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Old English is renowned for its high attenuation
fruity and varietal character in fermented beverages
and processing efficiency
enhancing the visual appeal of your ales
leaving the attenuation in the mid 60s
WHC Lab Cold Temp Pectinase Enzyme Weight:1kg Old English is renowned forThis highly concentrated liquid pectinase from Aspergillus niger is developed specifically for low temperature clarification of fruit and grape musts, rapidly breaking down pectins to improve juice yield, clarity, filtration performance, and processing efficiency
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