Pectolase 32grm

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  • Regular price €1.95


 Pectolase / Pectinase / Pectic enzyme - 32g Pectin is ingredient of a very large number of fruits, and is the same protein that makes jam set. In the wine it has the effect of causing a haze that cannot be removed by standard finings. We recommend that you add pectolase at the beginning of the fermentation as it is deactivated by alcohol. To avoid a pectin haze in your finished wine add 2 teaspoons per gallon. To assist in the extraction of juice use 1 teaspoon per 1.8kg of fruit. All pectin should be destroyed in 8 hours at 20 degrees C.