Pectic Enzyme 50 g

Pecticenzyme breaks down the pectin in fruit, making the crushing or pressing moreefficient. It also reduces the pectin's hazing effect in wine (or others juices) which leaves youwith a brilliant, clear wine when fermented properly. Pectic Enzyme may also beadded to red grape must to help extract tannin from the fruit skins. Do not addthis enzyme with bentonite, as this will negate the effect.