Breaks down pectin in must and wine for clearer results
Improves juice extraction efficiency from fruit
Reduces pectin haze in finished wines and cider
Easy-to-use powder form for precise dosing
Packaged in oxygen barrier zip lock pouch for freshness
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Description
Details
Directions
Dried pectic enzyme powder can be added to fruit, fruit juice or wine to reduce pectin. It increases juice yield from fruit and reduces pectin haze in finished wines.
Form:
Dried
Usage: Add 1/2 teaspoon per 1 US gallon of wine must before start of fermentation.
Storage: Store refrigerate
