This is the pectolase enzyme, without the dextrose padding for red wine. If you are making large amounts or want to make up your own pectolase this is a more cost effective option.
- For more than 3 days maceration use 2 g/100kg
- For less than 3 days maceration use 3 g/100kg
- Dilute 10 times prior to addition
- Active from 10 to 50°C, (50 to 122°F). The activity increases with temperature
- Eliminated by bentonite
For the larger quantities (50g+) there may be a delay of 2-3 days before despatch.