Enzymatic stabilisation of proteins in wine
Trenolin® ProStab acts on thermolabile chitinases and thaumatin-like proteins, which play a decisive role in turbidity formation. Protein stability can thus be achieved at an early stage.
At a glance:
|Range of use||White and rosé musts|
|Goal||For optimal proteolyse|
|Dosage||5 – 10 mL/hL|
|Packaging unit||5 kg|