Pectinase is an enzyme that breaks down pectin, a polysaccharide found in plant cell walls. ANTOZYME BIOTECH has developed multi-enzyme complexes with Pectinase, xylanase and Cellulase and other side activities. The main functions of Pectinase are to support the extraction process, juice clarification process, maximise juice yield, facilitate filtration and intensify the flavour and colour.
Optimum pH and Temperature range: 4.5 to 5.5 and 45 to 55 Deg C, respectively.
Application of pectinase enzyme:
Especially suitable for the skin maceration of white grapes or for making a rosé wine as well as red wines. The highly specific pectinases primarily break down the soluble pectin and thus improve preliminary juice extraction.
- Enhanced wine clarification.
- Increases the free run.
- Improved juice extraction.
- Improved overall quantity and quality of the wine.
- Better filtration rate.
Point of dosage:
Typically done at Crushing, Fermentation, Clarification and Before filtration.