Joenos Anti-Gelling Agent, 50 ml Pectic Enzyme

The Joenos anti-gelling agent is a liquid enzyme preparation that breaks down pectin and mucilage in mash, juice, and wine. Pectin is the substance that makes fruit juices gel and keeps them cloudy.

When starting fruit wines, breaking down the pectin means you can press more juice out of the mash and the wine clarifies more easily later on. Sediment settles faster, and racking comes out cleaner.

You usually add the preparation early, i.e. to the mash or the fresh juice. For exact amounts and contact time, follow the package instructions.

• Contents: 50 ml enzyme solution (pectinase)
• Effect: breaks down pectin and mucilage
• For: juice and wine making, especially fruit wines
• Use: add to the mash or the fresh juice (dosage as per package instructions)
• Brand: Joenos