Pectic enzyme physically destroys pectins, which constitute thefleshypart of most fruits such as grapes, and apples
Adding it to a wine must will break D the pulp, making pressing more efficient
Adding it to red grape must will aid in the extraction of tannin from the skins
It can also abate pectin haze in wines and cider
Use 1/2 teaspoon per gallon
Adding it to a wine must will break D the pulp, making pressing more efficient
Adding it to red grape must will aid in the extraction of tannin from the skins
It can also abate pectin haze in wines and cider
Use 1/2 teaspoon per gallon
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