Pectic Enzyme – [2 oz Jar, Food Grade]
Food-grade pectic enzyme improves juice yield, clarity, and extraction in winemaking and cider making.
Pectic Enzyme is an essential additive for winemakers and cider makers. When added to fruit must, it breaks down natural pectins, resulting in higher juice yield, better pressing efficiency, and improved clarity in the finished product.
In red grape must, pectic enzyme also enhances tannin and color extraction, improving structure, depth, and overall balance.
Usage / Key Uses:
- Breaks down natural pectins to improve juice yield and clarity
- Enhances tannin and color extraction in red grape must
- Recommended dosage: ½ teaspoon per gallon of must
- For best results, dissolve in a small amount of room-temperature water and mix into must before fermentation
Packaging:
- 2 oz food-grade plastic jar
- Tamper-evident, airtight seal for freshness and potency
Important Note:
Always follow dosage guidelines for your specific recipe and process. This product is intended solely for food and beverage preparation. In case of accidental ingestion of large amounts or any adverse reaction, discontinue use and seek medical attention.
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