Low colour extracting press enzyme
Trenolin® Rosé DF is a liquid, cinnamoyl esterase free enzyme formulation for processing Rosé, Blanc de Noir and Blanc de Gris mashes. It is a pectinase with very low macerating properties and therefore, a tool with which the winemaker can influence colour extraction early.
Trenolin® Rosé DF is the ideal choice for grapes rich in anthocyanins, warm harvest conditions and high pH values. Due to the rapid reduction in viscosity, very little time on the skins is needed to achieve the highest yield possible.
Enzyme should be added before pressing and diluted to achieve homogenous distribution. The recommended doses are based on a temperature of 15-17 oC. As bentonite deactivates the enzyme, bentonite should not be used until after the pectin has been fully degraded (pectin test).
Store in a cool and dry place. Reseal opened packaging tightly and use quickly.