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
- Dùng cho thực phẩm
- Main application: Wine production
- Recommended dosage: 2–6 mL / 100 kg
Thông tin cơ bản
| Tên sản phẩm | Pectinase (Wine General Pre-Treatment) |
|---|---|
| Thành phần | Pectinase, carrier: glycerol |
| Điều kiện hoạt động | Temperature range: 15°C–63°C; pH range: 3.5–5.5 |
| Liều lượng khuyến cáo | 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 |
| Vẻ bề ngoài | Chất lỏng màu nâu |
| Hạn sử dụng | 12 tháng |
| Bao bì | Đóng gói tiêu chuẩn là chai 1 kg (được cung cấp trong chai nhựa công nghiệp thông thường). Lưu ý rằng hình ảnh sản phẩm chỉ mang tính minh họa. Bao bì thực tế có thể khác biệt. |
Thông số kỹ thuật sản phẩm
| Mục | Đặc điểm kỹ thuật |
|---|---|
| Tỉ trọng | 1,05–1,25 g/mL |
| pH (25°C) | 3,0–5,5 |
| Chì (Pb) | ≤ 5,0 mg/kg |
| Total Arsenic (as As) | ≤ 3,0 mg/kg |
| Tổng số đĩa | ≤ 50.000 CFU/mL |
| Vi khuẩn coliform | ≤ 30 CFU/mL |
| Vi khuẩn Escherichia coli | Không phát hiện được |
| Salmonella (25 mL) | Không phát hiện được |
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.
Ghi chú
- 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.
Các lĩnh vực ứng dụng
- Wine production
- Fruit wine processing
- Grape juice processing
- Clarification and filtration processes in fermented beverages
Kho
Store in a sealed container in a cool, dry place. Avoid prolonged exposure to high temperatures.
