{"id":185,"date":"2017-02-01T19:11:10","date_gmt":"2017-02-01T19:11:10","guid":{"rendered":"http:\/\/chitosanlab.com\/vegan\/?page_id=185"},"modified":"2017-09-11T09:38:03","modified_gmt":"2017-09-11T09:38:03","slug":"pectinase","status":"publish","type":"page","link":"https:\/\/chitosanlab.com\/vegan\/pectinase\/","title":{"rendered":"Pectinase"},"content":{"rendered":"<p>Pectic enzymes\u00a0also known as pectinase are proteins used to break down pectin, a gelatinous material that binds plant cells together. Adding it to a wine must will reduce the size of the pectin molecules, helping to extract the maximum amount of juice &amp; color from the fruit. Add pectic enzymes at the beginning of fermentation will also prevent pectin haze in wines and cider. Typically the enzymes are mixed in with the must prior to starting fermentation.<\/p>\n<p>Our Pectinase is a blend of enzymes such as polygalacturonase, cellulase, hemicellulase and amylase.<\/p>\n<div class=\"shortcode1-3\"><div class=\"gdl-price-item\"><div class=\"percent-column1-1 gdl-divider\"><div class=\"price-item \"><div class=\"price-tag\"> <\/div><div class=\"price-title\">Pectinase<\/div><div class=\"price-content\"><div class=\"shortcode-list shortcode-list-bullet\">\r\n<ul>\r\n \t<li>Appearance : Light-yellow Powder<\/li>\r\n \t<li>Plant origin : Aspergillus niger<\/li>\r\n \t<li>Activity of enzyme : 30,000 Units\/g min<\/li>\r\n \t<li>Odor : Free of offensive odor<\/li>\r\n \t<li>As (Arsenic) \u2264 2 mg\/kg<\/li>\r\n \t<li>Pb (Lead)\u00a0\u2264 2 mg\/kg<\/li>\r\n \t<li>Coliforms &lt;30\u00a0CFU\/g<\/li>\r\n \t<li>Salmonella : Absent in 25g<\/li>\r\n \t<li>Total Plate Count \u226410 000\u00a0CFU\/g<\/li>\r\n \t<li>Yeast &amp; Mold \u2264 100 CFU\/g<\/li>\r\n \t<li>Storage : in a cool place, temperature &lt;\u00a025\u2103<\/li>\r\n \t<li>Shelf life : 1 year<\/li>\r\n \t<li>Packaging :\u00a0Drums 20kg or 50kg<\/li>\r\n<\/ul>\r\n<\/div><\/div><div class=\"price-button\"><a class=\"gdl-button\" href=\" \">Read More<\/a><\/div><\/div><\/div><div class='clear'><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pectic enzymes\u00a0also known as pectinase are proteins used to break down pectin, a gelatinous material that binds plant cells together. Adding it to a wine must will reduce the size of the pectin molecules, helping to extract the maximum amount of juice &amp; color from the fruit. Add pectic enzymes at the beginning of fermentation will also prevent pectin haze in wines and cider. Typically the enzymes are mixed in with the must prior to starting fermentation. Our Pectinase is a blend of enzymes such as polygalacturonase, cellulase, hemicellulase and amylase.<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-185","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pectinase enzymes<\/title>\n<meta name=\"description\" content=\"Pectic enzymes extracted from Aspergillus Niger by fermentation. 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