Liquid pectolytic enzyme preparation for red and rosé wine‐making, depsidase‐free
A gentle pectinase for treating red grape mashes. Trenolin® Rot DF is depsidase (cinnamyl esterase) free. Trenolin® Rot DF causes early extraction of pigments and shortens the mash stand times required.
Better colour yield
Improved press results
Mash fermentation after destemming and crushing: 12mL/100kg mash
Thermovinification after cooling down (approx. 20 °C): 15mL/100kg mash
Thermovinification after cooling down (approx. 50 °C): 10mL/100kg mash
Rosé wine‐making after crushing: 20mL/100kg mash
The recommended doses are based on a temperature of 15 ‐ 17 °C.
Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution.
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.
Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test).
Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible.