Liquid Pectic Enzyme 10ml

DESCRIPTION

​Easier juice pressing - pectic enzyme causes loosening of the fruit structureAdding Pektoenzym makes it easier to fine the wine further after completing fermentation.Efficient - a 10 ml packaging is sufficient for about 50 kg of fruitVial with closure - allows storing the product and using the rest... more >

SYMBOL

401400

EAN

5904816014259

BRAND

Browin logo

Description


  • ​Easier juice pressing - pectic enzyme causes loosening of the fruit structure
  • Adding Pektoenzym makes it easier to fine the wine further after completing fermentation.
  • Efficient - a 10 ml packaging is sufficient for about 50 kg of fruit
  • Vial with closure - allows storing the product and using the rest of it later.
  • Simple to use - dissolve it in 100 ml of water, pour it over the fruit in line with the indication on the packaging, stir, and leave


Home winemaking: pressing juice for batches, reduction of liquid viscosity - which supports fining - and pressing of juice for drinks have never been so easy! Pektoenzym is an enzymatic preparation that facilitates obtaining juices from fruit by loosening their structure, which also facilitates proper fining of the liquid at later stages. A single 10 ml packaging is sufficient for about 50 kg of fruit - but you do not have to use the whole packaging at once! One of the advantages of this product is that it maintains a fixed level of activity when used during its whole lifetime when stored in room temperature, which is made easier thanks to its convenient packaging, i.e. a vial with closure. Using Pektoenzym is very simple, and the effects of it will surpass your expectations! Enjoy wine characterised by full flavour and aroma and use fruit in 100%, without wasting any valuable juice included in them! Pektoenzym dissolves pectins included in fruit and therefore reduces the viscosity of the liquid and has positive impact on the fining process post-fermentation.


How to use:

Pour a small amount of water (1-2 L per 10 kg of fruit) - with temperature of 40°C for berries and 80°C for apples, pears, plums, and quinces - over the fruit. Once the temperature of the fruit mass falls down to 40°C, add Pektoenzym mixed with 100 ml of water in room temperature. Mix everything thoroughly and leave it under cover in a cool place for 9-15 hours. Afterwards, start pressing juice.


Ingredients: pectolytic enzyme

Attributes

Length
8 cm

Width
1.5 cm

Height
13.2 cm

Weight
10.0 g

Liquid Pectic Enzyme 10ml

Liquid Pectic Enzyme 10ml ['wine pectic enzyme', ' pectic enzyme for clarification', ' pectic enzyme for must', ' wine clarification', ' wine clarification agent', ' clarification agent', ' for wine clarification']
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1,59 EUR

159,00 EUR/l

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