Pectolase Enzymes For Fruit Mash

Out of stock
The enzyme that breaks down cell structure and break down pectin in fruits. Release the juice and flavor and enhance
the juice and flavor yield 10-20%. Eliminates "pectin fog" in fruit beverages and simplifies clearing. Add enzyme to a
fruit, water and sugar (if applicable) mixture that is less than half of the total fermentation volume and is at a
temperature of approximately 50ºC or below. After addition of enzyme leave to stand for 2 hours before topping up to
required volume.