Erbslöh Geisenheim GmbH

Special enzymes for the brewing process when using raw grain
The Starch LiquefactionThe amylases Beerzym Amyl and Beerzym Amyl HT serve to liquify starch during the mash process in the brewhouse.

Beerzym Amyl is a liquid special enzyme for beer production from malt with raw grain portions in the infusion mashing process. The enzyme is produced from a specially selected strain of Bacillus subtilis.

Beerzym Amyl HT is a liquid special enzyme for beer production from malt with raw grain portions for starch digestion in the decoction process or for starch digestion in a cereal cooker up to 95 °C. The enzyme is produced from a specially selected strain of Bacillus licheniformis.

The Beta-Glucan Degradation Beerzym BG and Beerzym BG Super are glucanases for shortening the lautering times in the brewhouse and for improvement of the filtration run during the final beer filtration.

Beerzym BG is a liquid special enzyme for glucan degradation during the mash process in the brewhouse. The enzyme is produced from a specially selected strain of Geosmithia emersonii. The main enzyme activity is based on a thermo-stable beta-glucanase.

Beerzym BG Super is a liquid special enzyme for glucan degradation during the mash process for shortening the lautering times and in the maturation tank for improvement of the performance during the final beer filtration – without affecting the foam.

Promotion of FermentationBeerzym Rapid is a special enzyme for promotion of fermentation and contributes substantially to a faster taste harmonisation of the green beer.
Beerzym Rapid is a special enzyme for fast taste harmonisation during the maturation of green beer. During the maturation of green beer, alpha-acetolactate is converted faster into acetoin. The main enzyme activity is based on an alpha-acetolactate decarboxilase. The enzyme is produced with a modified host strain of the Bacillus genus.
 

The innovative filtration aid for careful beverage filtrationFiltration during fruit juice production is an important process step. Until now, mineral filtration aids such as diatomaceous earth (kieselguhr) or perlite were used almost exclusively. Erbslöh now offers as an interesting alternative a complete assortment of specially prepared and milled cellulose fibres under the name CelluFluxx®.

The substantial advantages of CelluFluxx® are:

•  Filtration with CelluFluxx® is a very delicate matter. The fruit flavours and colourings are clearly better preserved.
•  CelluFluxx® contains no crystalline components and is consequently not carcinogenic, unlike diatomaceous earth.
•  By clearly reducing consumption of filtration aids - up to 50% -the service life of the filter can be substantially increased. This means higher total throughput quantities and shorter preparation times.
•  The reduced quantities of filtration aid required also result in decreased product loss (1kg of filtration aid binds about 2 litres of product).
•  CelluFluxx® is produced from renewable raw materials (100% biomass) and is completely biologically degradable, resulting in convenient and problem-free disposal possibilities.
•  CelluFluxx® can be rinsed off very easily and does not form a sediment in the drainage system.
•  The soft fibers of CelluFluxx® are not abrasive and therefore prevent damage to piping, pumps and seal materials - an often underestimated cost factor!
•  CelluFluxx® can be used on all conventional diatomaceous earth filters. A technical retooling is not necessary!

Through a targeted selection or mixture of the individual CelluFluxx® types, a very exact customisation of the filter cake is possible for the respective filtration requirement.

CelluFluxx® F 15  Extra-Fine
CelluFluxx® F 25  Fine
CelluFluxx® F 45  Medium
CelluFluxx® F 75  Medium-Coarse
CelluFluxx® P 30  Coarse
CelluFluxx® P 50  Extra Coarse

Beverage clarification and stabilization with the pure plant-based special product FloraClair®

The beverage industry must respond to the steadily growing global requirements and topics like allergenicity and vegan diet are taking more and more importance. Additionally the increasing economic significance of new growing markets with particular religious dietary concerns like kosher and halal nutrition demand new processes for the beverage industry.

FloraClair® is a purified plant-based protein from the pea. It is guaranteed free of animal ingredients and thus adapted to the production of vegan, halal and kosher certified food products. Despite similar properties, FloraClair® is not a “plant-based gelatine” but a selected protein isolate especially developed for beverage fining.

Application of the fining agent

FloraClair® can replace without problem the clarification process performed more commonly with gelatine. Moreover as observed with gelatine, the use of FloraClair® in combination with colloidal silica and bentonite has been shown to be very efficient for most cases. Longer reaction times are required with pea protein. It is thus recommended to begin the clarification with the pea protein and to mix thoroughly before the addition of bentonite and colloidal silica as it allows a more intensive contact and improves considerably the process. In many assays performed, the protocol was modified as the clarification was sometimes not equivalent to the one obtained with gelatine. This has been an advantageous approach and a sufficient stabilisation was always reached.

Enzymatic treatment of the apple mash with Fructozym^® APX and
Fructozym^® UltraHPX

The apple is not only the Europeans’ preferred fruit for direct consumption, at the same time it is also the most important processed fruit after orange. Since cultivation and processing is done worldwide, there are many good reasons to adjust the enzymatic treatment individually. With the new preparations Fructozym^® APX and Fructozym^® UltraHPX, the result of the extraction step can be optimised either on the capacity of the installation or on the maximal juice yield, depending on the customers‘ requirements. The purposes are:

• Higher juice yield
• Better capacity utilization
• Greater aroma extraction
• Compliance with critical quality parameters

Novel type of pectinase Fructozym^® FLASH-C

Some grape varieties (Muskateller, Silvaner) as well as particular coloured fruits (cherry, cranberry etc.) seem often not to react to the enzymatic treatment used for fruit juice processing. This can be due to the individual structure of hydrocolloid that these fruits contain i.e. the pectin. It is not rare that pectins are connected by characteristic side chains which purpose are to protect the overall structure from being degraded. Thanks to the newly discovered synergy effects, Fructozym^® FLASH-C can overcome these special pectin structures more efficiently. The pressability as well as the juice yield and the amount of certain valuable components, like for example anthocyanins of coloured fruits, are demonstrably improved.

Improved clarification and filterability for juice and cider

All the fruits have more or less a high content in pectin. Besides its basic structure of galacturonic acid units it has numerous side chains with typical structures of arabinan and rhamnogalacturonan, the so-called “hairy regions”. When the concentrations are high, the clarification, filterability and subsequent stability are impaired.

Fructozym^® FLUX possesses the optimal properties to degrade these fragments. In a classical fining process, the sedimentation is quicker and the supernatant shows already a lower turbidity. In the production of cider, Fructozym^® FLUX is added readily during fermentation. This allows an increase in the capacity of the crossflow- filter system of about 30%.

Silica gel products of the highest quality for optimisation of the chemical/physical stability of beerThe clarity and stability of a beer is an important quality factor to the consumer. Cloudiness is regarded negatively. The KiGel® products from Erbslöh adsorb beer ingredients, predominantly proteins, which are partly responsible for cloudiness.

Use of KiGel® Products in the Practice of Beer Production
As a function of the desired degree of stabilisation and the existing technical equipment, stabilisation with KiGel® can take place in three different processes:

Stabilisation during the filtration
The dosage of the KiGel® stabiliser takes place together with the filtration aids. This represents a simple technical solution to beer stabilisation. Apart from the stabilising effect of the KiGel®, additionally with this method the filtration result is improved in terms of the clarifying sharpness. This is ensured by the specific particle size distribution and the special structure of the KiGel® products.

Stabilisation with a buffer tank
In the process cycle, an additional measuring vessel for the KiGel® products and a buffer tank are connected upstream from the filtration step with this method (compared to a)). Thus the KiGel® product can be dosed very accurately and the efficiency of the KiGel® products can be optimised. In addition, the stabilisation costs are lowered and the economic result is improved.

Stabilisation with KiGel® and PVPP
With this procedure, apart from a reduced quantity of KiGel®, additionally PVPP (polyvinylpolypyrrolidone) is used. Thus proteins and polyphenols are extracted from the beer and an increased stability is possibly achieved.

The Erbslöh KiGel® Products in Overview
Quantities Required & Shelf Life


                              KiGel® Clear                 KiGel® Xero         KiGel® Medi         KiGel® Hydro
Obtained Beer                              Recommended  Dosage Quantities
Shelf Life                
3 months              35 g/hl                             50 g/hl                  40 g/hl                    30 g/hl
6 months              55 g/hl                             70 g/hl                  60 g/hl                    50 g/hl
> 12 months         90 g/hl                             120 g/hl                100 g/hl                  80 g/hl


The quantities required can widely vary depending upon beer types and raw materials used. The recommended dosage quantities in the table can therefore be only used as a rough guide. During the combined use of KiGel® products with PVPP, the dosage quantities of the KiGel® products should be reduced accordingly.