Pectolase (Pectic Enzyme) 30/32g

Pectolase is an essential winemaking enzyme that breaks down pectin in fruit — extracting more juice and flavour, and preventing the stubborn pectin haze that can cloud an otherwise well-made wine.

Also known as pectic enzyme, pectinase, or pectin enzyme, it's used by home winemakers and commercial producers alike.

Key Benefits

• Extracts more juice and flavour from fresh or frozen fruit
• Prevents pectin haze in the finished wine
• Improves colour, clarity, and filterability

Key Details

• Weight: 30g (supplied as 30g or 32g depending on supplier stock)
• Dosage: 1 tsp per gallon (4.5 litres)
• Best for: fruit wines, country wines, cider, and any must containing pectin-rich fruit

How & When to Use

Add 1 tsp per gallon directly to the must and stir thoroughly 8–24 hours before pitching your yeast. This gives the enzyme time to work and produces a wine with better colour, clarity, and flavour extraction.

Pectolase can be added later in the process, but earlier addition gives the best results. Adding it after fermentation has started will not inhibit yeast activity.