General Description

A liquid Pectolitic Enzyme that is used for the breakdown of pectin in crushed grapes or other fruit juices used for wine making, as well as wine after the separation from the pomace; it is also employed for the production of clear fruit juices. 

Quantity:

100ml

(Treats up to 4000kg of grapes)

Dosage: 2.5ml per 100kg of grapes.

Use/Directions:

It is recommended you use approximately 2.5ml per 100kg of grapes or 100l fruit juice depending on the temperature and SO2 in the must.

For high acidic fruit e.g. Citrus, double the dosage.

Use Between 10°C and 25°C. (The concentration of pectolytic units are 1.350.00 PU/g;2.750.FDU 55%/g)

Storage:

Keep cap closed and store in the fridge (about at 5°C).