My recipe for grape enzyme
What I used for my grape enzyme
1 kg Red Grape (with seed - the seed for red grape is a type of anti-oxidants which help to protect our cells from free radicals damage and also promotes healthy circulation)
3 lemon
800 g organic raw sugar
200 g oligo sugar
How to prepare the Grape Enzyme
- Rinse grapes and lemon and allow them to be air dried.
- Slice grapes and cut lemon into thin slices
- Place dried grapes and lemon slices in layers into a glass bottle and follow by a layer of raw sugar & oligo sugar
- Repeat step 1 to 3 for another 2 layer.
- Seal and store the bottle in a dark, cool place for fermentation
- On a daily basis for the 1st week, gently shake the bottle to get the sugar to coat the fruits nicely.
- Follow by 2nd and 3rd week, shake the bottle so that the fruits could be evenly fermented
- The enzyme can be harvest on the 2nd or 3rd week depend on your likes.
- Separating the fruits from the enzyme. Shive the juice, store in clean bottle and keep in the fridge
- Serve 30ml on daily basis
Day 0
In enzymology, an acyl-CoA oxidase (EC 1.3.3.6) is an enzyme that catalyzes the chemical reaction acyl-CoA + O2↔ trans-2, 3-dehydroacyl-CoA + H2O2. Thus, the two substrates of this enzyme are acyl-CoA and O2, acyl coa oxidase
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