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0
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Preces kods: 003.213.7
EAN: 2000000049335
Enzīms Erbslöh Trenolin Frio DF 1000ml
Aukstumizturīgs Pektolītisks Enzīmu Preparāts Augļu Sulām Inovatīvs šķidrais enzīmu preparāts, kas īpaši izstrādāts augļu sulu un vīnogu misas apstrādei zemās temperatūrās, sākot no 5°C. Produkta Galvenās Īpašības Efektīvi darbojas jau 5°C temperatūrā Sašķeļ 100% pektīna 8°C temperatūrā tikai 75 minūtēs Ideāli piemērots ar pektīnu bagātu augļu apstrādei Uzlabo krāsvielu ekstrakciju
Uzstādīšana Uzstādīšanas pakalpojums: uzstādām iekārtu objektā saskaņā ar ražotāja norādījumiem, pievienojam līnijai (mehāniskie savienojumi) un veicam sākotnējo iestatīšanu un izmēģinājuma palaišanu. Cena ir atkarīga no atrašanās vietas, piekļuves un darba apjoma. (cena pēc vienošanās / piedāvājuma)Nē Jā276.00€
Cena bez PVN222.58€
0Europe/Tallinnout_of_stock_products0PieejamībaNav noliktavā Pärnu 0 gab. Nav noliktavā Nav noliktavā Piegādātāja noliktava 0 gab. Nav noliktavā Piegādes informācijaIelāde…24 mēnešu garantijaB2B rēķina apmaksaRezerves daļas no e-veikala -
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Apraksts
Aukstumizturīgs Pektolītisks Enzīmu Preparāts Augļu Sulām
Inovatīvs šķidrais enzīmu preparāts, kas īpaši izstrādāts augļu sulu un vīnogu misas apstrādei zemās temperatūrās, sākot no 5°C.
Produkta Galvenās Īpašības
- Efektīvi darbojas jau 5°C temperatūrā
- Sašķeļ 100% pektīna 8°C temperatūrā tikai 75 minūtēs
- Ideāli piemērots ar pektīnu bagātu augļu apstrādei
- Uzlabo krāsvielu ekstrakciju
- Paātrina vīnogu misas dzidrināšanu
Lietošana
- Ieteicamā deva: 2-10 ml uz 100 kg izejvielas
- Darba temperatūra: 10°C
- Reakcijas laiks: 1-2 stundas
Lietošanas Norādījumi
- Standarta apstrādes laiks: 12 stundas +20°C temperatūrā
- Temperatūrai pazeminoties par 7°C, deva jādubulto
- 6 stundu apstrādes laikā izmantot dubultu devu
Svarīgas Piezīmes
Sastāvdaļu pievienošanas secība ir kritiski svarīga. Bentonīta pievienošanai jānotiek vismaz 12 stundas pēc enzīmu apstrādes, lai izvairītos no savstarpējas negatīvas iedarbības.
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Biežāk uzdotie jautājumi par šo produktu
Kāpēc izvēlēties aukstumizturīgu fermentu, nevis parasto?
Tas efektīvi darbojas jau zemā temperatūrā (no 5°C), tāpēc sulu vai vīnogu misu var dzidrināt un apstrādāt, iepriekš nesildot izejvielu, kas ir īpaši noderīgi pektīniem bagātiem augļiem.
Kā temperatūra ietekmē devu un reakcijas laiku?
Zemāka temperatūra palēnina reakciju, tāpēc deva tiek dubultota, kad temperatūra pazeminās par 7°C; dubultu devu izmanto arī apstrādes laika saīsināšanai.
Vai bentonītu var pievienot kopā ar fermentu?
Nē. Pievienošanas secība ir izšķiroša: pirms bentonīta pievienošanas pēc fermenta apstrādes jāpaiet vismaz 12 stundām, lai izvairītos no savstarpējas negatīvas ietekmes.
Ko ferments dod sulai vai misai?
Tas noārda pektīnu, uzlabo krāsas ekstrakciju un paātrina vīnogu misas dzidrināšanu.
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Specifikācijas
Garums (mm) 600.00 Platums (mm) 400.00 Augstums (mm) 400.00 Bruto svars (kg) 2.00 Tilpums (ml) 1000.00 Unit tk Temperatūras diapazons 5°C — 20°C Kogus (tk) 1 Produkta tips Ekstrakts
Tilpums (L) 1
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0
lat
4933
€
1
3224
3231,4883,2358,2360,2359,2458,3229,2078,2079,3322,5797,8585
/lv/b2b-v3-ordered-stock-information-proxy-page.json
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