Pectins are one of the most common colloids of musts and wines. These compounds have enhanced salvation power and thus increase the solubility of other substances, including salts (sodium bitartrate), proteins, etc. Pectins prevent stabilization and clarification.Moreover, pectins tend to be relatively easily gelling and, consequently, hinder filtration. Proteolytic enzyme, also called proteinase, cleaves the long chain molecules of proteins into shorter fragments (peptides) and eventually into their components.
» Dose: 4-8g/10kg of fruit or must at 20°C with contact time 2-3 hours
» To be added during fermentation process
» Double the dose for every 7°C below 20°C or shorten contact time twice
» Keep in a cool dry place away from direct sunlight.