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Pectinase 75g

Pectinase 75g

Pectinase 75g

Code: 45174

Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield.

It is used primarily in fruit and white wine making.
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NZ$ 4.80
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Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 – 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.