Liquid Pectic Enzyme 10ml BROWIN 401400 Length: 8 cm, Width: 1.5 cm, Height: 13.2 cm, Weight: 10.0 g

• Easier juice pressing - Pectic enzyme loosens the structure of the fruit.
• Addition of Pektoenzym aids in further fining of the wine after fermentation is complete.
• Efficient - A single 10 ml packaging is sufficient for approximately 50 kg of fruit.
• Vial with closure - Allows easy storage and use of the remaining product later on.
• Simple to use - Dissolve in 100 ml of water, pour over the fruit according to the package instructions, stir, and let it sit.

Home winemaking has never been easier! Pektoenzym reduces liquid viscosity, supporting fining, and simplifies the pressing of juice for beverages. This product aids in juice extraction from fruits by breaking down their structure, which also enhances the fining process at later stages. You do not have to use the entire 10 ml at once, as it maintains a consistent level of activity throughout its shelf life when stored at room temperature, thanks to its convenient vial packaging.

How to use:

Pour a small amount of water (1-2 L per 10 kg of fruit) at a 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 cools to 40°C, add Pektoenzym mixed with 100 ml of room temperature water. Mix thoroughly and let it sit covered in a cool place for 9-15 hours before pressing the juice.

Ingredients: Pectolytic enzyme