Trenolin® SuperPLUS

Trenolin® SuperPLUS – powerful press and pre-clarification enzyme

Trenolin® SuperPLUS is an Highly effective pressing and preclarification enzyme for the rapid cleavage of pectins. It is shortened Pressing and processing times, lowers the Labour and energy expenditure and increases them. Pressing capacity in winemaking.

The enzyme is depsidase-free and therefore leads not to form undesirable volatile phenols. Trenolin® SuperPLUS can be flexible in Grapes, mash, must, new wine still in fermentation and sweet reserve / grape juice They are used and suitable for All white, rosé and red wines.

Through the targeted pectin degradation, which: Preventively improve filtration performance. In addition, the product enables Preparation of light, fruity red wines. Trenolin® SuperPLUS is Free from preservatives, Non-GMO and Non-self-cloning.

Benefits at a glance

• Shortens pressing and processing times
• Increases press capacities
• Improves filterability preventively
• Depsidase-free – no volatile phenols
• Suitable for white, rosé and red wines
• Free of preservatives, non-GMO

Application

The required amount of enzyme is mixed with a little liquid. diluted and added uniformly to the container. The effectiveness depends on Quantity added, temperature and exposure time. The treatment temperature should be above 12 °C, ideally above 15 °C lie.

Dosage (indicative values)

• Grapes: approximately 5–10 ml/100 l
• Mash: approximately 3–7 ml/100 l
• Most: approx. 1–3 ml/100 l
• Young wine: approximately 1–3 ml/100 l
• Sweet reserve/grape juice: approximately 2–6 ml/100 l
• Mash fermentation: approximately 2–4 ml/100 l

Field of use

pressing, preliminary clarification and processing Of grapes, mash, must and young wine in the professional cellar industry.