Vintner's Harvest Pectinase 1kg

Transform your winemaking process with Vintner's Harvest Pectinase 1kg, the ultimate enzyme for enhancing fruit juice extraction and flavor release. Specifically designed for fruit and white wine making, this premium pectinase breaks down pectins in fruits, ensuring you maximize your yield and produce exceptional quality beverages. Whether you're a seasoned vintner or a home winemaking enthusiast, using Pectinase allows you to get the most juice from your grapes or fruits. This product is excellent for both beginners and experts alike, delivering effective results every time.

To achieve optimal results, simply add Vintner's Harvest Pectinase while crushing your fruit. For ideal treatment, mix 1 tablespoon (4g) of Pectinase for every 5kg of fruit in a 100ml warm water solution. Stir well through the pulp and allow it to sit for a minimum of 6 to 12 hours before pressing. For pulp, simply add 1 teaspoon per 5L directly to the mixture, and let it rest for two hours at 50°C before proceeding to your main fermentation process.

Make sure to refrigerate Pectinase to preserve its potency and ensure you are consistently getting the highest quality in your wine production. Experience the difference in flavor, aroma, and yield with Vintner's Harvest Pectinase 1kg today! Perfect for home brewers looking to elevate their wine game, this is an essential addition to your winemaking toolkit.

Vintner's Harvest Pectinase 1kg
Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Keep refrigerated. Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.

Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Keep refrigerated. Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.