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• SKU: 003.213.7

  EAN: 2000000049335

  Enzyme Erbslöh Trenolin Frio DF 1L

  

  Cold-Resistant Pectolytic Enzyme Preparation for Fruit Juices An innovative liquid enzyme preparation specifically designed for processing fruit juices and grape must at low temperatures, starting from 5°C.

  Installation Installation service: we install the device on site according to the manufacturer's instructions, connect to the line (mechanical connections) and perform initial setup and test run. Price depends on location, access and scope of work. (price by agreement / quote)

  No Yes

  Kokkuhoid: 0.00€

  276.00€

  276.00€

  Price without VAT

  222.58€

  222.58€

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• • Description
  • FAQ
  • Specifications

  • Description

    Cold-Resistant Pectolytic Enzyme Preparation for Fruit Juices

    An innovative liquid enzyme preparation specifically designed for processing fruit juices and grape must at low temperatures, starting from 5°C.

    Key Product Features

    • Works effectively from 5°C
    • Degrades 100% pectin at 8°C in just 75 minutes
    • Ideal for processing pectin-rich fruits
    • Enhances color extraction
    • Accelerates grape must clarification

    Usage

    • Recommended dosage: 2-10 ml per 100 kg of raw material
    • Operating temperature: 10°C
    • Reaction time: 1-2 hours

    Instructions for Use

    • Standard processing time: 12 hours at +20°C
    • Double the dose when temperature drops by 7°C
    • Use double dose for 6-hour processing time

    Important Notes

    The order of adding ingredients is critical. When adding bentonite, at least 12 hours must pass after enzyme treatment to avoid mutual negative effects.

  • Frequently asked questions about this product

    Why choose a cold-resistant enzyme over a standard one?

    It works effectively from low temperatures (from 5°C), so you can clarify and process juice or grape must without first warming the raw material, which is especially useful for pectin-rich fruit.

    How does temperature affect the dosage and reaction time?

    Lower temperatures slow the reaction, so the dose is doubled when the temperature drops by 7°C; a double dose is also used to shorten the processing time.

    Can I add bentonite together with the enzyme?

    No. The order of additions is critical: allow at least 12 hours after the enzyme treatment before adding bentonite to avoid a mutual negative effect.

    What does the enzyme do for the juice or must?

    It degrades pectin, enhances colour extraction and accelerates the clarification of grape must.

  • Specifications

    Length (mm)	600.00
    Width (mm)	400.00
    Height (mm)	400.00
    Gross Weight (kg)	2.00
    Volume (ml)	1000.00
    Unit	pcs
    Temperature range	5°C — 20°C
    Kogus (tk)	1
    Product type	Extract
    Volume (L)	1

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