Trenolin Rosé DF, 1 kg

Trenolin® Rosé is a liquid enzyme formulation for processing Rosé, Blanc de Noir and Blanc de Gris mashes. It is a pectinase with very low macerating properties and therefore, a tool with which the winemaker can influence colour extraction early. Trenolin® Rosé is the ideal choice for grapes rich in anthocyanins, warm harvest conditions and high pH values. Due to the rapid reduction in viscosity, very little time on the skins is needed to achieve the highest yield possible.

Behandlungszeitl:

• Reduced colour extraction
• No activated carbon needed
• Rapid viscosity reduction
• Higher percentage of free run juice
• Higher yield with lower pressing pressure
• Reduced pholyphenol extraction
• Cinnamoyl esterase free

Empfohlen für:

• Rosé, Blanc de Noir and Blanc de Gris wines

Dosage:

2 - 3 mL/100 L. Added before pressing. The recommended doses are based on a temperature of 15 - 17 °C. Dilute the appropriate quantity of enzyme with a little liquid to achieve homogenous distribution. N. B.: Bentonites deactivate the enzyme, so bentonite should not be used until after the pectin has been fully degraded (pectin test). In addition to Trenolin® Rosé, we recommend 10 - 80 g/100 L of LittoFresh® Rosé to remove oxidizable phenols and decrease colour, especially yellow tones.