Trenolin® ProStab

Enzymatic stabilisation of proteins in wine

Trenolin® ProStab acts on thermolabile chitinases and thaumatin-like proteins, which play a decisive role in turbidity formation. Protein stability can thus be achieved at an early stage.

At a glance:

Product	Protease
Range of use	White and rosé musts
Goal	For optimal proteolyse
Special features	Prevents protein turbidity from forming in wine Labour time and cost savings No wine losses No change in the wine’s aroma and colour
Dosage	5 – 10 ml / hl
Packaging unit	5 kg