Pectic Enzymes for Wine making

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The addition of pectic enzymes to your commercially made or home made wine can increase the overall quality of the resulting wine by offering beneficial properties for the wine, such as better settling and lees compaction in wine juices, enhancement of aromatic intensity, haze prevention, better color extraction, better color stability in reds, conversion of starch to sugar and ‘free run’ yield increases or increased juice yield during crushing or pressing.

 

To learn more about the use of Enzymes, visit our Winemaking 101 page.

 

See all our available enzyme additives for wine making.