ERBSLÖH Juice and Fruit Wine Seminar 2024
And it’s over again – our ERBSLÖH Juice and Fruit Wine Seminar 2024 was a complete success!
Our ERBSLÖH Juice and Fruit Wine Seminar took place in Rotenburg an der Fulda on 21 and 22 March. This year, we organised our event together with Bucher Unipektin AG and demonstrating a great cooperation. With over 80 participants from more than 15 countries, we were able to spend two exciting seminar days with many interesting presentations.
The programme offered our international guests a lot of variety. Divided into the four main topics of apple processing, non-alcoholic (fruit) wine concepts, citrus fruit processing and applied research, experts from theory and practice passed on their knowledge.
Among others, Vladimir Susnjar, Technical Director of Prehteh d.o.o, and Lars Eisel, Sales Engineer Fruits & Cereals at ERBSLÖH Geisenheim GmbH, spoke in their joint presentation about the special features of processing autochthonous Serbian apple varieties.
Dr Günter Maier, who works as a freelance consultant, spoke about enzyme applications outside the FS-VO.
Dr Michael Welte, Head of Process Engineering / PhD at Bucher Unipektin AG, presented various dealcoholisation technologies and introduced the company’s evaporator with mechanical vapour recompression, which is the key to energy efficiency.
Together with Alexandra Steffens, Project Engineer R & D at ERBSLÖH Geisenheim GmbH, Lars Eisel presented the company’s product development in the field of biotechnology and process technology.
Dr Edgar Zimmer, Head of Technology and Development at Bucher Unipektin AG, spoke firstly about current trends in the production of naturally cloudy NFC apple juice and secondly about resin applications to improve citrus juices and extracts. He also explained what is decisive for the yield and quality of citrus juice extraction.
Peter Dietrich, Head of Fruit Processing at ERBSLÖH Geisenheim GmbH, spoke in his presentation about the possibilities of using enzymes in the production of citrus essence oils.
Onno Veenhoven and Juan Rapero, both Product Developer – Enologist at AP-Solutions NV, explained how customised alcohol-free product development is possible.
Dr Petros Kapasakalidis, Quality and R & D Director of Hellenic Juices S.A., presented the prevailing quality aspects in the production of citrus essential oils.
Stefan Wenghoefer, Sales Engineer Fruits & Cereals at ERBSLÖH Geisenheim GmbH, gave an overview of plant proteins that can be used as gelatine alternatives.
Prof. Dr Ralf Schweiggert, Head of the Institute for Beverage Research at Hochschule Geisenheim University, led through the programme on both days and also gave a presentation on the production of pineapple juice using innovative technologies. Many questions were asked after the respective presentations, which led to a great exchange of ideas.
In addition to the theoretical presentations, there was also a practical part: Maximilian Schmelzer, Head of Wine Germany / Benelux / Switzerland at ERBSLÖH Geisenheim GmbH, organised a fruit wine tasting exclusively with non-alcoholic products.
In the first step, the participants were able to evaluate the different flavours of the wines using their senses and compare them with known alcoholic wines. In the second step, they were able to become wine developers themselves with the help of the ERBSLÖH tannin kit.
The different tannins were used to support the wines and the differences could be tasted directly in the glass.
A meal together with lots of interesting discussions concluded each of the seminar days.
We would like to thank all participants and speakers for coming and for the great dialogue in the industry!
All presentations can be found here and in our documentation area.
We look forward to the next seminar!
Your ERBSLÖH Team
ERBSLÖH Juice and Fruit Wine Seminar 2024
And it’s over again – our ERBSLÖH Juice and Fruit Wine Seminar 2024 was a complete success!
Our ERBSLÖH Juice and Fruit Wine Seminar took place in Rotenburg an der Fulda on 21 and 22 March. This year, we organised our event together with Bucher Unipektin AG and demonstrating a great cooperation. With over 80 participants from more than 15 countries, we were able to spend two exciting seminar days with many interesting presentations.
The programme offered our international guests a lot of variety. Divided into the four main topics of apple processing, non-alcoholic (fruit) wine concepts, citrus fruit processing and applied research, experts from theory and practice passed on their knowledge.
Among others, Vladimir Susnjar, Technical Director of Prehteh d.o.o, and Lars Eisel, Sales Engineer Fruits & Cereals at ERBSLÖH Geisenheim GmbH, spoke in their joint presentation about the special features of processing autochthonous Serbian apple varieties.
Dr Günter Maier, who works as a freelance consultant, spoke about enzyme applications outside the FS-VO.
Dr Michael Welte, Head of Process Engineering / PhD at Bucher Unipektin AG, presented various dealcoholisation technologies and introduced the company’s evaporator with mechanical vapour recompression, which is the key to energy efficiency.
Together with Alexandra Steffens, Project Engineer R & D at ERBSLÖH Geisenheim GmbH, Lars Eisel presented the company’s product development in the field of biotechnology and process technology.
Dr Edgar Zimmer, Head of Technology and Development at Bucher Unipektin AG, spoke firstly about current trends in the production of naturally cloudy NFC apple juice and secondly about resin applications to improve citrus juices and extracts. He also explained what is decisive for the yield and quality of citrus juice extraction.
Peter Dietrich, Head of Fruit Processing at ERBSLÖH Geisenheim GmbH, spoke in his presentation about the possibilities of using enzymes in the production of citrus essence oils.
Onno Veenhoven and Juan Rapero, both Product Developer – Enologist at AP-Solutions NV, explained how customised alcohol-free product development is possible.
Dr Petros Kapasakalidis, Quality and R & D Director of Hellenic Juices S.A., presented the prevailing quality aspects in the production of citrus essential oils.
Stefan Wenghoefer, Sales Engineer Fruits & Cereals at ERBSLÖH Geisenheim GmbH, gave an overview of plant proteins that can be used as gelatine alternatives.
Prof. Dr Ralf Schweiggert, Head of the Institute for Beverage Research at Hochschule Geisenheim University, led through the programme on both days and also gave a presentation on the production of pineapple juice using innovative technologies. Many questions were asked after the respective presentations, which led to a great exchange of ideas.
In addition to the theoretical presentations, there was also a practical part: Maximilian Schmelzer, Head of Wine Germany / Benelux / Switzerland at ERBSLÖH Geisenheim GmbH, organised a fruit wine tasting exclusively with non-alcoholic products.
In the first step, the participants were able to evaluate the different flavours of the wines using their senses and compare them with known alcoholic wines. In the second step, they were able to become wine developers themselves with the help of the ERBSLÖH tannin kit.
The different tannins were used to support the wines and the differences could be tasted directly in the glass.
A meal together with lots of interesting discussions concluded each of the seminar days.
We would like to thank all participants and speakers for coming and for the great dialogue in the industry!
All presentations can be found here and in our documentation area.
We look forward to the next seminar!
Your ERBSLÖH Team
