Product information

High-Performance Pectinase Enzyme for Juice and Wine Processing

Product Description

Pectinase is made from Aspergillus niger via fermentation, extraction and refinement. It is widely used in fruit juice, vegetable juice, wine and other products.

Working Principle

Pectinase acts on the glycosidic bonds between D-galacturonic acid residues in pectin, breaking down pectin molecules and degrading polysaccharide chains in the pectin. This reduces viscosity, improves filtration rate and clarity, increases juice yield, prevents gelation of puree and concentrated juice, and enhances the color of grape juice.

Product Characteristics

· Temperature range: Effective at 25–65 °C; optimal at 50–60 °C

· PH range: Effective at pH 2.5–4.5; optimal at pH 3.3–4.0

Usage Instructions

· Fruit wine processing: Adding pectinase can increase juice yield, clarifies juice, and improves fruit wine yield. Recommended dosage: 1500–9000 U/kg raw material.

· Wine processing: Adding pectinase improves color, enhances aroma, and increases juice yield. Recommended dosage: 1500–6000 U/kg raw material.

Precautions

Enzymes are protein-based substances. For sensitive individuals, inhalation of enzyme powder or droplets may case allergic reactions. Prolonged exposure may irritate the skin, eyes and mucous membranes. It is recommended to wear a face mask during operation. If the product accidentally splashes onto the skin or eyes, rinse immediately with clean water.

Package and Storage

Package Options: 1kg/bag or 25kg/bag or customized.

As a bioactive substance, the enzyme may deactivate under high temperature, strong acids, or strong alkalis. Therefore, avoid direct sunlight during transportation and storage. And After opening, reseal tightly to prevent enzyme deactivation. Keep in a clean, cool, and dry warehouse.