Liquid Pectin Enzyme 10ml – Pectin – Pectin Enzyme

Description

Easier juicing – pectic enzyme loosens the fruit structure
Adding Pektoenzyme makes it easier to further refine the wine after completing fermentation.
Efficient—a 10 ml package is enough for about 50 kg of fruit
Bottle with closure – allows you to store the product and use the rest later.
Easy to use – dissolve it in 100 ml of water, pour it over the fruit according to the instructions on the package, stir and let stand.

Winemaking at home: juicing for batches, reducing the viscosity of the liquid – which supports vinifying – and squeezing juice for beverages has never been easier! Pitchto enzyme is an enzymatic preparation that facilitates the obtaining of juices from fruits by loosening its structure, which also facilitates proper fining of the liquid at later stages. One 10ml pack is enough for about 50kg of fruit – but you don’t have to use the whole pack at once! One of the advantages of this product is that it maintains a fixed level of activity when used throughout its life when stored at room temperature, which is easier thanks to its convenient packaging, i.e. a vial with closure. The use of Pektoenzyme is very simple and the effects will exceed your expectations!

Enjoy wine with a full taste and aroma and use fruit for 100%, without wasting the valuable juice it contains! Pektoenzyme dissolves pectins in fruit and therefore reduces the viscosity of the liquid and has a positive influence on the vinification process after fermentation.

How to use:

Pour a small amount of water (1-2 L per 10 kg of fruit) – with a temperature of 40°C for berries and 80°C for apples, pears, plums and quinces – over the fruit. As soon as the temperature of the fruit mass drops to 40°C, add Pektoenzyme mixed with 100 ml of water at room temperature. Mix everything well and leave it covered in a cool place for 9-15 hours. After that, start juicing.