NEU
Anti-caking agent Pectin Ex 100
Produkt-Highlights
- Verbessert Saftausbeute und Pressverhalten
- Unterstützt schnelle Maischeverflüssigung
- Dosierung für Saft und Maische
Anti-caking agent Pectin Ex 100
This anti-gelling agent in a 10 g pack with pectin-degrading enzymes supports the liquefaction of fruit and grape mash to improve juice yield and clarification performance. PECTIN-EX 100 specifically breaks down pectin, facilitates pressing and accelerates juice flow during mash, juice and wine processing.
Benefits & Functions
• Pectin degradation through enzyme activity improves the liquefaction of fruit and grape mash
• Optimized juice flow facilitates pressing and increases juice yield
• Supports clarification improves the clarity of juice and wine during processing
Frequently Asked Questions
What applications is PECTIN-EX 100 suitable for?
The enzyme preparation is suitable for fruit and grape mash as well as juice and wine production.
What dosage is recommended?
A dosage of 3 g/hL for juice and 6 g/hL for mash is recommended.
How is PECTIN-EX 100 supplied?
The product is supplied in a 10 g pack.
Benefits & Functions
• Pectin degradation through enzyme activity improves the liquefaction of fruit and grape mash
• Optimized juice flow facilitates pressing and increases juice yield
• Supports clarification improves the clarity of juice and wine during processing
Frequently Asked Questions
What applications is PECTIN-EX 100 suitable for?
The enzyme preparation is suitable for fruit and grape mash as well as juice and wine production.
What dosage is recommended?
A dosage of 3 g/hL for juice and 6 g/hL for mash is recommended.
How is PECTIN-EX 100 supplied?
The product is supplied in a 10 g pack.
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Faie Handelsgesmbh
Handelsstraße 9
4844 Regau
Handelsstraße 9
4844 Regau
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