fruit juice pectinase use in industry of wine brewing preparations have price advantages

    Pectinase refers to a cluster of intricate enzymes that can break down pectin compounds in plant cell walls, primarily encompassing polygalacturonase, pectinesterase, pectolyase and other similar enzymes. By disrupting the gel-like structure of pectin, it breaks down insoluble pectin into small-molecule substances like soluble galacturonic acid, thereby softening plant tissues and lowering the viscosity of the system.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.