The contact/working time of the enzymes depends on the individual case of treatment but should be at least 1 hour; at least 2 hours is preferable for mash. The activity of the enzyme depends on dosage, temperature and contact time. The temperature of the mash for treatment can be 8 to 55 °C, enzymes work in this range but prefer around
15 °C. The higher the temperature the more active the enzyme. At normal alcohol content in wine (up to 15 % by volume) and within the legally
admitted maximum SO2 dosages, the activity of Trenolin enzymes is not affected by SO2 dosage. Bentonite inactivates enzymes and must therefore not be added before the contact time of the enzyme is completed. Bentonite is not usually added to red wines. Store in a cool and dry place, away from light. Reseal opened containers tightly. Erbslöh Trenolin Bukett DF:- A liquid highly purified pectolytic enzyme preparation with aroma-releasing effect, free from disturbing depsidase and oxidase side activities, for
the depectinization of grape mash (crushed grapes) and must. Trenolin Bukett DF
disposes of beta-glycoside splitting side activities, and
leads to the liberation of bound aroma and taste-giving substances, i.e. terpene alcohols. The varietal character of a wine is determined
by the bouquet substances derived from its grapes. With regard to certain vine
varieties however, these aromatic substances are only present in bound form and
therefore cannot fully develop. This is particularly the case with
Gewurztraminer and Muskateller varieties as well as with Scheurebe, Kerner,
Müller-Thurgau, Riesling and other white wines. Terpenes characterize the
bouquet of these varieties, however, they are mostly present in bound form as
terpene glycosides. Enzymes of the grape itself, which could release these
desired terpenes, are mostly not contained in sufficient quantities. Furthermore
yeast enzymes also fail to liberate terpenes. Only prolonged contact times on
skins could lead to a higher terpene release. This is however not advisable, due
to an increase in tannic substances and to possible microbiological risks. A
precise enzyme application that can help is Trenolin Bukett DF. Dosage and Application:- Initially, to assist clarification of the must after
pressing, add 3 to 5 ml per 100 litres of freshly pressed must. Trenolin Bukett DF is not recommended for red wines as it could result in a loss of colour. Erbslöh Trenolin Rouge DF:- A purified liquid enzyme preparation for the treatment of crushed red grapes, which is free from disturbing depsidase and
oxidase side activities, thus enhancing freshness of the varietal character. It
is specially for the vinification of intensely red, full-bodied, robust red wines rich in tannins. The resulting red
wines are compact, stable and of intensive colour. The colour yield in the
course of fermentation on the skins is optimized. Yield increase by the enzyme application comes up to 5 - 8 %. Trenolin Rouge DF releases almost all of the colouring matter of the grape. At the same time, it extracts tannins which give
the finished wine its typical full bodied character. The mode of action ensures that an excessive release of tannin fractions and colloids is prevented. Dosage and Application:- The calculated enzyme dosage should be dissolved with a little of the must to ensure better distribution. Then added to the mash and mixed thoroughly.
Winegrowers Supplies
- Use of Pectolytic Enzymes
When temperatures fall below 15 °C, dosages and contact times must be increased, for instance at a temperature of below 12 °C, dosage and contact time should be doubled.
The typical bouquet of the vine variety becomes more pronounced and more
full-bodied by setting free these flavour active components of the fruit.
The freshness of the varietal character is enhanced.
The best time of application of Trenolin Bukett DF is towards the end of fermentation. A dosage of about 5 to
8 ml per 100 litres can be added directly, mixing is effected by
fermentation activity. The best moment of addition is during the last quarter of
the fermentation process, i.e. at a residual must density of 15-25 °Oechsle.
Alternatively it is possible to add Trenolin Bukett DF to the young wine; however, in
this case addition should be done directly after the end of fermentation, because then the
temperature is still sufficiently high (if possible above 15 °C).
For fermentation on the skins after de-stalking and crushing: at 15 °C use 10 to 12 ml per 100 kilos of mash.