Fruit Pectinase Enzyme For Red Wine Brewing


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Product Description

Manufacture supply compound enzymes for red wine brewing


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..


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.


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.


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


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.



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


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.


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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