Pectinase

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Vintners Harvest Pectinase - available in 75g & 1kg packs. Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in frui t and white wine making & should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation. Show more