Pectic enzyme breaks down the pectins 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. A 1/2 oz. bottle of liquid will treat twelve 5 gallon batches.
Remove pectin haze from wine
Food grade
Used in wine making
Remove pectin haze from wine
Food grade
Used in wine making
2 Reviews Hide Reviews Show Reviews
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Pectic enzyme
Worked great even post fermentation
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LIQUID PECTIC ENZYME - .5 OZ
Excellent