trenolin frio ERBSLOH 100 ml

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./ Nb! Translation has been made by automatic program and mistakes can be possible. We are sorry