For full-bodied and robust red wines
Trenolin® Rouge DF is a liquid, depsidase-free red wine enzyme for the treatment of mashes/crushed grapes from red grapes.
Ideally suited for vinification of intensely red, full bodied, robust red wines rich in tannins. The resulting red wines are compact, stable and of intensive colour. Trenolin® Rouge DF releases almost all the colouring matter of the grape. At the same time, it extracts tannins which give the finished wine its typical full bodied character. Yield increase estimates can range between 5–8%.
Fermentation on skins after destemming and crushing: 8-10 mL/hL
Thermovinification after recooling (~ 20°C): 6-8 mL/hL
Thermovinification after recooling (~ 50°C): 3-5 mL/hL
Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution.
The contact time of the enzyme depends on the individual case and should at minimum be 1 hour. Longer contact times are advantageous. When temperatures fall below 15°C, dosages and contact times must be considerably increased. For instance, at a temperature of 12°C, dosage and contact time should be doubled.
Trenolin® Rouge DF is equally suited for red winemaking in barriques or casks.
Store in a cool place. Reseal opened packaging tightly and use quickly.