Trenolin® Xtract, Erbslöh, pectinase / pectolytic enzyme for red wine, 25 ml

Highly concentrated, multi-active liquid pectinase enzyme that supports the release of colour pigment as well as the stabilisation and intensity of the red/blue colours in wine made from grapes. The enzyme also helps break down the cell walls and the pectin in the grapes, which gives a higher yield.

Added immediately after the grapes have been crushed / the juice has been pressed.

Dosage: 5 ml per 100 kg fruit / 50 litres juice at 20° C, preferably higher, with a contact time of 1 hour.

Instructions: Dilute the desired amount of enzyme with water in a ratio of 1:10. Add while stirring. Stirring at 5-10 minute intervals is recommended to get the full effect of the enzyme.

Treatment with this product should take place at 20° C, preferably higher, with a contact time of 1 hour. If it is colder in the room where the wine is being made, the same effect can be achieved by doubling the dosage.

It is important that further winemaking is only continued after the contact time has ended.

For dosing smaller portions, we recommend using pipettes, see item no. 1018.

Stored in the refrigerator. Relatively short shelf life. Should not be stored from one wine season to the next.

Made by Erbslöh, Germany

Net contents: 5 ml