Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Keep refrigerated. Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (approx 9g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 – 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.
Can also be used in the fermentation of fruit beers to break down fruit compounds.
Pectolase (Pectic Enzyme)