Clarifies the pectin haze and helps make clear fruit juices. Used extensively in wines and fruit ciders
Essentially Pectin is the pulpy binding substance in the fruit that produces haze. Using Pectinase helps breakdown of fruit cell walls and helps in maximum extraction of the locked flavors and aroma from the fruits. Pectin enzyme is a mixture of polygalacturonase, pectin lyase, pectate lyase, and pectin esterase and prevents methanol production when using fruit skins during wine/fermentation.
The ideal dosage is one teaspoon for every 2.5-4kg of fruits used. (0.5-1gm per kg of fruit) Best used immediately after pulping on the day along with Campden treatment. Activity (at time of packing) 60,000U/g
Test for Pectin Haze
In the cloudy finished beverage, you can also perform an isopropyl alcohol test to determine if the amount of pectin enzyme was adequate.
Temperature & pH for Pectin Enzyme
Effect of pH: the operational range is from pH 3.0 to 5.0; the optimum pH range is from pH 3.5 to 4.0.
Effect of Temperature: the effective temperature range is from 25～65℃, the optimum temperature range is from 40～55℃.
Storage of Enzyme
The product should be stored at 25℃ below. The product is a bio-active substance, so sunlight, temperature, and humidity can cause
the inactivation of enzymes. Therefore, avoid direct exposure to sunlight or moisture. Keep it clean, cool, and dry.