Panzym Smash XXL enzyme is a pectolytic, liquid enzyme preparation, produced by submerged fermentation of an Aspergillus species. A new pectinase product, produced for mash pome fruit. The product is a pure pectin lyase.
Applied to fruit mashes, Panzym Smash XXL enzyme offers exceptional mash performance. It not only significantly increases juice yield and press capacity, the resulting juice also satisfies all relevant quality standards.
| Application | Dosage fl oz/long ton (ml/to) |
Dwell time/ temperature |
| Mash from fresh fruit | 1.4 – 2.7 (40 – 80) |
at least 30 min/ 59 – 77 °F (15 – 25 °C) |
| Mash from stored fruit | 1.7 – 3.4 (50 – 100) |
at least 30 min/ 59 – 77 °F (15 – 25 °C) |
| For achieving a negative alcohol test after pressing/ decanting |
5 – 6.8 (150 – 200) |
at least 30 min/ 59 – 77 °F (15 – 25 °C) |
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