Trenolin Rot (1 Kg)

Item No.31-15079
Price $74
Price Per 1
Excl. Tax
5 in Stock
1

Description

Trenolin® Rot  is a gentle pectinase for treating red grape mashes and is depsidase (cinnamyl esterase) free. Trenolin® Rot causes early extraction of pigments and shortens the mash stand times required.

  • Better colour yield
  • Improved press results
  • Recommended for Rosé and red wine varieties
Dosage
Mash fermentation after destemming and crushing 12 mL/100 kg
Thermovinification after cooling down (approx. 20 °C) 15 mL/100 kg
Thermovinification after cooling down (approx. 50 °C) 10 mL/100 kg 
Rosé wine-making after crushing 20 mL/100 kg

Usage

Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Application time usually at least 1 hour depending on the variety’s pectin content and framework conditions. Longer contact times are advantageous. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 °C and preferably more than 15 °C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 °C.

Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test).

Storage
Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible.

Specifications

Brand
Erbsloeh
Product Format
Liquid

Trenolin Rot (1 Kg)

Item No.31-15079
Price $74
Price Per 1
Excl. Tax
5 in Stock
1

Description

Trenolin® Rot  is a gentle pectinase for treating red grape mashes and is depsidase (cinnamyl esterase) free. Trenolin® Rot causes early extraction of pigments and shortens the mash stand times required.

  • Better colour yield
  • Improved press results
  • Recommended for Rosé and red wine varieties
Dosage
Mash fermentation after destemming and crushing 12 mL/100 kg
Thermovinification after cooling down (approx. 20 °C) 15 mL/100 kg
Thermovinification after cooling down (approx. 50 °C) 10 mL/100 kg 
Rosé wine-making after crushing 20 mL/100 kg

Usage

Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Application time usually at least 1 hour depending on the variety’s pectin content and framework conditions. Longer contact times are advantageous. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 °C and preferably more than 15 °C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 °C.

Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test).

Storage
Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible.

Specifications

Brand
Erbsloeh
Product Format
Liquid