Benzyme PL | Pectin Lyase

Benzyme PL | Pectin Lyase is a unique mash enzyme based on pectin lyase. It's suitable for methanol- and galacturonic acid-free production. Benzyme PL | Pectin Lyase delivers higher juice yield and capacity for press or decanter. It's highly effective on stored fruit and allows you to avoid over-mashing.

Benzyme PL | Pectin Lyase is a specialized pectin lyase mash enzyme engineered to optimize fruit maceration, maximize juice yield, and enhance pressing throughput. Formulated specifically for methanol-free and galacturonic acid-free fruit processing, it is an essential enzyme for craft distillers, cider makers, fruit winemakers, and commercial brewers adding whole fruit or fruit purees to their brew house operations.

Benzyme PL | Pectin Lyase rapidly degrades structural fruit pectins to lower mash viscosity and prevent stubborn pectin haze without producing unwanted methanol—making it ideal for fruit distillates (brandy, schnapps, eau de vie) and high-yield fruit beer or cider production.

Pack Sizes:

• 1 Kg HDPE Bottle Benzyme PL | Pectin Lyase
• 5 Kg HDPE Bottle Benzyme PL | Pectin Lyase (SAVE 20% OFF 1 Kg Price)
• 18 Kg Canister Novozymes | Pectinex® Smash XXL

Product features, details and benefits:

Benefits

Key Benefits:

Key Benefits

• Methanol-Free Processing: Pectin lyase cleaves pectin chains without releasing methanol or galacturonic acid, allowing distillers to maintain low methanol levels in fruit distillates.

• Higher Yields & Press Efficiency: Increases juice extraction rates and speeds up press or decanter separation cycles.

• Optimized for Stored Fruit: Highly effective on stored apples, pears, stone fruit, and berries that have developed tight pectin bonds.

• Prevents Over-Mashing: Eliminates the need for aggressive mechanical grinding, preserving delicate fruit aromatics and flavor profiles.

• Haze Reduction: Clears pectin-induced haze for brilliant cider, fruit wines, and clear fruit-infused beers.

Applications in Brewing & Distilling

• Fruit Distilling (Eau de Vie, Fruit Brandy, Schnapps): Liquefies fruit mashes for easy pumping and fermentation, while keeping legal methanol levels strictly within safety limits.

• Cider & Fruit Winemaking: Applied directly at the mill to maximize free-run and press juice yields while reducing pomace moisture.

• Fruit Beer & Hard Seltzers: Added to mash, kettle, or cellar fruit additions to extract maximum sugars and flavor compounds while preventing pectin gelation and cloudiness in finished beer.

Usage & Dosage Instructions:

• Optimum Temperature Range: 25°C – 27°C (77°F – 81°F)

• Dosage Rate:

  • Fruit Mash / Stored Fruit: 50–120 mL per 1,000 kg (1 metric ton) of fruit

  • Juice Clarification: 20–50 mL per 1,000 L of juice

• Application Method: Dose directly into the fruit mill or crusher during processing. Allow the fruit mash to rest for 30 to 60 minutes without stirring before pressing or transferring to the fermenter.

Technical Specifications

• Main Active Component: Pectin lyase

• Declared Activity: ~19,400 PECTU/g

• Form: Light brown liquid

• Storage: Store sealed between 0°C and 10°C (32°F – 50°F) away from direct sunlight.

Safe handling

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

Please follow the precautionary handling recommendations below:

• Avoid breathing dust/fume/gas/mist/vapors/spray
• Avoid contact with eyes, skin, or clothing
• In case of inadequate ventilation wear respiratory protection
• IF INHALED: Remove person to fresh air and keep comfortable for breathing
• If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
• Store in a dry place. Store in a closed container
• Dispose of contents/containers in accordance with local regulations