Pectinol 50G

Pectinase – aids juice extraction and reduces pectin haze. Pectinol breaks down the pectin in fruit releasing juice and flavour and assists in clarifying. Add while the fruit is being crushed. 9 gms of pectinase in 100 ml warm water per 5 kg of fruit. Stir into Must. Leave for 6-12 hours before pressing.