Trenolin® Rosé

Trenolin® Rosé – Enzyme for controlled color extraction of rosé wines

Trenolin® Rosé is a liquid enzyme preparation for targeted Mash treatment in the manufacture of: Rosé, Blanc de Noir and Blanc de Gris Crying.

The very weak macerating pectinase enables early control of Colour extraction and provides for a rapid reduction in viscosity. As a result, a short mash contact is sufficient to maximize the pressing yield and at the same time to keep the polyphenol extraction low.

Trenolin® Rosé is particularly suitable for warm harvesting conditions, high anthocyanin contents and elevated pH values. The use of activated carbon is generally not necessary.

Benefits at a glance

• Controlled, reduced color extraction
• Rapid viscosity reduction
• Increased juice effluent and pressing yield
• Lower polyphenol extraction
• Free from cinnamoyl esterase activity

Dosage & Application

• 2–3 mL/100 L
• Addition before pressing
• Recommended application temperature: 15–17 °C

Before use, dilute with a little liquid and distribute homogeneously. Bentonite is used only after complete pectin degradation.

Field of use

Rosé winemaking, Blanc de Noir, Blanc de Gris, controlled color control.