Trenolin® Super Plus is a highly active liquid pectinase that provides for a quick pectin degradation. Pressing time is reduced and press capacity increased. A quick and compact sedimentation of lees is achieved in the juice and subsequent filtration steps are improved. Due to a purification process, undesired side activities are eliminated, and freshness and varietal characters of the grape are preserved.
Dosage
Reds/WhitesGrapes: 8 mL/hLJuice: 3 mL/hLWine: 5 mL/hL
Usage
Ideal treatment temperature is 15°C (59°F), but Trenolin Super 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.
Fumaric acid inhibits bacteria. Permeation through the lactic acid bacteria cell membrane reduces the intracellular pH in the cytoplasm
Specially developed for the fermentation of full-bodied, tanninrich and colour intensive red wines. Provides aromas of cherries, berries and nuts and it supports the
- DN 40
- DN 60