trenolin frio ERBSLOH 100 ml

highly concentrated and highly active liquid pectolytic enzyme specially developed for cold enzymation of fruit juices or grape must. Works already at a temperature of 5°C. Works very quickly: 100% pectin breaks down at 8°C in 75 minutes! Improves the pressing quality of pectin-rich fruits, supports color separation during carbon soaking and pulp fermentation, accelerates the preliminary clarification of grape must. Dosage: 2-10 ml / 100 kg at a temperature of 10°C, reaction time 1-2 hours. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Vinoferm® Zymex Aroma Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10 liters of wine, which is added at the end of fermentation. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Vinoferm® Zymex Aroma Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10 liters of wine, which is added at the end of fermentation. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Vinoferm® Zymex Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10kg of crushed fruit/berry weight (+20°C = 12h) Use of enzymes You have heard many stories about enzymes, so let's find out some facts. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Vinoferm® Zymex Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10kg of crushed fruit/berry weight (+20°C = 12h) Use of enzymes You have heard many stories about enzymes, so let's find out some facts. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Vinoferm® Zymex Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10kg of crushed fruit/berry weight (+20°C = 12h) Use of enzymes You have heard many stories about enzymes, so let's find out some facts. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Vinoferm® Zymex Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10kg of crushed fruit/berry weight (+20°C = 12h) Use of enzymes You have heard many stories about enzymes, so let's find out some facts. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

simple, high-concentration liquid enzyme to break down pectin. Can reduce pressing time up to 50% and increase juice yield up to 10%. Best stored in the refrigerator. Content: 100 ml. Dosage: 10 ml / 100 kg of grape must at a temperature of 15 ° C, with a contact time of 1-2 hours. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

final sale! Fructozym Color is a liquid, highly concentrated pectolytic enzyme preparation for the preparation of particularly color-intensive juices. Colorants are extracted from the pulp and stored stabilized in the juice. Best stored in the refrigerator. Content: 1kg. Dosage: dosages depend on the type of fruit, degree of ripeness, temperature and contact time. The standard guidance values mentioned below apply at a temperature of 40-50°C and an exposure time of 1-2 hours. Black currants: 150-300 ml / 1000 kg mash. 20-50 ml / 1000 l juice. Other berries: 50-150 ml / 1000 kg weight. 5-30 ml / 1000 l of juice. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. If not otherwise required, the enzymes must be in contact with the product for 12 hours  +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

highly concentrated and highly active liquid pectolytic enzyme specially developed for cold enzymation of fruit juices or grape must. Works already at a temperature of 5°C. Works very quickly: 100% pectin breaks down at 8°C in 75 minutes! Improves the pressing quality of pectin-rich fruits, supports color separation during carbon soaking and pulp fermentation, accelerates the preliminary clarification of grape must. Dosage: 2-10 ml / 100 kg at a temperature of 10°C, reaction time 1-2 hours. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Trenolin® BouquetPLUS is a depsidase-free (without cinnamyl esterase activity) special enzyme that releases aroma. The newly developed β-glucosidase activity allows its use in mash, must, during malolactic fermentation, and in winemaking processes. Thanks to its sugar-tolerant β-glucosidase activity, Trenolin® BouquetPLUS can be used before alcoholic fermentation to release aroma precursors. This enzyme efficiently releases aromatic compounds from grapes and various terpenes, enhancing the fruitiness of wine in a targeted and optimized way. Suitable for all types of wine in modern winemaking, it contains no preservatives. Enzyme purity is particularly important for aroma enzymes, and Trenolin® BouquetPLUS preserves released aromatic compounds as it is free from cinnamyl esterase activity.

High-quality bentonite in granular form. Very high absorbency. Used to clarify wines and juices. Dose: 1-2g/l, swelled in water for 3...5h. Then drain the excess water and add to juice or wine. How to add bentonite? To maximize this effect, bentonite must always be soaked: the amount of bentonite required is 5 times its own volume of water. Then let it swell for 3-5 hours. Pour off the excess water and redissolve in a small amount of the wine/juice you wish to clarify while stirring. Then add to a large container and stir. Bentonite is a special clay that is mixed into wine, and on the way to the bottom of the wine barrel, it captures all the suspended matter. Unfortunately, it also takes color with it, so bentonite should be used for white wines (apple, rhubarb, green ticker). There is no danger of overdosing with bentonite - it eventually precipitates out, but using too much will reduce the fruitiness and aroma of the wine, not to mention the color..

Vinoferm® Zymex Special multi-active enzyme (pectinase, arabinase and beta-glucosidase activity) in powder form for more aromatic wines and distillates. Arabinase and beta-glucosidase activity releases aromatic components of fruits/berries bound to sugars. This results in an aromatic and full-bodied wine/must. Can also be used in distillation. May cause slight discoloration. It is best to store in the refrigerator. Dosage: 4-8g/10kg of crushed fruit/berry weight (+20°C = 12h) Use of enzymes You have heard many stories about enzymes, so let's find out some facts. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..

Liquid gel-gelatin Vinoferm 2% is based on high-quality, original "single glass" fish gelatin. It is possible to achieve a particularly delicate subtle effect. Very effective for beverages with high colloidal turbidity, such as pre-heated wine raw materials, pasteurized must wines and special extract-rich wines (such as Auslesen, Beerenauslesen, etc.). Liquid self-glazing Vinoferm proves its value especially for wine residues with a bluish undertone and wines with very low tannins. It is very good for final polishing of colors, e.g. red wines. When added to the drink and mixed well, liquid isoclass Vinoferm causes sediment particles to flocculate relatively quickly. After settling, they form a compact precipitate at the bottom of the container and are easily separated by filtration. The consistency of isinglass is strongly affected by the temperature at which it is stored and used. Due to the elevated temperatures, the gelled mass is more liquid and lighter/thinner, as the low temperatures make it viscous. Raw material: fish bladder gel-gelatin, water, citric acid, potassium sulfite. Properties: pH value: 2.0 - 3.0 / Solid content: 1.5-3.0% / S02: 1000-2500 mg / l Dosage: 2-5 ml / 10 L. Dissolve in wine 1 before use: 10 in relation. Then add the liquid to the main container and mix well. As a rule, the process is completed after 48 hours. Store in a cool place, preferably +10C.

Sealing mixture containing bentonite, PVPP and pea protein. Claril AF is recommended for the removal of phenolic compounds that cause oxidation and bitterness. The presence of bentonite in the preparation increases protein stability and ensures good clarification. It can be used as an allergen-free alternative to potassium caseinate. Areas of use: allergen-free; vegan; clarification of wort and wine; prevent and correct oxidation and pinking; an alternative to potassium caseinate. Dosage: 50-150 g/hL in juice; 30-80 g/hL.

Composition: atomized gelatin, egg albumin, powdered bentonite, activated carbon. Applications: Thanks to the synergistic action of its components, Enoclar R allows for rapid clarification of wines, resulting in very small volumes of lees. The combination of various protein-based clarifiers improves the organoleptic qualities of the wine (taste, aroma, texture), while the bentonite ensures protein stabilization. Dissolve Enoclar R in 10% warm water under continuous stirring and immediately add it to the liquid to be clarified, performing a thorough remontage (pumping over). The wine will be ready for racking after 4–5 days. Dosage: 40–120 g/hl. Storage: Store in a dry and ventilated place.