Pectolase - 30/32g
Pectolase in Wine Making
Pectolase is an enzyme that is commonly used in winemaking to break down pectin in fruit, which can cause cloudiness & haziness in wine.
By breaking down the pectin, pectolase helps to clarify the wine and improve its overall appearance and quality.
It is also known as pectic enzyme, pectinase, or simply pectin.
Pectolase powder is a long-established homebrew winemaking ingredient with the following benefits:
- Extracts more juice and flavour from the fruit you are using.
- Inhibits pectin from forming a haze in the finished wine.
- Aids with the filtering of the wine when fermentation is complete.
When to add pectic enzyme?
Add to the wine 8-24 hours before fermentation, doing so will produce a wine with improved colour and clarity.
More importantly, you will extract more juice and flavour from the fruit you are using - even commercial wine producers use it.
The typical dosage is 1tsp per gallon (4.5L) added directly to the wine “must” and stirred thoroughly before fermentation.
There is no harm in adding pectolase later but you will have less juice extracted from the fruit.
Adding the enzyme later will not inhibit yeast growth or activity.
Provided in tubs of either 30g or 32g dependent on supplier stock.