Trenolin® Bouquet PLUS

Trenolin® BouquetPLUS is a depsidase-free aroma-releasing special enzyme. The newly developed ß‐glucosidase activity can be used in mash, wort, during alcoholic fermentation and also in wine. Thanks to the unique properties of this ß‐glucosidase, aromas are efficiently released even in the presence of sugar. Other benefits: Release of aromatic compounds from berries and fruits. Release of different terpenes. Wide range of applications: results in targeted and optimized fruit enhancement. Recommended: All types of wines. Dosage: crushed mass approx. 7 - 10ml/100kg, during fermentation approx. 5-10ml/100l, Wine residue approx. 10-15ml/100l. Duration of use Usually at least 1 week. Tip Effectiveness depends on the amount of product, temperature and reaction time. the temperature should be above 12 °C and preferably above 15 °C. The higher the temperature, the more effective the enzyme. The natural upper limit is 55°C. Attention! Bentonites deactivate the enzyme, so the bentonite should be removed before addition. or use one week after addition. 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 extremely important, 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..