It is particularly important in summer to drink sufficient amounts. But summer is unfortunately also the time when unwanted bacteria, yeasts and molds in beverages multiply particularly easily due to the heat. The question of whether a beverage can still be enjoyed under these conditions has certainly been raised by everyone before.

The resulting hygienic problems do not necessarily make us sick, but the thought of them alone is unpleasant. Certain micro-organisms even require a particularly high level of caution. 

Bacteria and co. are omnipresent.

Bacteria, yeasts and molds accompany us everywhere in everyday life – on surfaces as well as in the air, in the kitchen, in the bathroom and in all other rooms. It is therefore also unavoidable that they get into our beverages in very small quantities: when drinking directly from the bottle and unfortunately in some cases already during bottling. Consequently, effective preservation methods that prevent germination are an essential issue for beverage manufacturers.

We at LANXESS have been researching this topic for a long time and are constantly looking for new ways to preserve beverages easily and for longer by protecting them during bottling – without changing their taste and smell or even endangering health.

 

Our top solutions 

With the two Velcorin^® and Nagardo^® products, we have developed two particularly attractive and effective solutions that protect beverages from spoilage. Both products are extremely consumer-friendly as they have no effect on the beverage’s taste and smell:

Velcorin^® is added to the beverage just before bottling using the Velcorin^® DT dosing system developed by LANXESS, offering protection during the particularly critical moment of bottling. It is after all during bottling that the risk of germs getting into the beverage is higher. Within a very short time after being added to the beverage, Velcorin^® breaks down into methanol and carbon dioxide – two substances that are completely natural in many beverages and do not affect the taste or smell.

Nagardo^® is added to the beverage during the mixing process and thus well before bottling. It protects the beverage from germs throughout its shelf life. Nagardo^® is a natural preservative obtained from the “Sweet Osmanthus Ear” edible mushroom and produced by fermentation, i.e. without chemical modification.

Thanks to our Velcorin^® and Nagardo^® products, beverage manufacturers are able to safely bottle almost all relevant types of beverages, so consumers can enjoy their beverages without any worries for a long time.

Velcorin^® and Nagardo^® protect beverages from spoiling too quickly such as

• Still or carbonated juice-based beverages,
• Flavored waters,
• Cola mix beverages,
• Kombucha beverages,
• Isotonic sports drinks,
• Ready-to-drink teas, e.g. iced teas,
• Alcohol-free and low-alcohol beers,
• Mixed beer drinks, shandy,
• Alcohol-free craft beers,
• Wines,
• Wine-based drinks,
• Ciders, fruit wines,
• Hard seltzers.

Sulfur in wine? Is it really necessary?

When you think of wine, what immediately comes to mind is pure enjoyment, the color in the glass and the smell, taste and experience of the finest nuances and flavors. But hardly anyone thinks that it might contain preservatives, and in fact preservatives that might even affect the taste?!

The extremely high demands of wine connoisseurs pose special challenges for all winemakers worldwide. In particular, the further fermentation of wines after bottling is a major problem. This is because microorganisms that are unavoidable – and sometimes even important – during the production, storage and bottling of wine can have a significant impact on the quality of wines.

Yeasts, molds and bacteria not only affect the quality and taste, they can even pose a health risk in the form of exploding glass bottles. And global trade and long transport routes will not make things any better. Preservatives have therefore been used in wine for a very long time.

Everyone has probably read “Contains sulfites” on their wine bottle before. These are sulfurous acid salts whose antioxidant and antimicrobial properties have been known since the Middle Ages. Since that time, the addition of sulfur has been firmly established in global wine production. Sulfites are formed naturally in small amounts (10-30 mg/l) during the alcoholic fermentation of the wine and may be added for stabilization up to certain maximum levels. However, sulfur also has a significant influence on the taste of the wine and can also cause headaches, even after moderate wine consumption. Therefore, the aim should always be to keep the sulfur content in the wine low in order to bring out the pure wine taste.

Velcorin^® can help here too: the sterilizing effect of Velcorin^® makes it possible to produce wine or wine-containing drinks with low or reduced sulfur content and thus to ensure unadulterated enjoyment. Velcorin^® is added to the wine just before bottling and works effectively against microorganisms – without affecting the sensory enjoyment of the wine. And it has been doing so for more than 40 years!

More and more people are paying attention to their diet and are increasingly refraining from drinking alcohol. Alcohol-free beers are therefore a welcome alternative and becoming increasingly popular – Munich even introduced its first alcohol-free beer garden this year.

Have you ever wondered why you can get two, three or more beers freshly tapped in any small pub, but they are never alcohol-free? If you order alcohol-free beer, you almost always get it served from a bottle. It’s a pity, really, because everyone knows that freshly tapped beer simply tastes better.

The reduced amount or complete absence of alcohol unfortunately makes this type of drink very sensitive in kegs. Residual sugar in the alcohol-free beer and yeasts transferred from the tapping systems can cause the alcohol-free beer to start fermenting in the barrel and thus form alcohol. Even the cleanest tapping system may contain microorganisms in the line or in the tap, which can lead to undesired fermentation.

This is changing now thanks to the possibility of adding Nagardo^® to alcohol-free beer. Our natural preservative helps keep the product safe and stable due to its permanent preservation, even if the keg is connected to the tap for several days. As a result, the alcohol-free beer remains alcohol-free for several days and is thus safe to serve. The customers are served 100% alcohol-free pleasure – fresh from the tap.

Until now, the use of Nagardo^® has been reserved for alcohol-free beers, which are not advertised as meeting the standards of the German “Reinheitsgebot”, a regulation from the late medieval period in Germany limiting the ingredients that may be used in beer. The first beers produced with Nagardo^® from other EU countries are already commercially available and can be tasted locally.