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 PLUSfunctions 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