Add to must to break down pulp and aid in the extraction of tannin
Also, abate pectin haze in wines and cider
Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to the wine must break down the pulp, making pressing more efficient. Adding it to red grape must aid in the extraction of tannin from the skins. It can also abate pectin haze in wines and cider.
