Key Benefits:
- Clarification:
- Pectinase clears the pectin haze in your wine, ensuring a pristine appearance.
- Say goodbye to cloudiness and hello to brilliant clarity! That is why any beer, wine, kombucha, cider or mead that uses fresh fruit uses between 1/4 to 1/3 gm of pectin enzyme per liter.
- Flavor Extraction from Pulp:
- By breaking down pectin from fruit walls, this enzyme enhances juicing efficiency from fresh fruits.
- Extract all the hidden flavors and delicate aromas from the fruit pulp.
- Just mash the fruit into a pulp and add some yeast and pectin and wait for 3 days. The Pectin breaks down the polysaccharide (a jelly like viscosity of the fruit pulp) into simpler sugars. The yeast will breakdown sugar and convert it into alcohol The two together will eat through the fibers and viscous pulps and making juicing and flavor extraction from fresh fruits a breeze.
How It Works:
- Pectin in Fruits:
- Essentially, pectin is the pulpy binding substance found in fruits that contributes to haze.
- Pectinase targets this pectin, breaking down fruit cell walls and releasing trapped flavors.
- Composition:
- Pectinase is a blend of 4 enzymes that specializes in breaking down glycosidic bonds of polysaccharides (the long chains of galacturonic acid residues in pectic substances, which are the structural of plant cells):
- Polygalacturonase
- Pectin lyase
- Pectate lyase
- Pectin esterase
- It prevents methanol production when using fruit skins during wine fermentation.
- Pectinase is a blend of 4 enzymes that specializes in breaking down glycosidic bonds of polysaccharides (the long chains of galacturonic acid residues in pectic substances, which are the structural of plant cells):
Usage Guidelines:
- Dosage:
- Add one teaspoon (2.5gm) of Pectinase for every 2.5-4 kg of fruit (approximately 0.5-1 g per kg).
- Best used immediately after pulping, along with Campden treatment.
- Activity:
- At the time of packing, the enzyme has an activity of 60,000 U/g.
- pH and Temperature:
- pH Range: Operational from 3.0 to 5.0; optimum range is 3.5 to 4.0. (don’t worry most fruit juices are in this range)
- Temperature Range: Effective from 25°C to 65°C; optimum range is 40°C to 55°C. (These are specially designed for indian wine making process and apt to our climate the temperature conditions)
Storage Recommendations:
- Store the product below 25°C.
- Avoid direct exposure to sunlight or moisture.
- Keep it clean, cool, and dry.
Purpose of Pectinase:
- Pectinase serves two main purposes in brewing:
- Flavor Extraction: It breaks down plant material (usually fruit) to extract flavors during the mash.
- Wine Clarity: It eliminates pectin-induced haze in finished wines.
Good results
Worked absolute wonders on my recent pineapple batches, extracting maximum juice and breaking down the fruit perfectly. Arishtam continues to deliver genuine, high-quality brewing supplies that make homebrewing a breeze!
Awesome
Good
GOOD SERVICE
Thank you sir