How much pectinase to use

How Much Pectinase to Use

Getting the dosage right is key when you're using pectinase. Too little, and you won’t see much difference. Too much, and you're just wasting product. For most fruit juice applications, the general rule is about 1 to 2 grams of pectinase per kilogram of fruit pulp. That’s usually enough to break down the pectin and help release the juice without overdoing it.

Pectinase in Winemaking

In winemaking, dosage can depend on the grape variety and how much skin or pulp you’re working with. A common range is 0.1 to 0.3 grams per liter of must (that’s the crushed grape juice, skins, and seeds). White wines may need less, while reds might benefit from a bit more to help extract color and tannins. Always check the label of the enzyme product you’re using, as strength can vary a lot between brands.

For Home Use or DIY Juice

If you’re making juice at home, a little goes a long way. For something like apples or pears, 1 gram per kilogram of chopped fruit usually does the trick. Just sprinkle it in, stir well, and give it time to work—around 30 minutes to an hour. You’ll see the juice start to flow more easily, and the pulp will break down faster than without it.

Things That Affect Dosage

Temperature, fruit type, and how ripe the fruit is can all change how much enzyme you need. Warmer temperatures (around 45–50°C or 113–122°F) help pectinase work faster, but too much heat will kill the enzyme. Softer, overripe fruit might need less, while firmer or high-pectin varieties like citrus or quince may need a higher dose to get the same results.