Pectin-degrading enzyme Trenoline Rot 1 kg (20202)

Trenolin Rot: The Ideal Pectin-Breaking Enzyme

Trenolin Rot is part of the Erbslöh product range, which was specially developed for the production of red and rosé wines. This pectin-degrading enzyme is particularly suitable for color release and preserving the characteristic freshness of wine, as it is free from disturbing depsidase and oxidase side-activities.

Product Features

• Liquid form: Easy to dose and disperse in the mash.
• Gentle effect: Effectively breaks down pectin while helping the early extraction of colorants.
• Safe use: Product approved according to current laws and tested in a specialized laboratory.

Usage and Dosage

When using Trenolin Rot, it is important to observe the correct temperature and dosage. It is recommended to keep the temperature of the mash above 10 °C, optimally above 15 °C, as the efficiency of the enzyme is the highest.

• Cell fermentation: 12 ml/100 kg of mash after crushing and berrying.
• Mash heating: 10-15 ml/100 kg after recooling, depending on temperature.
• Rosé production: 20 ml/100 kg after crushing.

Storage

Store the product in a cool place and close the opened packages carefully after use. A longer duration of action can be beneficial, especially at lower temperatures.

Important Notes

The use of wine treatment materials requires expertise. In any case, read the reviews or ask an expert for correct use. When using Trenolin Rot, make sure that the bentonite is added to the must only after the enzyme has expired, as it can inactivate the enzyme.

Trenolin Rot is not only effective, but also safe, making it an ideal choice for making quality red and rosé wines.