Enzyme: Pectolase (Pectolyase) mix for 200 to 400kg fruit

R 145.00

R 145.00
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This 50g granular Pectolase mix is suitable to treat between 200 and 400 kg of fruit.

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

  • increase the juice yield from fruit and to
  • enhance the amount of fermentable sugars in the fruit.
  • May increase methanol production during fermentation

Mash your fruit with the minimum amount of water and heat to between 10 and 50 degree C

Sprinkle pectolase over mash and stir in well

Leave for 2 hours at a temperature between 10 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 temperature of the mash at between 10 and 50 degree C over a 2 hour period, allow a longer treatment time (i.e. 4 hours at 25 degree C)

3. Pectolase will increase the methanol formation during fermentation, so it is important to understand the pros and cons of using pectolase enzyme. 

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