75g of Pectinase


75g of Mangrove Jacks Pectinase

75g of Pectinase Pectolase/Pectinase breaks down the pectins found naturally occurring in fruit, releasing juice, colour and flavour and enhancing yield. If pectins are not destroyed then there is a good chance your finished wine will remain "hazy" and never clear, even with the use of finings later on. Pectinase should be added whilst the fruit is being crushed.
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