Panzym Univers
Panzym Univers
Panzym Univers enzyme is a multi-purpose pectinase for mash enzymation and juice depectinization of pomaceous, stone, and soft fruit. It is highly concentrated, enabling fast and economic juice extraction from fruit mash. It leads to complete pectin removal within a minimum amount of time and results in a brilliant alcohol test. It is produced from conventional strains of Aspergillus niger and Aspergillus aculeatus.
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Panzym Univers
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- Broad application in different mash enzymation
- Fast reduction of pectin and brilliant alcohol tests
- Reduction of juice viscosity
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| Application | Dosage fl oz/1,000 gal (ml/hl) |
Maceration time/temperature |
| Mash | ||
| Apples/ pears | 9 – 13 (7 – 10) |
0.5 – 1 h at 68 – 86 °F (20 – 30 °C) |
| Soft fruit | 6 – 20 (5 – 16) |
1 – 2 h at 113 – 131 °F (45 – 55 °C) |
| Stone fruit | 6 – 19 (5 – 15) |
1 – 2 h at 113 – 131 °F (45 – 55 °C) |
| Juice | ||
| Apples/ pears | 1 – 4 (1 – 3) |
4 – 8 h at 68 – 86 °F (20 – 30 °C) 1 – 2 h at 113 – 131 °F (45 – 55 °C) |
| Soft fruit | 2.5 – 6 (2 – 5) |
4 – 8 h at 68 – 86 °F (20 – 30 °C) 1 – 2 h at 113 – 131 °F (45 – 55 °C) |
| Stone fruit | 2.5 – 10 (2 – 8) |
4 – 8 h at 68 – 86 °F (20 – 30 °C) 1 – 2 h at 113 – 131 °F (45 – 55 °C) |
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Panzym Univers enzyme is a multi-purpose pectinase for mash enzymation and juice depectinization of pomaceous, stone, and soft fruit.
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