Description
BIOPECTINASE 200AL is a combination of cellulase and pectinase derived from a selected strain of Aspergillus niger. BIOPECTINASE 200AL has been specifically developed for use in the wine industry. This enzyme can be added to the juice at either the macerating or clarification stage. This enzyme combination is extremely temperature tolerant and will be active at temperatures as low as 5oC (such as chilled must).
Temperature range: 5 – 60oC (working range) with optimum activity between 45- 55oC.
pH range: pH 2.5 -pH 5.5 (working range) with optimum activity at pH3.0 – pH 5.0.
Recommended dosage rate of 0.5-1.0g per kg of fruit.
