Once again Erbslöh Geisenheim AG’s employees have demonstrated their ability to innovate. On 4 October 2017 the team from Erbslöh’s Fruit Processing division were awarded the IFU Award 2017 for their innovation at the Juice Summit 2017 gala dinner in Antwerp.
The prize was awarded for development of the concept for vegan fining and stabilisation of fruit juices and fruit-based beverages. The combined application of FloraClair® and Tannivin® Galléol has become successfully established in practice as a substitute for conventional gelatine-colloidal silica fining.
Drinktec this year was memorable for increased international participation. Of course Erbslöh Geisenheim AG’s had to be at this year’s exhibition in Munich too. The Rheingau beverage specialist appeared at the trade exhibition under the banner of “Innovation and tradition”. The family-run business, established in 1892, is a world leader in research and development and the manufacture of beverage treatment agents for the wine, fruit processing and beer industries.
Erbslöh’s experimental beer brewed in the company’s own technical brewery attracted a great deal of attention, especially from foreign visitors. The beer is based on aromatic Monroe hops.
In May, at the invitation of the German Federal Ministry for Economic Affairs and Energy, some 300 SMEs and industrial research institutions from all over Germany presented their innovations at this year’s show, celebrating the innovative achievements of SMEs, based at AiF Projekt GmbH’s open-air site in Berlin-Pankow. The well-attended event, which attracted 1,800 visitors, including 27 Members of the German Bundestag, was home to many varied and interesting innovations, such as a marzipan 3D printer.
is the theme adopted by Erbslöh Geisenheim AG for drinktec 2017.
The family company from the Rheingau, founded in 1892, specialises in beverage processing and refining. Erbslöh is a world leader in research and development and the manufacture of beverage treatment agents for the wine, fruit processing and beer industries. This progressive spirit is still what drives the historic family business and was affirmed again last year with two prizes for innovation from the German Winegrowers’ Association, in cooperation with the German Agricultural Society. One product received a special award in the “Products to counteract the effects of climate change” category and the second prize, a silver medal, for innovation.
Another two young scientists from Geisenheim University were honoured this year by the Gerd Erbslöh Foundation for their outstanding scientific performance.
The prizes were awarded to PhD candidates Dr. Anja Bettina Irmler and Dr. Hermann Morast, in the university’s Gerd Erbslöh lecture theatre, by Dr. Jörg Möller, chairman of the Gerd Erbslöh Foundation. Dr. Möller welcomed guests and hosted the event.
is the theme adopted by Erbslöh Geisenheim AG for drinktec 2017. The family company from the Rheingau specialises in beverage processing and finishing. Erbslöh is a world leader in research and development and the manufacture of beverage treatment agents. Over the course of 50 years the company has continually expanded its fields of business and looked to the future. Erbslöh is now a recognised major German and international player in the wine, fruit processing and beer sectors.
…was kaolin and Carl Hugo Erbslöh’s purchase of china clay pits in Geisenheim.
At just 26 years of age, Carl Hugo Erbslöh, one of Carl Julius Erbslöh’s six sons, founded the firm C.H. Erbslöh, a chemicals wholesaler, in Düsseldorf. He supplied the west’s paper and ceramics factories, amongst others, with kaolin, a mineral which at this time was mainly imported from Great Britain. At that time there were only a few, small, kaolin pits in the German Reich, in Bavaria and Saxony. The geographical location meant it was possible for him to supply western Germany with English china clay by waterway.
On 20th June 2017 the Gerd Erbslöh Foundation Prize will be awarded for the eighth time. Two Geisenheim graduates will be awarded the Gerd Erbslöh prize for their outstanding doctoral theses. The guests will be welcomed into the Gerd Erbslöh lecture theatre on the Hochschule Geisenheim University campus by Dr. Jörg Möller, Erbslöh Geisenheim AG’s Managing Director, at 16.00. Günther Nessel, the afternoon’s guest speaker, will talk about brand building and brand loyalty in the digital age.
More than 170 fruit juice and cider industry representatives from 23 countries came together on 30 and 31 March in Rotenburg an der Fulda, for Erbslöh’s Juice and Cider Seminar 2017. The participants were brought up to date on the latest developments in juice and cider by a series of informative presentations. The seminar was organised and hosted by Erbslöh Geisenheim AG. The Rheingau company is an international specialist in processing and refining of fruit-based drinks and a leader in research, development and the manufacture of treatment agents.
ERBSLÖH Geisenheim AG has responded to steadily increasing product quality and food
safety requirements in the international market by successfully achieving FSSC 22000
certification in March 2017. After more than 20 years of ISO 9001 certification, the Rheingau
beverage specialist has taken another important step for the industry. As a global supplier to
the food industry, Erbslöh’s latest certification now provides its customers with suitable proof
Once again ERBSLÖH Geisenheim AG demonstrated that it remains true to its motto of “Research provides advantage” at INTERVITIS INTERFRUCTA HORTITECHNICA 2016. This is not only proved by receipt of the innovation prizes for the Erbslöh® LA-C fermentation concept and Trenolin® BouquetPLUS aroma enzyme, the Rheingau family business’s media image set new standards at the international trade fair in Stuttgart.
The first beer symposium, a collaboration between Geisenheim University and Ersblöh Geisenheim AG, took place on 29 and 30 September 2016. Brewers from all over Germany and Austria met on the University’s premises to discuss the new trend of craft beer brewing. The event focussed on new variations in the production of craft beer according to the German Purity Law and treatment options for brewers.
Erbslöh will be announcing interesting innovations, because true to our motto of “Research provides advantage”, the Rheingau company has been awarded two prizes for innovation.
The independent, international jury awarded Erbslöh’s new yeast nutrition concept Erbslöh® LA-C (low alcohol concept) using Oenoferm® LA-HOG yeast the special prize in the “Products to counteract the effects of climate change” category.
Once again Erbslöh Geisenheim AG will be attending this year’s INTERVITIS INTERFRUCTA HORTITECHNICA on stand 3D10, in hall 3, from 27 to 30 November 2016, in Stuttgart. As a manufacturer of products for optimum vinification, the company is exhibiting its expanded range of technical auxiliaries for making cider with a special, individual flavour. The beverage specialists from Geisenheim will also be passing on their expertise in producing fruity, clear and stable precursors according to vegan recipes.
Erbslöh Geisenheim AG will be on stand 7‐219, in hall 7 at Brau Beviale, taking place in Nuremberg from 8 to 10 November 2016. This year in particular the company is addressing the development in craft brewing, which is the current hot topic in the brewing industry. The term “craft brewing” refers to small quantities of beer crafted by small, independent brewers. As there is a 500-year-old tradition of craft brewing in Germany, Erbslöh Geisenheim is taking this opportunity to welcome all beer brewers to its stand.
The current hot topic on the beer market is the fashion for craft beers. It’s on the lips of everyone associated with beer, whether brewer, consumer, retailer or beverage technologist - this new market segment trend is the subject of lengthy discussion by every specialist. It goes without saying that Erbslöh Geisenheim AG is on board with the craft beer trend. Erbslöh is supporting the brewing industry with its new portfolio of innovative products and solutions.
This was the theme when two groups of Spanish visitors were guests of Erbslöh Geisenheim for three days in Austria at the start of June. The invitation was extended with a view to an international exchange of knowledge between expert wine growers.
Erbslöh Geisenheim AG invited representatives of fruit juice producers Rauch Serbia, Varvarin Voce, Nectar and Podgorina (Grünewald Group) to take part in a specialist course from 13 to 15 April 2016. The course focussed on wider use of enzymes in fruit juice production and new possibilities for vegan stabilisation using FloraClair®. It also incorporated practical aspects, as well as numerous specialist presentations by Erbslöh beverage technologists at Erbslöh Geisenheim AG’s premises.
Erbslöh Geisenheim AG
65366 Geisenheim, Germany
|Phone:||+49 6722 708-0|
|Fax:||+49 6722 6098|