Since the creation in 1964 of the beverage technology sector, Erbslöh Geisenheim maintains its leading position in research and developement. In the last 50 years, this specialist brought many groundbreaking solutions for the processing and finishing of fruit-based beverages with its innovative products. By the family company Erbslöh, progressive ideas were always and remain the driving force which propel it in the future.
It all started in 1892 with the minerals wholesaler C. H. Erbslöh. He bought the mining claims in Geisenheim to produce kaolin – a filling material for paper production. This location was proven to be particularly advantageous due to its proximity to the Research Institute of Geisenheim.
After an in-depth and rational rethinking, an innovative idea has allowed Erbslöh to enter in the field of beverage technology. The absorption capacity of bentonite and its ability to bind soluble proteins present in fruit juice, grape must and young wine makes it a perfect tool to facilitate seperation by sedimentation. This led to the developement of the „Geisenheim earth“ and this inventive process gained rapidly acceptance among producers.
With the creation of the beverage technology sector in 1964, a new chapter of the company story began, with many progress that significantly shaped the beverage industry until today – first in the sector of vinification, later also for the production of fruit juices and beer. A patented activated carbon-granulate, the development of pure yeast cultures, the set-up of its own enzyme production platform as well as the continuous expansion of its facilities are visible signs of the successful economic development of the company. The acquisition of the well-established French company La Littorale and the creation of a subsidiary in Spain complete the international profile of the company.
But above all, research and developement and a close collaboration with the Research Institute of Geisenheim (today: Hochschule Geisenheim University) characterize the milestones of the last 50 years. The special yeast Oenoferm® Freddo for cold fermentation, the patented Kupzit®, the first biocertified wine yeast Oenoform® Bio, the brand new Hybrid-Yeast Oenoferm® X-treme or AnGus1516 and the first efficient agent against the “gushing” phenomenon observed by beer brewing are only few examples.
- Company: Erbslöh Geisenheim Holding GmbH
- Management: Dr. Jörg Möller
- Chairman of the supervisory board: Dr. Hans-Georg Monßen
- Employees: 130
- Product line: Special products for the processing of beverages
Erbslöh Geisenheim GmbH offers you products from these product groups:
Raw Materials and Sensory Refinement (343)
- Raw materials for beer production (250)
- Raw materials for the production of wine, sparkling wine and spirits (34)
- Machinery and Installations for Beverage Production (790)