Pectinases for white wine making

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Cat No.

WIC-202

Description

Pectinase (Specialized for White Wine Production) is a pectinase enzyme specifically developed for white wine production. It contains a balanced combination of pectin esterase, pectinase, and pectin lyase, ensuring comprehensive and efficient activity. This product is suitable for raw material pre-treatment, pressing, and new wine production, enhancing the typical aromatic profile. It can also be applied to the deep processing of white fruits.

Applications

For grape must or pressed grapes: Improves pressability, shortens pressing time, increases juice yield, and enhances free-run juice extraction. It also reduces pressing force, minimizing tannin and bitterness extraction.
For fermentable grape juice: Reduces settling and clarification time, improves clarity, and enhances fining and filtration efficiency.
For new wine processing: Enhances the natural clarification process and boosts filtration performance.

Usage Instructions:
White grape mash: 20-30 g/ton
Juice pre-treatment: 10-30 g/ton
Other fruits: To be determined based on trials

Appearance

Light yellow brown powder

Package

1kg/aluminum foil bag or 25kg/cardboard drum

Optimum pH

4.5-5.0

Optimum temperature

40°C – 55°C

Storage

This product has a shelf life of 12 months if stored in a cool and dry environment.

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Our Products Cannot Be Used As Medicines Directly For Personal Use.

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