Trenolin® Bouquet PLUS 100 ml

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..

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..

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..

Lallemand Aromazym has been developed to enhance the hop aroma and flavor profile of beer. Increases the variety of hop flavors and aromas by changing the ratio of specific terpene compounds. Improves the mouthfeel and drinkability of beer by reducing unpleasant harsh bitterness. Slightly increases the fermentability of the wort. Expresses more character than less complex hop varieties. Lallemand Aromazyme is a food grade enzyme preparation with strong glucosidase activity obtained from a selected strain of Aspergillus niger. It consists of β-glucosidase enzymes capable of hydrolyzing glycosidic bonds, releasing monoterpene alcohol compounds and glucose. It has been developed to increase the complexity of the beer's hop aroma and flavor profile. The use of Aromazyme during fermentation gives brewers the opportunity to improve hop utilization by extracting additional volatile aroma compounds, thereby reducing the total amount of hops or using less complex hop varieties. Technical data: Recommended dosage: 5 g/hl, Optimum activity between pH 3.5 and 6.5, although lower activity is still observed at pH 3.0 for use in sour beer. Optimum temperature range: 15-65°C, Usage: dilute the enzyme in a sufficient amount of water (~ 1 g in 10 ml) to ensure uniform distribution in the fermenter..

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 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..

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..

Composition: Pectinase, Maltodextrin, NaCl. Characteristics: Promotes the sedimentation of lees and improves clarification. Facilitates subsequent filtration processes. Enhances the organoleptic qualities and color of wines. Aids in color extraction. Dosage and usage: Dissolve the product at a rate of 1–3 g/hl in a small amount of must, then add it to the mass to be treated and homogenize, preferably through remontage (pumping over). Storage: Store in cool, ventilated areas (ideal temperature 10–15°C). Warnings: Enzyme adsorption by bentonite has been demonstrated. It is recommended to use the enzyme first and, if necessary, perform additional clarification no sooner than 10–12 hours later.