This highly concentrated liquid pectinase from Aspergillus niger is developed specifically for low-temperature clarification of fruit and grape musts, rapidly breaking down pectins to improve juice yield, clarity, filtration performance, and processing efficiency
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Product Description
Usage: After diluting WHC Pectinase Enzyme 10 times with cold potable water and mixing it uniformly, it can be added directly to the fruit must. Fruit must clarification 1 - 5 g/hl 5 - 10+ hours at 10°C or less.
Technical Specifications
Visual description: Brown liquid, stabilized with glycerol
Usage: After diluting WHC Pectinase Enzyme 10 times with cold potable water and mixing it uniformly, it can be added directly to the fruit must. Fruit must clarification 1 - 5 g/hl 5 - 10+ hours at 10°C or less.
Visual description: Brown liquid, stabilized with glycerol
