES
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CHAPTER 6 : FINING AND STABILIZING
CRYSTALFLASH
POTASSIUM BICARBONATE, ACID AND NEUTRAL POTASSIUM TARTRATE,
PLUS BENTONITE, FOR OPTIMIZED TARTRATES SEEDING AND SETTLING
DESCRIPTION:
Crystalflash is an agent optimized to accelerate the crystallization of tartaric acid salts, in particular
potassium bitartrate and neutral calcium tartrate, in wines during refrigeration. It is able to induce in
the cold wine (temperature between –3 and –5°C), the instantaneous formation of a very thick cloud
of rising micro-crystals, facilitating the first and more delicate stage of the nucleation process.
Thanks to the balanced and exclusive formulation, Crystalflash eliminates the occurrence of oxidative
phenomena and is a preparation suitable to obtain high quality wines.
Ultimately Crystalflash shortens the cold holding time in a tank to a very short period of time, usually
between 3 and 5 days.
DEACID
SOFTENING DE-ACIDIFIER FOR MUSTS AND WINES
DESCRIPTION:
Deacid is composed by a formulation of salts, useful to induce a decrease in the total acidity with
neutralization reactions and a subsequent complete and quick precipitation. The wine acid profile is
thus modulated and the aromatic structure is not damaged.
Deacid contributes to equilibrate the full body expression in all wines. The components comprising
Deacid are balanced in quantity and verified for their effectiveness through many production trials.
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AEB Product Catalog 2016
DOSAGE:
20 and 40 g/hL (1, 5 – 2, 5 lbs/1,000 Gallons).
SHELF LIFE AND STORAGE:
4 years stored at room temperature in a non-humid environment.
PACKAGING:
1 kg packets.
INGREDIENT
PERCENTAGE
PURPOSE
Helping to disperse
the product, also
crystalizes tartrates
helping precipitation
Potassium
Bicarbonate
40%
Cream of
tartar
30%
Helps Nucleation
Bentonite
15%
Helps settling
10%
Works in synergy
with Cream of
Tartar to speed
up nucleation and
balances acidity
Potassium
tartrate
(tartaric Acid)
Cellulose
5%
Helps dispersion
UTILIZATION:
Add directly to must or wine, little by little by pumping over.
DOSAGE:
130 g/hL (10 lbs. /1,000 Gallons) are necessary to decrease the total
acidity by 1 g/L.
SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a
non-humid environment.
PACKAGING:
5 kg bags.
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CHAPTER 6 : FINING AND STABILIZING
DESULFIN
STABILIZED LIQUID COPPER SULFATE TO REMOVE H2S AND REDUCTIVE
ODORS.
DESCRIPTION:
If wines show a bouquet that seems to be too “closed” or affected by reductive odors, try adding a
drop of Desulfin in the glass. If the wine changes positively, the wine is most likely reduced by H2S
or Mercaptans, and can be treated with an adequate addition of Desulfin.
If the problem is Mercaptans, do not aerate. Mercaptans can be removed to some extent with
appropriate copper sulfate additions (about twice the one needed for H2S removal). The reaction
forms an insoluble Cu-mercaptide salt that can be filtered out of the wine.
If the problem is DMDS or DEDS, we need to convert them back to mercaptans with 500ppm of
ascorbic. This can take up to 60 days. After that we can use Desulfin.
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UTILIZATION:
Preliminary H2S tests should be conducted. Add Desulfin directly to
the affected product and circulate in an open environment.
DOSAGE:
10ml/hL or 0.38 ml/Gal= 0.25 ppm copper.
SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a
non-humid environment. Temperature should not fall under 5ºC/41ºF.
PACKAGING:
1 kg bottles.
SULFUR
COMPOUND
H2S
Mercaptans
ODOR
Rotten Eggs
Methyl
Mercaptan
Rotten Cabbage
Ethyl
Mercaptan
Burnt Match
DMDS
Cooked cabbage,
onion
DEDS
Burnt rubber,
garlic
Disulfides
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CHAPTER 6 : FINING AND STABILIZING
LYSOCID W
DESCRIPTION:
Lysocid W is a naturally obtained lysozyme enzyme from selected egg albumin, which has the
capacity to breakdown lactic cellular walls. It helps degrade the cell walls of gram positive bacteria
such as Oenococcus, Pediococcus and Lactobacillus. It is not effective against gram-negative
bacteria like Acetobacter and has no effect on yeast.
MICROCID
DESCRIPTION:
Due to its potassium sorbate content, it helps prevent re-fermentation of wines containing residual
sugars. Microcid inhibits bacterial alterations, by stabilizing free SO2, thereby inhibiting the activity
of lactic bacteria that metabolize sorbic acid. As a result, it prevents the formation of an anomalous
odor, reminiscent of geraniums that can be derived from the usage of straight sorbate. Due to its
reducing components (KMS and citric acid), it helps prevent oxidation and hinders increased volatile
acidity.
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UTILIZATION:
Dissolve Lysocid W in about 10 parts of water, juice or wine and add
uniformly to musts or wines. Do not treat with bentonite or other fining
agents for 24 hours after addition to avoid inactivation of the enzyme.
DOSAGE:
To prevent Lactobacillus in grapes: 10-25g/hL (1-2 lbs/1000 Gal).
To stabilize Lactobacillus during slow or stuck fermentation: 25-40 g/
hL (2-3 lbs/1000 Gal).
SHELF LIFE AND STORAGE:
2 years stored in cold temperature in a non-humid environment.
PACKAGING:
500g packs.
UTILIZATION:
Dissolve in about 10 parts of warm water and add uniformly to the
clarified and filtered mass. 50g /hL – 4 lbs/1,000 Gallons of Microcid
increases total SO2 by 30 ppm and 270 ppm of sorbate.
DOSAGE:
25 – 50 g/hL (2-4 lbs/1000 Gal).
SHELF LIFE AND STORAGE:
2 years stored at room temperature in a non-humid environment.
PACKAGING:
1 kg packet.
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CHAPTER 6 : FINING AND STABILIZING
NEW-CEL
DESCRIPTION:
CMC based New-Cel is a colloidal protector that wraps the tartrates crystal structure with a
protective film and deforms them making their growth impossible. Studies (Malherbe & O’Kennedy,
2008) have demonstrated the savings when using this technology instead of the traditional cold
stabilization. With CMC treatment costing 8-10 cents/gallon while traditional costs 10-35 cents/ liter.
New-Cell has been developed by AEB Group considering that the most effective wine stabilization
occurs when the CMC polymer contains a ratio between the number of carboxylated groups and
glucose units equal to 1. This allows the ultimate efficacy in forming a chemical barrier between
the crystals of potassium bi-tartrate preventing their enlargement. CMC is negatively charged so it
will bind molecules like proteins (and unstable color in reds). If the wine is perfectly protein/color
stable there is no problem, but if is borderline, CMC will cause haze that needs to be filtered. We
recommend checking protein stability after CMC addition.
It can be used in Sparkling wines by adding it a few days before the riddling agents or in the liqueur
d’expédition at the dégorgement.
CMC is approved under 27 CFR 24.250, wineries can use New-Cel without having to send a letter to
TTB. You can find the list of products by going to: http://www.ttb.gov/wine/wine_treating_materials.
shtml
STUDY ON NEW-CELL (CMC) VS MANNOPROTEINS (SUPER-MANN) FOR COLD
STABILIZATION
Test performed at Cal Poly on a 2013 Chardonnay from Santa Lucia Highlands. According to the
conductivity tests, the control measured at 10.9% difference in conductivity, 6.9% above the
threshold for cold stability. The results for the CMCs showed successful stabilization of all wine
samples with the lowest % difference of 1.4% and an average of 1.8% difference. The results for the
mannoprotein showed the wines were not considered fully cold stable as the lowest % difference was
5.8% and an average of 6% difference between all three samples.
RIDUXHIGH
DESCRIPTION:
Anti-oxidant stabilizer to be used at bottling, it improves shelf life of white, reds and rosé wines.
The vigorous anti oxidizing action of Riduxhigh, drastically lowers the redox potential in just 24
hours and keeps it constant through time. The results are thus, improved wine color and bouquet
stability along with enhancement of its organoleptic characteristics. It interrupts the chain reaction
responsible for the formation of oxidized radicals and instantly re-establishes a stable oxygen-free
environment, maintaining constant levels of SO2.
It also prevents the occurrence of ferric casse by keeping iron in a stable and soluble form.
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AEB Product Catalog 2016
UTILIZATION:
Directly dissolve the solution into the wine 48 hours before bottling
or before any filtration stage. Wines must be brought at 16°C-64°F
for 8 hours for CMC to dissolve. They must be protein stable and with
turbidity <1ntu. In reds CMC may interact with unstable color making
it precipitates. Stabilize the color with MOX, Arabinol, or chill the wine
and filter it prior to CMC addition.
DOSAGE:
100-150g/hL or 8/12 lbs/1,000 Gallons. TTB limit= 0.8% wine
volume.
SHELF LIFE AND STORAGE:
1 year at room temperature in a non-humid environment.
PACKAGING:
25 kg pales.
UTILIZATION:
Dissolve in 10 parts of wine and add before micro filtering or bottling.
10g/hL – 0.8 lb. /1000 Gallons of Riduxhigh, increase the SO2 by 17
ppm.
DOSAGE:
10-25 g/hL - 0.8-2 lbs/1000 Gallons.
SHELF LIFE AND STORAGE:
3 years stored at room temperature in a non humid environment.
PACKAGING:
1 kg packets.
110
CHAPTER 6 : FINING AND STABILIZING
SULFIGRAIN
DESCRIPTION:
KMS in pellets easy to dissolve, it allows a must or a wine to be sulfated quickly and precisely,
without having to manually mix in the product barrel by barrel. It is the perfect SO2 dose to add to a
55 gallons barrel. It can also be used on standby to protect the vintage during pressing. •
Due to its formulation, the use of Sulfigrain limits the amount of SO2 lost to the atmosphere.
COMPOSITION AND FEATURES:
Potassium Metabisulphite
Potassium Bi-Carbonate
When in contact with must or wine, the effervescence of the particles of Sulfigrain makes it possible
to ensure a natural and complete diffusion of the SO2 in the tank or Barrel. Sulfigrain does not
undergo ionized treatment and is a non-GMO product.
Sulfigrain is in conformity with the standards of the International Oenological Codex.
STERYL
DESCRIPTION:
Anti-flor tablets consisting of an inert pure-paraffin support in which allyl-isosulphocyanate,
a natural form of mustard oil has been dissolved. Mustard oil is a volatile substance with high
antiseptic properties especially with regard to aerobic microorganisms. Steryl anti-flor tablets
are made with the most up-to-date techniques using fully automated systems, which guarantee
consistent quality. The microorganisms responsible for the formation of white film on the surface of
wines stored in partially full containers, belong to the specie Pichia, Hansenula and Candida, they are
yeasts with a prevalently oxidative metabolism and almost free from fermentative activity. In addition
to this alteration, a loss of alcoholic content takes place as well as the formation of acetaldehyde,
which gives a vinegary smell to the contaminated wines.
By floating on the surface of the liquid, Steryl tablets slowly release the allyl isosulphocyanate,
which sterilizes the air above it.
As a result, the development of the film is inhibited together with other oxidation related bacterial
and enzymatic surface alterations.
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AEB Product Catalog 2016
UTILIZATION:
Disperse the pellets of Sulfigrain on the surface of must or the wine to
be treated.
DOSAGE:
1 dose contains 5 grams of pure SO2 which are equal to:
1.32 ppm in 1000 Gallons
20 ppm in 55 gallons (barrel)
50 ppm in 100 hL
SHELF LIFE AND STORAGE:
Preserve only in its original sealed packing of origin, safe from light
sources, in a clean place, dry and free from odors.
PACKAGING:
Box of 25 doses.
DOSAGE:
Use one or two tablets of the adequate size, and replace it every 15
days.
Steryl Vasche (for tanks) N. 50 tablets in 50 x 1 tablet sachets
Steryl Fusti (for barrels) N. 80 tablets in 40 x 2 tablet sachets
Steryl Demijohns (for small containers) 600 tablets in 50 x 12 tablet
sachets
SHELF LIFE AND STORAGE:
Packing in blister packs of aluminum and plastic laminate ensures
unlimited preservation and maintains the effectiveness of the product.
PACKAGING:
Steryl tablets are contained inside practical packs and commercialized in
three different packaging sizes, for casks, barrels and tanks of variable
dimensions.
*NOT LEGAL FOR US COMMERCIAL WINERIES.
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CHAPTER 6 : FINING AND STABILIZING
FINING AGENTS
ANTIBRETT
DESCRIPTION:
It can cure smoke taint and Brettannomyces taint. These are two defects that are very hard to fine
without using special equipment. The major indicator compounds associated with both these types
of taint belong to the group called volatile phenols. In the case of Brettannomyces, the responsible
compounds are 4-ethylphenol and 4- ethylguaiacol; and in the case of smoke taint, guaiacol and
4-methylguaiacol. These molecules are fairly similar. AEB has found a natural fining agent that can
diminish (and in certain cases eliminate) the problems caused by these compounds.
Antibrett may be used as a preventive tool in contaminated barrels. It guarantees the inhibition of
vinyl-reductase which is responsible for the transformation of naturally occurring cinnamic acids into
the corresponding ethyl derivatives. Although it can be used to cure wines that already show taint
problems, results may vary. Bench trials are always recommended before treating a full batch.
BIOCATALASI AF
A MIX OF CLARIFIERS THAT FREE OF ALLERGENS. SELECTIVELY
REMOVES GREEN AND BITTER CATECHINS FROM RED AND WHITE
WINES AND CURES LIGHT OFF FLAVORS
DESCRIPTION:
The variety of agents that formulates Biocatalasi AF, will give a balanced fining process, without
the classic albumin and caseinate agents. It can be used in reds and whites for removal of bitterness
and odd flavors deriving from reductive phenolics. Ideal also to ferment on for whites with high
phenolics.
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AEB Product Catalog 2016
UTILIZATION:
Dissolve 40g/hL or 3 lbs/1,000 Gallons in 10 parts of wine or
demineralized water, and add to the mass making sure it is well
homogenized. Wait at least two weeks before assessing results. Filter
before going to bottle but at least 2 weeks after addition.
SHELF LIFE AND STORAGE:
Antibrett is stable at room temperature for at least two years.
PACKAGING:
500g can.
UTILIZATION:
Dissolve Biocatalasi AF in about 5 parts of cold water. Wait 10
minutes, and quickly add suspension to mass with mixing.
DOSAGE:
20-50g/hL (1.5-4 lbs/1000 Gal).
SHELF LIFE AND STORAGE:
2 years stored at room temperature in a non-humid environment.
PACKAGING:
1kg packet and 20 kg bags.
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CHAPTER 6 : FINING AND STABILIZING
BENTOGRAN
A PHARMACEUTICAL GRADE NA-BENTONITE FOR PROTEIN REMOVAL
WITH LOW IMPACT ON THE WINE AROMATICS.
DESCRIPTION:
Protein content in musts or wines, especially in whites, is usually around 50-200 mg/L, with
peaks that can range from 10 to 300 mg/L. Protein-related instabilities in wines are caused by
thermo-labile proteins. Haze may arise when there are extreme conditions of storage/shipping,
where the temperature is not very well controlled. Proteins also precipitate with tannins and can
create haziness in wines. Research and expertise have brought AEB to find a very active grain of
montmorillonite, with extremely high adsorbing proprieties that optimize protein stabilization with
minimal impact on the wine treated. Bentogran is used at rates of addition that are up to 50% less
than regular Na-Bentonites with very compact sediment thus minimizing the lees. Compact sediment
and lower dosage rates will result in decreased wine loss.
BIOQUICKGEL AF
ALLERGENIC FREE CLARIFIER FOR RED WINES, WITH NO SIGNIFICANT
IMPACT ON COLOR.
DESCRIPTION:
The synergetic effect of its components (bentonite, food gelatin derived from pork, mannoproteins
enriched in B-Glucans, silica gel), help to make sure that the wine is fined even if it has a high level
of turbidity and is rich in polysaccharide. (Turbidity and polysaccharides typically cause problems in
clarifying wines).
Bioquickgel AF forms a very compact “net” of flocculants, which gives the wines brightness, and
makes it easier to filter. The sediment left at the bottom of the tank will be very compact making for
easy and clean rakings. Filtration can be carried out 48 hours after addition without any problems in
filtration flow rates.
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AEB Product Catalog 2016
UTILIZATION:
Rehydrate Bentogran for 20 minutes in 15-20 parts of cold or warm
water (warm being more effective and faster than cold) before usage.
Because of its high swelling power, Bentogran will increase its size
20 folds. To match this potential, it needs to be re-hydrated in a larger
volume of water than other bentonites. When re-hydrating Bentogran,
try not to use wine or hard water. The active surface of Bentogran
will be 3-4 times larger if compared to a regular bentonite. This
characteristic will yield larger sized floccules with a higher clarifying
power. Ultimately, by using less Bentonite-slurry in the fining process,
less water will be added to the wine.
Bentogran is granulated and doesn’t contain fine powder which are
hazardous to the respiratory system. Bentogran is soluble-calcium free,
soluble-sodium free, soluble-phosphates free, soluble-metals free, and
arsenate-free. Free from dust, sand, and organic matters.
DOSAGE:
12-50 g/hL (1-4 lbs/1000 Gal).
SHELF LIFE AND STORAGE:
4 years stored at room temperature in a non-humid environment.
PACKAGING:
1kg packs & 25 kg bags.
UTILIZATION:
Make a slurry in cold water (1:10 parts of water dilution) and then add
to the tank. Homogenize well by pumping over or utilizing a tank mixer.
Wait 48 hours before racking and filtering.
DOSAGE:
3-6 pounds/1000 gallons, 45-90 g/hL.
SHELF LIFE AND STORAGE:
2 years stored at room temperature in a non-humid environment.
PACKAGING:
500 grams and 10 kg packets.
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CHAPTER 6 : FINING AND STABILIZING
CARBOSIL
LIQUID CLARIFIER BASED ON SILICA AND DECOLORIZING CARBON.
DESCRIPTION:
It allows a quick and efficient color removal in both musts and wines. Carbon is hydrated and in
liquid form, so the product is safe and practical to use. It is highly recommended on musts of Pinot
Grigio or those obtained from over-ripe grapes. It will yield a clear must/wine with no trace of
carbon and with a compact sediment.
CATALASI
POTASSIUM-CASEINATE BASED CLARIFIER TO CURE OXIDIZED
WINES OR TO ADD “FRESHNESS” TO FERMENTING MUSTS. USED IN
FERMENTATION IT ALSO HELP PREVENTING “PINKING”
DESCRIPTION:
It partially cures or prevents darkening of white wines, the occurrence of “brick” hues in rosé, and
yellow hues in red wines. The potassium caseinate present in Catalasi highlights the original aromas
and color, reducing the level of polyphenols and polymerized, oxidized components. It also contains
a strong antioxidant (vitamin C) and a calibrated dose of SO2 important to neutralize eventual
peroxides produced by the oxidation of vitamin C.
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AEB Product Catalog 2016
UTILIZATION:
It may be used in cold settling along with Gelsol for must clarification,
or added during fermentation to reduce color. Mix Carbosil in must/
wine using a Venturi or by pumping over. Dose the product either
diluted 1:1 with water or full strength.
For solids and color fining:
In musts, add Carbosil before adding gelatin.
In wines, do the opposite; wait at least 1/2 hour after the clarifier
(albumin, gelatin, casein) is fully homogenized, and then add Carbosil
and mix.
DOSAGE:
It always depends on the wine or must to be treated, and trials are
recommended. As a general rule of thumb, Carbosil needs to be added
at 5 to 10 times the amount of gelatin used. When used as color
remover during fermentation, rates of addition are between 25-60 ml/
hL (2-5 pounds/1000 Gal.).
SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a
non-humid environment. Do not store below 5 degrees Celsius.
PACKAGING:
25 kg pail.
UTILIZATION:
Dissolve the dose of Catalasi in about 5 parts of cold water. Wait 15
minutes before use. Add quickly to mass with maximum turbulence.
DOSAGE:
20-50g/hL (1.5-4 lbs/1000 Gal). 20g/hL of Catalasi (1.5lb/1000 Gal.)
yield 6ppm SO2
SHELF LIFE AND STORAGE:
2 years stored at room temperature in a non-humid environment.
PACKAGING:
1kg pack and 20 kg bags.
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CHAPTER 6 : FINING AND STABILIZING
DECORAN XL
ACTIVATED, WOOD DERIVED, DECOLORIZING CARBON, WITH HIGH
ADSORBING POWER.
DESCRIPTION:
It is prepared by means of a carbonization process performed under controlled atmosphere by
chemical catalysts to achieve optimal reactivity. Thanks to this exclusive production method,
Decoran XL displays a surface area well above 1000 m2/g of product and has a particle diameter
between 10-100 Ängström. These physical characteristics guarantee the best results of specific
decolorizing activity in musts and wines, and in particular, it will target the constituents with higher
molecular weight such as polyphenols. This special decolorizing carbon is chemically inert, does
not yield impurities and specifically adsorbs instable and volatile molecules, preserving aromas and
organoleptic characters.
E-GEL
IT ACCELERATES THE FLOCCULATION-CLARIFYING EFFECT DURING
THE FLOATATION PROCESS OF MUST
DESCRIPTION:
Combines the advantages and the practicality of a liquid product to the effectiveness of a particularly
purified and selected gelatin
If compared to traditional solid gelatins, this agent needs no previous solubilization in warm water or
dilutions, as it is often necessary for liquid products not specifically studied to be used in flotation.
It is particularly suited to be used during must flotation as, when in contact with must polyphenols,
it flocculates quicker than traditional gelatins, with the formation of clots quickly englobing
the suspended solids and the ascending gas. This means immediate separations, with compact
agglomerates moving without division towards the upper part of the tank.
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AEB Product Catalog 2016
UTILIZATION:
Decoran XL is easy to use, just dilute 1:10 in water or wine, and add
to the mass by pumping over for a period between 30 and 60 minutes.
After reaching the desired effect, elimination of carbon particles can
be achieved through filtration or sedimentation-clarification (better if
combined with Spindasol).
DOSAGE:
5 -100 grams/hL - 1/2 - 7lb/1,000 Gallons.
SHELF LIFE AND STORAGE:
4 years stored at room temperature in a non-humid environment.
PACKAGING:
20 kg bags.
FIG: The Malvern test represented in the graph shows the distribution of the particles in Decoran XL.
On the right Y axis, the percentage of particles under a certain size (expressed on X axis) on the left
Y the percentage by volume of particles of a certain size.
DOSAGE:
For the flotation of clear musts or juices: 20-80 mL/hL, depending on
the result of flotation trials.
SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a
non-humid environment. Do not store below 5 degrees Celsius.
PACKAGING:
25 kg pail.
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CHAPTER 6 : FINING AND STABILIZING
GELSOL
LIQUID GELATIN PRODUCED BY A PROCESS OF IRREVERSIBLE HYDRO
SOLUBILITY, WHICH HELPS TO MAINTAIN A CONSTANTLY STABLE
LIQUID PRODUCT.
DESCRIPTION:
The clarifying effect achieved through instantaneous flocculation results in the formation of
large, heavy macro-coagula. Sediments are compact and easily filtered out. It is used alone or in
conjunction with Spindasol in order to clarify white musts both in cold settling or flotation.
In reds it helps the wines to be softer and less susceptible to oxidation, Gelsol in facts removes
condensed tannins, which give most of the bitter-astringency to wines. Gelsol has little affinity with
anthocyanins; therefore it is ideal for red wines because it does not cause any loss of color intensity.
Gelsol is a liquid product prepared enzymatically, without the use of heat. This difference makes
Gelsol more active if compared with dry products where the use of high temperatures, to hydrolyze
the gelatin and especially to put it in a dry solid form, denatures proteins making them less efficient.
Gelsol never sees the solid phase, and not only does this make it more efficient, but it also prevents
re-condensation and the formation of “balls” or “pyramids” inside the tank.
MICROCEL
TO BE ADDED TO WHITE MUSTS WHEN THEY START FERMENTING, IT
DIMINISHES THE CONCENTRATION OF PHENOLICS AND PROTEINS IN
THE FINISHED WINES.
DESCRIPTION:
It is also ideal to minimize the damage in wines derived from Botrysized or moldy grape musts.
The main philosophy of the Microcel product is that modern winemaking usually prefers a preventive
approach instead of a curative one. Using Microcel winemakers stop oxidation at its onset. Also,
a significate amount of proteins is taken out before the risk of affecting the bouquet with heavy
treatments with bentonite.
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AEB Product Catalog 2016
UTILIZATION:
Dilute in 1 to 3 parts of water before adding it to the wine. (Flotation
systems will require higher dilution up to 1:5). In musts, add Spindasol
or Carbosil before adding Gelsol. In wines, wait at least ½ hour after
Gelsol is fully homogenized, and then add Carbosil or Spindasol and
mix.
DOSAGE:
It always depends on the wine or must to be treated, and trials are
recommended. For must clarification in combination with Spindasol, do
trials starting from 5 ml/hL (1/2 pound/1,000 Gal) and compact with
5 to 10 times the weight of Spindasol or Carbosil. For red wines fining
trials normally start from 2.5 ml/hL (¼lb/ 1000 Gal) and dosages of
Spindasol are only 3-4 times the amount of Gelsol.
Must Clarification (with Spindasol):
Begin trials at 5 ml/hL
Spindasol: 5-10x the weight of Gelsol
Red Wines:
Begin trials at 2.5mL/hL
Spindasol: 3-4x the weight of Gelsol
SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a
non-humid environment. Do not store below 5 degrees Celsius.
PACKAGING:
25 kg pail 250 kg drum.
UTILIZATION:
Dissolve the dose of Microcel in about 5-10 parts of cold water, wait
approx. 15 minutes, add to mass quickly and with mixing.
DOSAGE:
20-50g/hL (1.5-4 lbs/1000 Gal).
SHELF LIFE AND STORAGE:
3 years stored at room temperature in a non-humid environment.
PACKAGING:
10 kg bags and 25 kg bags.
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CHAPTER 6 : FINING AND STABILIZING
Microcel is composed of potassium caseinate, active fibers, and micronized pharmaceutical
bentonite. During fermentation, Microcel absorbs the proanthocyanidins and monomeric catechins,
which cause oxidation in wines. The color of treated wines becomes more appealing with greenish
hues in white wines or more defined pink hues in the case of rose’ wines. Musts treated with
Microcel produce more complex wines, which retain their individual characteristics longer. Effects
of different tions yeast usually tend to flocculate and bacteria take over in the upper part of the tank,
causing VA production.
MICROCEL COMPONENTS:
1.
Potassium Caseinate: Using potassium caseinate during fermentation results in a lower level
of oxidized polyphenols (proancyanidins and catechins) and therefore a finished wine that is
going to be more resistant to oxygen. Potassium caseinate also fines for copper as well as iron
(up to 50% of the initial content).
2.
Bentonite: The Bentonite used in Microcel is an extremely fine product selected to be very
high in Na+. Having bentonite in the fermenting must is going to result in several advantages:
Reduces the amount of bentonite required for protein stabilization.
Adsorbs laccase and triosynase which oxidize polyphenols.
Adsorbs fungicides making it easier for the yeast to thrive.
3.
Activated Celluloses: Activated Celluloses improve fermentation kinetics by adsorbing
toxins and long chain fatty acids that inhibit the yeast during fermentation. Also, the cellulose
is going to work as a “boat” for the yeast cells so they can stay well suspended in the media.
This is crucial especially in cold fermentation, when the activity is quite slow and there is
little CO2. In these conditions yeast usually tend to flocculate and bacteria take over in the
upper part of the tank, causing VA production.
SPINDASOL W
LIQUID SILICA FOR CARBON FINING AND EXTRA COMPACTION OF
SETTLING AGENTS.
DESCRIPTION:
Advantages of using Spindasol in musts:
Lees are heavier than when using just bentonite and the settling is much faster and compact.
Only large and unstable proteins are removed. Proteins of small molecular weight that might
be important for nutrition are not affected by Spindasol.
It does not adsorb aromatic molecules nor color.
In wines:
It does not affect color.
It can be used in conjunction with gelatin, casein and albumin in order to achieve a more
compact sediment, minimizing the lees.
Using Spindasol to help settle the fining agents always improves filterability.
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AEB Product Catalog 2016
UTILIZATION:
Mix Spindasol in must/wine using a Venturi or by pumping over. Dose
the product either diluted 1:1 with water or at full strength. In musts,
add Spindasol before adding gelatin. In wines, wait at least ½ hour after
the protein clarifier (albumin, gelatin, casein) is fully homogenized, and
then add Spindasol and mix.
DOSAGE:
It always depends on the wine or must to be treated, and trials are
recommended. As a general rule of thumb, Spindasol needs to be added
at 5 to 10 times the amount of protein based clarifier used.
SHELF LIFE AND STORAGE:
Sealed containers will last for 2 years stored at room temperature in a
non-humid environment. Do not store below 5 degrees Celsius.
PACKAGING:
10 kg pails and 25 kg pails
124
CHAPTER 6 : FINING AND STABILIZING
½ lb Gelsol/1,000Gall
½ lb Gelsol +7 lb
Spindasol 1,0000 Gall
Total Volume
50,000 L
50,000 L
Volume of
clear must
38,000 L
41,000 L
Volume of
Lees
12,000 L
9,000 L
% Less
24%
18%
NTU after
fining
143
100
The trial above shows results obtained when using the combination of Gelsol and Spindasol
in a Chardonnay must (Chile).
The saving in wine can be translated in monetary saving applying the following
“conservative” value for a California chardonnay must:
125
Cost of 800 Gallons of Chardonnay =5600 USD.
Cost of treating with Spindasol 50,000 Liters (13,000 Gallons) at 7#/1,000 Gallons
= 350 USD.
This does not include the cost of DE and the fact that 40% of the lees are lost as the
yield is about 60%.
CHAPTER 7:
DETERGENTS
CHAPTER 7 : DETERGENTS
REMOVIL
COMPLEX DETERGENT FOR ORGANIC SUBSTANCES AND TARTRATES.
ITS ACTION IS OPTIMIZED BY SURFACTANTS AND TENSIOACTIVANTS
DESCRIPTION:
This way it will not need a citric rinse. Just wash out with water until the pH of the rising waste is
the same as the pH of the water used.
APPLICATIONS:
Very good for heat exchangers (pipe in pipe), it saves money because it increases efficiency
of these machines.
Good for tanks, pumps and pipes, DE filters and bottling lines.
Good for floors and removal of organic dirt.
Non-corrosive to stainless steel, mild steel, rubber, plastic, epoxy resins, copper, glass and
cement.
Corrosive towards aluminum, tin or galvanized steel.
Attacks nitro-varnished surfaces and surfaces treated with phenolic resins.
REMOVIL BASIC INGREDIENTS:
CAUSTIC SODA: will give the free alkalinity of the detergent.
SURFACTANTS: Will combine Ca, Mg and Fe salts that are part of water hardness. Will make
sure these salts will not precipitate and accumulate on the surface after dry. (Spot Free)
TENSIOACTIVANTS: will improve washing solution contact with the surface eliminating the
need for citric rinse.
Removil is also available in a version with low Na, which is based on caustic potash called REMOVIL K.
REMOXAN:
ELIMINATES MICROORGANISMS.
DESCRIPTION:
Oxygen donors are substances that, in a watery solution, can release O2 in a free radical form.
Based on H2O2 (hydrogen peroxide), Remoxan releases free radicals. This strong oxidant action
inactivates protein and protoplasmic activity of the organisms present in the treated surface, killing
them.
Oxygen release is catalyzed by heavy metals cations (Fe++, Cu++), alkaline conditions, and
temperature. Most of all, the higher the pH of the washing solution, the better the free radicals
are released. This suggests an optimal application in combination with Removil, which will better
activate the oxidative power of Remoxan.
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AEB Product Catalog 2016
DIFFERENCES BETWEEN REMOVIL-SODA:
CAUSTIC SODA
It only washes by
scraping the surface
Does not have solvent
power to better remove
dirt
REMOVIL
Thanks to the presence
of the Tensioactivants,
It actively removes the
dirt by its deep cleaning
penetration
Organic solvents
actively remove dirt
Needs more recirculation
time to achieve cleaning
Short recirculation
cycle will give optimal
results
Needs high temperature
for better results
Does not need high
temperature
Needs to be neutralized
with citric
Does not need
neutralization with citric
Can’t be reused
Can be recycled and
reused
REMOVIL + REMOXAN: HOW TO PREPARE A SOLUTION THAT
LEAVES THE SURFACE CLEAN AND BUG-FREE:
1.- Prepare a 2-3% solution of Removil (Always wear protective
gear):
2.- Add Remoxan 1:20 in respect to the quantity of Removil used
(i.e. if 20kg liters of Removil was used, use 1 liter of Remoxan)
3.- Better results are obtained if the solution is prepared with warm
water 35ºC-95ºF and used within 8 hours.
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CHAPTER 8:
FILTRATION
CHAPTER 8 : FILTRATION
CARTRIDGES
FLUID CLEAN PES (FINAL FILTER)
DESCRIPTION:
Produced by using the innovative polyethersulfone membrane with polypropylene supports. These
cartridges are completely tested during the production in order to give consistency and can be tested
on site with the classic integrity test.
The product is free from wetting or binding agents or other processing components. This ensures a
perfect inertness and the non-release of substances during the utilization.
The cartridge FLUID CLEAN PES is available with porosity of 0.2 – 0.45 – 0.65 micron (μm) and
with standard heights of 10”, 20”, 30” and 40”.
The product can be repeatedly sterilized with steam or in autoclave.
The polyethersulfone and polypropylene composing this cartridge are biologically inert and have
a very low attraction towards proteic materials. This natural characteristic prevents accidental
alterations of the liquid filtered.
All components are in accordance with the provisions of USP Class VI Plastic Bio-safety and comply
with the Regulation 1935/2004/CE on materials and articles intended to come into contact with food.
STORAGE:
The filter cartridges FLUID CLEAN PES should be stored in the original packaging, in a dry and
odorless place and protected from light.
Never store the filter cartridges near chemicals, oils, fuels and, in general, far from any kind of
smell.
133
FLUID CLEAN PES
INTEGRITY TEST
MAX DISTRIBUTION RATE
FOR A 10” CARTRIDGE
0.2 μm
1.8 bar
</= 30 ml/min
0.45 μm
1.2 bar
</= 20 ml/min
0.65 μm
0.9 bar
</= 20 ml/min
AEB Product Catalog 2016
FLUIDCLEAN PES FINAL CARTRIDGE
Construction materials
Filter media: (PES) – polyethersulfone
Supports: (PP) - polypropylene
End caps and cage in/out: (PP) - polypropylene
Filtration ratings and
microbiological retention
0.20 μm = Brevundimonas diminuta
0.45 μm = Oenococcus oeni
0.65 μm = Saccharomyces cerevisiae
Filtering surface
Nominal filtration area 0.68 m2
Operating conditions
Max. ΔP in the flow direction (from outside to
inside the cartridge): 5.5 bar at 24°C 1.8 bar in
counter flow
Sterilization
The cartridge can be sterilized for multiple cycles at
130ºC (266ºF).
With steam it may be sterilized at 110°C / ΔP 0.3-0.5
bar, timing 20 minutes after the steam starts being
released from all the holes of the filtration system.
With hot water max. 85°C, for at least 30 minutes
after reaching the average temperature of 80°C. The
water should be demineralized or micro-filtered (approx. 1.0 μm) to prevent limestone deposits which
could prematurely clog the cartridges.
Regeneration wash
The cartridges FLUID CLEAN PES should be washed
after usage in the flow direction of the product, with
filtered (approx. 1.0 μm) or demineralized water. In
this way the deposited colloidal substances can be
removed. With an early intervention of hot water
(80°C), it is also possible to remove even the most resistant occlusions, leaving, if necessary, the container
filled with hot water during the night.
Chemical regeneration: 1-2% of NaOH and H2O2 or
active Cl2 at about 300 ppm.
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CHAPTER 8 : FILTRATION
FLUID CLEAN PP (PRE-FILTER)
DESCRIPTION:
It is entirely made of polypropylene, with the filter media thermo-welded to the end cap. Fluid Clean
PP has been designed to adapt to the most demanding requirements of retention. It does not release
any particles and is optimally pleated for each filtration rating, in order to guarantee the maximum
accumulation capacity and a long lifespan. Fluid Clean PP is available with the filtration ranges of
0.2 – 0.5, 1.0 – 3.0, 5.0 – 10, 20 - 40 micron abs. and with a standard height of 10”, 20”, 30” and
40”.
All components are in accordance with the provisions of USP Class VI Plastic Biosafety and with the
Regulation 1935/2004/CE on materials and articles intended to come into contact with food.
STORAGE:
The filter cartridges FLUID CLEAN PES should be stored in the original packaging, in a dry and
odorless place and protected from light.
Never store the filter cartridges near chemicals, oils, fuels and, in general, far from any kind of
smell.
FILTER SHEETS
DESCRIPTION:
Filtration Sheets 40x40 and 60x60 prefabricated with special paperboards (depth filters) made of
celluloses, natural diatomaceous earth, perlite and wet strength agents.
Suitable for use in the filtration of beverages and chemical/pharmaceutical products.
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AEB Product Catalog 2016
FLUIDCLEAN PP PRE-FILTER CARTRIDGE
Construction materials
Filter media: (PP) – polypropylene
Supports: (PP) - polypropylene
End caps and cage in/out: (PP) - polypropylene
Filtration ratings and
microbiological retention
0.20 – 0.50 μm
1.0 – 3.0 μm
5.0 - 10 μm
Filtering surface
Nominal filtration area 0.50 m2
Operating conditions
Supports and adapters are resistant to temperatures around 50°C. Max. Operating condition at
80°C is 1 Bar.
Max. ΔP in the direction of the flow (from outside
to inside the cartridge): 4 bar at normal temperature. ΔP max. In counter current = 1.8 bar at
normal temperature.
Sterilization
The cartridge can be sterilized for multiple cycles at
110ºC
(230ºF). Max. Δp at 0.5 bar
STORAGE:
They must be stored in its original packaging, in a dry and odorless room at a temperature of max. 50°C/122°F. Do not expose to direct sunlight for long periods.
USE OF FILTER SHEETS:
Check whether the filter sheets are in good condition (e.g. no visible cracking of the
material). Insert the sheets so that the flow is through the rough side (downstream)
and comes out from the smooth side (upstream where the sheet is marked with product
type). When inserting the depth filter sheets ensure that all sides are covered by the
sealing edges of the plate. Tighten the filter unit to approximately 50% of the maximum
sealing pressure; wet the assembled filter unit for 5 minutes. To check if the pressure
is correct, check that the pre-rinsing pressure is not above 0.2 bar; afterwards tighten
the filter until the leaks are minimal. When filtering high-percent alcoholic liquids, after
rinsing with water (when allowed by the liquid to be filtered), they should be circulated
for at least 10 minutes, then discharge the rinsing liquid.
136
CHAPTER 8 : FILTRATION
FILTER SHEETS
Operating conditions
137
Maximum differential pressure: 150 KPa / 21.74 psi / 1.48 atm.
Values for operating pressure depend on the temperature of the
fluid to be filtered.
Sterilization with hot
water
If possible, use de-mineralized water, at a temperature of
80°C/176°F, circulate for 20 minutes (starting once the temperature is reached); then stop the pump, wait a few minutes and
cool down the filter slowly, until room temperature is reached.
Steam Sterilization
By steam sterilization pay attention to opening and closing the
valves; in fact high temperature and strong pressure changes
could damage the filter.
- Connect the filter to the steam generator at a max temperature
of 130°C/266°F
- Adjust steam quantity to have a visible bleed of steam of 10 cm
at the outlet of each valve
- Continue for about 20 minutes
- Close the outlet valves and stop steam delivery
- Cool the filter down to room temperature.
Chemical Sterilization
The filter sheet can be washed and sterilized using Removil and
Remoxan
AEB Product Catalog 2016
AEB 40X40
PERMEABILITY
GALLONS/M2/MIN.
PERMEABILITY
LITERS/M2/MIN.
SEPARATION µm
300 XL
207
785
5.0-8.0
500L
135
510
2.5-5.0
700 L
56
213
1.5-3.5
1100 STERIL
30
113
0.7-1.0
1400 STERIL
10
40
0.2-0.4
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CHAPTER 8 : FILTRATION
FIBROXCEL
Is a chemically inert filter aid used in the body feed filtration or just for building up the pre-coat.
COMPOSITION:
Perlite free from silica – E460 Cellulose – Cotton short fibers. The preparation is produced with a
technological system enabling to obtain a perfect homogeneity amongst the different components
through the use of special mixers equipped with rotating blades in a cyclone of air. This ensures the
incorporation of the perlites amongst the cotton and the cellulose fibers.
Used as a pre-coat avoids 2 big filtration issues related to the fast compression of basic filtration
medias by high flow pressure.
1-Loss of product: Formation of close cells in the cake that retain product.
2-Plugging: Pores in the filter are rapidly closed by compression.
FIBROXCEL 10
FIBROXCEL 30
FIBROXCEL VAC
139
10% in fibers for gross filtration.
Permeability = 160L (40 gallons)/m2/minute.
Should be used in a variable dose between 0.8 and 1kg (1.7-2.2lb)/m2 of
filtering surface for building up the pre-coat, or in variable doses between 20
and 80 g/hL (1.5-6 lb. /1,000 gallons) for the body feed filtration.
PACKAGING:
20kg bags
30% in fibers for final filtration.
Permeability = 60-80L (15-20 gallons)/m2/minute.
DOSAGE:
0.5-1 kg (1-2.2lb)/m2 of filtering area for the formation of the pre-coat.
20 and 80 g/hL (1.5-6 lb. /1,000 gallons) for the body feed filtration.
PACKAGING:
20kg bags
30% in fibers for final filtration.
Vacuum filters tend to have an extremely compact layer of earths that
eventually breaks or plugs.
Fibroxcel VAC mixed at 10% with the DE used for the filtration, guarantees a
smooth cut of the top layer and, thanks to its softening action delays plugging
of the cake and prevents cracks. The drum cut is linear and micrometric, with
a noticeable increase in the total filtration capacity, with the result of a more
satisfactory yield.
The addition of Fibroxcel Vac makes it possible to treat very quickly
suspensions loaded with hazy matter, which would require a great work to
discharge coats, with the guarantee of an excellent result.
Fibroxcel Vac can also be used in conjunction with the body feed in pressure
filters for particularly hazy musts and concentrates.
PACKAGING:
20kg bags
AEB Product Catalog 2016
Fibroxcel stretches the filtration cycle by creating a soft cake that
slows down the raise of high pressure differential
MAIN ADVANTAGES OF FIBROXCEL:
The charged fibers will positively filter charged molecules ensuring
that filtration begins before the actual cake itself is fully functional.
Fibroxcel by softening the cake prevents compression and therefore
the restriction of the pores. By keeping earths separated with fibers
and cellulose, Fibroxcel prevents the formation of closed cells (filled of
wine) inside the cake, so preventing loss of liquid.
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CHAPTER 9:
EQUIPMENT
CHAPTER 9 : EQUIPMENT
EQUIPMENT
E-FLOT
AVAILABLE SIZES FROM 100 UP TO 800 hL/HOUR (2.5K TO 21K GAL/
HOUR
FLOTATION:
Is a mechanical separation process to fine white and rose’ musts, based on a solid-gas interaction.
Gelatin and Nitrogen are dosed in Saturation tank and will interact with the solids forming complexes
that are lighter than must and that will separate by traveling to the top of the tank.
It’s a well-established system that has proven itself to do a good job in less time and with much less
energy used compared to the classic cold settling. The must doesn’t need to be chilled and therefore
it will be ready to be inoculated and fermented as soon as the process of must fining is completed.
This way there will not be extra time spent to warm up the juice. This translates in more energy
savings and especially does not open a window to cold resistant yeast like kloeckera apiculata to
dominate the very first part of the fermentation.
TO MAKE SURE THE FLOATING COMPLEXES CAN TRAVEL FAST AGAINST GRAVITY WE
WILL NEED TO ENSURE SOME CONDITIONS:
1. The must needs to be de-pectinized first.
2. The must needs to be at a temperature > 12°C - 53 °F.
3. No CO2 (no fermentation) present in the must.
PICTURE: It is possible to test the machine while it’s
running by taking a sample and transferring into a glass
cylinder or bottle. If the tank is floating the same separation
will happen in the bottle.
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AEB Product Catalog 2016
15 mL of ethanol* to 5 mL of centrifuged must/wine.
Let sit for 60 seconds.
If floccules appear after one minute, pectin’s are still
present.
*If the alcohol changes too much the pH of the sample it
could give a false positive. In those cases is better to use
alcohol acidified with 0.5% HCl
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CHAPTER 9 : EQUIPMENT
REACTIVATEUR
A MACHINE CAPABLE OF TAKING THE HUMAN ERROR OUT, OF THE
YEAST REHYDRATION - ACCLIMATION PROCESS.
PROCESS:
The machine intakes the adequate amount of water, and automatically adjusts it to the right
temperature for yeast re-hydration. When that is reached, it will remain idle, maintaining the
temperature, and will indicate that it’s ready for taking the yeast to the rehydration cycle. The
rehydration cycle takes about 25 minutes and is supported by air mixers and a pump-over to
minimize the foam and to aerate. The rehydration process is followed by an automated acclimation
regulated by a preset program, which may also be modified by the winemaker. The machine intakes
cold must at intervals assuring a gradual drop in temperature for the inoculum, and does not create
heat shock for the yeast. The total time, from yeast addition to discharging in the fermenter is about
90-120 minutes, depending on how big of a culture you want to make.
AVAILABLE IN SIZES FROM 10 TO 100 KG OF YEAST TO BE REHYDRATED.
FIG: 60KG Unit
145
FIG: Automated Pump-over + Aeration
AEB Product Catalog 2016
QUOTE: “Assuming that yeast growth and “percent budding” are measurable signs of happy, healthy
yeast, the Reactivateur is far superior to our current method of rehydration. Our trials show that at
half the inoculation rate the fermentation is receiving an equal or greater number of viable yeast cells.
Although the speed at which the Reactivateur inoculated fermentations are moving are still slightly
faster than our standard inoculation this suggests that a 1 lb/1000 gallon is still slightly too much
yeast to achieve the same overall fermentation speed as our current rate of 2 lb/1000”
146
CHAPTER 9 : EQUIPMENT
ION-EXCHANGE (AEB ENGINEERING)
STABYMATIC
DESCRIPTION:
Stabymatic is a fully integrated ion exchange system used
to reduce the pH and stabilize wine or juice for tartrates.
The stabilization works with the concept that subtracting K+
from the media means lower formation of K-tartrate crystals.
Furthermore higher H+ means lower pH.
To stabilize a full tank most of the time only 20-30% of the
wine needs to be treated, lowering the total pH by an average
of 0.3, and eliminating tartaric instability. It is available
in various sizes from bed volumes of 25 kg to 1000 kg,
translating in outputs from 2 hL/hour (50 gallons/hour) to
85 hL/hour (2200 gallons/hour), or even bigger custom
solutions.
Older style ion exchange units found in many wineries in North America, were plagued by issues
relating to high water use, high effluent production, wine quality issues (taints, color, off-characters
and oxidation), mobility and problems with blocking resin columns resulting in significant loss of
efficiency, product volume and quality. Also, in many cases, the old fashioned columns cannot handle
must.
AEB has addressed and eliminated all of the above problems in the development of the Stabymatic.
For musts, a maximum turbidity of 600 ntu is acceptable, as long as the solids have a diameter of
less than 0.4 mm.
The key to the effectiveness of ion exchange technology is the resin “PH-STAB”. This is an ion
exchange resin constituted of co-polymers based on styrene and divynylbenzene (DVB). They
feature a polymeric structure bound to H+ ion functional groups that are release hydrogen protons in
the wine in exchange for K+, lowering the pH. The pH-STAB resin is unique in that it is a “gel resin”.
When a gel resin absorbs water, mic pores are formed creating a massive surface area for ionexchange to occur. Only resins made from co-polymers based on styrene and divynylbenzene (DVB)
have a transparent gel structure, differentiating them from porous type resins. This gel structure
is more resistant to the penetration of organic matter, reducing the risk of plugging over time,
especially when processing musts.
147
AEB Product Catalog 2016
FIG: Stbymatic 200
FIG: Stbymatic 25
FIG: Stbymatic 500
To stabilize a full tank most of the time only 20- 30% of the wine needs to be treated, lowering the
total pH by an average of 0.3, and eliminating tar taric instability. It is available in various sizes from
bed volumes of 25 kg to 1000 kg, translating in out- puts from 2 hL/hour. (50 gallons/hour) to 85
hL/hour (2200 gallons/hour), or even bigger custom solutions.
Older style ion exchange units found in many winery’s in North America, were plagued by issues
relat ed to high water use, high effluent production, wine quality issues (taints, color, off-characters
and oxidation), mobility and problems with blocking resin columns resulting in significant loss of
effciency, product volume and quality. Also, in many cases, the old fashioned columns cannot handle
must.
148
CHAPTER 9 : EQUIPMENT
ORIGINAL
STABILIZED WITH STABYMATIC
ANALITICAL DATA
CTRL
25% TREATED
25+75% BLEND
%V/V
12.4
12.4
12.4
PH
3.6
2.75
3.38
TA
5.10
6.30
5.40
SO2 FREE (MG/L)
10
15
15
SO2 TOTAL (MG/L)
45
45
45
TRIAL: STABYMATIC ON WINE
In the chart below is showed a typical treatment of a batch of wine entering the machine with a pH of
3.6. The wine treated comes out with a pH of 2.75. As it turns out, to eliminate enough potassium to
stabilize tartaric acid, only 25% of the total wine needed to be processed.
The resulting batch made of 25% treated wine and 75% untreated is tartrates stable and has a pH of
3.38.
PICTURE: Samples of wine treated with
Stabymatic: pH decrease is always associated
with an improvement in color.
149
AEB Product Catalog 2016
PRODUCTS
151
PAGES
PRODUCTS
PAGES
ARABINOL61-62
ELLAGITAN EXTREME
ARABINOL ARÔME61-62
ENDOZYM ACTIVE45-46
ARABINOL HC63-64
ENDOZYM ALPHAMYL FJ
51-52
ARABINOL MULTINSTANT
ENDOZYM ANTIBOTRYTIS
45-46
AROMAX B4101-102
ENDOZYM CONTACT PELLICULAIRE
49-50
BATONNAGE PLUS ELEVAGE
65-66
ENDOZYM CUTLIVAR47-48
BATONNAGE PLUS STRUCTURE
67-68
ENDOZYM FLOTATION
BATONNAGE PLUS TEXTURE
67-68
ENDOZYM ICE39-40
63-64
85-86
41-42
BENTOGRAN115-116
ENDOZYM ICS 10 ÉCLAIR
39-40
BIOCATALASI AF113-114
ENDOZYM ICS 10 ROUGE
43-44
BIOQUICKGEL AF115-116
ENDOZYM MICRO41-42
CARBOSIL117-118
ENDOZYM MUSCAT47-48
CARTRIDGES133
ENDOZYM PECTOFRUIT PR
CATALASI117-118
ENDOZYM ß-SPLIT49-50
CELLOFERM23-24
ENDOZYM THIOL43-44
CREMOR STOP EXTRA 40
101-102
ENOVIT P21-22
CRYSTALFLASH103-104
FERMOCEL P21-23
DEACID103-104
FERMOL AROME PLUS
E-FLOT143-144
E-GEL119-120
FERMOL ELEGANCE1-2
ELEVAGE GLU65-66
FERMOL CHARDONNAY
3-4
ELLAGITAN BARRIQUE BLANC
83-84
FERMOL COMPLETE KILLER FRU
7-8
ELLAGITAN BARRIQUE LIQUID
85-86
FERMOL GLUTAFERM 1
1-2
ELLAGITAN BARRIQUE ROUGE
83-85
FERMOL MEDITERRANEE
5-6
53-54
1-2
FERMOL BLANC3-4
AEB Product Catalog 2016
PRODUCTS
PAGES
FERMOL PB 2033
5-6
MICROCID107-108
FERMOL PREMIER CRU
5-6
MICROSAFE60
PRODUCTS
PAGES
FERMOL ROUGE7-8
NEW-CEL109-110
FERMOL SAUVIGNON
3-4
PRIMA FLORA9-11
FERMOL SUPER 16
7-8
PROTAN BOIS75-76
FERMOPLUS BLANC VARIETAL
19-20
PROTAN MALBEC
75-78
FERMOPLUS DAP FREE
17-20
PROTAN PEEL
77-78
FERMOPLUS ENERGY GLU
17-18
PROTAN PEPIN OXYLINK
77-78
FERMOPLUS INTEGRATEUR
19-20
PROTAN RAISIN
79-80
FERMOPLUS MALOLACTIQUE
29-31
REACTIVATEUR 145-146
FERMOPLUS PREMIER CRU
21-22
REMOVIL129-130
FERMOTAN POWDER AND LIQUID
71-72
REMOVIL K129-130
FERMOTAN BLANC73-74
REMOXAN129-130
FIBROXCEL 10139
RIDUXHIGH109-110
FIBROXCEL 30139
FIBROXCEL VAC139
SPINDASOL W
FILTER SHEETS135-138
STERYL 111-112
GALLOVIN91-92
SUPER-MANN69-70
GELSOL121-122
SULFIGRAIN111-112
LYSOCID W107-108
TANÉTHYL79-82
MALOLACT ACCLIMATÉE
27-28
TANÉTHYL EFFE
MALOLACT ACCLIMATÉE 4R
27-28
TANIBLANC87-88
MALOLACT ACCLIMATÉE F
29-30
TANIQUERC89-90
123-125
STABYMATIC147-149
73-74
MICROCEL121-123
152