Pectic Enzyme Powder

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.