Pectolase 1g (for 23L)

Product image placeholder

Pectolase 1g (for 23L)

Code: H001

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

It is used primarily in fruit and white wine making.
NZ$ 4.40
Out Of Stock

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.