Enzymes For Wine Making: Pectinase, Cellulase, Hemicellulase, Beta Glucanase, Amylase And Protease Complex | Introduction | EWM-001 is developed from an advanced strain through cultivation, fermentation, and extraction techniques, which conform to FCC. It is cultured from Aspergillus niger. |
| Benefits |
Fully decomposing the pectin and various sediments in grape juice, and clarifying the grape juice quickly. Reduces the viscosity of grape juice to a concentration of 700BX or even higher. Speeds up ultra-filtration, and decreases the number of washes of ultra-membrane. Effectively prevents the production of turbidity over the stockpile period and therefore stability. Enhance the flavor and color of the red wine. |
| Main Components | Pectinase, cellulase, hemi-cellulase, β-glucanase, amylase, and protease. |
| Activity Temperature | 20°C-60°C |
| Optimum Temperature | 40~50°C |
| Activity pH | 3.0-5.5 |
| Declared Activity | 5,000,000 u/mL |
| Storage | This product should be transported and stored in a cool and dry place. At 1~10°C, with no sunlight. With these storage conditions, its shelf life is 18 months. |
| Shelf Life | 18 months |
| Packaging | 25 kg / drum |
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