Highly active pectinase with early aroma-releasing effect
Trenolin® BouquetPLUS is a depsidase-free, aroma-releasing special enzyme.
The newly developed ß-glycosidase activity can be used in mash, in must, during malolactic fermentation and in wine.
Due to the sugar tolerant ß-glycosidase activity, Trenolin® BouquetPLUS can be applied before alcoholic fermentation to release aroma precursors.
Useful in all white wine varieties, Bouquet PLUS has the ability to release various terpenes and aromatic compounds from grapes.
Mash: 7-10 mL/hL
Must: 7-10 mL/hL
During fermentation: 5-10 mL/hL
Wine: 10-15 mL/hL
Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Allow for contact time of at least 1 hour.
Effectiveness depends on the added amount, temperature and reaction time. The treatment temperature should exceed 12°C and preferably be above 15°C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55°C.
Store in a cool place. Reseal opened packaging tightly and use quickly.