Vintner’s Harvest Pectinase – 1kg

Vintner's Harvest Pectinase – 1kg details

Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield.

It is used primarily in fruit and white wine making.

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.

Keep refrigerated.

Choosing a pack size

This 1kg pack suits frequent or larger-scale fruit processing. For occasional batches, compare Vintner’s Harvest Pectinase – 75g.

Use the directions and storage instructions on the pack you receive; do not assume that a larger pack changes the dose required for a given weight of fruit.