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Joenos Antigel Anti-Gelling Agent, 10 ml Enzyme Against Pectin in Fruit Must

€3,99
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Maischewerk Produktszene
  • Maischewerk Produktszene
  • Maischewerk Produktszene
Joenos Antigel Anti-Gelling Agent, 10 ml Enzyme Against Pectin in Fruit Must

Joenos Antigel Anti-Gelling Agent, 10 ml Enzyme Against Pectin in Fruit Must

€3,99 €399,00/L

Price incl. VAT, plus shipping

LEGAL GUARANTEE Minimum two-year legal guarantee protection for goods sold in the European Union. Consumers can claim their rights under the legal guarantee of conformity, for example if goods: do not match the description; do not function as intended. Sellers are liable for any lack of conformity which existed when the goods were delivered, and which becomes apparent within the legal guarantee period. Sellers in such a situation are required to offer: free repair or free replacement; in some cases, a price reduction or full reimbursement. Some countries have a longer legal guarantee period. For second-hand goods, a shorter period may apply, but not less than one year. For more information on your rights in a specific country, scan the QR code below or ask the seller. europa.eu/youreurope/guarantees What to do if you receive non-conforming goods: 1 Contact the seller as soon as possible to report the issue; 2 Provide proof of purchase, such as a receipt, invoice, or bank statement. Sellers and producers may also offer commercial guarantees, which apply independently from the legal guarantee. For example, you may see this GARAN label representing a commercial guarantee of durability offered by the producer at no additional cost and covering the entire good.

Enlarge notice · More information: europa.eu/youreurope/guarantees

Goes well with

Prices incl. VAT, plus shipping

Many fruit mashes are hard to press because pectins and mucilage hold the juice back. Antigel is an enzyme preparation that breaks down exactly these substances. Stir it into the mash after crushing — with low-juice fruit, add a little water — and leave everything to stand covered.

How fast the enzyme works depends heavily on temperature: at around 20 °C it takes about 10 hours, at 30 °C only about 5 hours, and above 55 °C the enzyme is destroyed. The amount to add depends on the type and quantity of fruit; the details are on the package. Use up soon after opening.

  • Contents: 10 ml anti-gelling agent (enzyme preparation)
  • Suitable for: fruit mashes before pressing
  • Effect: breaks down pectin and mucilage, improves juice yield
  • How to use: stir into the mash, contact time depends on temperature, dosage as per package instructions
  • Brand: Joenos

Hazard information

GHS08 – Health hazardGHS07 – Exclamation mark (irritation)

Signal word: Danger · Enzyme preparation (pectinase), preserved with benzoic acid

  • H315 Causes skin irritation.
  • H319 Causes serious eye irritation.
  • H334 May cause allergy or asthma symptoms or breathing difficulties if inhaled.
  • H335 May cause respiratory irritation.
  • P280 Wear protective gloves/protective clothing/eye protection/face protection.
  • P302+P352 IF ON SKIN: Wash with plenty of soap and water.
  • P304+P340 IF INHALED: Remove person to fresh air and keep comfortable for breathing.
  • P305+P351+P338 IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.

In an emergency: What to do after contact with skin, eyes or airways →

Labeling in accordance with CLP Regulation (EC) No 1272/2008, based on manufacturer information.

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