Fructozym® P, Erbslöh, pectinase / pectolytic enzyme, white wine, white fruit wine, apple wine and cider, 25 ml

Highly concentrated liquid pectinase enzyme that ensures rapid breakdown of the pectin in fruit pulp. The enzyme also helps break down cell walls, which gives a higher yield.

For white wine, white fruit wine, apple wine and cider.

Dosage: 5 ml per 50 litres juice at 20° C, preferably higher, with a contact time of 2 hours.

Added immediately after the must / juice has been pressed.

Instructions: Dilute the desired amount of enzyme with water in a ratio of 1:20. Add while stirring.

Treatment with this product should take place at 20° C, preferably higher, with a contact time of 2 hours. If it is colder in the room where the wine is being made, the same effect can be achieved by doubling the dosage.

It is important that further winemaking is only continued after the contact time has ended.

For dosing smaller portions, we recommend using pipettes, see item no. 1018.

Stored in the refrigerator. Relatively short shelf life. Should not be stored from one wine season to the next.

Made by Erbslöh, Germany

Net contents: 25 ml