Pectic enzyme breaks down the cell wall of fruits, increasing the juice yield and allowing the yeast to eat the sugars. It also works as a clarifier, preventing pectin haze caused by residual pectins in the wine.

Pectic Enzyme physically destroys pectins, which constitute the “fleshy” part of most fruits such as grapes, and apples. Adding it to a wine must will break down the pulp, making pressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. Add 1/2 teaspoon per gallon of must before the start of fermentation.