Anti-gelling agent 50 ml
Product info
Anti-gelling agent for juice extraction
Enzyme preparation for a natural, gentle, biological fruit liquefaction of the pulp from fruit and berry mash. Break down the pectin cell walls of the fruit and let the juice flow.
- for fruit and berry wines, to liquefy the pulp
- Significant increase in yield in juice production
- Dosage: 5-25 m l / 10 l / kg juice / mash
Dosage example per kg of mash:
- Sour cherries, white grapes: 1 - 1.5 g
- Blueberries, red currants, sweet cherries, elderberries: 1.5 - 2 g
- Blackberries, strawberries and raspberries, red grapes, sloes: 2 - 2.5 g
- Black currants and gooseberries, plums, mirabelle plums, plums: 2.5 - 3 g
Exposure time: between 2 and 8 hours (depending on temperature). Optimal exposure temperature between 40 ° and 50 ° C. 60 ° C maximum.
Packaging unit: 1 piece
