• Dry Pectic Enzyme 1 oz.
  • Dry Pectic Enzyme 1 lb.

Dry Pectic Enzyme

SKU: U9044

     Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must will break down the pulp, making pressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. It can also abate pectin haze in wines and cider. Use 1/2 teaspoon per gallon.

    Copyright © 2018 Master Vintner™