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0
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Tootekood: 003.213.7
EAN: 2000000049335
Ensüüm Erbslöh Trenolin Frio DF 1000ml
Külmakindel Pektolüütiline Ensüümpreparaat Puuviljamahladele Innovaatiline vedel ensüümpreparaat, mis on loodud spetsiaalselt puuviljamahlade ja viinamarjavirde töötlemiseks madalatel temperatuuridel, alates 5°C.
Paigaldus Paigaldusteenus: paigaldame seadme objektil vastavalt tootja juhistele, ühendame liiniga (mehaanilised ühendused) ning teostame esmase seadistuse ja testkäivituse. Hind sõltub asukohast, ligipääsust ja tööde mahust. (hind kokkuleppel / hinnapakkumise alusel)Ei Jah276.00€
Hind km-ta222.58€
0Europe/Tallinnout_of_stock_products0SaadavusLaost otsas Pärnu 0 tk Laost otsas Laost otsas Tarnija ladu 0 tk Laost otsas TarneinfoLaadimine…Garantii 24 kuudArvemakse B2BVaruosad e-poest -
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Kirjeldus
Külmakindel Pektolüütiline Ensüümpreparaat Puuviljamahladele
Innovaatiline vedel ensüümpreparaat, mis on loodud spetsiaalselt puuviljamahlade ja viinamarjavirde töötlemiseks madalatel temperatuuridel, alates 5°C.
Toote Põhiomadused
- Töötab efektiivselt juba 5°C juures
- Lagundab 100% pektiini 8°C juures vaid 75 minutiga
- Sobib ideaalselt pektiinirikaste puuviljade töötlemiseks
- Tõhustab värvaine eraldumist
- Kiirendab viinamarjavirde selginemist
Kasutamine
- Soovitatav doseering: 2-10 ml 100 kg tooraine kohta
- Töötemperatuur: 10°C
- Reaktsiooniaeg: 1-2 tundi
Kasutusjuhised
- Standardne töötlusaeg: 12 tundi temperatuuril +20°C
- Temperatuuri langemisel 7°C võrra tuleb annust kahekordistada
- 6-tunnise töötlusaja puhul kasutada kahekordset annust
Olulised Märkused
Koostisainete lisamise järjekord on kriitilise tähtsusega. Bentoniidi lisamisel peab ensüümtöötlusest olema möödunud vähemalt 12 tundi, et vältida vastastikust negatiivset mõju.
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Sagedased küsimused selle toote kohta
Miks valida külmakindel ensüüm tavalise asemel?
See toimib tõhusalt juba madalatel temperatuuridel (alates 5°C), seega saab mahla või viinamarjavirret selitada ja töödelda ilma toorainet eelnevalt soojendamata, mis on eriti kasulik pektiinirikaste viljade puhul.
Kuidas mõjutab temperatuur annust ja reaktsiooniaega?
Madalam temperatuur aeglustab reaktsiooni, seega kahekordistatakse annust, kui temperatuur langeb 7°C võrra; kahekordset annust kasutatakse ka töötlemisaja lühendamiseks.
Kas bentoniiti võib lisada koos ensüümiga?
Ei. Lisamise järjekord on kriitilise tähtsusega: enne bentoniidi lisamist peab ensüümtöötlusest mööduma vähemalt 12 tundi, et vältida vastastikust negatiivset mõju.
Mida ensüüm mahla või virde heaks teeb?
See lagundab pektiini, soodustab värvi ekstraheerimist ja kiirendab viinamarjavirde selitamist.
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Spetsifikatsioonid
Pikkus (mm) 600.00 Laius (mm) 400.00 Kõrgus (mm) 400.00 Brutokaal (kg) 2.00 Maht (ml) 1000.00 Unit tk Temperatuurivahemik 5°C — 20°C Kogus (tk) 1 Toote tüüp Ekstrakt
Maht (L) 1
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0
est
4933
€
1
3224
3231,4883,2358,2360,2359,2458,3229,2078,2079,3322,5797,8585
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