Vintner's Harvest Pectinase 75g

Unlock the true potential of your fruit with Vintner's Harvest Pectinase 75g, the essential enzyme for home winemakers and jam enthusiasts alike. Designed to break down pectins in various fruits, this powerful pectinase maximizes juice extraction and enhances flavor, resulting in a superior yield of wine or preserves. Perfect for white wine and fruit wine making, Vintner's Harvest Pectinase is your go-to solution for achieving the best taste and texture in your beverages and spreads. To use, simply mix 1 tablespoon (4g) of Pectinase with 5kg of crushed fruit in 100ml of warm water. Stir thoroughly through the pulp and allow to rest for 6 to 12 hours before pressing. For pulp applications, add 1 teaspoon per 5L directly into the pulp and let it sit for two hours at 50°C for optimal results. This easy-to-use pectinase is a game changer for any aspiring winemaker or cook looking to elevate their fruit creations. Whether you're crafting delicious homemade wines or jams, Vintner's Harvest Pectinase guarantees outstanding results. Keep refrigerated for maximum freshness and efficacy. Experience the full taste profile of your fruit by incorporating this pectinase enzyme in your fermentation or cooking process today!

Vintner's Harvest Pectinase 75g

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 @ 50řC before diluting for main fermentation.