Description
Pectic enzymes are used in fruit wine production. They break down pectins in the fruit juice or must in order to prevent pectin haze and also to increase the yield of juice. Pectic enzymes can also assist in making more aromatic and color contributing compounds available.
Add 1/2 tsp per US Gallon of Juice or 1/10 tsp per pound of fruit at the beginning of fermentation.
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