Pectic enzyme breaks down the pectin's in fruit, makes the crushing or pressing more efficient. It also reduces pectin's hazing effect in wine which leaves you with a brilliant, clear wine when fermented properly. Pectic Enzyme may also be added to red grape must to help extract tannin from the fruit skins. Do not add this enzyme with bentonite, as this will negate the effect.
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Not just this but all ingredients at Midwest are of top value. Will be ordering more in Sept.
A treasure for the hand paper-maker, helping to ret agave fiber here in Arizona! Nothing else works. KE
Like using this pectic enzyme since it dissolves nicely. I add this to the cooled must before the final ingredient (yeast) is added.