AlcoFermBrew Pectolase - BROWIN Pectic Enzym liquid 10ml / 50kg of fruit or must wine - Pectinases

Description

• Pectic enzyme facilitates to obtain juice from fruits
• Pectic Enzyme is recommended for all fresh fruit wines.
• Pectolase is used to break down pectin in wine must allowing pulp fermentation fruit wines to clear.
• Dosage: 2ml / 10 kg of fruit or must at 20 C with a contact time of 12 hours.
• Capacity: 10ml per 50kg of fruit

Pectic Enzyme 10ml liquid to 50kg fruit Pectic Enzyme is recommended for all fresh fruit wines. To ensure maximum yield of juice and flavour from fruits and alike, and to prevent possible pectin hazes. Pectolase is used to break down pectin in wine must allowing pulp fermentation fruit wines to clear. You can also add Pectic Enzyme to crushed fruit to increase the extraction of body and color from the pulp during the primary fermentation and pressing. Pectin occurs naturally in fruit and although useful for making jams and jellies, will cause wines to form a haze. Dosage: 2ml / 10 kg of fruit or must at 20 C with a contact time of 12 hours. Capacity: 10ml per 50kg of fruit

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