Erich Kolb

Title: The Innovative Contributions of Erich Kolb

Introduction

Erich Kolb is a notable inventor based in Nieder-Olm, Germany. He has made significant contributions to the field of beverage production, particularly in the development of alcohol-reduced and alcohol-free beverages. With a total of four patents to his name, Kolb's work reflects a commitment to innovation and quality in the beverage industry.

Latest Patents

One of Kolb's latest patents is a process for producing alcohol-reduced or alcohol-free beverages. This process involves the extraction of a specific aroma fraction with limited ethanol content from the starting wine using supercritical CO₂. The residual wine undergoes vacuum distillation, which completely separates the ethanol while recovering aromatic substances. This method allows for the almost complete removal of alcohol without compromising the wine's essential flavors and aromas. Another significant patent involves a process for the lactic acid fermentation of fruit products. In this process, an initial product, either mash or juice with a pH of less than 3.7, is pasteurized and then fermented by lactic acid-producing bacteria, resulting in at least 95% L(+) lactic acid as the fermentation product.

Career Highlights

Throughout his career, Erich Kolb has worked with prominent companies in the beverage industry, including Peter Eckes and Peter Eckes KG mbH. His experience in these organizations has contributed to his expertise in beverage production and innovation.

Collaborations

Kolb has collaborated with notable individuals in his field, including Alfred Wiesenberger and Jens A. Schildmann. These collaborations have likely enriched his work and contributed to the development of his innovative processes.

Conclusion

Erich Kolb's contributions to the beverage industry through his innovative patents demonstrate his dedication to improving the quality and variety of alcohol-free options. His work continues to influence the field and inspire future innovations.