Trenolin® Xtract

Cellular release of mash during red wine production

Pectin degradation also takes place in red/fermentation must as a result of the high level of pectinase action during mash treatment.

At a glance:

Product	Pectinase
Range of use	All mashes were a maximum of extraction is desired
Goal	Full realization of extraction
Special features	Suitable for all current mash processes in modern winery management up to 55 °C Catechin and pigment extraction is optimal Acts to stabilise maturation of deep red wines
Dosage	1 ‐ 5 ml per 100 kg mash
Packaging unit	0,1 kg 1 kg 10 kg