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Fruit Pectinase Enzyme For Red Wine Brewing

$40.99

Availability: 100 in stock

Product Description

Manufacture supply compound enzymes for red wine brewing

INTRODUCTION

This product is deveoped from advanced strain through cultivation, fementation and extraction technique, which is in conformity with FCC. Pectinase is designed specially for juice and wine industry. This product is manufactured in accord with the standards of FDA, WHO and UECFA..

DEFINITION OF UNIT

1 unit of Pectinase equals to 1g(1ml) enzyme preparation hydrolyzes polygalacturonic acid to get 1mg galacturonic acid per hour at 50℃ and pH3.5.

Characteristics

Production Organism

Aspergillus niger

Physical Form

Liquid

Color

Brown ,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity

Odour

Normal microbial fermentation odour.

SPECIFICATIONS

ITEMS

Lower Limit

Upper Limit

Lead

 

5 mg/kg

Arsenic

 

3 mg/kg

Total viable count

 

50,000 CFU/g

Coliform Bacteria

 

30 CFU/g

Escherichia coli

 

10 CFU/g 3 MPN/g

Salmonella

Not Detected/25g

 

DOSAGE

The recommended dosage is 0.02-0.1L of the enzyme preparation per ton of total raw materials, added at mashing or juice clarification. However, the optimal dosage depends on the fruit variety, maturity and the specific process parameters and should be determined by testing different dosages.

PACKAGE DAN STORAGE

Pactage

Packaging specification: 25L/drum; 1,125L/drum or as your request.

Storage

Best Before

When stored as recommended, the product is best used within 6 months from date of delivery.

Shelf Life

6 months at 25℃, activity remain ≥85%. Increase dosage after shelf life.

Storage Conditions

This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.

Application Method

Due to the diversity of grape varieties, “picking” timing and maturities, the wine maker needs to define the dosage according to the actual local conditions. In situations where grapes are not squashy (firm and hard to squeeze), another ENZYMES.BIO’s product –Formulated Enzymes for Fruit Slurry is recommended because it’s contains more amylum. For fruits which are mature or have been stored for a long time, the polysaccharide may dissociate from cell wall gradually. The pectin content will also increase so in these cases the dosage should be increased accordingly.

SAFETY

Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

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