Pectic Enzyme (1 LB)
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Pectic enzyme, also known as pectinase, is a protein that is used to break down pectin, a jelly-like glue that holds plant cells together. In wines, pectin can cause troublesome “pectin haze” that is not easily cleared without the use of pectic enzymes
Pectic enzyme breaks down the pectins in fruit and makes the crushing or pressing more efficient.
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.
Reduces pectin's hazing effect in wine which leaves you with a brilliant, clear wine when fermented properly
1 lb. Package
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