AEB Polysaccharides

One of the tools that helps winemakers achieve the most from the aging process is the Batonnage (sur lees) program. This technology has a long time tradition in Burgundy, and in Canada it is well known as “lees stirring”.

In this process, the new wine is left for several months in contact with fermentation lees that are occasionally re-suspended through stirring. Thanks to this process, membranes and walls of the yeast cells will go through lyses and release mannoproteins and other compounds that will enhance the richness of the wine. Moreover, these compounds, will contribute to the product stability. However, keeping the wine on the lees for a long time, may lead to problems like the rise of reduced-stinky odours and an increase in VA. Furthermore, aging wines in small barrels requires massive labour and immobilizes the wine for a long time.

Taking direction from this traditional wine making technique, AEB has developed a modern line of "aging aids" called Batonnage Plus. (These mannoproteins may also be used during fermentation for a better colour stability.)

ARABINOL AROME

Polysaccharides to retain aromatics

Ideal Use: Aroma protection in white and red wines.

The market is constantly looking for fresh and fruity wines, where the aromatic component is fundamental. To create wines high in aromatics winemakers use techniques such as antioxidants for grapes and musts, cold macerations, fermentation at low temperatures, aromatic yeasts, treatment of the lees, etc. To protect the wine aroma, AEB has enhanced a technology used in the perfume industry: the utilization of gum Arabic as an aroma protecting substrate. Not all Gum Arabic provides aroma protection because the property is lost when placed in a hydro alcoholic solution. Arabinol Arome is formulated to retain these characteristics in wine and to preserve all the aromatics naturally present in the bouquet. Arabinol Arome will not give wine the same degree of viscosity as regular Arabinol.

Utilization: Add to both red and white wines that tend to loose aromatics in storage. Dilute 1:10 in wine to improve homogenization. Best timing for addition is after ML and before bottling.

Do not add Arabinol Arome right before clarification. Addition of polysacchardies before bentonite and fining agent additions can slow settling.

Filtration: Arabinol Arome does not plug membranes with pores of 0.45 microns or higher, but it could create issues in wines going through tighter filters, especially cross flows.

Dosage: 50-90mL/hL

Shelf life and storage: Once opened Arabinol Arome should be used within 30 days. If a container is left open for a longer time, life-span can be extended by making sure that the product contains 100 ppm of free SO2.

Packaging: 10 and 25 kg pails

ARABINOL

Enhances aromatics on the palate and improves viscosity.

Ideal Use : Improving weight, midpalate and finish on white and red wines. Colour stability in young red wines and in roses.

Gum Arabic was introduced in the wine industry to help to improve tartrate stability. The long polysaccharides contained in this product act as colloid protectors and prevent or slow down the reactivity of different molecules. When added to wines, Arabinol slows down aggregation of crystals of tartrates. It also diminishes the perception of astringent and bitter tannins. It can be used on whites and reds when there is a need to improve viscosity. Because Arabinol has one of the biggest polysaccharide molecules in the market, it is exceptionally viscous and "sweet". It is very important to run bench trials against other products in order to calibrate dosage and flavor.

When added to sparkling wines, Arabinol improves the finesse of the perlage.

In young red wines and rose' it improves color stability.

Utilization: Add to finished red and white wines that are stable and ready to be filtered. Addition should be done after diluting 1:20 in wine in order to improve homogenization of the product. It is suitable for wines that undergo membrane filtration.

Filtration: Arabinol does not plug membranes with pores of 0.45 microns or higher, but it could create issues in wines going through tighter filters, especially cross flows.

Dosage: 50 – 100mL/hL

Filtration: Arabinol does not plug membranes with pores of 0.45 microns or higher, but it could create issues in wines going through tighter filters, especially cross flows.

Shelf life and storage: Once opened, Arabinol should be used within 30 days. If a container is left open for a longer time, life span can be extended making sure that the product contains 100 ppm of free SO2.

Packaging: 10, 25 kg pails and 230 kg drums

"Improving the wine through aging on mannoproteins"

Aging wine and giving it the time to mature and stabilize is a crucial step in the making of a high quality fine wines.

Battonage Plus Elevage

Smooth texture and longer shelf life. Polysaccharides based, yeast derived product. Rich in mannoproteins.

Ideal Use: improve texture and red-ox stability

Pure yeast derived product that intensifies and brings forward the positive effects of aging on fine lees without the risk of reductive odors involved with the "sur lees" treatment process. Batonnage Plus Elevage is immediately soluble and therefore eliminates the time, labor and barrels needed in "sur lees" treatment.

Utilization: Re-hydrate in warm water (35 °C) or wine, for 1/2 hr before mixing. Then add directly to the tank or barrel. Once homogenized, the wine doesn't need further stirring. Some particles derived from the yeast cells are not completely soluble so a good racking or filtration is needed before bottling. Wait at least two weeks before sterile filtration.

Dosage: 10-40 g/Hl

Shelf life and storage: Batonnage Plus Elevage can be stored at room temperature, low humidity for two years.

Packaging: 5 Kg bags

Battonage Plus Structure

Fixes most aromatic faults in red wines. Polysaccharides and tannins based, yeast derived product.

This product has been developed specifically to hide the methoxy pyrazine notes of vegetal red wines. It is a yeast preparation combined with highly toasted ellagic tannins that binds the vegetal notes and promotes fruity and chocolate-like aromas.

Utilization: Re-hydrate in warm water (35°C) or wine, for 1/2 hr before mixing. Then add directly to the tank or barrel. Once homogenized it doesn't need further stirring. Some particles derived from the yeast cells are not completely soluble so a good racking or filtration are needed before bottling. Wait at least two weeks before sterile filtration.

Dosage: 10-40 g/Hl

Shelf life and storage: Batonnage Plus Structure can be stored at room temperature, low humidity for two years.