Enzyme: Pectolase mix (3kg) (for 12000-24000kg fruit) View larger

Enzyme: Pectolase mix (3kg) (for 12000-24000kg fruit)

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The pectolase mix is used to break down pectin and proto-pecting in fruit.

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R 1,900.00 tax incl.

This 3kg granular Pectolase mix is suitable to treat between 12000 and 24000 kg of fruit.

The pectolase mix is used to break down pectin and proto-pecting in fruit to:

  • increase the juice yield from fruit and to;
  • prevent methanol formation during fermentation and to;
  • enhance the amount of fermentable sugars in the fruit.

Mash your fruit with the minimum amount of water and heat to between 40 and 50 degree C

Sprinkle pectolase over mash and stir in well

Leave for 2 hours at temperature between 40 and 50 degree C..

Add water and sugar (if required) to fruit for fermentation only after pectolase treatment.

Notes:

1. The dosage should be kept at 1g pectolase mix for every 4 to 8 kg of fruit. Fruit with little pectin (little "white stuff" such as white grapes) requires 1g pectolase per 8 kg of fruit whereas fruit with lots of pectin (lots of "white stuff" like marulas and citrus) would require 1 g of pectolase per 4 kg of fruit.

2. If you cannot maintain the temerature of the mash at between 40 and 50 degree C over a 2 hour period, allow a longer treatment time (i.e. 4 hours at 25 degree C)

This item has a 2 week waiting period from date purchased.

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Enzyme: Pectolase mix (3kg) (for 12000-24000kg fruit)

Enzyme: Pectolase mix (3kg) (for 12000-24000kg fruit)

The pectolase mix is used to break down pectin and proto-pecting in fruit.

Write a review

Enzyme: Pectolase mix (3kg) (for 12000-24000kg fruit) <p><strong>This 3kg granular Pectolase mix is suitable to treat between 12000 and 24000 kg of fruit.</strong></p> <p>The pectolase mix is used to break down pectin and proto-pecting in fruit to:</p> <ul> <li>increase the juice yield from fruit and to;</li> <li>prevent methanol formation during fermentation and to;</li> <li>enhance the amount of fermentable sugars in the fruit.</li> </ul> <p>Mash your fruit with the minimum amount of water and heat to between 40 and 50 degree C</p> <p>Sprinkle pectolase over mash and stir in well</p> <p>Leave for 2 hours at temperature between 40 and 50 degree C..</p> <p>Add water and sugar (if required) to fruit for fermentation only after pectolase treatment.</p> <p><strong>Notes:</strong></p> <p>1. The dosage should be kept at 1g pectolase mix for every 4 to 8 kg of fruit. Fruit with little pectin (little "white stuff" such as white grapes) requires 1g pectolase per 8 kg of fruit whereas fruit with lots of pectin (lots of "white stuff" like marulas and citrus) would require 1 g of pectolase per 4 kg of fruit.</p> <p>2. If you cannot maintain the temerature of the mash at between 40 and 50 degree C over a 2 hour period, allow a longer treatment time (i.e. 4 hours at 25 degree C)</p> <p>This item has a 2 week waiting period from date purchased.</p>
R 1,652.17

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