Trenolin® BouquetPLUS

Trenolin® BouquetPLUS – glycosidase for targeted flavor release

Trenolin® BouquetPLUS is an depsidase-free special enzyme for Release of bound flavouring substances In mash, must, during fermentation and in the finished wine.

The innovative B-glycosidase activity Enables effective flavoring exposure also in the case of sugar residues present. This will make odour and taste active Terpene alcohols Released and the fruit intensity increased significantly.

Trenolin® BouquetPLUS is free from cinnamoyl esterase activity, Free from preservatives and optimally adapted to modern winemaking.

Benefits at a glance

• Targeted release of bound flavourings
• Increase in fruit and varietal characteristicity
• Effective also for residual sugar
• Depsidase free
• Widely applicable in mash, must, fermentation and wine

Dosage

• Mash / must: 7–10 mL / 100 L
• In fermentation: 5–10 mL / 100 L
• In wine: 10–15 mL / 100 L

Recommended treatment temperature above 12 °C, optimally above 15 °C. Use bentonite at least 1 week after addition of the enzyme.

Field of use

white wine making, flavour release, fruit optimisation, Typical variety.