Pectolase (also called Pectic Enzyme) is a pectin destroying enzyme which is used when you are making fruit wines. Pectin can cause a haze and stop the wine from clearing, therefore it needs to be destroyed. Pectin is a natural gelling agent which can be found in fresh, ripe fruits. So if you are using fresh fruits and flowers to make a wine you will probably need some Pectolase. In jam making pectin is great for causing it to set, but in homebrew wine it can make your finished wine hazy. Pectolase also helps break down the cell walls of the fruit used in the winemaking process. Add Pectolase to your fruit 24 hours before using and it will help break down the cell walls and will cause the fruit to release more colour, juice and flavour. Also use with 1 crushed campden tablet to help prevent oxidisation of the fruit.
