Pectinase Enzyme (30,000U/g)

Commonly used in beer fermentation processes, starch hydrolysis

Activation Temperature: 70-105C , pH 5.0-8.0 , best 90-95C, pH 5.5-7.0

Commonly used in beer fermentation processes, starch hydrolysis

Activation Temperature: 30-85C , pH 5.0-7.0 , best 65-75C, pH 5-6

20,000U/g or DeltaU/g

Mannanase Enzyme (30,000U/g)

Activating Temperature: 25-75C, pH 3.0-8.0 (best 40-45C, pH 5.5-7.5)

Ribonuclease 5-phosphodiesterase (Nuclease) Enzyme (12,000U/g)

Activating Temperature: 55-75C, pH 5.0-6.0 (optimal 70C, pH 5.5)

a commercial enzyme preparation used in various industries, particularly in the food and beverage sector

an enzyme preparation widely used in the food industry, particularly for its ability to enhance flavors and modify proteins

an enzyme preparation designed specifically for use in the winemaking industry

an enzyme preparation specifically formulated for the winemaking industry. This product is designed to enhance various aspects of the wine production process, including juice extraction, clarification, and flavor development