Trenolin® Frio DF

Trenolin® Frio – powerful enzyme for cold maceration and cold clarification

Trenolin® Frio is an liquid, highly active special enzyme for the Effective pectin degradation Then there is the mash and the Cold maceration and cold clarification starting at 5°C. Selected pectinase raw materials with high activity enable short reaction times even at very low temperatures.

The use of Trenolin® Frio improves the Pressing performance at cold reading temperatures And then he gives it to them. Rapid and stable clarification behaviour. Through the gentle working method, Bitter tanning agents reduced and the Flavour precursors Specifically released.

Trenolin® Frio is depsidase-free and does not lead to the formation of undesirable volatile phenols. The product is according to EU Regulation (EC) 2019/934 authorised for winemaking. 

Benefits at a glance

• Effective from 5 °C for cold maceration and cold clarification
• Rapid, effective pectin degradation at low temperatures
• Improved pressing performance and juicing
• Promotes aroma and colour triggering
• Depsidase-free – no volatile phenols

Application

The required amount of enzyme is diluted with a little liquid and added uniformly to the container. Good mixing must be ensured. Bentonite inactivates enzymes and may only after pectin degradation has been completed are used.

Dosage (indicative values)

• Mash – Improvement of pressability:
• 10 °C: 2–4 ml / 100 kg (1–2 h)
• 8 °C: 3–6 ml / 100 kg (2–3 h)
• 5 °C: 5–10 ml / 100 kg (4–6 h)
• Most – Acceleration of clarification:
• 10 °C: 1–3 ml / 100 l (2 h)
• 8 °C: 3–5 ml / 100 l (3 h)
• 5 °C: 5–8 ml / 100 l (4 h)

Field of use

Cold maceration, cold clarification, pressing and must treatment of white, rosé and red wines in the professional winery industry.