- 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.