Joenos Kitzinger Anti-Gelling Agent 1 l, Enzyme for Pectin Breakdown

Pectin and mucilage make mash and must viscous and make fining more difficult. The anti-gelling agent is a liquid enzyme preparation that breaks down pectin, improves mash extraction and thus produces a clearer must. It is intended for home juice and wine making.

You achieve the best effect at temperatures between 40 and 50 °C; from around 55 °C the enzyme activity declines. The preparation contains E211 (sodium benzoate) as a preservative. As a liquid agent it is easy to use; the exact dosage is stated on the bottle. Please work carefully: wear protective gloves and eye protection and avoid skin contact, as the agent can be irritating.

• Contents: 1 litre of liquid enzyme preparation
• Suitable for: pectin breakdown and mash extraction in home juice and wine making
• Use: most effective at 40 to 50 °C, dosage as per the pack instructions
• Brand: Joenos