Page 1

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

R

SOLUTIONS AND CONCEPTS FOR PREMIUM AND ORGANIC WINES

WINE. a true natural product for a pure varietal character

ideal flavour development

optimal fermentation kinetics respectful wine culture

for highest demands 2B

www.2BFermControl.com


2

PURITY and SUSTAINABILITY Natural, allergen free and powerful! Dipl.Ing.Oen.(FH) Carsten Heinemeyer, Company owner

Since our inception in 1996, 2B FermControl has had a focus on alternative and naturally derived fermentation products for quality winemaking. This applies to all premium wines, both certified organic and standard quality. We produce our fermentation products with natural raw materials from organic certified agriculture. They are free from chemical aides, hidden emulsifiers or preservatives. Natural, allergen free, efficacious and superior organoleptic benefits – ultimately produce better wines for the consumer.

Organic – the standard for premium wines

2B FermControl – The specialist for fermentation technology and enology 2B FermControl is exclusively focused on providing products for wine production. We are specialized in development of active yeast, yeast supplements, yeast derivatives and also MLF starter cultures in certified organic quality. Our products offer lots of qualitative advantages which are expected by demanding winemakers. Our focus is on an optimal sensory and quality of all wines – for truly premium wines! 2B is completely independent from other manufacturers or corporate groups and exclusively offers products from our own research and development. For our products we only use EC /USDA organic-certified raw materials without any compromises in functionality or safety in the application. This makes 2B products completely different from conventional products for wine making.

With these parameters we are obliged to fulfill the highest quality standards. Our partners are carefully selected and adhere to the same high quality standards as we do. Our customers can As a family owned business, 2B stands for true reliability for our rely on receiving a truly organic product with customers and commercial partners. Company owner Carsten various applications in modern winemaking. Heinemeyer, who has more than 25 years of experience in wineAdditionally, successful ISO 9001 and HACCP making as well as research and development of enological procertifications in 2014 support our aspiration to ducts, founded 2B FermControl in 2003. continuously optimize our internal processes – Apart from our headquarter in Breisach am Rhein (Germany), another key to delivering reliable, first-class F 2B has two subsidiaries in Franschhoek (South Africa) and Sofia service to our customers. nature-oriented winemaking, and we feel obligated to fulfill the highest (Bulgaria) and is represented in all national and international quality standards. Our partners are carefully selected and adhere to the same wine markets globally. Our products are available at reputable The offering of 2B wouldn‘t complete without highbe quality standards as we do. Our customers can rely on receiving a truly wine laboratories well as at well respected specialist distri2B Concept our specialized consulting agency organic product with various applications in modernas winemaking. butors. Consulting, which focuses on delivering inteAdditionally, successful ISO 9001 and HACCP certifications in 2014 support

o grated and ecological consulting in the enological area. We are happy to support you with all your winemaking needs – contact us at:

3

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

EDITORIAL

All the Best for your wine with – The Power of Nature!

Email: info@2BFermControl.com Phone: +49 7667 911539

R

While nature-oriented/organic wine production has been a niche market in the past, times have changed and this niche market has grown into a worldwide trend with rapidly increasing demands. The leading global wine producers are focusing more and more on organic wine production – not only for ethical reasons but mainly because of the higher quality of the final product. Today organic stands for quality, and no longer for a niche market.

Wine is generally considered to be a natural product, but unfortunately this expectation is not necessarily reflected in today‘s wine production procedures. It is common to use a number of additives and supporting agents that are not of natural origin but are produced synthetically or even derived from genetically modified organisms. Additionally, for the production of conventional yeasts synthetic substances from petrochemistry are also used along with preservatives and emulsifiers. In contrast to this, certified organic yeast and other fermentation products do not use any of these substances – with remarkable results for the quality of the wine.

COMPARISON OF PROCESS

CONVENTIONAL YEAST

ORGANIC YEAST AND DERIVATES

Molasses, conventional but also GMO derived

Organic molasses

Ammonia of petro chemical origin

Organic cereals Organic soybean

Acid, e.g. sulphuric acid Sodium hydroxide

Not necessary

pH regulation Vitamins and minerals

Synthetic vitamins Inorganic salts

From organic corn or organic soybean

Mono & diglycerides E471 Sorbitanmonostearate E491

Organic vegetable oil

Hot drying at 75 °C Potential cell damage

Cool drying Protection of the cells

Twice as persistent and difficult to degrade

Raw material for further organic products

Sugar source Nitrogen source

Emulsifiers and preservatives Drying Washing and disposal

Adventages of organic versus conventional fermentation products for wine production

HACCPCertificate H-25114-2014-02

4 values for a respectful wine culture For true varietal character

Maintains natural varietal diversity of the terroir.

Excellent flavor, color management and greater stability of the wine. Optimal fermentation and sensory performance

Highest bioavailability of amino acids, vitamins, and minerals.

Optimized support of yeast and bacteria during fermentation.

2B

CONVENTIONAL and ORGANIC yeast/yeast derivates - a comparison

100%

vegetarian & vegan free from allergens

A real natural product

Free from petrochemicals and other synthetic compounds.

All raw materials derived from organic certified agriculture. For a healthy and delightful wine consumption

100% vegetarian & vegan Free from allergens. No hidden preservatives or other emulsifiers.

2B

The use of natural, organic certified products in the wine cellar today is considered a must for production of high quality wines everywhere in the world. NATURAL flavour for NATURAL wine.


This is achieved without any negative side effects like foreign aromatics, too quick flavor release and related early aging of the wines.

100%

vegetarian & vegan free from allergens

Yeasts

VitiFermTM Esprit BIO and VitiFermTM Sauvage BIO complete our range of active yeast. We are sure that it doesn’t need a multitude of yeast to produce individual wines. Our range of 5 selected pure fermentation yeasts fulfills all requirements for premium wine production, following the motto „Less is more”! APPLICATION – 2B Yeasts are ACTIVATED, not rehydrated!

28-30°C

500g

(82-86°F)

O2

1

5L

50:50

water/juice

1:10

2

15 min.

3

O2

O2

VitiFermTM BIO yeasts are being produced 100% organically from the selection process through to the production plant. The yeasts fully comply with the current EC regulations no. 834/2007 and 889/2008 and hence also follow current USDA standards. They are absolutely free from emulsifiers and stabilizers.

All five strains therefore ideally fulfill the production requirements of premium wines from conventional production as well as certified organic wines.

O2

O2 O2 O2

O2

white wine

We deliberately decided not to use processes like hybridization or other methods of gene engineering which create special properties in yeast. Instead we use nature’s potential to make yeast with positive characteristics available for wine making. With their help you can produce wines of a high quality and purity, which are given distinction by the aromatics of the grape variety, the terroir.

With our natural fermentation products you can produce wines with characteristic, intensive, natural varietal characters and long-term flavor stability.

#

VitiFermTM BIO active dry yeasts are the first yeast strains in the world that have been carefully selected from a biodynamic habitat and being produced by an exclusive and new procedure for pure and organic yeasts. They are totally pure and free of any allergens or chemicals. All strains have been selected due to their special physiological abilities to enhance the varietal and terroir specific characteristics of the grapes, and offer a unique combination of high fermentation security and natural flavor diversity.

VitiFermTM BIO – dry yeasts – an optimal overview at a glance

red wine

VitiFermTM BIO – pure active dry yeasts natural flavours for natural wines

Packing units: 500 g / 10 kg

5

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

ORGANIC PREMIUM PRODUCTS

?!

optimal condition

4

2B

Saccharomyces cerevisiae Saccharomyces uvarum Saccharomyces bayanus Yeast hybrid

AlbaFria

PinotAlba

15 vol% Low 16-18°C Mod yes very good

15 vol% Low 18-20°C Mod senst. very good

RubinoExtra

Esprit

Sauvage

Chardonnay Pinot Blanc Pinot Gris Chenin Blanc Riesling Gewürztraminer Sauvignon Blanc Sémillon Blanc Viognier Dry Whites Rosé Late Harvest Icewine Sparkling Base

Pinot Noir Cabernet Franc Cabernet Sauvignon Merlot Syrah Petite Syrah Zinfandel Grenache Malbec Mourvedre Carignane Barbera Nebbiolo Sangiovese Tempranillo Young Reds Aged Reds

Restart Stuck Secondary Ferm

Alcohol Tolerance Relative Nitrogen Needs Temp. Range (°F) Fermentation Speed Competitive Factor MLF Compatibility optimal use

possible use

2B

17 vol%+ Low 16-32°C Fast yes very good

15 vol% Low 16-18°C Mod yes

not recommended

15 vol% Low 18-20°C Mod yes very good


6

7

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

ORGANIC PREMIUM PRODUCTS

VitiFermTM BIO – Our classics: Natural terroir. Characteristic. Aroma safe. Main characteries:

u u u

u u u

u u

u u u u u u

Moderate fermentation speed, and therefore flavour protecting. Low nutrient requirements.

Recommended for all fresh, fruity white wines with strong varietal character.

1

0

Ideal for Riesling, Sauvignon Blanc and Chenin Blanc.

Linear fermentation speed and high fermentation reliability up to max. 15 vol % Alc.

2

3

Days

4

5

6

7

Neutral

0

5

10

Days

15

20

Ideal for all complex red wines with strong varietal character and natural tannins.

2B

2

4

6

8

10

Extraction/Colour

Ester

Yellow fruits

10

Terroir character Neutral

12

14

VitiFerm™ RubinoExtra BIO shows a strong fermentation capacity which is absolutely comparable to established conventional yeast strains.

16

8 6 4

Green

2

Varietal character

8 10 Days

Green

4

Grapefruit

Tannins

MLF friendly

6

6

10 Vegetative Fermentation speed

4

8

Recommended fermentation termperature: 18°- 20°C

Nutrient requirements

2

Yellow fruits

0

Tropical fruits

The diagram shows the typical flavour profile of VitiFermTM PinotAlba BIO. Yellow fruit and tropical flavours combined with a round body and a strong mouthfeel are typical for the aroma profile of this yeast strain.

5

Low formation of SO2, therefore ideal for an easy subsequent MLF.

0

Cabernet Franc 2013, 14,4 vol% alc

0

Ester

2 The diagram shows the enological profile of VitiFermTM Pinot Alba BIO. The natural varietal flavours as well as the characteristics of the terroir are enhanced, while the low SO2 formation allows for an easy subsequent MLF.

25

15

0

Body

Terroir character

20

Good clarification properties after press, low foam production on thermo juices.

Lemon

Varietal character

25

High alcohol tolerance of up to 16 vol. %.

Tropical fruits

Extraction/Colour

30

Optimal yield of all valuable components of the grapes, emphasizing the varietal character.

0

The diagram shows the typical aroma profile of VitiFermTM AlbaFria BIO. This yeast strain amplifies the tropical and yellow fruit aromas of the grapes and shows hardly any green notes. VitiFermTM AlbaFria BIO is ideal for fresh and fruity white wines.

MLF friendly

VitiFermTM PinotAlba BIO shows a linear fermentation speed and high fermentation reliability up to min. 15 vol % Alc.

High colour and flavour extraction capacity due to intrinsic enzymatic maceration activity.

10

Recommended fermentation termperature: 16°- 18°C

5

VitiFermTM RubinoExtra BIO

8

Fermentation speed

10

Ideal for Chardonnay, Pinot Gris, Pinot Blanc, Auxerrois.

6

Nutrient requirements

15

0

4

10 Mouthfeel

20

Very low SO2 formation and therefore ideal for a quick and easy MLF.

2

VitiFermTM AlbaFria BIO strongly enhances the specific varietal aromas while itself being sensory neutral. Due to its low SO2 formation this yeast strain is an excellent partner for a subsequent MLF.

25

High production of mannoproteins and polysaccha rides combined with rapid autolysis of the yeast after fermentation – Perfect strain for the vinification style „sur Lie“.

0

Chardonnay, 14,1 vol% alc

30

Enhances yellow fruit flavors and the mineral character of all wines.

2

Terroir character Neutral

Green

4

Varietal character

VitiFermTM AlbaFria BIO shows a fermentation curve that is absolutely comparable to conventional yeast strains.

VitiFermTM PinotAlba BIO

6

Extraction/Colour

50 0

8

Sweet

MLF friendly

conventional yeast

100

Low SO2 formation leading to ideal conditions for an easy subsequent MLF.

10 Vegetative

Fermentation speed

VitiFermTM Alba Fria BIO

150

Low ester formation, providing real amplification of varietal and terroir character.

Aroma profile:

Nutrient requirements

200

Sugar g/L

u

250

°Brix

u

VitiFermTM AlbaFria BIO

°Brix

u

Enological profile:

Fermentation:

0

2

4

6

8

10

The diagram shows the enological profile of VitiFerm™ RubinoExtra BIO. The excellent maceration activity of this strain leads to significant colour extraction and enhancement of typical varietal flavours.

0

Spices

Sweet

Recommended fermentation termperature: 16°- 32°C.

The diagram shows the flavour profile of VitiFerm™ RubinoExtra BIO. This yeast strain enhances the aromas of dark fruits and spicy notes and supports a fine tannin structure.

2B

Dark fruits

Red fruits


8

With these two new special pure yeasts we complete our range of active dried yeasts at 2B. In Viti FermTM Sauvage BIO we offer an attractive wild yeast solution that creates a very expressive flavor spectrum that even engineered hybrid yeast can’t offer. VitiFermTM Esprit BIO is a specialized yeast for the secondary formation in sparkling yeast production or even crisp summer wines. A perfect complement to our classic yeast range. Pure and natural.

pure wild and natural sparkling

VitiFermTM sauvage BIO is a wild pure fer-

mentation yeast (Species Saccharomyces uvarum), which has been carefully selected from a completely organic habitat at a top winery in Hermanus/South Africa. In the selection process, special attention was given to select a strain with special properties in order to ferment both white and red wines. This yeast strain has been selected due to its proven natural physiological characteristics in order to produce wines dominated by strong influence from the terroir and varietal expression. The flavor spectrum is significantly different to any standard yeast and is similar to a „clean spontaneous” fermentation profile. u

esprit BIO is a pure fermentation

yeast (Species Saccharomyces cerevisiae), which has been carefully selected for the secondary fermentation of sparkling wine production. Due to its sensorial properties the yeast is also ideal for crisp and juicy summer wines. In the natural selection process, special attention was given to select a strain with moderate production of SO2 during fermentation to suppress undesired MLF during the secondary fermentation in the sparkling process. The yeast is therefore also an ideal fermentation tool for wines with undesired MLF.

NEW

u

VitiFermTM sauvage BIO

Low nutrient consumption.

u u 250

Low SO2 formation, ideal for the following MLF, perfect synergy to MLF cultures.

200

conventional yeast

Varietal character Terroir character 0

O2

1

5L

50:50

water/juice

1:10

2

15 min.

3

O2

O2

O2 O2 O2

Packing units: 500 g I 10 kg

O2

2B

Neutral

12 Days

Fermentation under pressure

30

2

4

6

8

10

10 Mouthfeel 8

Minerailty

Green

6 4 2 0

Body

Ester

Apple

Tropical

Citrus

The diagram shows the flavor profile of VitiFermTM Esprit BIO. This yeast strain emphasizes notes of lime and green apples.

Nutrient requirements Fermentation speed

sugar

MLF friendly Extraction/Colour

20

Varietal character

2°C

15 5

0

The diagram shows the typical flavour profile of VitiFermTM Sauvage BIO. The strain is suitable for white and red wines where a clean but divers flavor spectrum is desired. Recommended fermentation temperature: 16°- 18°C

25

10

O2

10

Medium SO2 formation, ideal to suppress the MLF in sparkling secondary fermentation and crispy summer wines.

50

Sugar g/L

#

(82-86°F)

8

Low nutrient consumption.

35

100%

6

Emphasizes ideally the varietal character with fresh citrus and lime flavors.

40

vegetarian & vegan free from allergens

4

Excellent riddling properties and fast flocculation.

45

28-30°C

2

High fermentation and pressure tolerance at the sparkling secondary fermentation.

u

Papaya

MLF friendly

Very robust yeast for the production of sparkling wines, Seccos and crisp summer wines.

u

Pineapple

Extraction/Colour

VitiFermTM esprit BIO

u

Ester

Fermentation speed

VitiFermTM Sauvage BIO shows moderate fermentation speed and high fermentation reliability up to min. 15 vol % Alc.

u

0

Nutrient requirements

50

u

2

The diagram shows the typical flavour profile of VitiFermTM Sauvage BIO. This wild yeast shows a broad flavor spectrum of tropical fruits with „clean spontaneous” fermentation character. Distinct palate weight with harmonious roundness and long term flavor stability.

VitiFermTM Sauvage BIO

100

u

4

Mandarine

150

0

Green

6

Body

Emphasizes in an ideal way the Terroir character in every white or red wine.

u

8

Minerailty

Broad flavor spectrum of a „clean spontaneous” fermentation combined with high alcohol tolerance.

u

Ideal for crisp and juicy summer wines.

APPLICATION – 2B Yeasts are ACTIVATED, not rehydrated!

10 Mouthfeel

Combines flavour diversity of Non-Saccharomyces yeast with fermentation security of Saccharomyces yeasts.

u

Ideal for all red and white wines, to emphasize proven natural physiological characteristics.

VitiFermTM

Enological profile/Aroma profile:

Main characteristics/Fermentation:

Sugar g/L

VitiFerm TM BIO – Our exclusive ones:

500g

9

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

ORGANIC PREMIUM PRODUCTS

0

4

Fermentation stop by cooling 8

12

Terroir character Neutral 16

Days

VitiFermTM Esprit BIO shows a strong fermentation capacity which is absolutely comparable to established conventional sparkling yeast strains

0

2

4

6

8

10

Excellent fermentation capacity, high pressure tolerance and fast flocculation predestine this strain for any sparkling primary or secondary fermentation. The medium SO2 formation during fermentation protects the secondary fermentation against undesired MLF. Recommended fermentation temperature: 18°- 20°C.

2B


10

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

ORGANIC PREMIUM PRODUCTS

2B CUSTOMERS REFERENCES

FermControlTM / FermControlTM BIO –

the 4-in-1 solution for an optimal fermentation FermControl™/FermControl™ BIO is a special nutrition supplement based on organic yeast derivates for the support of the yeast metabolism. Due to its unique composition, FC™/FC™ BIO provides specific co-factors in order to secure an optimal, reliable and clean fermentation. The effect is a significantly improved sensory impression of the wines without any reductive or other undesired flavour characteristics. Due to its special formulation of FC™/FC™ BIO offers yeast everything the cells need for optimal fermentation. Addition of yeast cell walls or other yeast derivates, glutathione preparations and DAP normally will be unnecessary. FC™/FC™ BIO is compliant with EU regulations (EC) 834/2007 and (EC) 889/2008.

u

Fermentation

Zucker g/L Sugar g/L

control Kontrolle

u

FermControl TM BIO

u u u Days Tage

The graph shows typical fermentation curves with and without FC™/FC™ BIO. FC™/FC™ BIO clearly speeds up the whole fermentation process.

Emul Ross, Chamonix Estate, South Africa: Both the white and the red grapes were harvested quite ripe.The white wine showed more tropical fruit flavours with a very clean flavour spectrum. No sulphur compounds were detected. The wine has good mouthfeel, viscosity and length. The red wine had good colour extraction compared to the other ferments, and showed more darker fruit and less herbaceous characters than you would expect from cabernet franc. From a winemaking point, the yeast were easy to use. They fermented constantly and without massive temperature increase. Both wines are dry, show good aromatic intensity and are very clean, with no detectable faults.

Wickert Vintage services, Dieter Moritz, Germany: Especially the organic fining solutions are very well accepted by the organic wineries. The organic yeasts yield clean and well structured wines. FermControl is highly appreciated for flavour and fermentation security.

Birgit Wagner, Vinocare, Germany: We noticed that the organic red wine yeast is very robust with a fast fermentation start and high fermentation security. The yeast is not very nitrogen demanding and shows no reductive characters.

Main characteristics of FermControl™/FermControl™ BIO

100%

FermControlTM BIO

Sieghard Vaja, DIVINO, Frankonia, Germany: Our cellar team has very good experiences with the products. A concentrated quality oriented range of products which complies fully with our approach of modern vinification. Especially the organic certified yeast are with a remarkable flavour persistency very suitable for our premium range of Burgundy varietal wines.

Packing units: 1 kg I 5 kg

vegetarian & vegan free from allergens

VitiFermTM BIO

u u

2B

FC™/FC™ BIO replaces DAP, conventional yeast derivates, thiamin and yeasts containing glutathione.

Optimizes metabolism of the yeast population during the entire fermentation by supporting the uptake of the natural nitrogen source (amino acids).

Supports glutathione production of yeasts leading to increased flavor stability of the wines. Inhibits formation of reductive off-flavours.

No yeasty impact to the wine flavor.

Kilian Hunn, Hunn Estate, Baden, Germany: A highly efficient product which provides multiple applications. Starting from flotation to fine adjustment prior to bottling. HTS, Italy: A reference for a gentle fining and sensory fine adjustment, especially for sparkling wine production. The wines show more varietal fruit and viability.

ViniTanninTM Gerald Ludwinski, MW, South Africa: Its very much remarkable for these tannins that they don't give any adstringency but improve the ageing capacity significantly. These tannins keep the wines together, the focus is purely on the varietal fruit and enhanced mouth feel.

OUR CONTACTS FOR oenological questions and application advice Dipl. -Ing. Oen. (FH)

Dipl. -Ing.

Carsten Heinemeyer

Manfred Hoffmann

2B Company Owner

Product manager/ Customer Support

Increases formation of fruity esters.

Facilitates an easy MLF due to low SO2 production by the yeast.

ClearUpTM BIO

You can reach me Phone: +49 7667 911539 or E-Mail: info@2BFermControl.com

2B

You can reach me Phone: +49 6133 59502 or E-Mail: mh@2BFermControl.com

11


f

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

ORGANIC PREMIUM PRODUCTS

Ö

ClearUpTM BIO – fining tool for premium wines Reduktion derPhenole (%)

TM TM n ClearUp BIO FermControl Clear up n standard product Standardprodukt

Due to its especially high content of lipids, it shows multiple properties which offers a great benefit for modern winemaking. These include the effective and highly selective removal of phenols, fatty acids, also critical pesticides or fungus toxins, which are frequently responsible for fermentation disorders. In addition, ClearUp™ BIO is able to eliminate a variety of sensory contaminants, e.g. Brettanomyces and Thiol-Böckser. ClearUp™ BIO has multiple applications – also in organic quality. Replaces PVPP, Casein and silica based felted products completely.

Elimination of total phenolics (%)

ClearUp™ BIO is a novel, highly purified yeast cell wall preparation. Due to its significantly higher content of lipids it has multiple properties which are desirable for modern wine making. Among those are the absorption of fermentation inhibiting fatty acids, as well as critical pesticides or even mycotoxins that are often responsible for inhibited fermentations. ClearUp™ BIO can also eliminate a number of sensoric off-flavors such as Brettanomyces and negative Thiol-flavors. ClearUp™ BIO has multiple applications – of course fully compliant with EU regulations (EC) 834/2007 and (EC) 889/2008.

Elimination of total phenolics white wine Reduktion von Phenolen im in Weißwein

2

total phenolics Phenole

Elimination fattyFettsäuren acids in white im wine Weißwein Reduktionofvon

f

Elimination of undesired phenols in juice or wine.

u

Improves the sensory of wines from stressed fermentations.

u

Removes inhibitory medium chain fatty acids in must or young wines.

u

Can reduce the content of volatile phenoles (e.g. by Brettanomyces) notably such as 4-EG and 4-EP.

u

Binds many pesticide residues and mycotoxins with inhibitory effects on fermentation.

u

Can reduce sulphur off-flavours in young wines.

u

Can be used for colour correction in white wines, Blanc de Noir, and Rosé wines.

u

Oleic acid Ölsäure

Stearic acid Stearinsäure

F F

1070010

Illustration from Bachelor thesis at University Albstadt-Sigmaringen 2013: B.Sc. S. Maurer, Prof. Dr. R. Kimmich, Dr. B. Bohrer, Dipl. Ing. C. Heinemeyer

R

F

F

Note: for a correct sensory evaluation after trials and practical application a filtration step is required!

u

Packing units: 1 kg I 5 kg I Larger containers on request

P

100%

vegetarian & vegan free from allergens

2B

Bestellnummer

Fettsäuren fatty acids

Ideal for increasing the internal surface in heavily pre-clarified musts, e.g. after flotation.

u

e

Ent-

TM n ClearUp BIOTM Clear up FermControl n standard product Standardprodukt

Reduktion der Fettsäuren (%)

Main characteristics of ClearUp™ BIO

Elimination of fatty acids (%)

12

Ent-

2B

1070050

13


14

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

ORGANIC PREMIUM PRODUCTS

MaloControl TM BIO – the key to

ViniComplex TM –The natural way

success for difficult MLF

to enhance texture and mouthfeel in wine

MLF bacteria have specific nutritional requirements that are different from that of yeast. MaloControl™ BIO provides a balanced combination of supplements, nutrition compounds and co-factors for the MLF that compensate for natural deficits in the grapes. It enables the bacteria to have an optimal metabolism and improves the malolactic activity of the bacteria. In addition to that we have added an organic absorber to bind inhibitory substances in the wine. This unique combination significantly enhances the successful MLF in all wines.

ViniComplex™ XS is a highly purified product extracted from high-quality yeast cells. Special extraction and purification procedures ensure the purity of these natural polysaccharides which allow for a number of applications in winemaking.

Packing units: 100 g / 1 kg

F

Main characteristics of MaloControl™ BIO u

u

u

u u

F F

ViniComplex™ XS significantly improves and enhances the sensory of wines by increasing the complexity (mouthfeel) without any yeasty impact on the wine. AdPart no. ditionally it helps to stabilize colour pigments (anthocyans) in wine thereby1070010 leading to better colour stability of the product. Packing units: 1 kg

1070050

Main characteristics of ViniComplex™ XS

Special formulation of supplements and other co-factors for the MLF under harsh conditions.

u u

Provides balanced combination of all essential amino acids and trace elements for MLF bacteria.

u u u

Absorbs inhibitory substances in the base wine (e.g. medium chain fatty acids).

u u

Diminishes the typical MLF character in all wines.

Highly purified, from 100% natural yeast. Enhances mouthfeel of wines.

Optimizes colour stability of anthocyan chains. Flavour stability of all wines.

Excellent integration in must and wine. No negative yeasty impact. Easy to use.

100%

vegetarian & vegan free from allergens

Low dosage rate due to high concentration of supplements.

100%

vegetarian & vegan free from allergens

2B

Part no.

V

406 1010

2B

15


16

For an optimal result with full integration of the tannins, it is important to follow the application notes.

Pure grape tannins for purely flavoured wines ViniTannin™ are highly purified tannins that are exclusively derived from grape parts such as hulls, pulp and pips. They do not contain any tannins from other plants. ViniTannin™ is the natural way to improve the sensoral structure of all wines and to optimize the color stability of red wines without being bitter or astringent.

Packing units: 1 kg I ViniTanninTM Multi Extra also 5 kg

Main characteristics of tannins:

ViniTannin™ W for white and rosé wines: u u u u u

ViniTannin™ fulfill the requirements of natural premium winemaking u

u u

u

Natural improvement of the redox potential. Very beneficial for white wine making to reduce SO2 requirements. Improves ageing capacity.

Supports the natural stabilization of color components, gives color stable and color intense red wines.

For fermentation and fine tuning prior to bottling. Optimizes redox potential and aromatic stability of wines.

Especially useful with botrytis contaminated grapes. Excellent integration in must and wine.

Easy to use; easy to dissolve due to lyophilisation; low dosage.

ViniTannin™ SR for red wines: u u

Gentle and harmonious finishing, amplifies the varietal characters and complexity without any astringency.

u u

For fermentation and fine tuning prior to bottling.

Optimizes fixation and stabilisation of anthocyans. Excellent integration in must and wine.

Easy to use; easy to dissolve due to lyophilisation; low dosage.

Complexity Sweet & roundness

Fruit expression

ViniTannin™ Multi extra for red wines: u u u

Colour stabilisation ViniTannin™ W

ViniTannin™ SR

ViniTannin™ Multi extra

17

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

TA N N I N S

u

Mouthfeel

u u

Phenolic structure

2B

For fermentation and fine tuning prior to bottling. Optimizes color intensity and stability of wines. Excellent integration in must and wine.

Easy to use; easy to dissolve due to lyophilisation; low dosage. Enhances texture of all red wines. Increases shelf life of wines.

Using:

10 g

250ml wine/water

10 g

Dissolve 10 g of ViniTanninTM W in 250 ml wine or water. The optimal temperature is between 35 and 40°C.

Acidify the suspension

suspension with 10 g/l of tartaric acid.

juice/wine

1day/

min. 15 Min.

Add the suspension homogenously to the juice or wine. Add ViniTanninTM W ALWAYS BEFORE adding SO2 to the process. The interval should be idealy 14 days but min. 1 day.

We recoomend: Max. dose rate for all ViniTanninTM W applications of 5 g/hL wine.

10 g

250ml wine/water

10 g

Dissolve 10 g of ViniTanninTM SR in 250 ml wine or water. The optimal temperature is between 35 and 40°C.

Acidify the suspension

suspension with 10 g/l of tartaric acid.

mash wine/juice

1day/

min. 15 Min.

Add the suspension homogenously to the juice/wine or mash. Add ViniTanninTM SR ALWAYS BEFORE adding SO2 to the process. The interval should be idealy 14 days but min. 1 day.

We recoomend: Max. dose rate for all ViniTanninTM SR applications of 15 g/hL wine or /100 kg mash.

100 g 1/3 l wine + 2/3 l water

10 g

Dissolve 100 g of ViniTanninTM Multi Extra in 1/3 lL wine and 2/3 L water at approx. 35 and 40°C.

Acidify the suspension

suspension with 10 g/l of tartaric acid.

mash wine/juice

1day/

min. 15 Min.

Add the suspension homogenously to the juice/wine or mash. Add ViniTanninTM Multi Extra ALWAYS BEFORE adding SO2 to the process. The interval should be idealy 14 days but min. 1 day.

We recoomend: Max. dose rate for all ViniTanninTM Multi Extra applications of 50 g/hL wine or /100 kg mash.

2B


18

MLF starter cultures for an effective flavour management MaloBacti™ / MediBacti™ / MaxBacti™ MLF starter cultures represent a completely new generation of freezedried bacteria of Œnococcus œni. Each MLF strain has flav its unique properties:

D

u u u

19

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

MLF

MaloBacti ™ CN1: Citric acid negative functionality – no degradation of citric acid. MaloBacti ™ HF2: Flavour and colour protective. MaloBacti ™ AF3: Extremely robust strain that works excellently at high alcohol and/or phenolic conditions.

Due to their different physiological characteristics an ideal MaloBacti™ MLF starter culture can be used in almost all situations – at high alcohol contents as well as at extreme pH values. The cultures are ideally suitable for the various demands of modern wine making and are therefore on their way to becoming the standard for malolactic fermentation.

M The new +A3 process offers an increased Increased ActiveZellzahl erhöhte Aktive number of active cells in 3Cell Count Optimal Aktivierung Activation optimierte combination with an Optimal Adaptation optimierte Adaption unmatched fast activation and optimized adaptation of the bacteria for inoculation in must or wine. For the winemaker this means a significant application safety along with highest flexibility in using MLF starter cultures.

+ A³

+A

Optimal Activation

T

The picture shows the aromatic profiles of the different MaloBactiTM MLF starter cultures in wine. HF2 and AF3 show quite balanced aromatic profiles, AF3 with a focus on black berries, HF2 with more emphasis on red berries. CN1 strongly enhances the varietal character of the terroir and pronounces flavours of red berries. None of the three strains show any undesired buttery diacetyl flavour.

T

MaloBactiTM, MediBactiTM and MaxBactiTM are different packaging of the same MLF starter cultures. They have been developed to meet the various demands in the wine cellar and provide highest flexibility to the wine maker when choosing the right starter culture for the MLF. Whereas the smaller Malo BactiTM are normally sufficient for small wineries, cooperatives and big wineries usually prefer the MaxBactiTM – also for economic reasons.

M

The new MediBacti now provides an economic alternative for those wineries for whom MaloBactiTM is too small, but MaxBactiTM too large. TM

The MaloBactiTM activity window: TOTAL SO2

MaloBactiTM starter cultures not only allow a reliable and easy MLF in wine, but also provide a characteristic aromatic profile for the sophisticated flavour management in modern wine making.

ALCOHOL A

Zert. Nr.: 4-01612-2014

Can be used in organic winemaking according to following regulations: (EG) Nr. 834/2007 and (EG) 889/2008.

M

M Pack size

Part no.

M

M

2010025

M

M

2011025

M

M

2B

M

S P E C I A L 2015000

Did you know, ...

that you can use a pack of MaloBactiTM, MediBactiTM or MaxBactiTM for multiple tanks?

LOW pH

And if a tank is not ready for inoculation yet, you can keep the prepared suspension in the refrigerator for up to 1 week.

TEMPERATURE

M

2020025

M

M

2021025

M

M

2020250 M

M 2021000 M 2030025 M

2031025

M 2031000

The picture shows the individual optimal activity windows for each MLF starter culture. If one or more of the parameters are out of range of the activity window, problems during MLF might occur.

2B

M

Packing units: 25 hL, 250 hL, 1.000 hL, 5.000 hL

2B

2035000


20

chocolate

Premium quality oak alternatives –

walnut

for harmonisation of red and white wines The most intelligent alternative to barriques – selected for you by our enologists! 100% natural and ecological, 100% effective for wine making. Currently the top-quality alternative to barriques on the market – certified and from sustainable forestry. These oak alternatives are derived from top-quality french oak forests, are allowed to mature at fresh air for at least 24 months and are then toasted with a convection-toasting procedure to give a very fine and homogenous taste.

A novelty is the special „Long Light Toast“ for WineBlox, developed by 2B: French oak wood dried for at least 36 months and a special toasting procedure which provides the ideal solution for premium quality white wines.

21

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

O A K A LT E R N AT I V E S I A C C E S S O R I E S

MEDIUM+ sweet MEDIUM long 36

new

new

u u u

u

u

WineChipz

Especially recommended for skin fermentation of red wines. Complete integration of flavours in the wine.

Enhances colour stabilisation and intensity of red wines during fermentation. Economical and safe – no waste.

vanilla

WineBlox u

Packing units: per wood type 10 kg

u

cinnamon

u

Top-quality alternative for the maturation on fine lees of red and white wines. Complete integration of flavours in the wine.

Supports subsequent MLF by adsorption of inhibiting compounds such as fatty acids.

The economic alternative to vinification in small and large barrels.

We offer top class barriques and other format barrels of the French Tonnellerie ORION. We are happy o provide you detailed information about the ORION range of barrels.

Our accessories – simply clever BarrelBag – for Barriques u

Produced from food-grade polypropylen.

u

Very robust.

u

anis seed

u u

coconut

u u

caramel

2B

With loop to attach to the BarrelBung. Up to 400 g capacity for WineChipz.

BarrelBung (Australian Patent) u

almonds

Hygienic and easy to clean.

u u

Produced from food-grade silicon. Extremely robust.

Hook of V4A can be used as fermentation bung and to attach the BarrelBag. Can be closed after fermentation for maturation of the wine. Hygienic and easy to clean.

TankBag – for tanks, vats and barrels u

Produced from food-grade polypropylen.

u

Very robust.

u u u

2B

Hygienic and easy to clean.

With loop to attach to the bung hole. Up to 5 kg capacity for WineBlox.


22

2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

SERVICE

We are excellent! Our products. Our work.

2B South Africa

YOUR CONTACT FOR quality assurance

vegetarian & vegan free from allergens

M. Sc Food technology

You can reach me Phone: +49 7667 9411757 sm@2BFermControl.com

Gerald Ludwinski

HACCPCertificate H-25114-2014-02

Certificate is good – trust is better! This not only strengthens our competence in the global market, but also assures our customers’ trust in our flawless and outstanding products. Our certificates are on our homepage www.2BFermControl.com, and we will be pleased to answer all your questions.

Marlis Frieß

YOUR CONTACT FOR Order and logistics

Bernd Strub You can reach me Phone: +49 7667 911539 bst@2BFermControl.com

2B

Hristo Valtchanov

Cape Master of Wine 2B South Africa Ltd.

YOUR CONTACT FOR Accounting You can reach me Phone: +49 7667 9414951 mf@2BFermControl.com

2B East Europe

All over the world! 100%

Simone Maurer

R

The collaboration between 2B and Gerald Ludwinski started in August 2008. By recommendations of South African winemakers working in Europe, Gerald traveled to Germany to evaluate the products of 2B. He got to know the company and the owner Carsten Heinemeyer. Gerald explored new technologies of yeast nutrition by FermControlTM and the Malo BactiTM MLF starter cultures. He was impressed by the efficiency and performance of products and the final results in the wines. Starting in the vintage of 2009 Gerald has started with the distribution in South Africa. Since then he built the market with all newly developed products by 2B for the full satisfaction of his South African customers in the Cape region. Based on his long term experience Gerald can confirm that the quality of the south African white and red wines have improved significantly with 2B products. Purer fruit, freshness and durability of the wines and the impressive color stability in the reds convinced not only winemakers but also professional tasters and judges, but more importantly the final wine consumers. The growing number of his clients confirm the sustainable concepts of 2B and its products impressively.

Gerald Ludwinski (Cape Master of Wine) consults numerous premium wineries in the Cape region with technical advice. In 2014 started the direct cooperation of 2B Germany and Gerald Ludwinski. Since then he established the independent daughter company 2B FermControl South Africa PTY (Ltd.) and is the General Manager. The close and faithful collaboration results in the development of an South African yeast for red wine production - VitiFermTM Rubino Extra BIO - from a premium winery in Stellenbosch. The new yeast selection VitiFermTM Sauvage BIO is also originated from an internationally highly awarded winery from Hermanus.

General Manager 2B East Europe Ltd. 2B FermControl is present in the Bulgarian market since 2012. Trials were done in various wineries and very quickly winemakers saw the difference in production processes and the final product. The distributor for Bulgaria BV BIO Technologies Ltd. promoted the products of 2B for Organic winemaking, but soon realized that these products were also excellent for the conventional winemaking, especially Premium wine winemaking. Bulgarian winemakers reported that they have hustle free fermentation and the wines have rich varietal and terroir character.

In 2014, seeing the big potential at the East European market, 2B FermControl decided to start a daughter company based in Sofia, Bulgaria – 2B FermControl East Europe Ltd. Hristo Valtchanov became director for this company and sharing his positive experience from Bulgarian market started the expansion of 2B network through all of East Europe and Greece. Bulgaria continues to be one of the most important markets for 2B in East Europe. Nowadays 2B products are well established and Bulgarian winemakers appreciate the quality and the easiness in which wine is made with fewer products, but better results.

Last but not least, Bulgarian winemakers saw that one of the main advantages working with 2B is the technical support and expertise they get when needed. CONTACT: 2B FermControl East Europe Ltd. hv@2BFermControl.com

>> CONTACT: 2B FermControl South Africa PTY (Ltd.). gerald@2BFermControl.com

2B

23


2B FermControl · FERMENTATION TECHNOLOGY & ŒNOLOGY

Unsere Produkte finden Sie in ausgesuchten Weinlaboren und im Fachhandel.

R

East Europe:

2B FermControl East Europe Ltd. Hristo Valtchanov Voiniagovo Str. 3a BG 1619 Sofia Phone: +359 885 310 136 hv@2BFermControl.com www.2BFermControl.com G

Germany:

Germany:

South Africa:

2B FermControl GmbH

2B Concept Consulting

Company owner: Dipl.-Ing. Carsten Heinemeyer Rempartstraße 2 79206 Breisach am Rhein

Company owner: Dipl.-Ing. Carsten Heinemeyer Rempartstraße 2 79206 Breisach am Rhein

2B FermControl South Africa PTY (Ltd)

Phone: +49 7667 9115-39 Fax: +49 7667 9115-76

Phone: +49 7667 9115-31 Fax: +49 7667 9115-76

Phone: +27 (0) 21 876 4151 Fax: +27 (0) 73 439 667

info@2BFermControl.com www.2BFermControl.com

info@berryandbottle.com www.2BFermControl.com

gerald@2BFermControl.com www.2BFermControl.com

For information Formore more information scan the code with your with your smartphone smartphone or please followhave the acode look at our homepage. here or have a look on

Gerald Ludwinski 18 Victoria Village, Reservoir Road 7690, Franschhoek

YOUR LOCAL PARTNER

our homepage at:

2

© 2B FermControl GmbH. All rights reserved.

Author: Dipl. Ing. Oen. (FH) Carsten Heinemeyer Autor: Dipl. Ing. Oen. (FH) Carsten Heinemeyer All aboveinformation informationisistotothe thebest bestofofour our knowledge correct presented to the of knowledge our knowledge theofdate All above knowledge correct andand presented to the bestbest of our at theat date its of its publication. The information given is designed only as a guide and is not intended to be complete in any way. It is the publication. The information given is designed only as a guide is not intended to be complete in any way. It is the responsibiliresponsibility of the user to check that the products can be effectively used for the wanted application and to be familiar ty of the to checkofthat can be effectively used for the wanted application and to be familiar with the condiwith theuser conditions usethe forproducts each product tions of use for each product.

2B

www.2BFermControl.com

Product Catalog  
Product Catalog  
Advertisement