Trenolin® Frio

Pectin degradation during cold maceration >5°C

Use of Trenolin® Frio guarantees a high level of efficiency through exceptional performance at comparatively short reaction times, even at extremely low temperatures.

At a glance:

Product	Pectinase
Range of use	All types of must and wine
Goal	De-pectinisation under low-temperature conditions
Special features	Fast, effective pectin hydrolysis above 5 °C Improved press performance at low grape temperatures Faster juice extraction at low press pressures, resulting in a lower amount of bitter tannins
Dosage	1 – 10 ml / 100 L or 100 kg
Packaging unit	0,1 kg 1 kg