Trenolin Rot (1 Kg)
Item No.31-15079
Price $78.6
Price Per 1
Excl. Tax
10 in Stock
1
Description
Trenolin� Rot is a gentle pectinase for treating red grape mashes and is depsidase (cinnamyl esterase) free. Trenolin� Rot causes early extraction of pigments and shortens the mash stand times required.
Mash fermentation after destemming and crushing 12 mL/100 kg
Thermovinification after cooling down (approx. 20 �C) 15 mL/100 kg
Thermovinification after cooling down (approx. 50 �C) 10 mL/100 kg
Ros� wine-making after crushing 20 mL/100 kg
Usage
Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Application time usually at least 1 hour depending on the variety�s pectin content and framework conditions. Longer contact times are advantageous. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 �C and preferably more than 15 �C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 �C.
Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test).
Storage
Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible.
- Better colour yield
- Improved press results
- Recommended for Ros� and red wine varieties
Mash fermentation after destemming and crushing 12 mL/100 kg
Thermovinification after cooling down (approx. 20 �C) 15 mL/100 kg
Thermovinification after cooling down (approx. 50 �C) 10 mL/100 kg
Ros� wine-making after crushing 20 mL/100 kg
Usage
Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Application time usually at least 1 hour depending on the variety�s pectin content and framework conditions. Longer contact times are advantageous. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 �C and preferably more than 15 �C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 �C.
Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test).
Storage
Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible.
Specifications
- Brand
- Erbsloeh
- Product Format
- Liquid
Trenolin Rot (1 Kg)
Item No.31-15079
Price $78.6
Price Per 1
Excl. Tax
10 in Stock
1
Description
Trenolin� Rot is a gentle pectinase for treating red grape mashes and is depsidase (cinnamyl esterase) free. Trenolin� Rot causes early extraction of pigments and shortens the mash stand times required.
Mash fermentation after destemming and crushing 12 mL/100 kg
Thermovinification after cooling down (approx. 20 �C) 15 mL/100 kg
Thermovinification after cooling down (approx. 50 �C) 10 mL/100 kg
Ros� wine-making after crushing 20 mL/100 kg
Usage
Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Application time usually at least 1 hour depending on the variety�s pectin content and framework conditions. Longer contact times are advantageous. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 �C and preferably more than 15 �C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 �C.
Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test).
Storage
Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible.
- Better colour yield
- Improved press results
- Recommended for Ros� and red wine varieties
Mash fermentation after destemming and crushing 12 mL/100 kg
Thermovinification after cooling down (approx. 20 �C) 15 mL/100 kg
Thermovinification after cooling down (approx. 50 �C) 10 mL/100 kg
Ros� wine-making after crushing 20 mL/100 kg
Usage
Dilute the appropriate quantity of enzyme per tank with a little liquid to achieve better and more even distribution. Application time usually at least 1 hour depending on the variety�s pectin content and framework conditions. Longer contact times are advantageous. Effectiveness depends on the quantity of product, temperature and reaction time. The treatment temperature should be more than 12 �C and preferably more than 15 �C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55 �C.
Attention! Bentonites deactivate the enzyme, so bentonite should only be used after the pectin has been fully degraded (pectin test).
Storage
Store in a cool place. Packs which have been opened should be tightly sealed and used up as soon as possible.
Specifications
- Brand
- Erbsloeh
- Product Format
- Liquid