Arauner Kitzinger Anti-Gelling Agent 50 ml for Breaking Down Pectin

The anti-gelling agent is an enzyme preparation that breaks down pectin and mucilage when juicing fruit. Pectin binds the juice and reduces the yield; the enzyme dissolves this binding. This way you gain more juice, and the wine can later be filtered more clearly.

The 50 ml bottle is the medium size for regular processing. The enzyme works best at moderate warmth; the exact amount depends on the type of fruit. Follow the dosage instructions on the packaging.

• Contents: 50 ml anti-gelling agent (enzyme preparation)
• Suitable for: juicing fruit, juice and winemaking
• Use: dosage depending on the type of fruit, according to the package instructions
• Brand: Arauner Kitzinger