Trenolin Rot DF Colour Releasing Enzyme 100g

Liquid colour releasing pectinase for red mash.

Deoxidase-free, liquid, pectolytic enzyme preparation for the production of red and rosé wine.

Short description of the product
Trenolin Rot DF is a gentle, pectolytic enzyme for the treatment of red mash.
It is approved under current legislation and regulations for purity and quality
tested in a specialised laboratory.

Purpose of treatment
Treatment with Trenolin Rot DF provides the following benefits:
- more efficient colour extraction,
- improved pressability.

The product and its effects
Trenolin Rot DF is an easy to dose, pectolytic enzyme. The Trenolin Rot DF treatment is a pectic, easy-to-use process for the early processing of dyes
early recovery of dyes, thus significantly shortening the mashing time required for dye release.
This prevents undesirable and detrimental oxidation.
Trenolin Rot DF is an enzyme preparation purified by a special process. Disruptive deoxidase and oxidase
free of by-activities, so that the freshness of the variety is preserved.

Dosage and application
The effectiveness of the treatment depends on the dosage volume, temperature and duration of action. When dosing, the mash
temperature min. 10 °C, but better if above 15 °C. The higher the temperature, the more the enzyme
more efficient (max. 55 °C). In case the applied temperature is higher than the mash temperature, the
must be cooled down.
The amount of enzyme to be added should be diluted with a little liquid to allow better dispersion in the tank.
After dosing, stir the mash well.

Treatment case Dosing time Dosage (ml/100 kg)
Fermentation of husk After crushing-peeling 12
Mash heating After cooling (at approx. 20 °C) 15
Mash heating After re-cooling (at approx. 50 °C) 10
Rye production After crushing 20

Enzyme action time depends on the dosage, but should be left for at least 1 hour. Longer action time is preferable
may be possible.
At temperatures below 15 oC, the dosage amount or the duration of action should be increased considerably. E.g.: at 12 oC
the dosage should be doubled and the duration of action doubled.
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 only after the expiry of the
to the must after the time limit.

Storage
Store in a cool place. Opened packs should be resealed and used as soon as possible.