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Maximize Extraction and Clarity with Bulk Pectic Enzyme for Winemaking
Enhance Your Winemaking Process with Pectic Enzyme
Our substantial 25 kg (55 lb) package of Pectic Enzyme, sourced from the United States, is the professional's choice for clarifying wine and cider. It breaks down the pulp and facilitates tannin extraction, ensuring your must is free of pectins that can cause haze and affect the final clarity of your beverage.
Key Features:
Large Quantity: 25 kg (55 lb) for extensive use in winery or cidery operations.
Enhanced Clarity: Breaks down pectins, preventing haze in finished wines and ciders.
Efficient Extraction: Aids in the optimal release of tannins from red grape skins.
Improved Pressing: Makes the pressing process more effective, yielding more juice.
Usage: Recommended 1/2 teaspoon per gallon of must for best results.
FAQ’s:
Q: How does Pectic Enzyme improve the winemaking process? A: It breaks down fruit pulp, enhances tannin extraction, and prevents pectin-induced haziness.
Q: What is the recommended amount of Pectic Enzyme per gallon of must? A: It's typically 1/2 teaspoon per gallon, but you should always refer to the specific instructions for your batch size and fruit type.
Q: Can Pectic Enzyme be used in cider making as well? A: It's just as effective in cider-making for enhancing clarity and extraction.
Q: When should Pectic Enzyme be added to the must? A: It's best added before fermentation begins to allow it to break down the pectins effectively.
