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Pectinases for white wine making
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
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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