The enzymatisation of white grape mashes, grape musts and wine is an efficient biotechnological measure to facilitate processing and thus enhance quality. The versatile activities of different enzymes allow, among other effects, to positively affect aroma and to reduce filtration costs. The enzymes used should always be highly purified and be free from detrimental depsidases and oxidases.
Trenolin® Frio DFNEW Liquid special enzyme for effective pectin degradation during cold maceration and cold clarification already as of 5 °C, depsidase-free.
Trenolin® Mash DF A particularly highly active liquid pectinase
complex for MashZeration of white grape mashes.
Trenolin® Super DF Liquid, depsidase-free pectinase for the vinification
of crushed grapes, grape must and young wine.
Trenolin® 4000 DF A reliable pectolytic enzyme for the treatment
of mash/crushed grapes, grape must and young wine.
Trenolin® Flot DF A liquid, highly active pectinase concentrate
for grape must clarification by flotation.
Trenolin® Bukett DF A liquid, highly purified pectolytic enzyme preparation with aroma-releasing effect.
Trenolin® Filtro DF A liquid, efficient enzyme for clarification
and filtration with a broad activity spectrum.
Trenolin® Opti DF A highly active pectinase concentrate with
balanced activity spectrum of the required main fractions of pectinesterase,
polygalacturonase and pectin lyase.
