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WHC Lab

WHC Lab Cold Temp Pectinase Enzyme

WHC Lab Cold Temp Pectinase Enzyme

€29,50 EUR
€29,50 EUR
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    This highly concentrated liquid pectinase from Aspergillus niger is developed specifically for low-temperature clarification of fruit and grape musts, rapidly breaking down pectins to improve juice yield, clarity, filtration performance, and processing efficiency

    Product Description

    Usage

    After diluting WHC Pectinase Enzyme 10 times with cold potable water and mixing it uniformly, it can be added directly to the fruit must.

    Fruit must clarification 1 - 5 g/hl 5 - 10+ hours at 10°C or less.

    Technical Specifications

    • Visual description: Brown liquid, stabilized with glycerol
    • Activity: 1.500 PLU/g & 3.000 PGU/g
    • Optimum Temperature: 10°C or less or 50°F or less
    • Dosage: 1 - 5 g/hl

    Documentation

    SPEC-ENZ-P-8_Rev_1_Enzyme_TDS_-_WHC_Pectinase_Enzyme.pdf

    MSDS-ENZ-P-8_Rev_0_Enzyme_MSDS_-_WHC_Pectinase_Enzyme.pdf

    View full details

    Usage

    After diluting WHC Pectinase Enzyme 10 times with cold potable water and mixing it uniformly, it can be added directly to the fruit must.

    Fruit must clarification 1 - 5 g/hl 5 - 10+ hours at 10°C or less.

    • Visual description: Brown liquid, stabilized with glycerol
    • Activity: 1.500 PLU/g & 3.000 PGU/g
    • Optimum Temperature: 10°C or less or 50°F or less
    • Dosage: 1 - 5 g/hl

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