The Pectic Enzyme eliminates haze-causing pectin cells that can leave a wine with a permanent milky appearance known as a pectin haze. Adding Pectic Enzyme to crushed fruit will also increase the extraction of body and color from the pulp during the primary fermentation and pressing.

Enzyme pectique

L’enzyme pectique limine les cellules de pectine responsables du trouble qui peuvent laisser un vin d’aspect laiteux permanent. L’ajout de l’enzyme pectique aux fruits broys augmentera galement l’extraction du corps et de la couleur de la pulpe pendant la fermentation primaire et le pressage.