Pectinase 10g High Strength



20 in stock

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Pectinase breaks down the pectins in fruit, releasing juice and flavour. Pectinase should be added whilst the fruit is being crushed.

Prepare 1-2g of Pectinase per 100L of fruit or juice in a 100ml warm water solution. Stir through the must. Leave fruit pulp for 6 to 12 hours minimum before pressing.