Enzyme complex for all thermovinification methods
Trenolin®Thermo Stab is a liquid enzyme complex for use in thermovinification methods, such as mash heating, flash détente and HTST. The product contains a thermo-stable pectinase for hot enzymation up to 70°C, and other secondary enzyme activities for colloid degradation in recooled mash.
Trenolin®Thermo‐Stable ads to intensive mash breakdown, without detrimental mash maceration. Complete pectin degradation is a prerequisite for successful flotation, pressing and filtration during thermovinification.
Trenolin®ThermoStab is used by adding a diluted enzyme solution continuously to the grape crusher. The dosage is between 2 and 4 mL/100 kg mash, depending on the thermovinification method.
The following parameters must be considered to obtain the correct dosage: maximum temperature, contact time and grape variety pectin content.
Temperatures exceeding 70°C must in any case be avoided. If using higher temperatures the mash must be recooled before adding the enzyme.
Store in a cool place. Packs which have been opened should be immediately tightly sealed and used up as soon as possible.