Pectic Enzyme Powder for Apple Cider Wine Making Brewing Fruit Juice Pectin Haze

Description

Pectic Enzyme Powder for Apple Cider Wine Making Brewing Fruit Juice Pectin Haze
Juice Extraction Agent
Chemical Compositions (A) : Maltodextrin (95-99%), Pectinase (1-5%)
Add 1/2 teaspoon per gallon of must before the start of fermentation.
This material is not regulated.
Handling: Prevent unnecessary contact with eyes or skin. Wear suitable protective clothing.
Pectic Enzyme physically breaks down pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must break down the pulp, making pressing more efficient. Adding it to red grape must aid in the extraction of tannin from the skins. It can also abate pectin haze in wines and cider. Use 1/2 teaspoon (2g) per gallon of must, or 1/10 tsp (.5g) per LB of fruit. Comes packaged in an oxygen barrier zip-lock pouch for maximum freshness.
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