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Wine Making
A range of starch and pectin destoying enzymes.
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Alpha Amylase - liquid
£5.00
Starch is present in many of the cereals and vegetables used in country winemaking and this can cause a haze in the finished wine
The addition of Amylase liquid, which is a starch destroying enzyme, to the initial must at the rate of 2 to 4ml per 10 litres, will prevent this occurring. It can also be used to clear the starch haze in a finished wine.
100ml bottle.
