{"product_id":"mw-sku-003577","title":"Joenos Kitzinger Anti-Gelling Agent 1 l, Enzyme for Pectin Breakdown","description":"\u003cp\u003ePectin 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.\u003c\/p\u003e\u003cp\u003eYou 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eContents: 1 litre of liquid enzyme preparation\u003c\/li\u003e\n\u003cli\u003eSuitable for: pectin breakdown and mash extraction in home juice and wine making\u003c\/li\u003e\n\u003cli\u003eUse: most effective at 40 to 50 °C, dosage as per the pack instructions\u003c\/li\u003e\n\u003cli\u003eBrand: Joenos\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joenos","offers":[{"title":"Default Title","offer_id":54036475609426,"sku":"SKU-003577","price":21.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-003577_7f18417c-9958-4b0e-8495-a624aced270d.jpg?v=1784465432","url":"https:\/\/maischewerk.ch\/en\/products\/mw-sku-003577","provider":"Maischewerk","version":"1.0","type":"link"}