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Pectolase
is a liquid pectic enzyme preparation used for fruit processing, winemaking,
cider production and juice extraction. It helps break down naturally occurring
pectins found in fruit, improving juice release, clarification and filtration
while making fruit processing easier and more efficient.
WHAT
DOES PECTOLASE DO?
The enzyme
works directly on crushed fruit and fruit pulp before pressing or fermentation.
By breaking down pectin, it helps liquefy fruit pulp, release trapped juice and
improve sediment separation. This results in increased juice yield and improved
clarification of must, wine, cider and fruit juice.
KEY BENEFITS
SUITABLE FOR
White and
red grapes, apples, pears, peaches, cherries, plums, gooseberries, currants,
raspberries, strawberries, blackberries, blueberries and many other fruits.
TREATMENT CAPACITY PER 50ML BOTTLE
DIRECTIONS
FOR USE
Dilute one
50ml bottle in approximately 0.5 litres of water. Mix thoroughly into crushed
fruit or fruit pulp and leave for 2–8 hours before pressing or starting
fermentation.
RECOMMENDED
CONDITIONS
Best
performance is achieved at temperatures between 40°C and 50°C. Do not exceed
60°C.
STORAGE
Store in a cool place away from direct sunlight. Refrigeration is possible. Keep the bottle tightly closed after opening.
SAFETY
INFORMATION
Contains
enzymes and papain. Avoid inhalation of aerosols or vapours. Keep out of
reach of children.
AVAILABLE VARIANTS
Ideal for
home winemakers, cider makers, juice producers and fruit processing enthusiasts
looking to improve juice extraction and achieve clearer finished products.


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