Complex Enzyme Liquid Pectinase For Fruit Juice WEM-008 Introduction ENZYMES.BIO® WEM-008 is developed from an advanced strain through cultivation, fermentation, and extraction techniques, which conform to FCC. It is cultured from Aspergillus niger. Action Principle In the formulated enzymes, Pectinase is assorted with pectinesterase and depolymerase which decomposes the α-1, 4-galacturonic bond. Endo-pectintranseliminase and Endo-polygalacturonase from the depolymerase are very effective in clarifying grape juice. It reduces the viscosity by decomposing the grape juice pectin. Cellulase and Hemi-cellulase hydrolyze the polygalacturonic residue in the pectin and lyse the cell wall; these also help to fully clarify the grape juice and create stability. Characteristics Declared Activity 5,000,000u/g Production Organism Aspergillus niger Physical Form Liquid Color Brown, Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. Odour Normal microbial fermentation odour. Definition Of Unit 1 unit of Pectinase equals to 1g(1ml) enzyme preparation hydrolyzes polygalacturonic acid to get 1mg galacturonic acid per hour at 50℃ and pH3.5. Function Fully decomposes the pectin and various sediments in grape juice, and clarifies the grape juice quickly. Reduces the viscosity of grape juice to a concentration of 700BX or even higher. Speeds up ultra-filtration, and decreases the number of washes of ultra-membrane. Effectively prevents the production of turbidity over the stockpile period and therefore stability. Application Rate 0.01~0.03L Application Guidance: Due to the diversity of grape varieties, “picking” timing and maturities, the winemaker needs to define the application rate according to the actual local conditions. In situations where grapes are not squashy (firm and hard to squeeze), another ENZYMES.BIO’s product – Formulated Enzymes for Fruit Slurry is recommended because it contains more amylum. For fruits which are mature or have been stored for a long time, the polysaccharide may dissociate from the cell wall gradually. The pectin content will also increase so in these cases the application rate should be increased accordingly. Package Package: 1 kg / bag. Storage Keep sealed in a dry and cool place and avoid direct sunlight. Shelf Life 12 months in a dry and cool place. Safety Enzyme preparations are proteins, which may induce sensitization and cause allergic-type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa, so any direct direct skin contact should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor. Related Resources Application guide: Fruit Processing Enzymes — pectinase, cellulase & amylase for juice yield & clarity →