Pectic enzymes

If you’ve ever read the ingredients list on a jar of jam or jelly, you’ve probably seen the phrase “fruit pectin.” Pectin is a substance in fruit that binds cells together, helping to form the fruit skin. Winemakers use pectic enzymes to break down the cell walls, break the grape skins apart and extract more juice from the grape. Pectic enzymes are also used to clarify the wine and remove cloudiness or “haze” caused by leftover pectins.

Available in 10g, 100g and 500g