Break down fruit pectin before it clouds your wine — pectic enzyme is the first step to brilliant clarity in fruit wines and fresh-pressed must.
Pectic Enzyme (pectinase) is an essential additive for any winemaker working with fresh fruit or crushed grapes. Natural pectin in fruit forms a gel-like haze in wine that fining agents alone cannot remove. Pectic enzyme breaks down the pectin polymer before fermentation, preventing this haze from ever forming. The result is faster clarification and a brilliant final wine.
- Weight: 20 g
- Active ingredient: pectinase (pectolytic enzyme)
- Use: pre-fermentation treatment for fresh fruit and grape must
- Prevents pectin haze — improves clarity and juice yield
Winemaker's Tip: Add pectic enzyme to your must 12–24 hours before pitching yeast, at a must temperature of 15–22°C — enzymes are temperature sensitive and work poorly below 10°C.