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Address

111 N Cluff Avenue
Lodi
CA, 95240
United States
Phone
(209) 625-8139
Fax
(209) 224-8953
Primary
Marco Bertaccini

About Our Company

Leader in oenology and biotechnologies, AEB S.p.A offers a wide range of products supplying winemakers with the most advanced wine processing and treatment techniques. Result of the most advanced technical-scientific researches, AEB products are unique for their exclusive formulations, geared to fix problems and meet the different needs of the industry.

 

Our Products & Services


Enzymes, Yeast Cultures and Nutrients.

AEB Headquarter in Brescia (Italy)
AEB Brazil
AEB Spindal in Paris (France)
AEB Iberica in Barcelona (Spain)
AEB Portuguese in Lisbona (Portugal)
AEB Imele in Alsace and Champagne (France)
E-Flot Flotation System
E-Flot Flotation System
E-Flot allows to get a clear must in a few hours without chilling the must and therefore saving time and money

News Archive


Buttery Chardonnay Is Back!
08 September, 2017

AEB Malolact Oenococcus oeni bacteria can produce considerable Diacetyl, under certain conditions.

One variable that can boost this buttery aroma component is Citric acid. 

Under partially aerobic conditions Malolact strains convert Citric acid into Diacetyl. 

The biosynthesis of Diacetyl is dependent on the citric acid metabolism. Citric acid is first degraded to Acetic acid and Pyruvic acid. Most of the Pyruvic acid is then metabolized to Lactic acid with a portion going to Diacetyl, Acetoin, and 2,3-Butanediol.

In anaerobic conditions the pathway will favor formation of Acetoin and Butanediol. Formation of Diacetyl requires an oxidative reaction, therefore partially aerobic conditions.

According to our research, additions of 1 gram per liter of Citric acid can double the amount of Diacetyl in the final wine.

The bulk of the conversion will start after Malic is all converted and will be diminished by SO2. Wait a few days after completions of MLF before adding SO2.

Dyacetil is adsorbed by the lees. The practice of leaving wine on the lees diminishes the Diacetyl concentration, both because the lees will adsorb it and because the cell of bacteria that are still viable will convert Diacetyl into acetoin.

Adding products like AEB Super-mann, Elevage Glu or Batonnage Elevage, can give the same impact of a good sur-lies, without the risk of loosing Diacetyl.

If Diacetyl is desired do not co-inoculate ML wth yeast.

Faster ML produces less diacetyl. For higher diacetyl play with temperature and pH to insure an ML of about 2 weeks.

 



LEVULIA PROBIOS: ORGANIC CERTIFIED WINE YEAST
31 July, 2017

  • Strain: Saccharomyces cerevisiae var. Oviformis (Ex S. bayanus). Champagne Origin. • Organic production.
  • Living Cells> 1010 UFC / g.
  • This product complies with the Codex Œnologique International standards. For oenological use.
  • Fermentation characteristics:
  • Alcohol tolerance: 14.8% vol.
  • Optimum fermentation temperature: 13-25 ° C
  • Technical features:
  • Excellent resistance to low pH, low temperatures, elevated TAV and SO2. • Free and smooth fermentative kinetics.
  • Good fermentation kinetic
  • Also suitable for prise de mousse.
  • Flavor profile: respects for the terroir and the varietal.

Minimal YAN-demanding yeast strain
16 June, 2017

Fermol Red Fruit has been selected by the University of Modena and Reggio Emilia with an hybridization strategy enabling to obtain a Saccharomyces Cerevisiae particularly performing under highly stressing conditions of the medium.

Is a modern yeast strain obtained from the hybridization of two strains: Fermol Iper R x Fermol 2033. It can be used for red wines, where aromatic notes such as blueberry, black currant and raspberry should be highlighted. Thanks to its poor nutritional demand, it is ideal for musts with lack of nutrients and the wines obtained are open and with no reduction notes.

For more info: info@aebusa.com or http://www.aeb-group.com/en/us/food-beverage/fermol-red-fruit

 


New AEB Catalog Available for Download @ aebusa.com
07 April, 2017

Check out our new catalog that we will start handing out in the next few weeks. It contains details on new products like Fermoplus Tropical, two new liquid oak tannins from American oak and much more.


Two New Ellagitan Barrique Liquid Products
26 February, 2017

AEB has released two variations of the popular Ellagitan Barrique Liquid Tannin. The two new products are derived from high toasted and medium toasted American oak.

Ellagitan Barrique FR (Fruit Reserve): high in caramel/almond aromas from Furfural, 5-Methyl-Furfural, 2(5H)-furanoneand 5-Hydroxy methyl furfural. It lifts the fruit of the wine without impacting astringency nor color.

Ellagitan Barrique XO: Brings structure and aromatic notes from Syringaldehyde, a chemical also found in whisky oak barrels, which gives spicy, smoky, hot and smoldering wood aromas.


Liquid Concentrated Gallic Tannin
09 October, 2016

Adding another product to our line of 50% concentrated liquid tannins.

 Gallovin Liquidis a preparation based on purified gall tannins dissolved in a stabilized watery solution, that does not lend any bitter sensation to wines. 

The gall tannin, thanks to its high reactivity towards protein, reduces the activity of laccase and tyrosinase on anthocyanins and polyphenols, while preserving the must from the combined action of these enzymes with oxygen. For this reason, the utilization of Gallovin Liquidin fermentation safeguards the polyphenolic heritage of wines, preserving them from oxidation. 

When used in wines, especially in white wines, where at the recommended dosage it gives no colour alterations, Gallovin Liquidallows to preserve the aromatic freshness, by eliminating possible reduced odours. 

AEB developed a low-impact production method in order to obtain a selective mild extraction in a prevalent watery stage, followed by a concentration and purification process till a high concentration


Bioprotection to Eliminate SO2 Addition at the Crusher or in the Gondola
23 September, 2016

Bio-protection consists in utilizing a competing microrganism to keep under control apiculates, bacteria and other contaminats. Also the activity of Primaflora consumes oxygen, preventing oxydation of the must. 

With Primaï¬ora AEB is bringing to North America a product introduced in Alsace a decade ago by Oenologie Immele. Immele is now an AEB company and Primaflora contributes to the making of prestigious organic wines in Alsace and many other areas in Europe.

1. Primaï¬ora VB (white wines):

Contains Torulaspora delbrueckii and Metschnikowia pulcherrima.

2. Primaï¬ora VR (red wines):

Contains Saccharomyces Cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima.

Utilization: Use 50g/ton. Needs to be rehydrated: mix 500 grams of product in 10 liters of non-chlorinated, luke-warm water (25-30 Celsius). Wait 15 minutes. It will not foam. Double the volume with non-sulphitated must to keep the solution viable for about four hours. Quadruplicate the volume with non-sulphitated must to keep the solution viable for about twelve hours.


CTRL Ferm: PATENTED SYSTEM FOR CONSTANT MONITORING H2S & CO2 IN THE HEADSPACE
12 August, 2016

 

Introducing Ctrl-Ferm, a new patented system for the detection and monitoring of the fermentation process. This system controls at the same time the production of CO2 and H2S, allowing the winemaker to better manage nutrients addition.

It constantly analyses the gas that accumulates in the headspace during fermentation with a pipe positioned on the upper door of the tank.

It features 2 gas sensors: one for the detection of the CO2 and the other for the detection of H2S, parameterized in a specific way.

A control unit is connected to a server through a communication system via data SIM, to keep under control the gas production.

How does it work?

Once the pipe is on the tank, it begins to suck the gas from the headspace and processes a graph relating to the detected levels. This process is analysed separately thanks to sensory cells. The data are transmitted via SIM, the server processes the results and returns them plotted in a graph, which is delivered to the winemaker with a specific network dashboard.

The display can be set by the operator according to his needs (daily or weekly).

Features:

• Qualitative detection scale adaptable to the perception threshold.

• Easy monitoring of AF, even remotely, thanks to the data transmission by telephone.

• Possibility to take action without prior tasting.

• Detection of reductions without interference with thiol sulphur compounds of aromatic grapes.

• View, from the beginning of the harvesting, of the problems on different musts/wines.

• Knowledge of the yeast, its behaviour and needs.

• Efficiency control of corrective actions (pumping over, nutrition, oxygenation, etc.).

• Rational use of inputs and optimization of the economic resources of the cellar.

• Development of neat aromatic wines, more complex, without negative reduction notes.

With CTRL-Ferm, winemakers will not have to smell the gases from the tank. They will detect sulphur smells much before sniffing them.

 

 

 


Glutaferm1: Yeast with High Production of Natural Antioxidants. Ideal for Sauvignon Blanc and Aromatic Varietals Characterized by Thiols
15 July, 2016

Glutaferm ONEis a non GMO strain “improved” with the adaptive evolution technique and is characterized by a high production of GSH (reduced glutathione) and a contemporaneous low production of H2S. The selection of Glutaferm ONE is based on the technique of evolutionary approach, useful to isolate yeast strains developing resistance to stress factors; exploiting one of the possible mechanisms of resistance to molybdate (toxic, similar to sulfate), we stimulated the production of glutathione as chelating agent of the heavy metal through the pathway of sulfate reduction and sulfur amino acids biosynthesis. This antioxidant, highly interesting in the oenological sector, can be expelled in the medium or accumulated in the vacuoles.

Glutaferm ONE is ideal to enhance the varietal notes of the grapes, It can be successfully utilized for the production of prestigious white wines, where the aromatic intensity increases during the refinement; thanks to the release of glutathione in the medium, it is particularly interesting for the wines processed with hyper-reduction technique.


2016 AEB Products Catalog Now Available
19 June, 2016

Get it now and smell the fresh ink! Ask your rep for a copy or just download it here 


New technologies 2016 harvest
21 May, 2016

  • H2S and CO2monitoring: Ctrl Fermis a new system to monitor alcoholic fermentation trough an “electronic nose” capable of constantly send updates to the lab on levels of H2S and CO2.
  • New yeast: AEB in collaboration with Unimore labs has developed two new yeasts characterized by particular metabolism of sulphates:
  1. Glutaferm 1: a strain that has been selected by pushing it to produce high levels of Glutathione, a natural antioxidant product that has as precursur the sulfur-containing aminoacid cysteine .
  2. Fermol Elegance:  a NON GMO strain that has adapted to conditions that have depressed the expression of S-transporters through the membrane. This characteristic makes Fermol Elegance incapables of metabolizing sulfur and therefore its byproducts like H2S.
  •  Nutrient to develop tropical aromas:Fermoplus Tropical: analyzing the amino-acids that are precursors of tropical aromas, AEB has developed a fermentation nutrient that is particularly rich in these compounds. Fermoplus Tropical brings high levels of  Leu Val Ile and Phe. These amino acids are directly linked to the expression of ripe fruits, banana, pineapple and flowers.
  •  Liquid Gallic Tannin: Gallovin liquid, a pure gallic tannin, extracted in aqueous media and concentrated in a 55% preparation.
  • Thermo vinification products: New set of products composed by 2 enzymes (Thermostep 1 and 2) and a tannin specifically designed to work with thermo vinification (Fermotan Thermo)

AEB Wine Specialist moves to the East Coast
24 April, 2016

Hello, we're proud to announce the hiring of Richard Jones as technical support for our East Coast clients. Richard has worked in California wineries for many years and is now moving East to assist our clients in this growing region. For any questions related to our technologies and service you can contact Richard directly at richard@aebusa.com ot (919) 400-3358. Richard will be also in charge of logistics and will soon open a distribution center in the East Coast.


Ask your free sample of Ellagitan Chene to your AEB Representative
25 March, 2016

Ellagitan Chêne is a highly prized ellagic tannin deriving from the extraction of oak wood essences in water at moderate temperatures: this respectful method enables to obtain particularly gentle compounds, which are then dried through atomization.

Ellagitan Chêne forms the ethanal necessary for binding the anthocyanins to the proanthocyanidins and successfully captures the free radicals which cause wine oxidation.

It is particularly indicated to stabilize color, mellow astringency, preserve and highlight varietal aromatic nuances, without bringing excessive boisée notes.

Ellagitan Chêne can be used both at the end of fermentation and at every racking, and during refinement when it is important to guide the oxygen action by using compounds increasing wine resistance to oxidation.


Portable ion exchange unit for lowering pH and stabilizing tartrates
01 March, 2016

Stabymatic: StabyMatic is a fully integrated ion exchange system used to reduce the pH and stabilize wine or juice for tartrates. The stabilization works with the concept that subtracting K+ from the media means lower formation of K-tartrate crystals. Furthermore higher H+ means lower pH.

To stabilize a full tank most of the time only 20-30% of the wine needs to be treated, lowering the total pH by an average of 0.3, and eliminating tartaric instability. It is available in various sizes from bed volumes of 25 kg to 1000 kg, translating in outputs from 2 hl/hr (50 gallons/hr) to 85 Hl/hr (2200 gallons/hr), or even bigger custom solutions

Older style ion exchange units found in many wineries in North America, were plagued by issues relating to high water use, high effluent production, wine quality issues (taints, color, off-characters and oxidation), mobility and problems with blocking resin columns resulting in significant loss of efficiency, product volume and quality. Also, in many cases, the old fashioned columns cannot handle must.

AEB has addressed and eliminated all of the above problems in the development of the Stabymatic. For musts, a maximum turbidity of 600 ntu is acceptable, as long as the solids have a diameter of less than 0.4 mm.

The key to the effectiveness of ion exchange technology is the resin “PH-STAB”. This is an ion exchange resin constituted of co-polymers based on styrene and divynylbenzene (DVB). They feature a polymeric structure bound to H+ ion functional groups that are release hydrogen protons in the wine in exchange for K+, lowering the pH. The pH-STAB resin is unique in that it is a “gel resin”. When a gel resin absorbs water, micro

 


AEB to carry hoses and fittings
18 December, 2015

Starting in 2016 many alternatives inluding different bsrrel stirrers, hoses, valves, fittings and pump carts, will be available through our AEBUSA metal shop. We're trying to be more and more your partner in the cellar and we know that this new addition to our portfolio will make all of our clients happy like it was Xmas!. Happy holidays to you all and see you next year with more news.


Glutathione adopted by OIV
23 October, 2015

The General Assembly of the OIV held last July 10 in Mainz voted for adopting Glutathione for the treatment of musts and wines. Glutathione has long been known to have a role in grape metabolism. Scientific research has shown its protective function (by its quinone-blocking action) in oxidation phenomena. Directly adding pure glutathione will enable this action to be reproduced if wines are exposed to oxygen. This important step shows how Glutathione will soon be a straight ingredient in winemaking. Before this new rule kicks in in North America, wineries can enjoy the benefits of Glutathione using Elevage Glu.

"Elevage Glu" is a product derived from our Fermol Arome strain, naturally rich in glutathione (GSH). The main activity of this product is against browning and oxidation of aromas.

in the words of “Priciples and Practices of Winemaking”, that explain the anti-browning mechanism: “The extent to which oxygen uptake results in browning depends on the formation of a colorless reaction between oxidized caftaric acid and the peptide glutathione (Singleton et al., 1984). Glutathione couples with oxidized caftaric acid and regenerates hydroquinones, uncolored, preventing browning”.

Other studies have also demonstrated that GSH helps preventing reduction in tank. In fact glutathione, neutralizing the formation of oxidized catechins, prevents the polymerizations of these phenolics, which are oxygen scavengers and one of the causes of reduction.

Elevage Glu is normally used toward the end of fermentation so that the GSH is released in the wine before going to storage. It is used in wines were thiols are desired (like Sauvignon Blanc), but we recommend it also for all those wines that are left unprotected because they need to undergo through ML. 


What Brett & Smoke Taint Have In Common. And How To Fix It.
11 September, 2015

Smoke taint and Brettanomyces taint are two defects that are very hard to fine without using special equipment. The major indicator compounds associated with both these types of taint belong to the group called volatile phenols. In the case of Brettanomyces, the responsible compounds are 4-ethylphenol and 4- ethylguaiacol; and in the case of smoke taint, guaiacol and 4-methylguaiacol. These molecules are fairly similar. AEB has found a natural fining agent that can diminish (and in certain cases eliminate) the problems caused by these compounds.

Antibrett may be used on smoke tainted grapes at the crusher and close to the end of ferment. It can be used to cure wines that already show taint problems, results may vary.  Bench trials are always recommended before treating a full batch.

http://aebusa.myshopify.com/products/antibrett


Winemakers Love New Toys!
05 August, 2015

A brand spanking new AEB Reactivateur getting ready to be put to good use in its new home....Winemakers love new toys! HAPPY HARVESTING!!!! Learn more about the AEB Reactivateur below.

AEB Reactivateur:

A portable, automated system to rehydrate yeast correctly each time

Most of the practical research in AEB is done in Brazil, close to the equator, where wineries harvest two times a year and every experiment goes twice as fast. Over the last few years AEB has developed a system that guarantees yeast dominance of selected strains even with a small inoculum.

The machine is connected to a water source, using the LCD screen; the operator inputs the amount of yeast to be re-hydrated. The machine intakes (the adequate amount of) water and brings it to the right temperature to re-hydrate the yeast. When the (optimal) temperature is reached, the machine will stay idle maintaining the temperature and will indicate that it's ready for re-hydration. In addition, a pump will make the inoculum circulate by taking from the bottom and spraying it back over the top. In this way, foam will be kept to a minimum. This cycle takes about 25 minutes and is followed by an automated acclimation regulated by a program pre-set by the winemaker. The machine intakes cold must at intervals assuring a gradual drop in temperature for the inoculum and does not create heat shocks for the yeast. The total time, from yeast addition to discharging in the fermentor is about 90-110 minutes. The new REACTIVATEUR from AEB is now available with state of the art micro-electronic touch-screen to help manage the various programs for rehydration.

The touch-screen activated buttons are labeled, are user-intuitive and easily recognizable. Numbers that are unlocked can be modified by touching them on the screen.

The Manual control can also be used at any time during the processes. This operation suspends the auto-process and puts the machine into basic manual mode. By pressing the BACK button, the program will be restored from where it had been paused. To terminate the process ahead of time and reset the machine altogether, press the program number in the left part of the screen and then modify the number by setting it to number 9, or simply switch the machine off, wait briefly, and then switch the machine back on.

 -By pressing MANUAL the machine will operate in manual mode.

 -By pressing AUTO the machine will operate following the program of choice.

 -By pressing REACTIVATEUR one gains access to the settings. Just above the AEB logo it is also possible to check the program that is currently programmed

Sizes range from 3-100 KG of yeast, with varying options, please contact us for more information.


Attention to all Central Coast Winemakers and Staff!
21 July, 2015

You're invited to AEB Biochemical Group's 2015 Harvest Winemaking Seminar in Paso Robles on Monday, July 27th at 10am at Robert Hall Winery. Click the link for the formal invitation....

http://www.pasowine.com/…/2015%20AEB%20Seminar-Paso%20Roble…

Please RSVP to Marisa Webster....a light lunch will be served!!

marisa@aebusa.com
(805) 835-7185

 


Where to get the new AEB catalog
08 June, 2015

Get your AEB catalog for Ibooks on your Computer or Ipad at https://itunes.apple.com/us/book/aeb-usa-catalog-2015/id989645655?mt=11

or request a hard copy to your local AEB representative (http://wineindustrynetwork.com/suppliers/aeb-usa.html)


PRIMAFLORA® A new concept for the microbiological protection of the musts
21 May, 2015

PRIMAFLORA® is a complex mix of microflora of yeasts from the best selections of the last few years. In particular, it contains non-saccharomyces yeasts strains naturally present in the grapes, contributing to the taste and aromatic complexity of the wines. These microorganisms are able to implant into the must from the very beginning, that is during harvesting and crushing. They settle into the medium and limit the development of the undesired flora such as Brettanomyces or lactic bacteria producing biogenic amines or even butyric and acetamide smells. Its utilization enables to preserve the pure expression of the terroir, participating in the complexity of wines. The product does not hinder the implantation of a selected strain among the selected yeasts. The selected yeast will prevail on the microorganisms implanted by PRIMAFLORA.


Practical demonstration. Why you should own a Yeast Reactivateur
13 March, 2015

In 2014 a North American winery ran trials on our small machine, able to automatically rehydrate 1-10 Kg of dry yeast. Just the money saved on yeast and tank space will buy you one of these...... 

Long Term Objective:To determine what rate of inoculation with the Reactivateur yields the same population of viable yeast cells as our current protocol to allow justification for purchase.

Overview of 2013 Harvest Trial: It was determined from last year’s trial with equal addition rates that the Reactivateur yields a much higher level of viable yeast than manual rehydration and has no effect on wine quality from a sensory perspective.  Two Cabernet Sauvignon vineyards were used for the trial in tanks.  All 4 tanks in the trial went dry however the Reactivateur fermentors moved much more rapidly due to the large number of viable yeast from the beginning.  The conclusion was that 2#/1000 was too high of an addition when using the Reactivateur.  This conclusion led to needing to repeat the trial with a lower inoculation rate in the Reactivateur tanks.

 Methodology:

1)    One vineyard will be split in to two tanks of equal tonnage (method of split will depend on tanks chosen and a macrobin pick would be ideal).

2)    The cold soak and subsequent pump over regimes should be identical in each tank throughout the fermentation.

3)    The control tank will be inoculated by hand per our normal protocol at 2#/1000 (0.36#/T) yeast.

4)    The experiment tank will be inoculated with the Reactivateur at 1#/1000 (0.18#/T) yeast.

5)    All other additions should be added at the same time and at the same rate.

6)    The viable population count in each tank will be monitored starting immediately after the inoculation pump over and continuing 1X per day until dryness.

7)    The fermentation curves of each tank will be compared for speed, quality, and health throughout the fermentation.

8)    Sensory attributes should be noted throughout the fermentation.

9)    Ideally, several pairs of tanks should be studied to increase sample size.

 

Data:

Trial A

Reactivator Innoculated Tank = 259

            Total Pump Overs = 31

            Total R/R = 1

Control Tank = 266 

            Total Pump Overs = 28

            Total R/R = 2

 Observations on Trial A:

Tank 259 showed higher budding and higher overall yeast count earlier in the fermentation even with half the inoculation rate. Tank 259 reached -1.2 Brix one day prior to tank 266. Both tanks finished to dryness on skins.

Trial B

Reactivator Innoculated Tank = 257

            Total Pump Overs = 20

            Total R/R = 0

Control Tank = 264 

            Total Pump Overs = 27

            Total R/R = 1

Observations on Trial B:

Tank 257 also showed higher budding and higher overall yeast count earlier in the fermentation even with half the inoculation rate.  Tank 257 reached -1.2 Brix 5 days prior to tank 264.  Both tanks finished to dryness on skins.

Conclusions:

Fermentation Health:

Assuming that yeast growth and % budding are measurable signs of happy, healthy yeast the Reactivateur is far superior to our current method of rehydration.  These results show that at half the inoculation rate the fermentation is receiving an equal or greater number of viable yeast cells.  Although the speed at which the Reactivateur inoculated fermentations are moving are still slightly faster than our standard inoculation this suggests that a 1#/1000 gallon is still slightly too much yeast to achieve the same overall fermentation speed as our current rate of 2#/1000 manually inoculated. 


Trtaric stability
26 February, 2015

Methods of Cold Stabilization

A classic methos for obtaining tartrates stability is by chilling the tank to a temperature close to its freezing point and keep it at that temperature for about 1 week. Obviously this technique can be rather expansive due to energy costs.

Crystalflash is a solution that helps to reduce this time by seeding the tank to force precipitation of the crystals. 

Another alternative method to traditional cold stabilization includes product additions that inhibit the growth of bitartrate crystals. These products, now approved in the U.S. Canada and Mexico, include New-Cel (carboxymethyl cellulose or CMC), and Supermann (mannoprotein).

Supermann: mannoproteins derived from cell walls of Saccharomyces cerevisiae. Mannoproteins can effectively inhibit KHT crystallization by binding to nucleation points and preventing expansion of the crystal structure. In addition to its effectiveness in tartrate stabilization, Supermann improves the mouth-feel and the freshness of the aromatic profile of wines due to the retention of certain aromatic components (ethyl hexanoate and ß-ionone).

Recommended dosage for Supermann is 12-36 g/hl or 1-3 lbs/1,000 Gallons.

Packaging: 1 Kg packets

New-Cel: carboxymethylcellulose (CMC) inhibits crystal growth by eliminating nucleation sites. In fact New-Cel molecules, negatively charged at wine pH, interact with the electropositive surface of the crystals, where potassium ions are accumulated.

Cost of stabilization with New-Cel treatment is about 2 cents/gallon while traditional stabilization by chilling is estimated to account for roughly 25% of winery energy use (Fok, 2008)

New-Cel usage and characteristics:

  •  Packaging: 25 kg pales & 1 kg bottles
    • Avrage dosage for stabilization is100-150g/hl or 8/12 lbs/1,000 Gallons.
    • TTB limit is 0.8% of wine volume.
    • Directly dissolve the solution into the wine 48 hours before bottling or before any filtration stage.
    • Wines must be brought at 16°C-64°F for 8 hours for CMC to dissolve.
    • The wine must be protein stable with NTU<1.

 


It's time to ferment some apples!
05 December, 2014

Fall is cider season. Check out how to ferment apples and pears to make hard cider with AEB products. Check out aebusa.com or Click here

 


Super-Mann!
10 November, 2014

Want to Stabilize Tartrates with an added mouthfeel effect? Super-Mann is a formulation of mannoproteins, allowed in produced wines by TTB w/o the need of a letter or special autorization. 

Improves the tartaric stabilization because is a natural colloid protector and it opposes the growth of crystals.

Also, like the manno-proteins naturally present in the wine, Super-mann contributes to softening the wine thanks to its specific tactile sensation, smoothing the roughness deriving from an excess of acidity or tannins.

In red wines, thanks to the high colloidal power, it interacts with polyphenols making the color more stable. Also, recent studies showed that the utilization of Super-Mann in the malolactic fermentation improves the fermentation process in red wines.

It is suggested to add the product into the wine one day before the final process stages and to pre-filter before carrying out the final filtration. The product can be easily dissolved with the classic stirring systems and can be added with a Venturi tube or by pumping over. It is suggested to carry out a filterability test before submitting the treated wine to a membrane filtration.

Doses of utilization:

White wines: 10 - 25 g/hL.

Red wines: 10 - 40 g/hL.

Packaging: 1 kg packs 

 

Just in case.....Anti-Botrytis
21 October, 2014

Wines made from grapes affected by Botrytis cinerea may contain Laccase, a polyphenols oxidase enzyme that, due to its relative stability in wine, is capable of causing serious oxidative damage.

Endozym Antibotrytis is capable of reducing the levelsof laccase minimizing the oxidation caused by Botrytis cinerea.

Enzyme antibotrytis contains: β-1,3 e β-1,6 Glucanase plus disbranching activities Arabanase and Galactanase. Moreover it features one eso-peptidase activity and three endo-peptidase activities.

The eso and endo peptidase are the proteolytic activities that target and neutralize Tyrosinase and Laccase by protein-specific action.

β-1,3 e β-1,6 Glucanase and the disbranching activities arabanase and galactanase will facilitate settling and filterability. These are often problematic steps with wines made with Botrytis infected grapes.

Please check TTB regulations and export restrictions for wines treated with Glucanase derived from Trichoderma harzianum.


Fermol Mediterranée: Big reds yeast with minimal YAN needs
18 September, 2014

The main characteristic Fermol Mediterranée yeast is the high production of glycerol and polysaccharides. But lately we have been noticing another great characteristic of this Sacchatomyces cervisiae, that is the very low demand in YAN (nutrition). We believe that in times where winemakers are too busy to check fermenters for H2S every day, not having to worry too much about DAP additions is an extremely valuable advantage. Below is a chart that summarizes the averages performances.

Fermol Mediterranée produces full-bodied wines characterized by nuances of red fruit and dry figs. Its low SO2 production and low malic acid consumption make this yeast ideal for wines that will go through a malolactic fermentation.

With 21 Brix the average YAN required is 170

With 22 Brix the average YAN required is 180

With 23 Brix the average YAN required is 200

With 24 Brix the average YAN required is 240

         

 

 

 


Elevage Glu. Natural and safe color and aroma protection, for red, white and rosé wines.
15 August, 2014

"Elevage Glu" is a product derived from our Fermol Arome strain, naturally rich in glutathione (GSH). The main activity of this product is against browning and oxidation of aromas.

in the words of “Priciples and Practices of Winemaking”, that explain the anti-browning mechanism: “The extent to which oxygen uptake results in browning depends on the formation of a colorless reaction between oxidized caftaric acid and the peptide glutathione (Singleton et al., 1984). Glutathione couples with oxidized caftaric acid and regenerates hydroquinones, uncolored, preventing browning”.

Other studies have also demonstrated that GSH helps preventing reduction in tank. In fact glutathione, neutralizing the formation of oxidized catechins, prevents the polymerizations of these phenolics, which are oxygen scavengers and one of the causes of reduction.

Elevage Glu is normally used toward the end of fermentation so that the GSH is released in the wine before going to storage. It is used in wines were thiols are desired (like Sauvignon Blanc), but we recommend it also for all those wines that are left unprotected because they need to undergo through ML. 

Buon Ferragosto!

 

 
 

Organic Yeast & Nutrient
18 July, 2014

AEB is bringing to the US an yeast and a yeast nutrient that have been certified as Organic (not just Ok for organic but actual organic yeast products).

Please contact us at marco@aebusa.com for more info.

 


Arabinol HC: softer and sweater Gum Arabic derived from trees that grow in presence of Rhizobium Leguminosarum, conditioning the polysaccharides molecule
16 April, 2014

Arabinol HC is a solution of about 33.5% gum Arabic, mostly composed of polysaccharides with high molecular weight. After their hydrolysis they release non-fermentable sugars like arabinose, rhamnose and glucuronic acid. All these will contribute to the softness and sweetness of the mid palate in the wines treated. From a chemical point of view, Arabinol HC, is a chain of D-galactose units ramified with D-glucuronic acid, with I-rhamnose or l-arabinose final units. The carachteristics of this premium gum Arabic are derived from the unique composition of the soil where the Acacia grows. In fact Arabinol HC is derived from trees that grow in presence of Rhizobium Leguminosarum on their roots, able to fix the atmospheric N. The combination of these characteristics with the application of other farming techniques, results in an increase of N and Mg. The presence of such compounds modifies the soil pH, increasing the concentration and solubility of salts near the plant and consequently the pH of its lymph. This will ultimately yield a gum with higher softening and stabilizing power.


StabyMatic: Eliminates tartaric addition and tartrates instability
13 February, 2014

StabyMatic: is a fully automated system that stabilizes the tartrates by subtracting K+ ions from the wine and replacing them with H+. Less K+ means lower formation of K-tartrate crystals. Higher H+ means lower pH.

To stabilize a tank most of the time only 20-30% of the wine needs to be treated, lowering the total pH by an average 0.3 and eliminating tartaric instability.

The machine can work on turbid musts (w/o large solids) eliminating the needs for tartaric acid additions.

It comes in different sizes from 50 to 4,000 Gallons/hr. Ask your local AEB specialist for more info.


WIFI CORK to monitor méthode champenoise bottle fermentation
13 January, 2014

The equipment enables the reading of pressure, temperature and bottle inclination and the data storage on a PC through a Wi-Fi access point.

The WIFI CORK system is composed by a series of peripheral devices placed on a specially designed cap. This is placed on the single bottles and sends a signal to a SB-Reader module collecting the data and sending them to a PC.

This system enables the contemporaneous monitoring of a large number of bottles, also belonging to different batches.

The SB-Player management software is the PC interface through which it is possible to consult the data, store them and export them in the formats compatible with other programs or generate exchange files.

With any Smartphone or tablet it is possible to check the pressure inside the bottle, temperatures, environmental humidity and many other data, thus accessing the complete database thanks to an advanced technique of Cloud Computing on a dedicated server.

Visit us at the Unified Wine & Grape Symposium in Sacramento @ booth #1614 to learn more


ELEVAGE GLU & Glutathione....Time to protect your finished wine minimizing SO2 additions!
10 October, 2013

The tendency of a wine to brown is proportional to the ratio between cinnamic acids and glutathione. Low glutathione results in higher tendency to brown­ing with loss of freshness and aromatic intensity. Moreover lack of glutathione results in higher formation of quinons that behave as free radicals and quickly release their oxidative power in the media. Elevage Glu naturally brings glutathione in solution, protecting the wine.

Elevage Glu is capable of regulating the redox potential in musts and wines. It preserves the most deli­cate aromatics, and also prevents post-fermentation reduction problems.

In fact Elevage Glu, neutralizing the formation of oxidized catechins, prevents the polymerizations of these phenolics, which are oxygen scavengers and one of the causes of reduction.

Elevage Glu has also been used successfully against “pinking”.

Find out more @: http://aebusa.myshopify.com/products/elevage-glu


Flotation Demo
26 August, 2013

You're still in time to book a free flotation demo at your winery. If interested email Sean sean@aebusa.com


Technical seminar in Napa: Strategies to optimize the aromatic profile of wines
24 May, 2013

Marco Bertaccini from AEB Group will be hosting a seminar on the science and techniques for optimizing the aromatic profile of wines. May 29th at 10:30, Embassy Suites, Napa. No charge for the seminar. Catered lunch follows the discussion

 

 

 


New Product Specialists in California!
17 January, 2013

Come meet 2 new AEB winemakers at our booth in Sacramento during the Unified Wine & Grape Symposium. Tom will be the specialist for any needs in the Napa-Sonoma and Mendocino area, Marisa will service the beautiful Central Coast of California and Temecula. 

 


Got Botrytis?
18 October, 2011

ENDOZYM ANTIBOTRYTIS

Enzymatic preparation to neutralize the oxidizing agents derived from Botrytis cinerea.

 Ideal For:  Botrytis Affected Grapes and Must or Grapes with Highly Branched Pectins such as Muscat

 Funtions:

·      Improves settling, clarification and filtration

·      Denatures polyphenoloxidases

·      Preserves aroma and color

 A purified non-GMO, enzymatic preparation possessing activities that resolve problems derived from the presence of Botrytis Cinerea. It reacts with polyphenoloxidases (tyrosinase - laccase) present in the must, inactivating them and enabling aromatic precursors to be preserved together with the coloring matter. Endozym Antibotrytis is also complemented by the strong ß-glucanase activity, enabling the breakdown of glucans and therefore facilitating clarification and filtration of must and wine derived from moldy grapes.

Utilization: Dilute directly in 20-30 parts of non-sulfurized must or in de-mineralized water and add to the press juice or directly onto the grapes. 

Dosage: 20-40 grams per ton or (75-150g/1000 Gal). Ethanol will diminish the activity of the enzyme; so lower ends of the range of addition are for treatments in the must, higher levels are recommended for additions to the wine.

Shelf life and storage: Endozym Antibotrytis is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.

Packaging: 500g sealed can

 


Organic Winemaking with AEB products
24 June, 2011

AEB is now certified by Ecocert as a manufacturer of ingredients suitable for organic winemaking. This list of products is recognized by the following organizations in the USA, Japan and Europe: available at http://ap.ecocert.com 

United States

  • Ecocert SA is accredited by the USDA (Agricultural Department) for the National Organic Program (NOP).

Europe

  • Ecocert France SAS: Accreditation No 5-0035 for the certification of agricultural and food products.
  • Ecocert Greenlife SAS: Accreditation No 5-0520 for the certification of textiles, cosmetics and industrial products.
  • Ecocert France SA: Accreditation No 5-0074 for the certification of agricultural and food products in third countries.
  • Ecopass SAS: Accreditation No 4-0011 for the ISO 14001, ISO 9001, PEFC certifications; and accreditation No 4-E010 (FR-V-0010) pour the EMAS verification.

Japan

  • Ecocert-QAI Japan is accredited by the MAFF (Agricultural Department) for the Japanese Agricultural Standard (JAS).

Free shipping for early birds!
14 June, 2011

AEB is offering FREE delivery on harvest orders over 2,000 lbs if you place your order by July 11th. You do not have to receive it by then, just placing your order will qualify you! Info: jason@aebusa.com - mark@aebusa.com - shirley@aebusa.com - sean@aebusa.com



Title Name Email Phone
Central Valley CA Jason Rodriguez jason@aebusa.com 7077389469
Equipment Sean Shuck sean@aebusa.com 7074778856
GM Marco Bertaccini marco@aebusa.com 4158286511
Napa Sonoma Tom Rees tom@aebusa.com 7075018313
South Coast Marisa Webster marisa@aebusa.com 8058357185
North West Klaus Raich klaus@aebusa.com 5096194191
East Coast Richard Jones richard@aebusa.com 9194003358