Panzym Pro SP-L enzyme is a highly effective enzyme preparation for the optimization of mash liquefaction.
This enzyme is specifically for the processing and maceration of fruit and vegetable mashes. Soluble and insoluble pectins, as well as turbidity-causing polysaccharides are efficiently degraded.
The application of Panzym Pro SP-L enzyme in mash/pomace drastically improves the solid-liquid separation (e.g. using a press or decanter) and thus leads to a higher juice yield.
| Application | Fermentation temperature °F (°C) |
Dosage fl oz/long ton (ml/to) |
| Apple mash | 53 – 86 (12 – 30) |
2.1 – 2.7 (60 – 80) |
| Pear mash | 53 – 86 (12 – 30) |
1.4 – 1.7 (40 – 50) |
| Plum mash | 53 – 86 (12 – 30) |
0.7 – 1.0 (20 – 30) |
| Jerusalem artichoke mash | 53 – 86 (12 – 30) |
5.2 – 6.9 (150 – 200) |
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