Trenolin 4000 DF Enzyme to facilitate pressing 100g
Proven pectolytic enzyme preparation for the treatment of mash, must and new wine.
Short description of the product
Trenolin 4000 DF is a reliable pectolytic enzyme preparation for the treatment of mash, must, new wine and must concentrate
It is approved under current legislation and regulations for purity and quality
tested in a specialised laboratory.
Purpose of treatment
The pectinolytic action of Trenolin 4000 DF allows more economical processing of must, must and new wine. A
The advantages of mash processing are, above all, greater product yield and better use of pressing capacity.
In addition, the wines are better clarified and filtered. Trenolin 4000 DF is the first to make
the production of must concentrate thanks to its special pectinolytic properties.
The product and its effects
The treatment with Trenolin 4000 DF allows the mash to liquefy and therefore to separate well.
The resulting reduction in pressing time and increase in pressing capacity leads to a significant reduction in mashing time. A
experience has shown a simultaneous increase in must yield of 6-10 %. When applied to must, Trenolin 4000 DF has
has a destabilising effect and helps to achieve compact sedimentation of the sedimented parts. Processing time is reduced and,
the risk of microbiological contamination is reduced.
In the production of must concentrate, Trenolin 4000 DF allows faster processing.
Trenolin DF min. 1 hour before the combined separation with NaCalit PORE-TECs, Erbigel Liquid and
Blanaksit. Fine filtration of the must concentrate can then be effectively carried out.
Trenolin 4000 DF is a specially purified enzyme preparation free of depoxidase and oxidase side activities,
so that the breed identity is preserved.
Dosage and administration
The efficacy of the treatment depends on the dosage volume, temperature and duration of action. When dosing
must/mash/new wine temperature min. 10 °C, but better if above 15 °C. The higher the
temperature, the more efficient the enzyme is (max. 55 °C).
The amount of enzyme to be added should be diluted with a little liquid to allow better distribution in the tank.
After dosing, stir the must well.
The dosage guidelines at 15 oC are as follows:
Treatment case Dosage (ml/100 kg or 100 l)
100 ml per 100 ml per 100 ml per 100 ml
Must approx. 8
New wine approx. 8
Must concentrate approx. 12
The duration of action of the enzyme depends on the application, but should be left for at least 1 hour. A longer duration of action may be preferable,
which can be achieved by early application to the grapes, in the berry press or in the press. When applied to must, it helps to
At temperatures below 15 oC, the dosage volume and the duration of action should be increased considerably. For example: at 12 oC
double the dosing volume and double the duration of action.
At the usual alcohol content of the wine (up to 16 % v/v) and the legally permitted SO2 dosage volume, the
the effect of the Trenolin enzymes is not reduced. The bentonite inactivates the enzyme and therefore the enzyme can only be added after the
to the must.
Store in a cool place. Opened packs should be resealed and used as soon as possible.
|Basic sales unit:||db|
0 reviews, total: 0
0 reviews, total: 0