Pectic Enzyme

Pectic Enzyme




“Pectic Enzyme” a proprietary blend of the premium Japanese pectinase in a carrier of maltodextrin. This is a general purpose blend to break down the natural pectin found in most fruits. 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. It can also abate pectin haze in wines and cider.

Directions: Add 1/2 tsp. (2.5g) per gallon/4L of must before start of fermentation.

*Call for bulk pricing!

Additional information

Weight .250 kg
Dimensions 25.4 × 15.24 × 4 cm

250g, 1kg


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Cork It Wine Making

Pickup available, usually ready in 24 hours

1427 Crown Street
North Vancouver, BC V7J 1G4
(604) 986-7475

Tuesday 11 a.m.–7 p.m.
Wednesday 11 a.m.–7 p.m.
Thursday 11 a.m.–7 p.m.
Friday 11 a.m.–5 p.m.
Saturday 10 a.m.–5 p.m.
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