Food-Grade Pectinase for Wine & Fruit Wine Pre-Treatment
Pectinase (Wine General Pre-Treatment) is a food-grade enzyme preparation specifically developed for wine and fruit wine production processes. It is designed to be used during grape processing, juice extraction, maceration, clarification, and wine treatment stages to improve yield, clarity, and overall processing efficiency.
This pectinase is suitable for general pre-treatment in wine production, including grape mash treatment before fermentation, clarification of juice and wine, and processing of partially fermented juice in sweet wine production.
Key Product Information
- Pectinase (Wine General Pre-Treatment)
- Enzyme Activity: 20500 u/mL
- Maisto klasės
- Main application: Wine production
- Recommended dosage: 2–6 mL / 100 kg
Pagrindinė informacija
| Produkto pavadinimas | Pectinase (Wine General Pre-Treatment) |
|---|---|
| Sudėtis | Pectinase, carrier: glycerol |
| Veikimo sąlygos | Temperature range: 15°C–63°C; pH range: 3.5–5.5 |
| Rekomenduojamas dozavimas | 2–6 mL per 100 kg raw material |
| Application Methods | Grape mash treatment: 2–6 mL / 100 kg grapes Juice clarification: 2–4 mL / 100 L juice Cold settling / flotation process: 5 mL / 100 L wine Wine clarification treatment: 4–6 mL / 100 L wine |
| Išvaizda | Rudas skystis |
| Galiojimo laikas | 12 mėnesių |
| Pakuotė | Standartinė pakuotė - 1 kg butelis (tiekiamas pramoniniame paprastame butelyje). Atkreipkite dėmesį, kad gaminio vaizdas yra iliustracinis. Tikroji pakuotė gali skirtis. |
Produkto specifikacijos
| Prekė | Specifikacija |
|---|---|
| Tankis | 1,05–1,25 g/ml |
| pH (25 °C) | 3,0–5,5 |
| Švinas (Pb) | ≤ 5,0 mg/kg |
| Total Arsenic (as As) | ≤ 3,0 mg/kg |
| Bendras plokštelių skaičius | ≤ 50 000 CFU/ml |
| Koliforminės bakterijos | ≤ 30 CFU/ml |
| Escherichia coli | Neaptikta |
| Salmonella (25 ml) | Neaptikta |
Function & Recommended Use
The recommended dosage of this pectinase is 2–6 mL per 100 kg, typically calculated under a reference temperature of 15°C. Within the effective temperature range of 15°C–63°C, higher temperatures generally result in increased enzymatic activity.
Pectinase breaks down pectin and related colloidal substances in grape and fruit materials, helping to increase juice yield, improve settling and clarification, shorten clarification time, and enhance filtration efficiency in wine production.
Pastabos
- Recommended dosage is generally based on an operating temperature of 15°C. Within the effective range of 15°C–63°C, higher temperatures result in stronger enzymatic activity.
- Contact time depends on the specific winemaking process; however, it should not be less than 1 hour. Longer contact times are beneficial.
- Under normal wine alcohol levels (below 16% v/v) and typical SO₂ usage levels, the activity of this pectinase will not be affected.
- Bentonite has an inactivating effect on pectinase. Do not add bentonite before the enzymatic reaction is completed.
- For better dispersion, it is recommended to pre-dilute the pectinase with a small amount of clean water before addition, followed by thorough mixing.
Taikymo sritys
- Wine production
- Fruit wine processing
- Grape juice processing
- Clarification and filtration processes in fermented beverages
Sandėliavimas
Store in a sealed container in a cool, dry place. Avoid prolonged exposure to high temperatures.
