Pectic Enzyme – For Wine, Cider & Fruit Wine Making

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Pectic enzyme is used in winemaking to improve juice extraction and help produce clearer wine. It breaks down pectin, a natural substance found in fruit that can cause haze and clo udiness in finished wine. By breaking down pectin, the enzyme helps release more colour, flavour, and aroma compounds from fruit skins while reducing the risk of pectin haze. Benefits: Improves juice extraction from crushed fruit Helps prevent pectin haze Enhances colour and flavour extraction Produces clearer wine and cider Typical Use: Add to crushed fruit or must before fermentation. Commonly used when making fruit wines, cider, and grape wines. Pectic enzyme is especially helpful when working with fruits naturally high in pectin, helping home winemakers produce clearer and more stable wines. Show more