Description
Vina Antigel 50 ml
The anti-gelling agent for better juice extraction
Natural enzyme for the breakdown of pectins and mucilage in home juice and wine making.
Juice extraction:
Many fruits, even after being chopped, cannot be adequately juiced by pressing alone. Adding an anti-gelling agent to the chopped fruit:
- significantly increases the juice yield
- making pressing easier
- greatly improved the clarification of the wine
- The fruit pigments, which are mostly found in the fruit peels, are released more effectively, making the juice or wine more intensely colored.
Clarification:
Beverages should be clear or brilliantly clear, in addition to having a beautiful color (except for naturally cloudy beverages). Clarification primarily requires the breakdown of pectin, either to achieve clarification itself or to enable subsequent filtration.
Dosage:
50ml is sufficient for 15-50kg of mash depending on the type of fruit.
Exposure time: between 20° and 25°C = 7-10 hours, 30°C = approx. 5 hours, 40° to 50°C = approx. 2-3 hours.
Not for immediate consumption!
Recommended storage conditions: 0°C to +10°C
Always read the label and product information before use:
Danger
- P101 If medical advice is needed, have product container or label at hand.
- P102 Keep out of reach of children.
-
P103 Read the label before use.
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