Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield.
It is used primarily in fruit and white wine making.
Pectinase should be added whilst the fruit is being crushed.
Prepare 4g of Pectinase per 5kg of fruit in a 100ml warm water solution.
Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing.
Pulp: Add 4g per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.