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Sale! SpiritFerm Pectolase 5g View larger

SpiritFerm Pectolase 5g

10178

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Pectolase is recommended to be added to all pulp-fermented wines.

5g for 25L must

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£0.56 tax incl.

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  • Widely used enzyme by winemakers in the production of wines. The enzyme breaks down the so-called pectic substances (pectins) and turns them into soluble compounds.

    Pectolase is az enzyme commonly produced for trhe food industry, fascilitating obtaining fruit juice, supporting fermentation of fruit wines, fascilitating clarification. This preperation destroys the residues of fruit starch, so called pectin substances and convent them into soluble compounds.

    The enzyme should added to the setting a few hours before the addition of yeast and mixed thoroughly.

    The enzyme dosage is assumed at the level of:

    1g for every 4 kg of fruit with a high pectin content, such as apples, all citrus fruits, currants
    1g for every 8 kg of fruit with a low pectin content, such as grapes, cherries
    Pectolas should be added to the fruit previously poured with a small amount of hot water (it may be the first dose of sugar syrup), when the setting temperature reaches 40-50°C for 2 hours before adding the yeast.

    If you add pectolase to fruit at room temperature, around 25°C, wait 4 hours for yeast to be added.

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SpiritFerm Pectolase 5g

SpiritFerm Pectolase 5g

Pectolase is recommended to be added to all pulp-fermented wines.

5g for 25L must

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