Trenolin® Blanc De Noir
Minimal colour extraction and maximum fruitiness
Trenolin® Blanc de Noir allows for the early and targeted control of colour extraction during the processing of red grapes into white wines. Simultaneously the release of fruit aromas is supported and the yield is increased.
At a glance:
| Product | Pectinase |
| Use |
|
| Special features | Higher yield at lower pressing pressure Less activated carbon required Ideal choice for warm harvest conditions and high pH values |
| Application | For pressing Reduced colour extraction Rapid reduction in viscosity Increased juice flow |
| Dosage | 2 – 3 ml/100 kg |
| Packaging unit | 1 kg |
