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Dairying
Meat smoking
Winemaking
Alcohol distillation
Home and garden
![Dry Pectic Enzyme 6g - 1 ['wine pectic enzyme', ' pectic enzyme for clarification', ' pectic enzyme for must', ' wine clarification', ' wine clarification agent', ' clarification agent', ' for wine clarification']](/static/images/500/dry-pectic-enzyme-6g-401410.webp)
![Dry Pectic Enzyme 6g - 2 ['wine pectic enzyme', ' pectic enzyme for clarification', ' pectic enzyme for must', ' wine clarification', ' wine clarification agent', ' clarification agent', ' for wine clarification']](/static/images/500/dry-pectic-enzyme-6g-401410_-.webp)
![Dry Pectic Enzyme 6g - 3 ['wine pectic enzyme', ' pectic enzyme for clarification', ' pectic enzyme for must', ' wine clarification', ' wine clarification agent', ' clarification agent', ' for wine clarification']](/static/images/500/dry-pectic-enzyme-6g-401410_a.webp)
![Dry Pectic Enzyme 6g - 4 ['wine pectic enzyme', ' pectic enzyme for clarification', ' pectic enzyme for must', ' wine clarification', ' wine clarification agent', ' clarification agent', ' for wine clarification']](/static/images/500/dry-pectic-enzyme-6g-401410_b.webp)
Natural, dry enzyme preparation.
One packet is sufficient for 10-30 kg of fruits..
1. Pour over the chopped fruit with some water 1-2 L / 10 kg of fruit at 40°C for berry fruit and 80°C for apples, pears, plums, quinces.
2. Dissolve the enzyme preparation in 100 ml of room temp. water.
3. When the fruit pulp temperature is at or below 40°C, add the dissolved preparation.
4. Stir the mix thoroughly and leave covered in a warm space for 9-15 h.
5. Press juice after that time.
Ingredients:
saccharose, pectinase 33,3% (maltodextrin, polygalacturonase, water, acidity regulator: trisodium citrate dihydrate, citric acid).
![Dry Pectic Enzyme 6g ['wine pectic enzyme', ' pectic enzyme for clarification', ' pectic enzyme for must', ' wine clarification', ' wine clarification agent', ' clarification agent', ' for wine clarification']](/static/images/100/dry-pectic-enzyme-6g-401410.webp)