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Fructozym P - 1kg
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Fructozym P - 1kg


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Fructozym P - 1kg

Fructozym P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Purity and quality are proved by specialized laboratories. 

This enzyme can be applied for modern Cider, Fruit Wine, and Fruit Juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym P effects optimum disintegration of mash from berries and stone fruits. 

The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. 

In the juice, Fructozym P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym P securely protects from possible araban haze in apple juice concentrate making 


Dosage: Apple (10 ‐ 15 °Bx 5-15mL/1000L juice), Apple (20 ‐ 25 °Bx 15-50mL/1000L juice), Other berries (30-120mL/1000kg mash, 15-60mL/1000L juice), Black currant (50-200mL/1000kg mash, 20-80mL/1000L juice), Stone fruits (20-80mL/1000kg mash, 10-40mL/1000L juice)


  • CA$83.75
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  • SKU
    12641

Fructozym P - 1kg

Fructozym P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Purity and quality are proved by specialized laboratories. 

This enzyme can be applied for modern Cider, Fruit Wine, and Fruit Juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym P effects optimum disintegration of mash from berries and stone fruits. 

The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. 

In the juice, Fructozym P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym P securely protects from possible araban haze in apple juice concentrate making 


Dosage: Apple (10 ‐ 15 °Bx 5-15mL/1000L juice), Apple (20 ‐ 25 °Bx 15-50mL/1000L juice), Other berries (30-120mL/1000kg mash, 15-60mL/1000L juice), Black currant (50-200mL/1000kg mash, 20-80mL/1000L juice), Stone fruits (20-80mL/1000kg mash, 10-40mL/1000L juice)

  • Package Size
    1kg
  • Recommended For:
    Cider, Fruit Wines
  • Purpose
    Increased Yield, Clarification, Improved Filterability
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