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You are here: Home / Additives & Chemicals / Cellars Choice – Pectic Enzyme
Cellars Choice - Pectic Enzyme

Cellars Choice – Pectic Enzyme

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Pectic enzymes are proteins used in winemaking for a couple of purposes, most commonly to clear up wine by breaking down pectins to prevent a “pectin haze.” Additionally, pectic enzymes can be added prior to pressing your fruit to help color and juice extraction.

SKU: N/A Categories: Additives & Chemicals, Ciders, Wine, Yeast
  • Description
  • Additional information

Description

Product Description

“Pectic Enzyme” a proprietary blend of the premium Japanese pectinase in a carrier of maltodextrin. This is a general purpose blend to break down the natural pectin found in most fruits. Adding it to a wine must will break down 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.
1 Kg (2.2 lbs.)

Directions: Add 1/2 tsp. (2.5g) per gallon/4L of must before start of fermentation.

Available in 3 package sizes

  • Bulk 22.7 – Call for price
  • 1 – KG
  • 250 Gram

Additional information

Weight 1 kg
Package Size Options

250 Gram sachet, 1-KG / 2.2lbs, 22.7-KG

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