Arauner Kitzinger Antigel Antigenic Agent 50g

Kitzinger Antigel Antigeliermittel is an enzyme preparation for the degradation of pectin and mucilage during fruit juicing.

Fruit mashes are often difficult to squeeze off. The cause is pectins and mucilages! For this reason, Antigel is added after grinding the fruit. In the case of fruit with little juice, water is also added and everything is stirred in well.

In addition to the dosage quantity, the temperature and contact time play a major role. This is well explained in the Kitzinger wine book.

Antigel reaction times and effect:

below 10°C = hardly any pectin degradation
around 15°C = approx. 15-20 hrs.
around 20°C = approx. 10 hrs.
around 25°C = approx. 7-10 hrs.
around 30°C = approx. 5 hrs.
around 40° - 50°C = 2-3 hrs.
above 55°C = inactivation (destruction) of the enzyme

Dosage table for the addition of antigenic agent:

for each 1kg of mash here are the most important fruits:

- White grapes, sour cherries, peaches 1.0 to 1.5g
- blueberries, red and white currants, sweet cherries, elderberries 1.5 to 2.0g
- blackberries, strawberries, raspberries, red grapes, sloes 2.0 to 2.5g
- black currants, gooseberries, plums, mirabelles, damsons 2.5 to 3.0g

Leave the mash covered.

Note: This item is stored by us refrigerated at about 6 ° C.