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Pectinase for Wine
Cat No.
WIC-100
Description
Pectinase is a complex enzyme specifically designed for wine production. It is produced through liquid deep fermentation and refinement of carefully selected strains. The synergistic action of multiple enzymes helps release grape contents, improving juice yield.
Product Components:
Primary Enzyme Activity: Pectinase
Secondary Enzyme Activities: Cellulase, Hemicellulase
Product Components:
Primary Enzyme Activity: Pectinase
Secondary Enzyme Activities: Cellulase, Hemicellulase
Applications
Enhances filtration performance.
Increases juice yield and shortens pressing time.
Promotes juice clarification and wine stability.
Usage Instructions:
After fruit crushing, add the enzyme solution evenly.
Recommended Dosage: 10-30 g per ton of fruit.
Enzymatic Hydrolysis Time: At ambient temperatures in autumn, the reaction typically requires 4-7 days. Higher temperatures or extended enzymatic reaction times improve the breakdown efficiency and overall results.
Increases juice yield and shortens pressing time.
Promotes juice clarification and wine stability.
Usage Instructions:
After fruit crushing, add the enzyme solution evenly.
Recommended Dosage: 10-30 g per ton of fruit.
Enzymatic Hydrolysis Time: At ambient temperatures in autumn, the reaction typically requires 4-7 days. Higher temperatures or extended enzymatic reaction times improve the breakdown efficiency and overall results.
Appearance
Brown liquid
Package
1kg/ bottle; 25kg/drum
Optimum pH
2.8-5.5
Optimum temperature
15°C-50°C
Storage
This product has a shelf life of 12 months if stored in a cool and dry environment.
Function
The primary components of grape cell walls are cellulose, hemicellulose, and pectin. These cell walls have a dense structure that is difficult to break down fully using mechanical or chemical methods alone. Cellulase and hemicellulase hydrolyze plant cell walls, releasing more juice and flavor compounds, thus improving yield. Pectinase and hemicellulase rapidly break down pectin and other arabinose long-chain molecules, reducing juice viscosity and enhancing production efficiency. The enzymes in this product work synergistically to accelerate pectin degradation and clarify the juice by eliminating haze-causing substances.
Synonyms
Pectinase; Wine
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