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Pectic Enzyme

  • Prevents haze by neutralizing high levels of pectin present in wines being produced
  • Used to break down natural pectin in most fruits.
  • This is the predominant acid in apples and most other temperate fruits, and together with tartaric, accounts for nearly all of the acidity in grapes.
  • Add 2.5 grams per 4 Lt. / ½ tsp per gallon at the start of fermentation
  • 20 g. – $4.49.
100 g.