{"product_id":"trenolin-frio","title":"Trenolin® Frio DF","description":"\u003ch2\u003eTrenolin® Frio – powerful enzyme for cold maceration and cold clarification\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTrenolin® Frio\u003c\/strong\u003e is an \u003cstrong\u003eliquid, highly active special enzyme\u003c\/strong\u003e for the \u003cstrong\u003eEffective pectin degradation\u003c\/strong\u003e Then there is the mash and the \u003cstrong\u003eCold maceration and cold clarification starting at 5°C\u003c\/strong\u003e. Selected pectinase raw materials with high activity enable short reaction times even at very low temperatures.\u003c\/p\u003e\n\u003cp\u003eThe use of Trenolin® Frio improves the \u003cstrong\u003ePressing performance at cold reading temperatures\u003c\/strong\u003e And then he gives it to them. \u003cstrong\u003eRapid and stable clarification behaviour\u003c\/strong\u003e. Through the gentle working method, \u003cstrong\u003eBitter tanning agents reduced\u003c\/strong\u003e and the \u003cstrong\u003eFlavour precursors\u003c\/strong\u003e Specifically released.\u003c\/p\u003e\n\u003cp\u003eTrenolin® Frio is \u003cstrong\u003edepsidase-free\u003c\/strong\u003e and does not lead to the formation of undesirable volatile phenols. The product is according to \u003cstrong\u003eEU Regulation (EC) 2019\/934\u003c\/strong\u003e authorised for winemaking. \u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEffective from 5 °C for cold maceration and cold clarification\u003c\/li\u003e\n\u003cli\u003eRapid, effective pectin degradation at low temperatures\u003c\/li\u003e\n\u003cli\u003eImproved pressing performance and juicing\u003c\/li\u003e\n\u003cli\u003ePromotes aroma and colour triggering\u003c\/li\u003e\n\u003cli\u003eDepsidase-free – no volatile phenols\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eThe 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 \u003cstrong\u003eonly after pectin degradation has been completed\u003c\/strong\u003e are used.\u003c\/p\u003e\n\u003ch3\u003eDosage (indicative values)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMash – Improvement of pressability:\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e10 °C: 2–4 ml \/ 100 kg (1–2 h)\u003c\/li\u003e\n\u003cli\u003e8 °C: 3–6 ml \/ 100 kg (2–3 h)\u003c\/li\u003e\n\u003cli\u003e5 °C: 5–10 ml \/ 100 kg (4–6 h)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMost – Acceleration of clarification:\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e10 °C: 1–3 ml \/ 100 l (2 h)\u003c\/li\u003e\n\u003cli\u003e8 °C: 3–5 ml \/ 100 l (3 h)\u003c\/li\u003e\n\u003cli\u003e5 °C: 5–8 ml \/ 100 l (4 h)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eCold maceration, cold clarification, pressing and must treatment of white, rosé and red wines in the professional winery industry.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"1 kg","offer_id":19135612518467,"sku":"2703532","price":144.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0310_trenolin_frio.png?v=1773431281","url":"https:\/\/kellermeister.de\/en\/products\/trenolin-frio-df","provider":"Kellermeister.de","version":"1.0","type":"link"}