Universal remedy for reducing the acidity of grape and fruit-berry wine musts Dose: 15g per 10-20 liters of wine must Type of use: 1) Dissolve calcium carbonate in 100 ml of water, add to the wine must and mix thoroughly 2) After a day the must is drained from the precipitate (decanted) Do not exceed 15 g per...

Enzymes Pectolase for fruit mass Add it to fruit, water and sugar mixture, when mixture temperature is below 50 °C. Mix it and leave for 2 hours, until the volume will increase.

Pectic enzyme is a preparation that facilitates obtaining juice from fruit. It useful in home wine making. Directions for use: Pour a small amount of water (1 to 3 l / 10 kg) over ground fruit. Water temperature: 40°C (berries), 80°C (apples, pears, plums and quince fruit). After mixing and cooling, add the 2 ml of the preparation per 10 kg of fruit. Leave the...

Dry Pectic Enzyme 6g A natural, dry enzyme preparation that facilitates the secretion of juice. One packet is sufficient for 10-20 kg of fruits. 1. Pour over the chopped fruit with some water 1-2 L / 10 kg of fruit at 40°C for berry fruit and 80°C for apples, pears, plums, quinces. 2. Dissolve the enzyme preparation in 100 ml of room temp....

Pectolotic enzyme VINOFERM zymex powder 100g When used in white and rosé wines, Vinoferm Zymex ensures higher yields and smoother pressing by breaking down pectin, regardless of which type of press you use.  In addition, Vinoferm Zymex improves fining by sedimentation or flotation.  Vinoferm Zymex is used for improved fining of red wines.  ...

Zymex 4000 Highly concentrated simple liquid enzyme for breaking down pectin. Can reduce pressing time up to 50% and increase juice yield up to 10%. Best kept in the refrigerator. Contents : 100 ml. Dosage : 10 ml/100 kg of must at 15°C with a contact time of 1-2 h. ON...