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Pectinase for grapefruit wine pretreatment
Cat No.
WIC-201
Description
Pectinase is a specialized enzyme product developed for winemaking, produced through liquid deep fermentation of selected strains. It is suitable for early-stage juice pre-treatment and new wine clarification, effectively enhancing free-run juice yield, pomace separation efficiency, and filtration performance. It can also be used for clarifying unfermented or partially fermented sweet wines.
Applications
Efficient pectin degradation, increasing juice yield and reducing pressing time and volume.
Ideal for grape varieties rich in pulp, preventing excessive extraction of undesirable tannins due to prolonged maceration.
Improves the clarity and filtration efficiency of new wines.
Usage Instructions:
Must Treatment: 2-6 ml/100 kg grapes
Juice Clarification: 2-4 ml/100 L juice
Cold Settling/Floating Process: 5 ml/100 L wine
Wine Clarification: 4-6 ml/100 L wine
Ideal for grape varieties rich in pulp, preventing excessive extraction of undesirable tannins due to prolonged maceration.
Improves the clarity and filtration efficiency of new wines.
Usage Instructions:
Must Treatment: 2-6 ml/100 kg grapes
Juice Clarification: 2-4 ml/100 L juice
Cold Settling/Floating Process: 5 ml/100 L wine
Wine Clarification: 4-6 ml/100 L wine
Appearance
Liquid
Package
1kg/ bottle; 25kg/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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