Pectinase,Ethanol,Glucoamylase

Pectinase EnzymeFormulated for Red and White grapesThis product is manufactured in accordance with the standards of FDA, WHO and UECFA.This product is developed from advanced strain through cultivation, fermentation and extraction technique, which conforms to FCC. It is cultured from Aspergillus niger.Main Components: Pectinase, Cellulase, Hemi-cellulase, β- Glucanase, Amylase and Protease.Total Activity : 1,100,000 u/ml Product : liquid enzyme in 25 kg drums (food grade)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 is very effective to clarifying grape juice. It reduces the viscosity by decomposing the grape juice pectin.Cellulase and Hemi-cellulase hydrolyses the polygalacturonic residue in the pectin, and the lyse cell wall; these also help to fully clarifying the grape juice and create stability.Efficacy:1. Fully decomposing the pectin and various sediments in grape juice, and clarifies the grape juice quickly. 2. Reduces the viscosity of grape juice to a concentration of 700BX or even higher.3. Speeds up ultra-filtration, and decreases the number of washes of ultra-membrane.4. Effectively prevents the production of turbidity, over the stockpile period and therefore stability.Dosage: For the white wine: 0.01~0.03L; For the red wine: 0.01~0.06L.Ethanol EnzymeThis product is designed to decompose the cellulose into fermentable hexose and release the content in cell wall to increase the starch ethanol yield. Furthermore, this product can strengthen the nutrients contained in the yeast and help the yeast convert more ethanol, while the fermenting period is shortened accordingly. With this product, the mixed bacterium can be inhibited and the volatile acid can be decreased, which is a better living condition for the yeast. Specifications/ physical and chemical properties: 1) Appearance: powder 2) Main components: Cellulase; β-Glucanase; Xylanase; Phytase; Acid Protease. 3) Working condition: Temperature: 30∼62oC; pH: 3.5∼5.0 4) Application: This product shall be put into the yeast propagation tank directly. 5) Storage: Should be stored in a cool and dry place. 6) Shelf life: 12 months. Packing: 25kgs/ bag GlucoamylaseGlucoamylase is the hydrolytic enzyme of α-1,4 glucosan, it is made from Aspergillus niger through cultivation and extraction technique. This product is mainly used in the industry of alcohol, distillate spirits, beer brewing, organic acid, sugar and the glycation of antibiotic industrial material. Specifications/ physical and chemical properties: 1) Appearance: Powder or Liquid 2) Enzymatic Activity: Liquid: ≥130,000 u/g; Powder: ≥150,000 u/g 3) Activity Temperature: Favorable at 58-60oC 4) Storage: Should be stored in a dry and cool place, avoiding high temperature. 5) Shelf life: Liquid: 25oC, 6 months; Powder: 25oC, 12 months Packing: Liquid: 25kgs/drum Powder: 25kgs/bag