Trenolin T-Stab (THERMOSTAB) (1 Kg)

Item No. 31-15090

Trenolin® T‐Stab DF is an innovative, thermostable, pectolytic enzyme complex for accelerated breakdown of red mashes during mash heating at 65‐75 °C. In addition to an extremely temperature‐stable pectinase, Trenolin® T‐Stab DF contains other, valuable, thermostable active enzymes, such as acid
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$298.95
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Description
Trenolin® T‐Stab DF is an innovative, thermostable, pectolytic enzyme complex for accelerated breakdown of red mashes during mash heating at 65‐75 °C. In addition to an extremely temperature‐stable pectinase, Trenolin® T‐Stab DF contains other, valuable, thermostable active enzymes, such as acid proteinases and hemicellulases, which cause intensive mash breakdown, without attacking the mash structure and causing detrimental maceration. Trenolin®T‐Stab DF is depsidase (cinnamyl esterase) free.

Other benefits:
  • Accelerated breakdown of red mashes for better release of pigments and polyphenols, above all structure‐forming oenotannins and pigment‐stabilising catechins
  • Reduction of standing time, almost continuous operation, increase turnover per time unit, energy saving
  • Low microbiological risk as a result of reduced standing time, minimisation of Maillard reaction through deactivation of laccase and polyphenoloxidase
  • Improved pumpability, improved pressability, improved mash throughput in the heater

Recommended for:
  • Thermovinification of red wine varieties

Usage

Trenolin® T‐Stab DF is used by adding a diluted enzyme solution continuously to the grape crusher, for example. The enzyme starts to work during mash heating in the coil or tubular heater. The dosage is essentially governed by the contact time under the following reaction conditions, with mash heating at 65 ‐ 75 °C.

It is not necessary to cool the mash, it can easily be pressed with the residual heat at 65 ‐ 70 °C. The juice is finally cooled down to fermentation temperature and pre‐clarified.

Dosages

Thin‐skinned or juicy grapes: Direct into the grape crusher or tipping wagon - 2‐4 mL/100 kg
Thick‐skinned or pithy grapes: Direct into the grape crusher or tipping wagon - 3‐5 mL/100 kg

Storage

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