DistiGuide

Passionate about good aroma

www.erbsloeh.com
 A good distillate conveys the flavour and aroma of the processed base product to your
customers in a concentrated form. Outstanding quality depends on the raw material’s
properties and faultless processing. We trust to nature and farming for the quality of the fruit
from tree, bush and field. Where processing and raw material yield are concerned, our
range and customised advice are there to help.

ERBSLÖH’s DistiGuide offers you a compilation of all our products. You can also discover
how our products should be used to achieve optimum results. These pages contain what
you need to know, be it for mash, fermentation, distillation or maturation.

Would you like to contact ERBSLÖH’s test laboratory with a specific product query? We, our
expertise and experience are also available to you at any time. Simply contact us.

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Enzymes in the distillery

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Enzymes are already present in low concentrations in many raw materials. These proteins,
also known as biocatalysts, accelerate biochemical processes. Every enzyme has a sub-
strate-specific action, though, and usually influences just one specific reaction.

Often the enzyme’s function can be inferred are too low, on the other hand, slow down bio-
from its name: a pectinase, for example, is a pec- chemical reactions or bring them to a complete
tin-cleaving enzyme. In this case, the enzyme stop.
and substrate often fit together like jigsaw puzzle
pieces. This is how natural reactions are acceler- It is therefore important to know and adhere to the
ated. As a rule the process does not consume the correct pH and temperature ranges at which the
enzyme. enzymes are correspondingly effective.

Choice of the appropriate enzyme preparation

provides the opportunity to address a specific job StabiMash
in processing of your raw materials. This easy-to-use Combination of acids for acidulation of distilling
tool makes it easier to process the raw materials mashes
and also simultaneously ensures high quality and a
good yield.
A pH value between 4 and 5 is the target for
ERBSLÖH’s portfolio contains enzymes for a wide optimum enzyme function. StabiMash can be used
range of applications. The majority of these prod- here to take corrective action. Another reduction
ucts contain one or more enzyme activities which to an approx. pH of 3.2 is possible after enzyma-
are used to support the fruit’s own enzymes for a tion, to prevent undesirable microbiological influ-
faster biochemical process. ences and to create good conditions for clean
fermentation.
Compliance with a specific temperature and pH
range is important for the enzyme’s functionality,
as well as an adequate dosage. Like all proteins,
enzymes are denatured at high temperatures and
lose their efficacy as a result.

An unfavourable environmental pH makes the

enzyme too sensitive to elevated temperatures
and also impairs efficacy. Temperatures that

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Whisky, vodka, Calvados and grain spirit

Amylases

Nowadays, amylases are used almost exclusively

 Control  180 ppm  360 ppm
in grain and potato distillation, instead of malt, to
8.5
liquefy and saccharify raw materials containing
starch. Compliance with a suitable temperature 8
Alcohol in % ABV

cycle is necessary for optimum degradation. Only 7.5

on this condition is it possible to achieve maximum
7
saccharification of the starches in the enzymated
mash and therefore achieve the optimum yield. 6.5

Complete starch degradation increases process 6

efficiency and guarantees optimum utilisation of 1 2 3
Batch
the raw materials.
Yield increase through the use of Enerzym HT in a malt
whisky wort compared to the control group
In fruit distillation, amylases are used as a supple-
mentary enzyme when processing starchy fruits,
such as apples. Use of special amylases in whisky with three batches of malt whisky wort (20.37 kg
distillation appears to be unusual, as malts con- malt/hL) repeated three times shows that marked
taining powerful enzymes are already used here. increases in yields of up to 10.7% can be achieved
The malts’ own amylases (mainly α- and β-amyl- with a dosage of 180 ppm or 360 ppm Enerzym HT
ases) are often insufficient, to fully degrade the compared to unenzymated worts.
starches into fermentable sugar. Use of a glucoam-
ylase product can be helpful in this case. The above figure illustrates the trial results. In this
case the enzyme was added to the cooled wort
Larger dextrins and oligosaccharides are broken with the yeast.
down into glucose. The yeast can optimally uti-
lise this sugar, which has a favourable effect on
the alcohol yield of each individual batch. A trial

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Pear, apple, quince & Co

Pectinases

Pectins are the sup- distillate. Due to different pectin contents and dif-
porting substance in ferent side chains, the need for pectolytic enzymes
fruit and are therefore varies depending on the fruit and degree of ripe-
present in virtually all types ness. Fruit softening during ripening also indicates
of fruit. Apricots, plums and the action of enzymes naturally contained in the
blackcurrants have the highest fruit. In the case of fruit placed in cold storage for
absolute pectin content. Where a long time, the fruit’s own enzyme activity is no
sugar content is concerned, fruits such longer sufficient to even begin to ensure adequate
as blackberries and raspberries have a liquefaction of the mash. Low viscosity mashes
higher pectin content than apples and pears. facilitate efficient processing and offer numerous
This can cause increased methanol content in the other advantages.

Your benefits

Less
Better Faster Lower Optimum
­expansion Improved
­additive ­fermentation blanket heat
space pumpability
­distribution onset ­formation transfer
required

 Fresh tissue  Drymass  Proportion of sugar

17,5
16,4

14,0

11,5
Pectin content in %

8,9

7,9

6,4
5,6
5,4
5,1

3,8 3,7
2,9 2,9
2,4
1,6
1,1
1,0 0,9
0,6 0,5 0,7
0,3 0,4

Apple Pear Apricot Sweet cherry Plum Blackberry Raspberry Blackcurrant

Pectin content of selected varieties of fruit based on fresh tissue, dry mass and proportion of sugar

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Methanol
Strategic avoidance with pectinlyase

Methanol is like red rag to a bull for fruit distillers because

it is toxic and also has a uniquely pungent smell. As a methyl
group it is already attached to the fruit’s own pectin and in this form is
not prevalent in the aroma or problematic.

Different fruits have greatly varying degrees of Polygalacturonases cleave the main pectin strand
methylation, with another major variation in terms and ensure visible mash liquefaction. Enzyme
of the total quantity of pectin. The potential for doses and contact times can be controlled in
a problematic methanol content in the distillate order to limit methanol release. Rapid fermenta-
therefore has to be assessed individually for every tion also minimises the phytoenzyme’s influence.
fruit processed. EU Regulation 2019/787 specifies Furthermore, there are very hard-fleshed fruit, such
maximum distillate contents at 1000 g/hL pure as quince and service tree. For these the mash has
alcohol for fruit distillates, 1350 g/hL pure alcohol to be liquefied so that there is sufficient mobility, in
for hard-fleshed fruits and those with a very high other words optimum access for the yeast to the
pectin content and 1500 g/hL pure alcohol for fruit fruit sugar, and to ensure expulsion of the resulting
pomace brandy. carbonic acid from fermentation. This occurs most
efficiently using macerating enzymes such as
 Pectinlyase  Endo-polygalacturonase  Pectin methyltransferase ­Distizym® FM-TOP.
200
180
The use of pectin lyase represents a different
160
140
approach to pure pectin degradation. Like poly-
Relative activity in %

120 galacturonase, it attaches directly to the pectin’s

100 chain structure and prefers the links that are meth-
80
60
ylated. As a result, the lyase itself does not release
40 any methanol and reduces the efficiency of the
20 fruit’s own esterases. These can now no longer
0
Typical pectinase from Optimised pectinase work along the pectin chain, but first have to find
Aspergilus niger in Distizym ® FM their substrate. Accordingly, proven special pecti-
Pectinase fractions of Distizym ® FM versus conventional
nase Distizym® FM has now been reformulated into
pectinase an almost pure pectin lyase.

The methanol reserve is released when the fruit During the fermentation period of at least one
becomes overripe or when it ripens further during week, the mash’s viscosity is sufficiently lowered to
storage and continues during fermentation and ensure rapid alcohol formation and to avoid stub-
interim storage of the fermented mash. The pectin born deposits in the still. The low volume of meth-
esterases added during mashing use this nat- anol released can then be removed by distillation,
ural process. These enzymes run smoothly along as in the classic process.
the pectin chain and release the methanol.

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 Control  With use of enzymes  Control  Trenolin ® BouquetPLUS  Distizym ® FM-Top

6000 600

5000 500

4000 400
in μg/L-*/10

in μg/L
3000 300

2000 200

1000 100

0 0
α-Pinene β-Myrcene Limonene Linalool α-Terpineol trans β-Myrcene α-Terpineol Limonene Linalool
Nerolidol

Typical aroma components in Italian bitter oranges Typical aroma components in Italian juniper berries

Aroma boost for fruits and botanicals

Beta-glucosidases

Each fruit and botanical has its own distinctive They also release aromas from the phenol group,
aroma potential. These are the typical vola- such as eugenol from berries (raspberries) and
tile compounds released when cutting open or stone fruits (plums), which contribute to a more
squeezing fruit. complex aroma. The enzyme therefore acceler-
ates the natural ripening process, without having
There is, however, always a pool of non-volatile to accept the usual loss of quality due to overripe
compounds present, which are available as poten- fruit.
tial aromatics. These substances are glycosidically
bonded with a residual sugar, making them too This effect is not limited to just the fruits’ aromatic
heavy to be volatile, in other words, effective for compounds; roots and spices, in other words
aroma. botanicals for producing gin, bitters and herb-
based spirits, can benefit from its use too.
These compounds are disposed of, unused, with
the spent wash. Strongly macerating enzymes,
such as Distizym® FM-TOP, make access to the
compounds easier, however, so that glycosidically
acting enzymes such as Trenolin® BouquetPLUS can
cleave the bonded aromatics from the residual
sugars.

The ß-glucosidases, which specifically cleave

terpene residual sugars, are particularly
interesting. This group of aromatics only
occurs in low concentrations in grapes
from aromatic grape varieties (Mus-
catel, Gewürztraminer) and in
yellow stone fruits (apricots, mira-
belle plums), but still help to inten-
sify the aroma.

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A Benefit from the new process for producing spirits and infusions.
S If you want to obtain the maximum aroma from Used in this way the enzyme develops its full acti-
H your raw materials, then use our enzymatic extrac- vating effect on raw materials such as juniper ber-
tion process. ries and orange or lemon peel.

First carry out enzymatic maceration at a max- After 18 to 36 hours the now volatile aromas are
imum alcohol content of 15% ABV with Trenolin® dissolved in your infusion as a result of subsequent
BouquetPLUS and/or Distizym® FM-TOP. At this point fortification. You can continue the rest of pro-
you should adjust the pH value to pH 4-5 with cessing as normal.
StabiMash.

Trenolin ® Bouquet PLUS

Distizym ® FM-Top

max.
15% ABV

pH 4 – 5 18 – 36 h 40 – 70% ABV

Prepared Enzymation Enzyme Enzymation Fortification Distillation Mixing

raw material tank dosage tank in tank tank
Enzymatic extraction process diagram

Correct use of enzymes

Enzymes work best at optimum pH and temper- Enzymatic liquefaction takes place within three to
ature ranges. These conditions (pH = 4-5 and T = four hours for fruit harvested warm and at the nat-
40-50 °C) are not helpful for clean, aroma-pre- ural pH value. Afterwards, after acidulation to a pH
serving fermentation. Ideally enzymation therefore value of around 3.2 and possible cooling, fermen-
takes place before acidity and yeast are added, tation can then be induced by inoculation with
so the conditions present are almost ideal for the yeast and, if necessary, with nutrients. The fermen-
enzyme. tation tanks must be equipped with an agitator so
the acid and starter yeast can be mixed in.

If an agitator is not available, the enzymes can

also be added during mashing-in with all the other
additives. A comparable liquefaction effect can
be achieved through an increased quantity (20-
30% more) and a suitably extended reaction
time. The mash temperature should not fall
below 15 °C.

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Our distillery enzymes at a glance A
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Dosage
Function Application
(mL/t)

Farinaceous raw materials 200 – 400

Enerzym Amyl Starch liquefier
such as grain and potatoes (Starch)

Starchy raw materials such as 150 – 300

Enerzym Alpha Starch saccharification
grain, potatoes and apples (Starch)

500
Starchy raw materials such as (Starch)
Breaks starches and dextrins
Enerzym HT grain (including malt), pota-
down into fermentable sugars 50 – 150
toes and apples
(Juice)

Glucan degradation to reduce Grain mashes from barley, 50 – 150

Enerzym Visco
viscosity oats or rice (raw material)

Protein degradation in a neutral

environment
Distillery mashes from grain or 75
Enerzym P7
Reduction in overfoaming potatoes (raw material)
Supply of yeast with amino acids
Degradation in acidic
environments All protein-containing fermen-
tation substrates inclined to 30 – 50
Distizym Protacid
®
Foam reduction
foam during fermentation (raw material)
Supply of yeast with peptides and distillation
and amino acids

Low methanol liquefaction of 200 – 500

Distizym® FM Berries and stone fruit
distilling mashes (raw material)

Liquefaction of distilling mashes

from hard fruit Pome fruit, stone fruit, beets/ 20 – 300
Distizym FM-Top
®
turnips/roots, juniper berries (raw material)
Aroma release
50
Grain raw materials such as
Distizym® GL Viscosity degradation
rye
(raw material)
300
Aroma release by splitting glyco- Berries, stone fruit and
Trenolin® BouquetPLUS
sidic bonds botanicals
(raw material)

Suppression of Gram(+) bacteria Raw materials contaminated 250 – 500

BactiCare
in the mash with bacteria (mash)

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Yeast
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in the
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­ istillery
d
Small effort, big impact
Choosing the right yeast is a key decision in the produc-
tion process because in addition to producing ethanol, it can
do a whole lot more for you.

Yeast can also unlock unused aromatic potential. As a rule, pure yeasts for malolactic fermentation
Individual fermentation management and choice are selected from wine yeasts and habituated
of yeast strain are important artisanal methods of to higher alcohol contents through targeted
achieving expressive distillates. adaptation.

A basic supply of Vitamon® Combi for the yeast All ERBSLÖH yeasts ferment to at least 12% ABV in
flora is generally recommended for guaranteed appropriate fermentation conditions.
complete fermentation.
If the supply of nutrients is good, high-performing
Vitamon Combi
® yeasts such as Spiriferm Arom can generate 15%
ABV and more.
Nitrogen and thiamine that can be used by yeast
For products like whisky, which are made from
Under problematic conditions vitamin and min- malt, yeasts that can handle maltose well are
eral-rich nutrient complex VitaFerm® Ultra can be important. In this case Oenoferm® C2 provides
used.

VitaFerm® Ultra
Yeast addition VitaDrive®
For low fermentation onset temperature or
diluted batch

42 °C

Correct use of yeast 37 °C

• Rehydrate in lukewarm water (37-42 °C) or a

water-must/mash mixture. 1:10 Stir x 5
5 parts water ∆T ≤ 8 °C
• Stir into the mash within 30 minutes. 5 parts must 10 – 30 min
• Dilute 1:1 with mash at low mash temperatures
Yeast rehydration
(< 20 °C).

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complete fermentation, even for high gravity saccharomyces bayanus type are particularly tol- N
worts, whilst simultaneously forming exciting, fruity erant of adverse conditions. T
aromas. A
Some yeasts have higher glycosidic enzyme T
Different yeast strains vary with regard not only to activity and are therefore able to split off bonded I
formation of fermentation by-products, such as aromatics, such as terpenes. These are also known O
higher alcohols and esters, but also in fermentation as bouquet yeasts which, in addition to these N
behaviour and tolerance of unfavourable external properties, are also characterized by increased
conditions. These include low temperatures or a formation of aromatic active substances, such as
poor nutrient supply. Fermentation yeasts of the higher alcohols and esters.

Aims of fermentation using cultured yeasts

• Rapid onset of fermentation • No undesirable off-flavours
• Greatest possible alcohol yield and associated • Suppression of secondary flora (bacteria, wild
conservation yeasts)
• Preservation of raw material’s quality and • Reliable results even at cold temperatures (sac-
aroma charomyces bayanus)
• Potential formation of additional aromas • Guaranteed complete fermentation

Yeast activator and nutrient complex

Various preparations are available to adequately concentrations at this juncture would have a neg-
supply the yeast with nutrients. ative effect on the yeast.

For guaranteed complete fermentation, addition

VitaDrive® of 25–40 g Vitamon® Combi yeast nutrition to 100
kg fruit is recommended, in order to ensure an
Yeast activator for optimised rehydration
adequate nutrient supply during
fermentation.
A suitable dose of VitaDrive® added directly to the
batch may provide assistance even at the rehy-
dration stage. As a result, an adequate nutrient
concentration is established in the liquid, which
prevents nutrients in the yeast cell being
soaked in the liquid phase. VitaDrive®’s
low ammonium content is particu-
larly important here, as excessive

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E Four steps for a safe fermentation process
R
M
E Rehydration Monitoring
N Thoroughly stir the yeast into lukewarm water Monitor fermentation progress daily, reduce
T (37-42 °C). Prevent clumps forming. Alterna- cooling if fermentation slows.
A tively, use a water-mash mix.
T The fermentation tank must only be cooled
I during the first fermentation phase (2-3 days).
O Yeast activator
Thereafter, the speed of fermentation self-reg-
N Addition of VitaDrive® direct to the rehydration ulates at a moderate level and continued
batch. Use the same dosage as for the yeast. cooling would be counterproductive. When
providing external cooling by exposing the
tanks to a stream of water, attention must be
Nutrient paid to thorough mixing, as temperatures inside
Thoroughly stir the yeast into the fermentation can far exceed 20 °C.
substrate. Use Vitamon® Combi yeast nutrient
(25–40 g/100kg) at the start of fermentation. Incorporate additional doses of Vitamon®
Combi if necessary.

Cold fermentation – lots of aroma

Fermentation below 20 °C is known as cool fer- delicate aromas of berries, Williams pears or wild
mentation, fermentation below 15 °C is cold fruits, in order to prevent strong CO2 formation
fermentation. The temperature should not fall during rapid fermentation.
below 12 °C, as this entails a great risk of stuck
fermentation. This effect benefits from the use of Bayanus yeasts,
such as Oenoferm® Freddo or Oenoferm® X-treme.
Delayed or interrupted fermentation usually impairs These yeast strains exhibit a high temperature tol-
yield and aroma. The positive effect of a cool erance and produce only a moderate quantity of
or cold fermentation is that it can protect the CO2.

Yeast selection as part of sulphur management

Depending on the initial substrate, varying levels
 Acetaldehyde  Total SO2
of sulphur-containing components are available 35
Acetaldehyde [mg/L]/ Total SO2 [mg/L]

for the yeast. These are metabolised differently

30
depending on the yeast strain.
25

Some yeast strains can produce much more SO2 20

than others. These contents are familiar from wine- 15

making, where they play a subordinate role, as
10
they are not perceptible. Concentration during
distillation causes the sulphuric acid to be percep- 5

tible, so that consumers describe it as pungent and 0

unpleasant. Oenoferm ® Icone Commercial yeast with Standard yeast

low SO2 production

Coated or black surfaces in the still can be seen Acetaldehyde and total SO2 content after fermentation
with Oenoferm ® Icone, compared to conventional yeasts
after distillation of mashes and wines with a high
sulphur content.

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Chemical cleaning of the still must then be carried In the wine industry Oenoferm® Icone and Oeno- E
out so that reactive copper is once again avail- ferm® wild & pure have already exhibited these R
able, in order to produce a high-quality distillate characteristics for years. They are now increasingly M
from the next batch. finding their way into the distillery. E
N
As this is scarcely achievable from an economic Oenoferm® Icone is an alcohol-tolerant, strongly T
viewpoint, subsequent batches will exhibit much fermenting yeast that ferments reliably even at A
higher sulphur contents from the same raw mate- heavier must weights. T
rials and suffer in sensory terms due to the absence I
of a reactive copper surface. Oenoferm® wild & pure is a mixture of Torulaspora
O
delbrueckii and Saccharomyces cerevisiae, which
N
If the intention is to distil products with low sulphur has the exciting property of spontaneous fer-
contents, it is recommended that a yeast that mentation, whilst simultaneously offering reliable
demonstrably forms less sulphuric acid be used fermentation.
during fermentation.

Protect before it’s too late!

Metschnikowia in fruit mash

Light fermenting yeasts of the genus Metschnikowia are an asset for fruit distillation. These
yeasts are already used under certain conditions in wine production and to improve soft
fruit’s shelf life.

Oenoferm® MProtect offers innovative protection Oenoferm® MProtect is fertile and biologically fully
against undesirable microbiological activity. It effective, without forming the typical off-flavours
exploits the fruits’ natural aroma activation to the and signs of spoiling, such as lactic or acetic acid.
maximum under reliable storage conditions. The yeast attracts large quantities of iron ions from
its environment and in this way suppresses growth
Early use of Oenoferm® MProtect effectively sup- of wild flora like yeasts and bacteria.
presses proliferation of acetic acid bacteria, mould
spores and apiculatus yeasts. At the same time Oenoferm® MProtect exhibits
aroma-enzymatic activity. As a result this further
In principle it can be used on the whole fruit in a enhances the aromatic potential of many types of
storage container or during mashing without simul- fruit. The yeast’s own proteases facilitate the onset
taneous onset of fermentation. Controlling temper- of fermentation for the subsequent cultivated
atures at 5-15 °C is recommended to assist this. yeast. The main yeasts can now bring fermentation
to a successful conclusion unimpeded.

Oenoferm® MProtect has been significantly improved again as a

w
result of our continuous development. Consequently a small quan-

e
tity is sufficient for successful bioprotection. Just 2–7 g/hL of this

N
improved yeast strain are sufficient to protect the harvest effec-
tively against micro-organisms during transport and standing times.
Even faster colonisation with Metschnikowia pulcherrima is possible due
to a particularly high reproduction rate. Harmful organisms don’t stand a
chance!

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E Our distillery yeasts at a glance
R
M 0,5 kg
Spiriferm
E
Universal fermentation of distilling mashes
N
T Product and effect
A • Rapid fermentation onset
T • Low SO2 and H2S formation
I • Universally suitable for every fruit
O Recommended fermentation temperature 16 – 22 °C
N Alcohol tolerance 14% ABV
Dosage
25 – 30 g/hL

0,5 kg
Spiriferm Classic
Rapid fermentation of distilling mashes and musts
Product and effect
• Rapid fermentation onset
• Low SO2 and H2S formation
• Suitable for pome fruit, cherries, grain and molasses
Recommended fermentation temperature 18 – 25 °C
Alcohol tolerance 12% ABV
Dosage
20 – 30 g/hL (for fruit)
40 – 60 g/hL (for grain)

0,5 kg
Spiriferm Arom
Optimum aroma development for distilling mashes
Product and effect
• For production of intensely aromatic distillates
• Low SO2 and H2S formation
• For yellow stone fruit, grapes and pomace
Recommended fermentation temperature 18 – 25 °C
Alcohol tolerance 15% ABV
Dosage
20 – 30 g/hL

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0,5 | 10 kg
Oenoferm C2 ® E
Fermentation of whisky mashes and worts R
M
Product and effect
E
• Reliable onset and fermentation, even under adverse conditions
N
• Moderate nutrient requirement
T
• Subtle formation of fermentation aromas
• High alcohol yield
A
T
Recommended fermentation temperature 14 – 38 °C
Alcohol tolerance 16% ABV I
O
Dosage
N
20 – 40 g/hL (for fruit)
40 – 80 g/hL (for whisky and rum)

0,5 kg | 10 kg
Oenoferm® Champ
Bayanus yeast for grape and pomace distillates, and rum molasses
Product and effect
• Originally selected as a sparkling wine yeast in the province of Champagne
• Rapid, uniform fermentation speed
• Formation of delicate fruity to nutty, yeasty aromas
Recommended fermentation temperature 14 – 26 °C
Alcohol tolerance 16% ABV
Dosage
20 – 40 g/hL (for fruit)
40 – 60 g/hL (for rum)

0,1 kg | 0,5 kg | 10 kg
Oenoferm® Freddo
Bayanus yeast for diverse cold fermentations of fruit and grain
Product and effect
• Complete final fermentation from 10 °C
• Emphasises an expressive fruit aroma
• Very strongly fermenting, low foam
• Marked killer properties counteracting corrupting yeasts and bacteria
Recommended fermentation temperature 13 – 17 °C (possible from 10 °C)
Alcohol tolerance 15% ABV
Dosage
20 – 40 g/hL (for fruit)
40 – 60 g/hL (for grain)

0,5 kg
Oenoferm® Icone
Cerevisiae yeast for fruit mashes and molasses
Product and effect
• Strongly fermenting yeast, even under difficult conditions
• Fruity-floral fermentation aroma
• Avoids sulphurous notes in subtle distillates
• Particularly alcohol tolerant
Recommended fermentation temperature 18 – 33 °C
Alcohol tolerance 16,5% ABV
Dosage
20 – 40 g/hL

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0,5 kg
E Oenoferm® MProtect
R Metschnikowia pulcherrima yeast for bioprotection
M
Product and effect
E
• Suppresses wild yeasts and mould during the harvest
N
• Bioprotection of raw materials and fermentation batch
T
• Aromatic enzyme activity for developing the intrinsic fruit bouquet
A
Recommended fermentation temperature 5 – 15 °C
T
Alcohol tolerance 6% ABV
I
O Dosage
N 2 – 7 g/hL

0,5 kg
Oenoferm® wild & pure
Blend of Saccharomyces cerevisiae and wild yeast Torulaspora delbrueckii for whisky, grain
and fruit brandy and rum molasses
Product and effect
• Exotic aroma profile with a guaranteed fermentation result
• Creation of a unique product style
• Low SO2 formation
Recommended fermentation temperature 16 – 33 °C
Alcohol tolerance 14% ABV
Dosage
20 – 40 g/hL (for fruit)
40 – 80 g/hL (for whisky and rum)

0,5 | 10 kg
Oenoferm® X-treme
Hybrid yeast for fruit brandies and molasses
Product and effect
• Extremely fast fermentation ability at low temperatures
• Spicy-fruity fermentation aroma
• Can also be used without rehydration
Direct
Recommended fermentation temperature 10 – 17 °C YEAST
Alcohol tolerance 17% ABV oc
u l a ti o
In

Dosage n

20 – 40 g/hL

0,5 kg
BrewMasters FruitAle
For grain brandies that emphasise fruit and esters
Product and effect
• Very rapid fermentation speed
• High-quality fermentation
• Increased production of fruity aromas at temperatures > 22 °C
• Also suitable for co-fermentation, with wine yeasts, for example
Recommended fermentation temperature 16 – 28 °C
Alcohol tolerance 10% ABV
Dosage
50 – 100 g/hL

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D

Gentle on your distilling

I
S
T

equipment I
L
L
A
Sulphite separation using Kupzit T
I
Copper is an ancient, yet current tool in the distillery. Despite the availability of steel and O
glass, modern distillation equipment still tends towards copper. N
In order to fully exploit the fermented fruit’s aro- Kupzit® provides the distiller with a copper citrate
matic potential, modern distillation equipment has treatment agent which binds sulphurous com-
rectifiying columns, dephlegmators and catalysts. pounds at the mash stage and makes it possible to
These are all made from copper to favour a good exploit all of the distillate’s potential aroma.
aroma. In addition to the obvious effect, copper
also offers technical advantages.
Kupzit®
Copper primarily binds sulphur compounds that
Copper citrate preparation to treat off-flavours
have a negative sensory impact on the fermenta-
tion bouquet. This is mainly H2S, formed to a varying
extent as a by-product of every yeast. 20-50 g/100 kg Kupzit® is added to the mash just
before distillation and is evenly distributed with the
mixer running during the distillation process.
e.AntiFoam
H2S and other substances that impair the sensory
Silicon defoamer for the distillery
properties are bound at the liquid phase and the
distillation equipment copper is available as a
If H2S contents are very low, the smell of rotten reaction partner for longer. At the same time this
eggs, or the “off” impression is masked by the fer- reduces the need for frequent chemical cleaning
mentation bouquet. If contents are higher, it is pos- with acid in order to restore the still’s surface. This
sible to detect this off odour in the mash or wine cuts down the general need for cleaning agents,
itself. protects your still’s material and increases lon-
gevity. Overall, the use of Kupzit® saves effort, time
As copper bonds with these problematic negative and money.
sulphur compounds, it is still the material of choice
for producing aromatic distillates.

During longer distilling cycles, or fruit mashes with

sulphur-based aromas, a film can quickly form
inside the still and the parts through which vapour
passes. Catalytic copper is therefore unavail-
able for subsequent distillations. In sensory
terms these batches are usually dull and
boring.

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Sustainable
G
E
I

­alternatives
N
G

to barrels
e.Staves and e.Bois®
Your distillate is given the finishing touch by refining the product with
lengthy barrel maturation. The product gains visually and sensorially as a
result. In this way you achieve a better quality that is worthwhile.

We offer the use of what are known as “staves” Fine tuning

or “chips” as an alternative to the barrel. If barrel
Sometimes, despite every effort, the product does
maturation is impossible for reasons of space or
not fully meet one’s high expectations. In this case
time, or if you want to lend an old, somewhat
use of chips and staves can help to polish colour
depleted barrel a helping hand, we recommend
and flavour and to add one or more layers of com-
using chips in the tank and barrel or staves in the
plexity to the product.
tank. Our e.Staves and e.Bois® product lines offer
the right choice of wood for every application.
If the correction needs to be more subtle, you can
always use DistiPur or Granucol® GE.
Usage
The product can be added direct to the wooden
barrel or tank. It also possible to produce an alco- DistiPur
holic extract for subsequent use in the blend. Mineral harmonisation of odour and flavour
Depending on the desired intensity, the quantities
to be used are between 50 and 100 g/hL, or more
for customary contact times of 5-30 days for chips DistiPur is a fine mineral granulate for odour and
and 2 to 6 months for staves. flavour harmonisation in clear spirits and distillates.
Bitter, spirituous notes are smoothed out and even
Oxygenation is advisable for stronger oak and
removed completely. As a result, the desired
toasting aromas to develop. An appropriate flow
aromas once again come to the fore and the
of oxygen (air) should be ensured. Even pumping
product is able to develop fully aromatically.
over, or stirring with air contact, causes the tan-
nins and toasted aromas to be rounded off and
balanced. The “infusion bag” packaging makes Granucol® GE
it easier for the user to add and remove the
Granulated activated charcoal for sensory treat-
e.Bois® oak chips. They are made from food-safe
ment and colour correction
polyamide.

Regular sensory checks should be conducted

during application to monitor progress and to sep- Granucol® GE are selectively acting, activated
arate the chips at the right time. charcoal pellets made from plants. These can be
used to adsorb undesirable flavours and aromas in
e.Staves are equally straightforward to use; the
the distillate.
staves can be simply placed in the tank first or
added and removed through an opening in the
headspace. Staves’ scope of delivery also includes
a polyamide cord with which the staves can be
secured in the tank.

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Overview of our oak alternatives G

E
I
N
Description Characteristic Dosage Pack size G

e.Staves

Oak staves with light Acidity, fruit, structure 0,5 – 3

e.Staves 10 Staves
toasting and volume Staves/100 L

Oak staves with medium Caramel, vanilla and 0,5 – 3

e.Staves 70 % 10 Staves
toasting toasted notes Staves/100 L

Oak staves with heavy Coffee, intense 0,5 – 3

e.Staves 80 % 10 Staves
toasting wood, roasted notes Staves/100 L

e.Bois®

French oak chips with Aromas of liquorice 2 x 5 kg

e.Bois® Reglissa 0,5 – 5 g/L
medium plus toasting and smoke infusion bag

French oak chips with Caramel and roasted 2 x 5 kg

e.Bois® Opéra 0,5 – 5 g/L
medium toasting notes infusion bag

American oak chips 2 x 5 kg

e.Bois® Muffins American medium 0,5 – 5 g/L
with medium toasting infusion bag

French oak chips with Vanilla and toast 2 x 5 kg

e.Bois® Vanilla 0,5 – 5 g/L
medium toasting notes infusion bag

French oak chips with 2 x 5 kg

e.Bois® Fondant Spicy and sweet 0,5 – 5 g/L
light toasting infusion bag

Sweetness and fullness, 2 x 5 kg

Sweetness and
e.Bois® Macaron NEW French oak, light 0,5 – 5 g/L
mouthfeel infusion bag
toasting

French oak chips, Freshness and 2 x 5 kg

e.Bois® Sorbet 0,5 – 5 g/L
untoasted, for infusion mouthfeel infusion bag

Same raw material as 10 kg bag for

Freshness and
e.Bois® Fraîcheur Sorbet, granulated, 0,5 – 5 g/L direct addition
mouthfeel
pumpable to the mash

DISCLAIMER:
The application recommendations given herein describe the intended use of the product as a processing aid or additive, as part
of good manufacturing practice. The end product’s food safety can only be achieved if used exclusively in this way. Please note:
Our recommendations are based on our current knowledge and experience. They must be seen as general information about our
products only. We cannot accept any liability for use on a case-by-case basis due to the imponderabilities of treating natural prod-
ucts and potential prior treatments. The user must always check for himself compliance with the laws and safety regulations which
apply to use of our products. All data is therefore provided without any warranty. All information is subject to change without prior
notice. Our General Terms and Conditions of Business also apply (downloadable from www.erbsloeh.com).

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ERBSLÖH Geisenheim GmbH · Erbslöhstraße 1 · 65366 Geisenheim · [email protected]