{"product_id":"mw-sku-002178","title":"Joenos Antigel Dry Anti-Gelling Agent, 5 g","description":"\u003cp\u003eSome fruits such as quince, apple, or currant are so rich in pectin that the freshly pressed juice sets (gels) and barely clarifies. Antigel Dry is a powdered enzyme preparation that breaks down this pectin so the juice becomes liquid again and the haze particles settle.\u003c\/p\u003e\u003cp\u003eStir the powder into juice or mash and let it work; pressing then goes more easily and the finished wine clarifies more cleanly. For amounts and contact time, follow the package instructions.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eContents: 5 g enzyme powder (pectolytic)\u003c\/li\u003e\n\u003cli\u003eCovers: dosage as per package instructions\u003c\/li\u003e\n\u003cli\u003eUse: stir into juice or mash and let it work\u003c\/li\u003e\n\u003cli\u003eBrand: Joenos\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eManufacturer information:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDosage: 1.0-3.0 g per kg of mash, depending on the type of fruit\u003c\/li\u003e\n\u003cli\u003eTemperature-dependent contact time: below 10 °C minimal breakdown, approx. 15-20 h at 15 °C, approx. 10 h at 20 °C, 7-10 h at 25 °C, 5 h at 30 °C, 2-3 h at 40-50 °C, inactivation above 55 °C\u003c\/li\u003e\n\u003cli\u003eFor fruits low in juice, add extra water\u003c\/li\u003e\n\u003cli\u003eKeep covered during treatment; use immediately after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joenos","offers":[{"title":"Default Title","offer_id":53960245412178,"sku":"SKU-002178","price":8.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-002178_e15b41a2-13fb-4cbd-8131-83ed5db9f27f.jpg?v=1784807986","url":"https:\/\/maischewerk.ch\/en\/products\/mw-sku-002178","provider":"Maischewerk","version":"1.0","type":"link"}