enzymes

Wine & Beer Making Chemicals

Woodshield


3810
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Wikipedia
Woodshield
Amylaze
Powerful starch destroying enzyme. Used in wine making to improve flavour and increase clarity.
  • Dosage: 10 drops per gallon
Capacity: 20 gallons
£2.61
Qty

2507
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Wikipedia
Woodshield
Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes.

Suggested Doses:
Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit.
Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
Net Weight: 30-32 g
£3.00
Qty
Tags: PectinasePectic Enzyme

6929
more...
Wikipedia
Woodshield
Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes.

Suggested Doses:
Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit.
Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
Net Weight: 400 g
£8.69
Qty

1333
more...
Wikipedia
Woodshield
Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes.

Suggested Doses:
Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit.
Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
Net Weight: 1 kg
£19.46
Qty
Tags: PectinasePectic Enzyme

 

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