This 50g granular Pectolique enzyme mix (previously called Pectolase) is suitable for treating 200–400kg of fruit.

What it does: 

Pectolique breaks down pectin and proto-pectin naturally present in fruit, helping to:

• Increase juice yield from fruit. 
• Enhance fermentable sugar content.
• Improve clarity and color extraction in your final product.

Note: Using pectic enzymes may also increase methanol production during fermentation.

How to use:

• Mash fruit with the minimum amount of water and heat to 10–50°C. 
• Sprinkle Pectolique evenly over the mash and stir well.
• Allow to rest for 2 hours at 10–50°C. If you cannot maintain this temperature, allow a longer treatment time (e.g., 4 hours at 25°C).
• Add water and sugar (if required) for fermentation only after Pectolique treatment.

Dosage guidelines:

• Low-pectin fruit (e.g., white grapes): 1g per 8kg fruit. 
• High-pectin fruit (e.g., marulas, citrus): 1g per 4kg fruit.