Winegrowers Supplies  -  Use of Pectolytic Enzymes

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.
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.

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 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 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:-
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).

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:-
For fermentation on the skins after de-stalking and crushing: at 15 °C use 10 to 12 ml per 100 kilos of mash.

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.