Browin 401400 Pectinase 10 ML, Anti Gelling Agent, More Juice Extraction, for Wine Making, Liquid

• Easier juice pressing - pectic enzyme causes loosening of the fruit structure Adding Pektoenzym makes it easier to fine the wine further after completing fermentation. Efficient - a 10 ml packaging is sufficient for about 50 kg of fruit Vial with closure - allows storing the product and using the rest of it later. Simple to use - dissolve it in 100 ml of water, pour it over the fruit in line with the indication on the packaging, stir, and leave
• Adding Pektoenzym makes it easier to fine the wine further after completing fermentation.
• Efficient - a 10 ml packaging is sufficient for about 50 kg of fruit
• Vial with closure - allows storing the product and using the rest of it later.
• Simple to use - dissolve it in 100 ml of water, pour it over the fruit in line with the indication on the packaging, stir, and leave

Product Description Home winemaking: pressing juice for batches, reduction of liquid viscosity - which supports fining - and pressing of juice for drinks have never been so easy! Pektoenzym is an enzymatic preparation that facilitates obtaining juices from fruit by loosening their structure, which also facilitates proper fining of the liquid at later stages. A single 10 ml packaging is sufficient for about 50 kg of fruit - but you do not have to use the whole packaging at once! One of the advantages of this product is that it maintains a fixed level of activity when used during its whole lifetime when stored in room temperature, which is made easier thanks to its convenient packaging, i.e. a vial with closure. Using Pektoenzym is very simple, and the effects of it will surpass your expectations! Enjoy wine characterised by full flavour and aroma and use fruit in 100%, without wasting any valuable juice included in them! Pektoenzym dissolves pectins included in fruit and therefore reduces the viscosity of the liquid and has positive impact on the fining process post-fermentation. How to use: Pour a small amount of water (1-2 L per 10 kg of fruit) - with temperature of 40°C for berries and 80°C for apples, pears, plums, and quinces - over the fruit. Once the temperature of the fruit mass falls down to 40°C, add Pektoenzym mixed with 100 ml of water in room temperature. Mix everything thoroughly and leave it under cover in a cool place for 9-15 hours. Afterwards, start pressing juice. Ingredients: pectolytic enzyme Directions Pour a small amount of water (1-2 litres per 10 kg of fruit) at a temperature of 40 °C for berries and 80 °C for apples, pears, plums and quinces on the chopped fruit. When the temperature of the fruit mass drops to 40°C, add the pectoenzyme diluted in 100 ml of water at room temperature. Mix everything well and leave covered in a cool place for 9-15 hours. After this time, squeeze the juice.