Pectic enzyme is added to a fruit either after it has been crushed or at the very beginning of fermentation. It helps the juice to release from the pulp during the pressing or during the primary fermentation.

It is also effective in helping to eliminate hazes caused by fruit pectin cells. Pectin is the natural jell that holds the fruit's fiber together. Once it has been broken down and liquefied, not only is more juice made available from the fruit, but more of the fruit's flavor and character is extracted from the pulp into the juice as well.

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