The use of Biopectinase offers the following advantages:
– treatment of the fruit will lead to rapid processing with maximum yield of both free run and total juice.
– depectinisation of juice. This results in more rapid floc formation while the lowered viscosity facilitates subsequent clarification and/or filtration.
– rapid clarification leading to reduced flavour damage from oxidation or premature fermentation.
– juice concentrates with higher Brix levels are attainable due to reduced viscosities.
BioPectinase
$12.95
liquid PECTINASE FOR VISCOSITY & CLARIFICATION IMPROVEMENTS IN FRUIT JUICES & WINE MUSTS
Biopectinase 200AL is a combination of cellulase and pectinase derived from a selected strain of Aspergillus niger.
It is ideal for use in the clarification of fruit beers, fruit juice and wine.
For distilling
It would be particularly useful for washes made from apples, pears, plums, peaches, grapes, berries or other fruit. You normally add it to the crushed fruit/must before fermentation, giving the enzyme time to break down the pectin.
This enzyme can be added to the juice at either the macerating or clarification stage. This enzyme combination is extremely temperature tolerant and will be active at temperatures as low as 5°C (such as chilled must).
per 100ml bottle
doseage 40 - 100ml parts per million
For fruit beers 1ml per kg of fruit
also. sold in 1 kg bottles - price on application
Product of Deltagen