Complete 3-in-1 Enzymes £1.35

A mixture of three enzymes ( Pectolase, Amylase and Amyloglucosidase). The Pectolase will break down cell structures and breakdown pectin, the Amylase will break down starch and the Amyloglucosidase changes dextrins to fermentable sugars. This cannot be used for winemaking because dextrins are needed for the weight of the wine - except for diabetic wine. The main reason for this mixed enzyme is for those who intend to distil. Use a recipe which includes an element of fruit and an element of starch. Peel, cut and boil to end up with a slurry at 50deg C to which the enzyme is added.