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Pectinase Enzyme: Wine Clarifying Agent

Brand:Arishtam

681,437

-11%

The Pectinase Enzyme is a crucial tool for wine makers, home brewers, and fruit cider enthusiasts. If you want crystal-clear wines without compromising flavor, this enzyme is your secret weapon.

This enzyme will clear the fruit haze from your wine by breaking down pectin from the fruit walls. It also improves the juice absorption efficiency and makes it easier to extract all the flavors and aromas from the pulp of the fruit. That is why it is used in fruit beers, ciders and wines or any other fermentation where fresh fruits are used.

(190 customer reviews)

Key Benefits:

  1. 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.
  2. 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.

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:
    1. Flavor Extraction: It breaks down plant material (usually fruit) to extract flavors during the mash.
    2. Wine Clarity: It eliminates pectin-induced haze in finished wines.

Get Your Pectinase Enzyme Today!

190 reviews for Pectinase Enzyme: Wine Clarifying Agent

4.6
Based on 190 reviews

Customer Images

Image #1 from Ash
Image #2 from Ash
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Image #4 from J B.
Image #5 from J B.
Image #1 from Ash

Ash

Absolutely great

Image #2 from Ash

Ash

Absolutely great

Image #3 from Ash

Ash

Absolutely great

Image #4 from J B.

J B.

You did superb ******* 7 star I submit. Not related to this order but I like to share my methods of brewing and experience here with documented pictures. 1. Variety of Yeast for Wine: Here in Kolkata the temperature is not cold. Most of the wine fermenting yeast strains (Sparkling wine, Red wine, Dry fermenting, Turbo) starts fermenting within 6 hours of adding to the juice. After trying all (Sparkling wine, Red wine, Dry fermenting, Turbo) varieties I liked Sparkling wine the most as it gives an attractive clear solution. Even the Red wine turns Sparkling Ruby Red .... and of course not loosing the fullness. 2. Fermentation process: Fermentation starts within 4 (Four) hours and maximum bubbling gets completed within 72 to 96 hours. Little warm water bath I used in last winter for augmenting the process of fermentation. It really facilitates the process. 3. Fermenting Containers and Siphoning the clear top: 2 Litre cold drinks bottles are superb ..... why ?? i) The high column and less diameter of the mast in container provides good settling of the lees and least loss of the clear wine while siphoning out the clear top (The surface area of transition zone is less). ii) Small opening assures easy air tight and fitting baloon for seal. Carbon Dioxide securely dissociates the top portion of mast. iii) Little swinging the 2 litre bottle mixes the mast inside any time for augmenting the process of fermentation and stirring stick is not necessary eliminating the risk of inoculating any organism inside. iv) Siphoning is best possible by sterile saline infusion sets which are itself sterile in plastic pack. i) They can be boiled and re used or may be disposed after single use. ii) Low cost iii) Less diameter result in almost no turbulence during siphon transfer ... and no oxygen mix ... and no oxidation. iv) Less diameter ... less volume speed ... good control on the process of siphoning.

Image #5 from J B.

J B.

You did superb ******* 7 star I submit. Not related to this order but I like to share my methods of brewing and experience here with documented pictures. 1. Variety of Yeast for Wine: Here in Kolkata the temperature is not cold. Most of the wine fermenting yeast strains (Sparkling wine, Red wine, Dry fermenting, Turbo) starts fermenting within 6 hours of adding to the juice. After trying all (Sparkling wine, Red wine, Dry fermenting, Turbo) varieties I liked Sparkling wine the most as it gives an attractive clear solution. Even the Red wine turns Sparkling Ruby Red .... and of course not loosing the fullness. 2. Fermentation process: Fermentation starts within 4 (Four) hours and maximum bubbling gets completed within 72 to 96 hours. Little warm water bath I used in last winter for augmenting the process of fermentation. It really facilitates the process. 3. Fermenting Containers and Siphoning the clear top: 2 Litre cold drinks bottles are superb ..... why ?? i) The high column and less diameter of the mast in container provides good settling of the lees and least loss of the clear wine while siphoning out the clear top (The surface area of transition zone is less). ii) Small opening assures easy air tight and fitting baloon for seal. Carbon Dioxide securely dissociates the top portion of mast. iii) Little swinging the 2 litre bottle mixes the mast inside any time for augmenting the process of fermentation and stirring stick is not necessary eliminating the risk of inoculating any organism inside. iv) Siphoning is best possible by sterile saline infusion sets which are itself sterile in plastic pack. i) They can be boiled and re used or may be disposed after single use. ii) Low cost iii) Less diameter result in almost no turbulence during siphon transfer ... and no oxygen mix ... and no oxidation. iv) Less diameter ... less volume speed ... good control on the process of siphoning.

Image #1 from Ash
Image #2 from Ash
Image #3 from Ash
Image #4 from J B.
Image #5 from J B.
1-5 of 190 reviews
  1. Good as always

  2. GOOD

  3. Good Product

  4. Always clears the most difficult types of wine

  5. Worked great. Very effective potent.

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