Joenos Antigel Anti-Gelling Agent, 10 ml Enzyme Against Pectin in Fruit Must

Many fruit mashes are hard to press because pectins and mucilage hold the juice back. Antigel is an enzyme preparation that breaks down exactly these substances. Stir it into the mash after crushing — with low-juice fruit, add a little water — and leave everything to stand covered.

How fast the enzyme works depends heavily on temperature: at around 20 °C it takes about 10 hours, at 30 °C only about 5 hours, and above 55 °C the enzyme is destroyed. The amount to add depends on the type and quantity of fruit; the details are on the package. Use up soon after opening.

• Contents: 10 ml anti-gelling agent (enzyme preparation)
• Suitable for: fruit mashes before pressing
• Effect: breaks down pectin and mucilage, improves juice yield
• How to use: stir into the mash, contact time depends on temperature, dosage as per package instructions
• Brand: Joenos