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- Order number: 030121
Powder; pectin enzyme for optimising the extraction of aromatic substances, colour etc. for red wines for higher juice yields, shorter press cycles and increased aroma 1 - 1.5 g per 100 kg grapes. But also suitable as mash enzyme for distillation for pip and stone fruit 2- 3 g/hl or e.g. rowanberry 10 g/hl.