Pectic Enzyme Powder


Adding a half teaspoon of pectinase per gallon of fruit wine must before fermentation can significantly enhance the juice yield. This enzyme works by breaking down the pectin's complex carbohydrates, which are abundant in fruits like apples and contribute to the cloudiness of the final product. By doing so, it not only increases the clarity of the wine but also maximizes the extraction of flavors and aromas from the fruit, making it an essential step in the winemaking process, especially for apple wines and ciders.