Pectin in jelly is a good thing, but bad in your wine! What this stuff does is break up the long pectin chains that cause cloudy wine. Reduces “Pectin Haze” leaving you with a brilliant, clear wine. Useful in both grape and fruit wines. A “must” for Country Wines!
Pectic enzyme also breaks down cell walls in fruit increasing juice yield and flavor in wine. Aids color extraction from the fruit skins. It is only effective at color extraction if added while still in maceration (on the skins). Makes crushing or pressing more efficient and improves yields. Improves polyphenol extraction, color intensity, stability, and clarity. Do not use with bentonite, results will not be as good. You can add the finings later on if you need them.