Red Wine Enzymatization

An increased yield of colour is the most important factor with regard to the enzymatization of red grape mashes and red grape musts. Also an improved colour stabilisation is achieved by the use of enzymes and is essential for an intensive red wine colour. The additional yield increase is an important economic argument for the enzyme application. Also for red grape varieties exclusively enzymes free from detrimental depsidases and oxidases should be used. Flavour enzymes should not be used in red wine making since they may cause colour losses.

    • Trenolin® Color DF


      Fine granules for vinifying deep red, characterful, modern red wines, depsidase free.

    • 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® Frio DF


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

    • Trenolin® Premium RedPLUS

      NEW

      Depsidase-free special liquid enzyme for premium red wines.

      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® Rot DF


      Liquid, pectolytic enzyme preparation for red and rosé wine-making, depsidase-free.

    • Trenolin® Rouge DF


      The liquid red wine enzyme for powerful and intensive red wines, 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

    • Trenolin® T-Stab DF


      Thermostable pectinolytic enzyme complex for accelerated breakdown of red mashes during
      mash heating at 65 ‐ 75 °C, depsidase free.

    • Trenolin® Thermo DF


      Highly effective enzyme complex for optimised thermovinification and decanter centrifuging,
      depsidase free.

    Contact


    Erbslöh Geisenheim GmbH

    Erbslöhstraße 1

    65366 Geisenheim, Germany


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

    info@erbsloeh.com