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
- 食品級
- Main application: Wine production
- Recommended dosage: 2–6 mL / 100 kg
基本訊息
| 產品名稱 | Pectinase (Wine General Pre-Treatment) |
|---|---|
| 成份 | Pectinase, carrier: glycerol |
| 操作條件 | Temperature range: 15°C–63°C; pH range: 3.5–5.5 |
| 建議劑量 | 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 |
| 外貌 | 褐色液體 |
| 保存期限 | 12個月 |
| 包裝 | 標準包裝為1公斤裝瓶（採用工業級素面瓶盛裝）。請注意產品圖片僅供示意，實際包裝可能有所不同。. |
產品規格
| 物品 | 規格 |
|---|---|
| 密度 | 1.05–1.25 克/毫升 |
| pH (25°C) | 3.0–5.5 |
| 鉛 (Pb) | ≤ 5.0 毫克/千克 |
| Total Arsenic (as As) | ≤ 3.0 毫克/千克 |
| 總平板計數 | ≤ 50,000 菌落形成單位/毫升 |
| 大腸菌群 | ≤ 30 菌落形成單位/毫升 |
| 大腸桿菌 | 未偵測到 |
| 沙門氏菌 (25 mL) | 未偵測到 |
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.
註記
- 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.
應用領域
- Wine production
- Fruit wine processing
- Grape juice processing
- Clarification and filtration processes in fermented beverages
貯存
Store in a sealed container in a cool, dry place. Avoid prolonged exposure to high temperatures.
