This naturally-occurring enzyme is extracted and concentrated for use in winemaking. Pectic enzyme improves the yield of juice from grapes and fruit as well as improving the pressability of grape skins following fermentation.It also helps to hydrolyze pectins and reduce juice/must viscosity as well as improving the “mouthfeel” of the wine. It will also aid in color extraction in red wines.
Usual dose is 1.5 to 3.0 drops per gallon of juice/must at crushing, or when the yeast is pitched. When using with fruit wines, three times the regular amount is the recommended dose.
Shelf life if refrigerated is one year.
