White Wine Enzymatization

Enzymatization of white grape mashes, grape musts and wine is an efficient biotechnological measure to facilitate processing and thus enhance quality. Among other effects, versatile activities of different enzymes allow for aroma improving and reduction of filtration costs. To ensure long term white wine quality, the enzymes used should always be highly purified and be free from detrimental depsidases and oxidases.
    • Trenolin® 4000 DF


      Pectolytic enzyme preparation for mash, juice and young wine treatment, depsidase free.

    • Trenolin® BouquetPLUS

      NEW

      Highly active, depsidase-free liquid pectinase with an early, aroma-releasing effect.

      PLUS - new formula means additional benefit!
      The following properties are characteristic of the Trenolin® PLUS series of enzymes:
      - Recipe optimised for modern wine-making
      - Depsidase-free (free from cinnamoyl esterase activity)
      - No preservatives

    • Trenolin® Fast Flow DF


      Special liquid enzyme for intensive pectin degradation in pectin‐rich grape varieties, resulting in
      better pressability and improved filtration in red and white wines, depsidase free.

    • Trenolin® Filtro DF


      Effective clarification and filtration enzyme, depsidase free.

    • Trenolin® Flot DF


      Highly active, special liquid flotation enzyme for the fast depectinisation in order to achieve
      ideal particle buoyancy, depsidase free.

    • Trenolin® Frio DF


      Special liquid enzyme for effective pectin degradation during cold maceration and clarification
      as low as 5 °C, depsidase free.

    • Trenolin® Mash DF


      Innovative enzyme complex for maceration of white mashes, depsidase free.

    • Trenolin® Opti DF


      Fine granulate for treatment of mash, juice and young wine in white wine production,
      depsidase free.

    • Trenolin® SuperPLUS

      NEW

      Highly active, depsidase-free, liquid pectinase.

      PLUS - new formula means additional benefit!
      The following properties are characteristic of the Trenolin® PLUS series of enzymes:
      - Recipe optimised for modern wine-making
      - Depsidase-free (free from cinnamoyl esterase activity)
      - No preservatives

    Contact


    Erbslöh Geisenheim GmbH

    Erbslöhstraße 1

    65366 Geisenheim, Germany


    Phone:+49 6722 708-0
    Fax:+49 6722 6098

    info@erbsloeh.com