Description
Pectic Enzyme Pectic enzyme increases juice yields from fruits by breaking down the fruit’s cellular structure. It also enhances the color extraction of red grapes. Pectic Enzyme acts as a clarifier in finished wines, and is used to clear hazes caused by residual pectins. Use: Add 1/2 teaspoon per gallon of wine. If making wine from fresh fruit, this is a good item to have in your arsenal.
Add 1/2 teaspoon per gallon of fruit wine must before fermentation.
Increases juice yield in fruits by breaking down the cellular structure of pectins. Eliminates pectin haze from wines made with pectin-rich fruits. Necessary notably for apple wines and cider.
