Enzymes
ALCOMAT
Pectolase Enzyme
This pectolytic enzyme breaks down fruit structure and promotes juice yield, aroma extraction, clarification and filtration. It is active from 8 °C and requires at least three hours of maceration. Dosage depends on the raw material.
At a glance
Key characteristics
- Application: Maceration of crushed fruit
- Contents: 5 mL
- Dosage: 1–5 mL per 25 L
Application and action
Release more juice and aroma from fruit
This pectolytic enzyme breaks down fruit structure and promotes juice yield, aroma extraction, clarification and filtration. It is active from 8 °C and requires at least three hours of maceration. Dosage depends on the raw material.
Key information
Product specifications
- Brand
- ALCOMAT
- Type
- Pectolytic enzyme
- Application
- Maceration of crushed fruit
- Contents
- 5 mL
- Dosage
- 1–5 mL per 25 L
- Minimum active temperature
- 8 °C
- Minimum maceration time
- Three hours
- Effect
- Improves extraction, aroma, clarification and filtration
- Product number
- 122031
Refer to the current product packaging for the binding dosage, application and safety information.
Crush the fruit
Prepare and crush the fruit evenly.
Calculate the amount
Use 1–5 mL per 25 L according to fruit and conditions.
Add the enzyme
Stir directly into the fruit mass.
Allow to work
Macerate for at least three hours at no less than 8 °C.
Practical note
Dose within the recommended range
A higher amount within the stated range may strengthen enzyme action and shorten maceration time. Follow the product instructions.
Storage
Storage conditions
Store in a cool, dry place, preferably refrigerated where appropriate. Check the best-before date and batch number on the pack. Not intended for direct consumption.
Product and trade enquiries
Questions about this product?
Contact us about its application, availability or a possible partnership.