Pectin-decomposing enzyme Trenolin Rot 50ml

Erbslöh Pectin Breakdown Enzyme Trenoline Rot - 50ml

Erbslöh Trenolin Rot is a special pectolytic enzyme preparation, which was specially developed for the production of red and rosé wine. This product is depsidase-free, so unwanted oxidation processes can be avoided while preserving the varietal character and freshness of the wine.

Product benefits

• Efficient color extraction: The enzyme accelerates the release of color substances, which significantly reduces the mash dwell time and improves the color quality.
• Improved pressability: During the mash treatment, the materials can be extracted more easily, thus increasing the pressing efficiency.

Dosage and Application

The dosage of Trenolin Rot depends on the temperature of the mash and the duration of action. To achieve the optimal effect, the temperature of the mash should be at least 10 °C, but the best results are achieved above 15 °C. The efficiency of the enzyme increases at higher temperatures, but make sure that the temperature does not exceed 55 °C.

Recommended Dosage

• Snow fermentation: 12 ml / 100 kg
• Mash heating (at 20 °C): 15 ml / 100 kg
• Mash heating (at 50 °C): 10 ml / 100 kg
• Rosé production: 20 ml / 100 kg

The enzyme's duration of action is at least 1 hour, but a longer duration of action may be more beneficial. At temperatures below 15 °C, the dosage amount and duration of action should be increased.

Storage Information

Store in a cool place and reseal the package after use. Use the product as soon as possible for maximum effectiveness.

Important Information

The use of wine treatment materials requires expertise. We recommend that you always read the product description or consult an expert. We are not responsible for damages resulting from incorrect use. Detailed descriptions are available upon request.