Grape Maceration Enzyme Pectinase for Wine

Grape Maceration Enzyme Pectinase for Wine
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Catalog Number IE-1212

Physical Form Liquid

Color Light to dark brown

Dosage Parameters 10-30 g/T grape

Source Microorganism

Overview

Summary A pectinase preparation with some other beneficial activities helpful to release as much useful substances as possible from grape, resulting in more color, free-run juice and more stable wine.
Description The product is created through submerged fermentation of a carefully selected microbial strain, followed by separation, formulation, and drying. It primarily contains pectinase, along with additional beneficial activities such as cellulase and hemicellulases. These enzymes work synergistically to maximize the extraction of valuable substances from grapes, making the product highly effective as a maceration enzyme.
Advantages Reduce viscosity and increase juice yield
Release more color aroma and flavor
Help with filtration and reduce pressing time
Improve the clarity and stability of wine
Application Used in grape maceration to maximize color, juice yield and reduce juice viscosity
Application Area Fruit and vegetable processing
Wine enzymes
Food
Application Recommendation The recommended dosage is 10-30 g/T grape to be added after crushing. In autumn it normally takes 4-7 days for the best maceration depending on room temperature. The dosage has to be optimized based on raw material specifications, product expectation and processing conditions. It is better to begin the test with the convenient volume.

Specifications

Dosage Parameters 10-30 g/T grape
Effective Temp 15°C-50°C
Effective pH 2.8-5.5
Source Microorganism
Physical Form Liquid
Color Light to dark brown
Scope of Shipment Worldwide

Package and Storage

Package 500gx20 barrels/carton, 25 kg/barrel
Storage Keep sealed in a dry and cool place and avoid direct sunlight.

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Our products and services are for research use only and cannot be used for any clinical purposes.

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