Pectin Lyase for Minimal Methanol Content in Fruit Wine

The product is manufactured through submerged fermentation of a carefully chosen microbial strain, followed by separation, formulation, and drying. It is specifically designed for processing fruits with high pectin content. Unlike other pectinases, this enzyme depolymerizes pectin molecules without causing demethylation, thereby minimizing the risk of high methanol levels in juice or wine.
This enzyme accelerates the breakdown of pectin, which shortens processing time and helps prevent oxidation, discoloration, and loss of aroma. Additionally, it enhances extraction efficiency, particularly when used with flash distillation technology.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1211