{"title":"Enzimi","description":"\u003cp\u003e\u003cstrong\u003eEnzyme für die Weinherstellung\u003c\/strong\u003e sind ein wichtiger Bestandteil moderner Kellerwirtschaft. Sie unterstützen gezielt die Verarbeitung von Maische und Most und tragen zur Optimierung von Aroma, Klärung und Filtration bei.\u003c\/p\u003e\n\u003cp\u003eIn dieser Kategorie finden Sie ausgewählte Enzympräparate führender Hersteller wie \u003cstrong\u003eErbslöh\u003c\/strong\u003e und \u003cstrong\u003eEaton\u003c\/strong\u003e, die speziell für den professionellen Einsatz im Weingut entwickelt wurden.\u003c\/p\u003e\n\u003cp\u003eTypische Einsatzbereiche:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaischeenzymierung zur verbesserten Saftausbeute\u003c\/li\u003e\n\u003cli\u003eAromafreisetzung bei Weiß- und Rotweinen\u003c\/li\u003e\n\u003cli\u003eVerbesserung der Mostvorklärung\u003c\/li\u003e\n\u003cli\u003eUnterstützung der Filtration\u003c\/li\u003e\n\u003cli\u003eReduktion von Viskosität und Trubstoffen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUnsere Enzyme zeichnen sich durch hohe Aktivität, präzise Anwendungsempfehlungen und zuverlässige Ergebnisse aus. Sie eignen sich für kleine Familienweingüter ebenso wie für professionelle Kellereibetriebe.\u003c\/p\u003e\n\u003cp\u003eSetzen Sie auf geprüfte Qualität und optimieren Sie Ihre Weinbereitung gezielt mit modernen Enzymlösungen.\u003c\/p\u003e","products":[{"product_id":"trenolin-frio","title":"Trenolin® Freddo 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"},{"product_id":"trenolin-fastflow-enzym","title":"Trenolin® FlussoRapido","description":"\u003ch2\u003eTrenolin® FastFlow – Special enzyme for fast clarification and better filtration\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTrenolin® FastFlow\u003c\/strong\u003e is a powerful \u003cstrong\u003ePectinase enzyme\u003c\/strong\u003e for use in mash and must. It provides for a \u003cstrong\u003every rapid and intensive pectin degradation\u003c\/strong\u003e, also for pectin-rich grape varieties, and significantly improves pressing performance, must clarification and later filtration.\u003c\/p\u003e\n\u003cp\u003eThe targeted degradation of sparingly soluble pectin constituents rapidly reduces the viscosity of the must. The result is a \u003cstrong\u003eClear must with higher free run\u003c\/strong\u003e and a significantly improved processing in the further cellar process.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRapid and intensive pectin degradation in mash and must\u003c\/li\u003e\n\u003cli\u003eImproved press yield and higher free must flow\u003c\/li\u003e\n\u003cli\u003ePromotes rapid clarification and sedimentation\u003c\/li\u003e\n\u003cli\u003eImproved filtration performance at the wine stage\u003c\/li\u003e\n\u003cli\u003eEffective already from 8 °C\u003c\/li\u003e\n\u003cli\u003eDepsidase-free – no formation of unwanted phenols\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended for\u003c\/h3\u003e\n\u003cp\u003ePectin-rich white and red grape varieties, for example Silvaner, Gewürztraminer and red wine mashes.\u003c\/p\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite wine mash \/ must:\u003c\/strong\u003e 6–10 ml per 100 kg or 100 L\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed wine mash up to 25 °C:\u003c\/strong\u003e 4–8 ml per 100 kg or 100 L\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed wine mash from 45 °C:\u003c\/strong\u003e 3–6 ml per 100 kg or 100 L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eDilute the recommended amount of enzyme with a little liquid and stir it evenly into mash or must. Bentonite should be used only after complete pectin degradation.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eCold storage. Close opened packs tightly and consume them in a timely manner.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e Permitted according to Regulation (EC) 2019\/934. Good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"1 kg","offer_id":19135631327299,"sku":"0208","price":106.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0021_trenolin-fastflow-enzym-mostklaerung.png?v=1769878734"},{"product_id":"trenolin-superplus","title":"Trenolin® SuperPLUS","description":"\u003ch2\u003eTrenolin® SuperPLUS – powerful press and pre-clarification enzyme\u003c\/h2\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eTrenolin® SuperPLUS\u003c\/strong\u003e is an\n\u003cstrong\u003eHighly effective pressing and preclarification enzyme\u003c\/strong\u003e\nfor the rapid cleavage of pectins.\nIt is shortened \u003cstrong\u003ePressing and processing times\u003c\/strong\u003e,\nlowers the \u003cstrong\u003eLabour and energy expenditure\u003c\/strong\u003e\nand increases them. \u003cstrong\u003ePressing capacity\u003c\/strong\u003e\nin winemaking.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThe enzyme is \u003cstrong\u003edepsidase-free\u003c\/strong\u003e\nand therefore leads \u003cstrong\u003enot to form undesirable volatile phenols\u003c\/strong\u003e.\nTrenolin® SuperPLUS can be flexible\nin \u003cstrong\u003eGrapes, mash, must, new wine still in fermentation and sweet reserve \/ grape juice\u003c\/strong\u003e\nThey are used and suitable for\n\u003cstrong\u003eAll white, rosé and red wines\u003c\/strong\u003e.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThrough the targeted pectin degradation,\nwhich: \u003cstrong\u003ePreventively improve filtration performance\u003c\/strong\u003e.\nIn addition, the product enables\n\u003cstrong\u003ePreparation of light, fruity red wines\u003c\/strong\u003e.\nTrenolin® SuperPLUS is\n\u003cstrong\u003eFree from preservatives\u003c\/strong\u003e,\n\u003cstrong\u003eNon-GMO\u003c\/strong\u003e and \u003cstrong\u003eNon-self-cloning\u003c\/strong\u003e.\n\u003c\/p\u003e\n\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eShortens pressing and processing times\u003c\/li\u003e\n  \u003cli\u003eIncreases press capacities\u003c\/li\u003e\n  \u003cli\u003eImproves filterability preventively\u003c\/li\u003e\n  \u003cli\u003eDepsidase-free – no volatile phenols\u003c\/li\u003e\n  \u003cli\u003eSuitable for white, rosé and red wines\u003c\/li\u003e\n  \u003cli\u003eFree of preservatives, non-GMO\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003e\nThe required amount of enzyme is mixed with a little liquid.\ndiluted and added uniformly to the container.\nThe effectiveness depends on\n\u003cstrong\u003eQuantity added, temperature and exposure time\u003c\/strong\u003e.\nThe treatment temperature should be\n\u003cstrong\u003eabove 12 °C, ideally above 15 °C\u003c\/strong\u003e lie.\n\u003c\/p\u003e\n\n\u003ch3\u003eDosage (indicative values)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGrapes: approximately 5–10 ml\/100 l\u003c\/li\u003e\n  \u003cli\u003eMash: approximately 3–7 ml\/100 l\u003c\/li\u003e\n  \u003cli\u003eMost: approx. 1–3 ml\/100 l\u003c\/li\u003e\n  \u003cli\u003eYoung wine: approximately 1–3 ml\/100 l\u003c\/li\u003e\n  \u003cli\u003eSweet reserve\/grape juice: approximately 2–6 ml\/100 l\u003c\/li\u003e\n  \u003cli\u003eMash fermentation: approximately 2–4 ml\/100 l\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003e\npressing, preliminary clarification and processing\nOf grapes, mash, must and young wine\nin the professional cellar industry.\n\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"1 kg","offer_id":19135647055939,"sku":"2714769","price":51.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/Trenolin_SuperPLUS_Press-_Vorkl_renzym_f_r_Wein.png?v=1770666230"},{"product_id":"trenolin-flotplus","title":"Trenolin® FlotPLUS","description":"\u003ch2\u003eTrenolin® FlotPLUS – Enzyme for Optimal Mostflotation\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTrenolin® FlotPLUS\u003c\/strong\u003e Erbslöh is a liquid pectinase for the efficient clarification of white and rose must by flotation.\u003c\/p\u003e\n\u003cp\u003eThe viscosity of the must is quickly reduced by the special formulation with endoarabanase activity. This enables rapid flocculation of the trunk and an effective flotation process.\u003c\/p\u003e\n\u003cp\u003eTrenolin® FlotPLUS is \u003cstrong\u003edepsidase-free\u003c\/strong\u003e and prevents the formation of unwanted volatile phenols. It is authorised under Regulation (EC) 2019\/934.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRapid and intensive pectin degradation\u003c\/li\u003e\n\u003cli\u003eOptimal preparation for flotation\u003c\/li\u003e\n\u003cli\u003eImproved flocculation of vegan fining agents\u003c\/li\u003e\n\u003cli\u003eCompact Trubkuchen\u003c\/li\u003e\n\u003cli\u003eNot containing added preservatives\u003c\/li\u003e\n\u003cli\u003eNon-GMO\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended for\u003c\/h3\u003e\n\u003cp\u003eWhite musts and rosémosts, especially in flotation processes.\u003c\/p\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1–3 mL\/100 L for healthy reading material\u003c\/li\u003e\n\u003cli\u003e3–6 mL\/100 L for pectin-rich varieties\u003c\/li\u003e\n\u003cli\u003e4–8 mL\/100 L for damaged material\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Erbslöh","offers":[{"title":"1 kg","offer_id":29561643958339,"sku":"2716739","price":64.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/products\/trenolin-flotplus-erbsloeh.jpg?v=1771060744"},{"product_id":"panzym®-extract-g-eaton","title":"Estratto Panzym® G (Eaton)","description":"\u003ch3\u003ePanzym® Extract G\u003c\/h3\u003e\n\u003cp\u003ePanzym Extract G from manufacturer Eaton is a pectolytic enzyme preparation for maceration in winemaking - free of cinnamyl esterase (depsidase).\u003c\/p\u003e\n\u003cp\u003ePanzym Extract G Enzyme is a granulated enzyme preparation produced by submer fermentation of a selected strain of Aspergillus niger. In a special purification step, undesired cinnamyl esterase activity (CE) and dyes are removed, as a result of which the finished enzyme preparation is almost white. Panzym Extract G Enzyme is a highly concentrated, purified pectinase preparation containing mainly pectinase, polygalacturonase, hemicellulase and cellulase, i.e. activities that selectively degrade grape peel polysaccharides in the grape mash.\u003c\/p\u003e\n\u003cp\u003ePanzym Extract G enzyme was developed for the mash treatment of white and red grapes, with the aim of improving the quality. The selective degradation of the grape peels supports the release of juice during pressing and enables gentle extraction of valuable aroma substances, aroma precursors and desired phenols (tannins). Less aggressive tannins and more stable dyes are extracted from the red mash. In addition, a depectinisation and a lowering of the viscosity of the grape must during clarification are achieved. The active enzyme components of Panzym Extract G enzyme are readily soluble in must and water in the concentrations occurring under customary working conditions. The product is introduced as a 10% solution directly into the mash wagon, the squeezing mill, the press or into the mash tank before filling. Pumping ensures a uniform distribution of the enzyme in the mash.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"0,1kg","offer_id":29570029649987,"sku":"0385","price":25.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/products\/0385_Panzym_Extract-G_aa29a13c-2a5e-4dfe-ada3-43c1885a9f75.jpg?v=1566296062"},{"product_id":"panzym-clair-rapide-g","title":"Panzym® Clair Rapid G","description":"\u003ch2\u003ePanzym® Clair Rapide G – Highly concentrated enzyme for rapid clarification\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePanzym® Clair Rapid G\u003c\/strong\u003e is a highly concentrated, purified \u003cstrong\u003epectolytic enzyme preparation\u003c\/strong\u003e for professional winemaking. It allows for a particularly fast \u003cstrong\u003eDepectinisation and viscosity reduction\u003c\/strong\u003e of grape must.\u003c\/p\u003e\n\u003cp\u003eThe enzyme is isolated from a selected strain of \u003cstrong\u003eAspergillus niger\u003c\/strong\u003e is obtained and is free from cinnamyl esterase. It mainly contains \u003cstrong\u003ePectin lyase, polygalacturonase and pectin esterase\u003c\/strong\u003e, which are optimally adapted to the requirements of the must clarification.\u003c\/p\u003e\n\u003cp\u003eAlready after 1-2 hours the must can be completely depectinized. This reduces pressing times and pressing pressures, reduces the drop of Truban and releases aroma precursors. Panzym® Clair Rapide G supports efficient clarification of white, rosé and red musts.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance \u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRapid depectinisation (1–2 hours)\u003c\/li\u003e\n\u003cli\u003eReduces viscosity and Trubanfall\u003c\/li\u003e\n\u003cli\u003eImproved press yield\u003c\/li\u003e\n\u003cli\u003ePromotes release of flavour precursors\u003c\/li\u003e\n\u003cli\u003eFree from cinnamyl esterase\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite and rosé must: 1–2 g\/hl\u003c\/li\u003e\n\u003cli\u003ePectin-rich musts: 2–3 g\/hl\u003c\/li\u003e\n\u003cli\u003eRed wine mash: 2–3 g\/hl\u003c\/li\u003e\n\u003cli\u003eSweet reserve: 3–4 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTemperature optimum: about 20 °C Effective even at 8–10 °C with increased dose.\u003c\/p\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eClarification, viscosity reduction, press optimization and aroma release in the professional cellar industry.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"0,1kg","offer_id":29570046951491,"sku":"115750","price":26.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/products\/panzym-clair-rapide-g-mostklaerung-enzyme.jpg?v=1770843836"},{"product_id":"trenolin-rose-enzym","title":"Trenolin® Rosé","description":"\u003ch2\u003eTrenolin® Rosé – Enzyme for controlled color extraction of rosé wines\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTrenolin® Rosé\u003c\/strong\u003e is a liquid enzyme preparation for targeted \u003cstrong\u003eMash treatment\u003c\/strong\u003e in the manufacture of: \u003cstrong\u003eRosé, Blanc de Noir and Blanc de Gris\u003c\/strong\u003e Crying.\u003c\/p\u003e\n\u003cp\u003eThe very weak macerating pectinase enables early control of \u003cstrong\u003eColour extraction\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eTrenolin® Rosé is particularly suitable for warm harvesting conditions, high anthocyanin contents and elevated pH values. The use of activated carbon is generally not necessary.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eControlled, reduced color extraction\u003c\/li\u003e\n\u003cli\u003eRapid viscosity reduction\u003c\/li\u003e\n\u003cli\u003eIncreased juice effluent and pressing yield\u003c\/li\u003e\n\u003cli\u003eLower polyphenol extraction\u003c\/li\u003e\n\u003cli\u003eFree from cinnamoyl esterase activity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDosage \u0026amp; Application\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2–3 mL\/100 L\u003c\/li\u003e\n\u003cli\u003eAddition before pressing\u003c\/li\u003e\n\u003cli\u003eRecommended application temperature: 15–17 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBefore use, dilute with a little liquid and distribute homogeneously. Bentonite is used only after complete pectin degradation.\u003c\/p\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eRosé winemaking, Blanc de Noir, Blanc de Gris, controlled color control.\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"1 kg","offer_id":29601413201987,"sku":"2717510","price":89.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/trenolin-rose-enzym-rosewein-frei.png?v=1793894157"},{"product_id":"trenolin-bouquetplus-aromaenzym","title":"Trenolin® BouquetPLUS","description":"\u003ch2\u003eTrenolin® BouquetPLUS – glycosidase for targeted flavor release\u003c\/h2\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eTrenolin® BouquetPLUS\u003c\/strong\u003e is an\ndepsidase-free special enzyme for\n\u003cstrong\u003eRelease of bound flavouring substances\u003c\/strong\u003e\nIn mash, must, during fermentation\nand in the finished wine.\n\u003c\/p\u003e\n\n\u003cp\u003e\nThe innovative \u003cstrong\u003eB-glycosidase activity\u003c\/strong\u003e\nEnables effective flavoring exposure\nalso in the case of sugar residues present.\nThis will make odour and taste active\n\u003cstrong\u003eTerpene alcohols\u003c\/strong\u003e Released\nand the fruit intensity increased significantly.\n\u003c\/p\u003e\n\n\u003cp\u003e\nTrenolin® BouquetPLUS is\nfree from cinnamoyl esterase activity,\nFree from preservatives\nand optimally adapted to modern winemaking.\n\u003c\/p\u003e\n\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eTargeted release of bound flavourings\u003c\/li\u003e\n  \u003cli\u003eIncrease in fruit and varietal characteristicity\u003c\/li\u003e\n  \u003cli\u003eEffective also for residual sugar\u003c\/li\u003e\n  \u003cli\u003eDepsidase free\u003c\/li\u003e\n  \u003cli\u003eWidely applicable in mash, must, fermentation and wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eMash \/ must: 7–10 mL \/ 100 L\u003c\/li\u003e\n  \u003cli\u003eIn fermentation: 5–10 mL \/ 100 L\u003c\/li\u003e\n  \u003cli\u003eIn wine: 10–15 mL \/ 100 L\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\nRecommended treatment temperature above 12 °C,\noptimally above 15 °C.\nUse bentonite at least 1 week after addition of the enzyme.\n\u003c\/p\u003e\n\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003e\nwhite wine making,\nflavour release,\nfruit optimisation,\nTypical variety.\n\u003c\/p\u003e","brand":"Erbslöh","offers":[{"title":"1 kg","offer_id":29629946101827,"sku":"2714766","price":100.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/trenolin-bouquetplus-aromaenzym-weisswein-frei.png?v=1793894214"},{"product_id":"rapidase-clear-extreme-enzym","title":"Rapidase® Clear Extreme","description":"\u003ch2\u003eRapidase® Clear Extreme – Enzyme for rapid clarification under difficult conditions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRapidase® Clear Extreme\u003c\/strong\u003e is a powerful \u003cstrong\u003epectolytic enzyme preparation\u003c\/strong\u003e Fast and efficient \u003cstrong\u003eClarification of grape must\u003c\/strong\u003eEven under difficult and extreme conditions. It reduces the viscosity of the must and specifically promotes the aggregation of solid particles.\u003c\/p\u003e\n\u003cp\u003eThe use of Rapidase® Clear Extreme leads to a \u003cstrong\u003eClearer must\u003c\/strong\u003e and one \u003cstrong\u003eMore compact yeast depot\u003c\/strong\u003e, even at low temperatures, unfavourable pH values or grape varieties which are difficult to sell.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFast and reliable clarification\u003c\/li\u003e\n\u003cli\u003eEffective even at low temperatures and difficult musts\u003c\/li\u003e\n\u003cli\u003eReduces viscosity and improves sedimentation\u003c\/li\u003e\n\u003cli\u003ePromotes a compact yeast depot\u003c\/li\u003e\n\u003cli\u003eVery low natural cinnamic acid esterase activity (nFCE)\u003c\/li\u003e\n\u003cli\u003eSupports energy-efficient cellar processes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eActivity and conditions of use\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eActive in the temperature range from 6 to 50 °C\u003c\/li\u003e\n\u003cli\u003eActive in the pH range of wine\u003c\/li\u003e\n\u003cli\u003eEffective with conventional SO\u003csub\u003e2\u003c\/sub\u003eConcentrations\u003c\/li\u003e\n\u003cli\u003eRemoved by bentonite and activated carbon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDosage for must clarification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOver 12 °C:\u003c\/strong\u003e 1 g\/hl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e10 to 12 °C:\u003c\/strong\u003e 2 g\/hl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBelow 10 °C:\u003c\/strong\u003e 3 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eAdd Rapidase® Clear Extreme as early as possible in the grape mill, in the press or in the must after pressing. Before addition of the enzyme, e.g. \u003cstrong\u003eTenfold dilution\u003c\/strong\u003e. The contact time depends on the achievement of a negative pectin test.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore Rapidase® Clear Extreme L cooled at 4 to 8 °C. Store Rapidase® Clear Extreme MG dry and cool at 5 to 15 °C. Reseal opened packs and use them within the shelf-life.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e Enzyme preparation for winemaking. Use in accordance with good cellar practice. \u003c\/em\u003e\u003c\/p\u003e","brand":"Oenobrands","offers":[{"title":"1 kg","offer_id":56793364726025,"sku":"9742446","price":99.04,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0043_rapidase-clear-extreme-enzym-mostklaerung.png?v=1769977610"},{"product_id":"siha-tannin-fluessig","title":"SIHA® Tannino liquido","description":"\u003ch2\u003eSIHA® Tannin liquid – Tannin solution for bottle fermentation and wine development\u003c\/h2\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eSIHA® Tannin liquid\u003c\/strong\u003e is one\n\u003cstrong\u003ehomogeneous liquid tannin solution\u003c\/strong\u003e,\nobtained from: \u003cstrong\u003eGallaps and chestnuts\u003c\/strong\u003e.\nThe product is targeted to\n\u003cstrong\u003efermentation support\u003c\/strong\u003e and to\n\u003cstrong\u003ePositive development of wine and sparkling wine\u003c\/strong\u003e used.\n\u003c\/p\u003e\n\n\u003cp\u003e\nWhen used during the\n\u003cstrong\u003eBottle fermentation according to the Champenoise method\u003c\/strong\u003e\nstrengthens SIHA® Tannin liquid which\n\u003cstrong\u003eOdor, taste and mousseux formation\u003c\/strong\u003e.\nIn combination with \u003cstrong\u003eSIHA® Brilliant liquid\u003c\/strong\u003e\nIt enables the formation of an\n\u003cstrong\u003eCompact trunk depots\u003c\/strong\u003e,\nwhich makes the later shaking much easier.\n\u003c\/p\u003e\n\n\u003cp\u003e\nIn addition, SIHA® supports tannin liquid\nwhich: \u003cstrong\u003eMature and stability\u003c\/strong\u003e\nWine and sparkling wine after fermentation\nand contributes to a harmonious overall impression.\n\u003c\/p\u003e\n\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLiquid tannin from apples and chestnuts\u003c\/li\u003e\n  \u003cli\u003eSupports fermentation and aroma formation\u003c\/li\u003e\n  \u003cli\u003eImproves the development and maturation of wine and sparkling wine\u003c\/li\u003e\n  \u003cli\u003eIdeal for bottle fermentation (Champenoise method)\u003c\/li\u003e\n  \u003cli\u003eForms compact Trub depot in combination with SIHA® Brilliant liquid\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003e\nIn the case of bottle fermentation, the addition of\nYeast and SIHA® Brilliant liquid.\nSIHA® tannin is then added in liquid form.\nBefore and during bottling, a\nensure complete mixing of the cuvée.\n\u003c\/p\u003e\n\n\u003ch3\u003eDosage (indicative)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eApproximately 60 ml per hectolitre of cuvée\u003c\/li\u003e\n  \u003cli\u003eHigher doses only after preliminary test\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003e\nbottle fermentation of sparkling wine (Champenoise method),\nWinemaking and ripening of wine and sparkling wine.\n\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"1 kg","offer_id":56806403014921,"sku":"5105","price":12.24,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/siha-tannin-fluessig-ruettelhilfe-sekt.png?v=1770497719"},{"product_id":"panzym®-fino-g","title":"Panzym®Fino G","description":"\u003ch2\u003ePanzym® Fino G – enzyme preparation to improve filtration and sensor technology\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePanzym® Fino G\u003c\/strong\u003e is a highly concentrated \u003cstrong\u003eEnzyme preparation of pectinases and beta-glucanases\u003c\/strong\u003ewhich is targeted \u003cstrong\u003ePectins and yeast and botrytis glucans\u003c\/strong\u003e in grape must and new wine. It is used after alcoholic fermentation to \u003cstrong\u003eFilterability, maturation and sensory quality\u003c\/strong\u003e to sustainably improve wines.\u003c\/p\u003e\n\u003cp\u003eDue to the breakdown of glucans, \u003cstrong\u003eQuantity of necessary filtration steps reduced\u003c\/strong\u003e and reduces the use of fining agents. At the same time, Panzym® Fino G promotes the \u003cstrong\u003eNatural development of wines\u003c\/strong\u003e and increases sensory perception in relation to \u003cstrong\u003eComplexity and softness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe product is as \u003cstrong\u003elow-dust microgranules\u003c\/strong\u003e is readily soluble and easy to use under normal cellar conditions.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCombination of pectinase and beta-glucanase\u003c\/li\u003e\n\u003cli\u003eImproves filterability of new wines\u003c\/li\u003e\n\u003cli\u003eReduces filtration effort and fining agents\u003c\/li\u003e\n\u003cli\u003ePromotes softness and aromatic complexity\u003c\/li\u003e\n\u003cli\u003eLow dust, freely soluble microgranules\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003ePanzym® Fino G is a \u003cstrong\u003e10% solution\u003c\/strong\u003e immediately after alcoholic fermentation into the fermentation tank. If yeast rubbing has settled, it should be stirred. During enzyme treatment, the temperature \u003cstrong\u003eNot less than 16 °C\u003c\/strong\u003e amounts.\u003c\/p\u003e\n\u003ch3\u003eDosage (indicative values)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite or red wine after fermentation: 3–5 g\/hl (2–4 weeks)\u003c\/li\u003e\n\u003cli\u003eWines with high glucan content: up to max. 8 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eYoung wine after alcoholic fermentation, especially with increased glucan content or filtration problems.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"0.1 kg","offer_id":56806456099081,"sku":"113813","price":32.76,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/panzym-fino-g-enzym-filtration-wein.png?v=1770502065"},{"product_id":"lafazym-600-xl-ice","title":"LAFAZYM® 600 XL ICE","description":"\u003ch2\u003eLAFAZYM® 600 XL ICE – Highly concentrated enzyme for rapid clarification\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLAFAZYM® 600 XL ICE\u003c\/strong\u003e is an extremely concentrated liquid purified by cinnamoyl esterase \u003cstrong\u003epectolytic enzyme preparation\u003c\/strong\u003e for the rapid clarification of white and rosé musts.\u003c\/p\u003e\n\u003cp\u003eThe enzyme works reliably in a wide \u003cstrong\u003epH range from 2.9 to 4.0\u003c\/strong\u003e and at temperatures of \u003cstrong\u003e5 °C to 55 °C\u003c\/strong\u003e. It enables particularly rapid depectinisation – even at low temperatures, as test results at 6 °C show.\u003c\/p\u003e\n\u003cp\u003eLAFAZYM® 600 XL ICE reduces the formation of vinylphenols and supports a compact trunk deposition. It is ideal before flotation, but also before or after centrifuging.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRapid depectinization even at low temperatures\u003c\/li\u003e\n\u003cli\u003eBroad pH and temperature spectrum\u003c\/li\u003e\n\u003cli\u003ePurified by cinnamoyl esterase\u003c\/li\u003e\n\u003cli\u003eImproved Trub Compaction\u003c\/li\u003e\n\u003cli\u003eSuitable for difficult grape varieties\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e0,5–2 mL\/hL for preliminary analysis\u003c\/li\u003e\n\u003cli\u003e1–2 mL\/hL for flotation\u003c\/li\u003e\n\u003cli\u003e\u0026gt; 2 mL\/hL in difficult conditions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDilute 1:10 with water or must before application.\u003c\/p\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eclarification, flotation, depectinisation and clarification under extreme conditions.\u003c\/p\u003e","brand":"Laffort","offers":[{"title":"0.25l","offer_id":56817864147209,"sku":null,"price":56.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/lafazym-600-xl-ice-mostklaerung.png?v=1770972118"},{"product_id":"sepazym®-vino","title":"SEPAZYM® VINO","description":"\u003ch2\u003eSEPAZYM® VINO – Liquid enzyme for mash, must and new wine treatment\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSEPAZYM® VINO\u003c\/strong\u003e is a liquid, pectolytic enzyme for the treatment of mash, must and young wine. The cinnamyl esterase-free preparation improves clarification, increases juice yield and supports optimal filtration.\u003c\/p\u003e\n\u003cp\u003eThe enzyme breaks down filtration-inhibiting slimes and provides a compact trunk depot. Ideal for sweet reserve preparation as well as for clarification and filtration problems.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves self-clarification of must and young wine\u003c\/li\u003e\n\u003cli\u003eImproved juicing during mash treatment\u003c\/li\u003e\n\u003cli\u003eShorter pressing times and higher yield\u003c\/li\u003e\n\u003cli\u003eCompact trunk depot\u003c\/li\u003e\n\u003cli\u003eCinnamyl esterase-free – no off-flavors\u003c\/li\u003e\n\u003cli\u003eApproved for ecological viticulture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMash treatment: 4–10 g\/hl\u003c\/li\u003e\n\u003cli\u003eTreatment of must: 3–7 g\/hl\u003c\/li\u003e\n\u003cli\u003eSweet reserve: 4–8 g\/hl\u003c\/li\u003e\n\u003cli\u003eYoung wine: 5–10 g\/hl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe effectiveness depends on time, temperature and dosage. Before application, dilution is recommended for better distribution.\u003c\/p\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eWhite, rosé and red wine production, sweet reserve, filtration preparation, ecological viticulture according to EU regulation 2018\/848.\u003c\/p\u003e","brand":"Keller","offers":[{"title":"1kg","offer_id":56819956580617,"sku":"117062","price":46.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/sepazym-vino-enzym.png?v=1771083700"},{"product_id":"siha-pektinase-w-liquid","title":"SIHA® Pectinasi W Liquido","description":"\u003ch2\u003eSIHA® Pectinase W Liquid – Liquid enzyme for must and wine treatment\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSIHA® Pectinase W Liquid\u003c\/strong\u003e is a liquid pectolytic enzyme for the targeted clarification of white and rosé musts. The preparation supports the rapid degradation of pectins and improves self-clarification and filterability.\u003c\/p\u003e\n\u003cp\u003eDue to the efficient pectin degradation, viscosity and Trub content are reduced. This leads to a better juice yield, shorter service lives and a compact trunk depot.\u003c\/p\u003e\n\u003ch3\u003eBenefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRapid pectin degradation\u003c\/li\u003e\n\u003cli\u003eImproved clarification\u003c\/li\u003e\n\u003cli\u003eOptimized filterability\u003c\/li\u003e\n\u003cli\u003eIncreased juice yield\u003c\/li\u003e\n\u003cli\u003eSuitable for White and Rosémost\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStir directly into mash or must\u003c\/li\u003e\n\u003cli\u003eEnsure uniform distribution\u003c\/li\u003e\n\u003cli\u003eAdjust dosage according to must state and temperature\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eField of use\u003c\/h3\u003e\n\u003cp\u003eProfessional winemaking, must clarification, filtration preparation and sweet reserve preparation.\u003c\/p\u003e","brand":"Eaton","offers":[{"title":"1ltr","offer_id":56819958513929,"sku":"11092","price":59.98,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/siha-pektinase-w-liquid-eaton.png?v=1771084311"},{"product_id":"sepazym®-rot","title":"SEPAZYM® ROSSO","description":"\u003ch2\u003eSEPAZYM® ROT – Pectolytic enzyme for red wine mash\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eSEPAZYM® RED\u003c\/strong\u003e is a liquid pectolytic enzyme for use in red wine making. It supports the digestion of the grape mash and thereby improves the extraction of dyes and aroma components from the berry shells.\u003c\/p\u003e\n\n\u003cp\u003eThe enzymatic splitting of the pectins loosens up the mash structure and significantly increases the color yield. At the same time, the processing of the mash during fermentation improves.\u003c\/p\u003e\n\n\u003cp\u003eSEPAZYM® ROT is free of cinnamyl esterases and thus prevents the formation of unwanted off-flavors. The varietal, fruity character of the wines is preserved.\u003c\/p\u003e\n\n\u003ch3\u003eProduct characteristics\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003ePectolytic enzyme for red wine mash\u003c\/li\u003e\n\u003cli\u003eImproves dye and aroma yield\u003c\/li\u003e\n\u003cli\u003eFacilitates the processing of the mash\u003c\/li\u003e\n\u003cli\u003eFree from cinnamyl esterases\u003c\/li\u003e\n\u003cli\u003eSuitable for producing organic wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eMash fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eAddition directly to the mash after extraction and grinding\u003c\/li\u003e\n\u003cli\u003eDosage: approximately 4 ml per 100 kg of mash\u003c\/li\u003e\n\u003cli\u003eTemperature range: 15 – 30 °C\u003c\/li\u003e\n\u003cli\u003eAction time: 2 – 6 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eMesh heating\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eAddition after mash heating and recooling\u003c\/li\u003e\n\u003cli\u003eDosage: approximately 8 ml per 100 kg of mash\u003c\/li\u003e\n\u003cli\u003eTemperature: up to a maximum of 55 °C\u003c\/li\u003e\n\u003cli\u003eAction time: approximately 30 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBenefits\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003eHigh dye extraction\u003c\/li\u003e\n\u003cli\u003eImproved mash processing\u003c\/li\u003e\n\u003cli\u003ePreservation of the fruit flavours typical of the variety\u003c\/li\u003e\n\u003cli\u003eSimple and precise dosage\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAuthorisation\u003c\/h3\u003e\n\n\u003cp\u003eSEPAZYM® ROT is approved under EU Regulation 2019\/934 as a processing aid for winemaking and can also be used in organic winemaking.\u003c\/p\u003e","brand":"Keller Mannheim","offers":[{"title":"Default Title","offer_id":56881080762633,"sku":"9742384","price":26.01,"currency_code":"EUR","in_stock":true}]},{"product_id":"preziso-enzym-ms-fluessig","title":"Enzima Preziso MS liquido","description":"\u003ch2\u003ePreziso Enzyme MS Liquid – Liquid pectolytic enzyme for winemaking\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eEnzyme MS liquid\u003c\/strong\u003e is a highly concentrated, liquid pectolytic enzyme preparation for professional winemaking. Both in the manufacture of \u003cstrong\u003eRed wine and white wine\u003c\/strong\u003e particularly in the case of very pectin-rich grape varieties, it supports a better extract yield, pressability and clarification of the musts.\u003c\/p\u003e\n\u003cp\u003eIn white wine production, enzyme MS Liquid supports the degradation of pectins and thereby improves the \u003cstrong\u003eYield and pressability\u003c\/strong\u003e. At the same time, extract and aromas can be leached better. Subsequent clarification of the must can be improved by flotation or sedimentation.\u003c\/p\u003e\n\u003cp\u003eIn red wine production, the enzyme improves the \u003cstrong\u003eExtraction and leaching\u003c\/strong\u003e and the clarification. The preparation enables the complete degradation of pectin and at the same time supports the release and stabilization of the color. Since the enzyme contains no anthocyanase activity, the color yield is retained.\u003c\/p\u003e\n\u003cp\u003eEnzyme MS Liquid is a highly concentrated natural product which, by fermentation of special \u003cstrong\u003eStrains of Aspergillus niger\u003c\/strong\u003e is obtained. The enzyme is \u003cstrong\u003eGMO free\u003c\/strong\u003e suitable for the production of organic wines.\u003c\/p\u003e\n\u003ch3\u003eAdvantages of white wine production\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproved yield and compressibility by pectin degradation\u003c\/li\u003e\n\u003cli\u003eHigher extract and aroma leaching\u003c\/li\u003e\n\u003cli\u003eImproved clarification by flotation or sedimentation\u003c\/li\u003e\n\u003cli\u003eSuitable for pectin-rich grape varieties\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAdvantages of red wine production\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproved extraction and leaching\u003c\/li\u003e\n\u003cli\u003eImproved clarification\u003c\/li\u003e\n\u003cli\u003eSupports the release and stabilization of the color\u003c\/li\u003e\n\u003cli\u003eNo anthocyanase activity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eActivity\u003c\/h3\u003e\n\u003cp\u003eThe enzyme MS liquid has an activity of at least \u003cstrong\u003e240 PLU\/g\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eDosage and exposure time\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eApplication\u003c\/th\u003e\n\u003cth\u003eDosage\u003c\/th\u003e\n\u003cth\u003eTime of action\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eClarification\u003c\/td\u003e\n\u003ctd\u003e3–6 ml\/hl\u003c\/td\u003e\n\u003ctd\u003e1–2 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlotation\u003c\/td\u003e\n\u003ctd\u003e0,5–1,5 ml\/hl\u003c\/td\u003e\n\u003ctd\u003e1–2 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMash extraction\u003c\/td\u003e\n\u003ctd\u003e2–5 ml\/hl\u003c\/td\u003e\n\u003ctd\u003e2–8 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe dosage recommendations are adapted to the usual pH values and low temperatures in wine. Under non-optimal conditions, for example very low pH values or temperatures, the dosage can be increased slightly. A higher dosage can also help to shorten the required exposure time.\u003c\/p\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eFor a good distribution, it is recommended to mix the enzyme MS liquid first with a little liquid. The enzyme should be carefully dissolved, as strong stirring can damage the enzyme structure and thereby reduce its effectiveness.\u003c\/p\u003e\n\u003cp\u003eFor good mixing, the dosage after the Rebler in partial portions is particularly recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eOpened bottles must be immediately sealed well and \u003cstrong\u003ecool and dry, preferably in the refrigerator\u003c\/strong\u003e, are stored. Opened packs should be used up as quickly as possible.\u003c\/p\u003e\n\u003cp\u003eOriginally sealed packages shall be retained in the refrigerated storage of: \u003cstrong\u003eless than 15 °C\u003c\/strong\u003e their maximum activity for at least 18 months.\u003c\/p\u003e\n\u003ch3\u003eProduct information\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLiquid pectolytic enzyme preparation\u003c\/li\u003e\n\u003cli\u003eFor red wine and white wine\u003c\/li\u003e\n\u003cli\u003eActivity: minimum 240 PLU\/g\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for organic wines\u003c\/li\u003e\n\u003cli\u003ePackage size: 1 kg net weight\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Preziso","offers":[{"title":"1 l","offer_id":57271805444361,"sku":"2712293","price":41.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/enzym-ms-fluessig.png?v=1787484149"},{"product_id":"preziso-enzym-klaer-plus","title":"Preziso Enzyme Clarification Plus","description":"\u003ch2\u003eEnzyme Sewage PLUS – Granulated pectolytic enzyme for winemaking\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eEnzyme clarification PLUS\u003c\/strong\u003e is a highly concentrated, granulated pectolytic enzyme preparation for professional winemaking. It was specially designed for \u003cstrong\u003eClarification of difficult high pectin musts\u003c\/strong\u003e develops and supports a better yield at the same time.\u003c\/p\u003e\n\u003cp\u003eIn white wine production, Klär PLUS ensures a rapid clarification of musts with high pectin and tart contents. The clarification can be both by \u003cstrong\u003eSedimentation and flotation\u003c\/strong\u003e improved. The enzyme also supports improved clarification in red wine production.\u003c\/p\u003e\n\u003cp\u003eClarification PLUS is a highly concentrated natural product which can be obtained by fermentation of special \u003cstrong\u003eAspergillus-Niger strains\u003c\/strong\u003e is produced. The enzyme prevents the release of volatile phenol precursors and thereby contributes to a high aroma stability.\u003c\/p\u003e\n\u003cp\u003eThe pectolytic enzyme enables the complete degradation of pectin with simultaneous release and stabilization of the color. Since clarification PLUS has no anthocyanase activity, the color yield in red wine production is supported. The product is \u003cstrong\u003eGMO free\u003c\/strong\u003e suitable for the production of organic wines.\u003c\/p\u003e\n\u003ch3\u003eBenefits of enzyme clarification PLUS\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eQuick clarification of difficult musts\u003c\/li\u003e\n\u003cli\u003eParticularly suitable for high pectin and tart content\u003c\/li\u003e\n\u003cli\u003eSupports a higher yield\u003c\/li\u003e\n\u003cli\u003eImproves clarification by sedimentation or flotation\u003c\/li\u003e\n\u003cli\u003eSupports clarification of red wine\u003c\/li\u003e\n\u003cli\u003eHigh aroma stability\u003c\/li\u003e\n\u003cli\u003eComplete breakdown of pectin\u003c\/li\u003e\n\u003cli\u003eSupports the release and stabilization of the color\u003c\/li\u003e\n\u003cli\u003eNo anthocyanase activity\u003c\/li\u003e\n\u003cli\u003eGMO free\u003c\/li\u003e\n\u003cli\u003eSuitable for organic wines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eActivity\u003c\/h3\u003e\n\u003cp\u003eEnzyme clarification PLUS has an activity of at least \u003cstrong\u003e450 PLU\/g\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3\u003eDosage and exposure time\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eApplication\u003c\/th\u003e\n\u003cth\u003eDosage\u003c\/th\u003e\n\u003cth\u003eTime of action\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eClarification\u003c\/td\u003e\n\u003ctd\u003e1–4 g\/hl\u003c\/td\u003e\n\u003ctd\u003e1–2 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlotation\u003c\/td\u003e\n\u003ctd\u003e0,5–1,5 g\/hl\u003c\/td\u003e\n\u003ctd\u003e1–2 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eIn non-optimal conditions, the dosage can be slightly increased. By means of a higher dosage, the required exposure time can optionally also be reduced.\u003c\/p\u003e\n\u003ch3\u003eApplication\u003c\/h3\u003e\n\u003cp\u003eEnzyme clarification PLUS is easy to use. Before addition, the granules are dissolved in a ratio of approx. \u003cstrong\u003e1:10 with water\u003c\/strong\u003e dissolved.\u003c\/p\u003e\n\u003cp\u003eCareful work should be done when dissolving. Stirring too much can damage the enzyme structure and thus reduce the effectiveness. For good mixing, the dosage after the Rebler in partial portions is recommended.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eOpened packs must be protected against moisture and in particular against humidity. The pack should be immediately sealed well after each removal and \u003cstrong\u003ecool and dry, preferably in the refrigerator\u003c\/strong\u003e, are stored.\u003c\/p\u003e\n\u003cp\u003eOpened packs should be used up as quickly as possible. In a cooled storage of \u003cstrong\u003eless than 15 °C\u003c\/strong\u003e for original sealed packs, the maximum activity is maintained for at least 24 months.\u003c\/p\u003e\n\u003ch3\u003ePackage sizes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100 g net weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePLUS is thus a powerful clarification enzyme for winemakers and wineries, especially for the rapid processing of pectin-rich and difficult-to-clarify musts.\u003c\/p\u003e","brand":"Preziso","offers":[{"title":"100g","offer_id":57276990914825,"sku":"2716751","price":18.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0061\/5556\/7171\/files\/0624_Enzym_klaer_plus_100g.png?v=1787484993"}],"url":"https:\/\/kellermeister.de\/it\/collections\/enzimi.oembed","provider":"Kellermeister.de","version":"1.0","type":"link"}