TRENOLIN® SUPER PLUS is a highly active liquid pectinase that provides for a quick pectin degradation

• Pressing time is reduced
• Press capacity increased
• A quick and compact sedimentation of lees is achieved in the juice and subsequent filtration steps are improved
• Undesired side activities are eliminated, and freshness and varietal characters of the grape are preserved
• Impacts clarification and filterability
• Pectinase
• Minimum contact time is 1 hr and longer contact time is advantageous

Dosage
Bench trials recommended

Reds/Whites
Grapes 8 mL/hL
Juice 3 mL/hL
Wine 5 mL/hL

Usage
Ideal treatment temperature is 15°C (59°F), but TRENOLIN® SUPER PLUS functions as low as 12°C (54°F). The higher the temperature, the more active the enzyme. Add to small amount of juice/wine and mix thoroughly before adding into the vessel. Stir thoroughly. Minimum contact time is 1 hr and longer contact time is advantageous.

Storage
Store in a cool environment. Use and reseal tightly