- Easier to squeeze juice - pectin enzyme causes the fruit structure to loosen
- Adding Pecto enzyme makes it easier to further refine the wine after fermentation is complete.
- Efficient - a 10 ml pack is enough for about 50 kg of fruit
- Bottle with closure - allows to store the product and use the rest later.
- Easy to use - dissolve in 100 ml of water, pour over the fruit according to the indication on the package, stir and let stand
Making your own wine: squeezing juice for batches, reducing liquid viscosity - which aids clarification - and squeezing juice for beverages has never been easier! Pecto enzyme is an enzymatic preparation that facilitates the extraction of juices from fruits by loosening their structure, which also facilitates proper purification of the liquid at later stages. A single 10 ml pack is enough for about 50 kg of fruit - but you don't have to use the whole pack at once! One of the advantages of this product is that it maintains a fixed activity level throughout its life when stored at room temperature, which is made easier thanks to its convenient packaging, ie vial with closure. Using Pecto ezyme is very easy and its effects will exceed your expectations! Enjoy wine characterized by full flavor and aroma and use fruit in 100%, without wasting any valuable juice contained in it! Pecto enzyme dissolves pectins contained in fruit and thereby reduces the viscosity of the liquid and has a positive influence on the clarification process after fermentation.
How to use:
Pour a small amount of water (1-2 L per 10 kg of fruit) - with 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 has dropped to 40°C, add Pecto enzyme mixed with 100 ml of water at room temperature. Mix everything well and leave covered in a cool place for 9-15 hours. After that, start squeezing juice.
Ingredients: pectolytic enzyme