VINA Pectic Enzyme

VINA PECTIC ENZYME 50 ML - AVAILABLE IN 1 3 OR 5 BOTTLE VARIATIONS

VINA Pectic Enzyme is a concentrated liquid enzyme preparation used during homemade wine, cider and fruit juice production. It helps break down natural pectin found in fruit and berries, improving juice extraction, clarification and filtration.

WHY USE PECTIC ENZYME?

Many fruits naturally contain pectin which can cause thick fruit mash, cloudy juice, difficult pressing, slow filtration and reduced juice yield. Pectic enzyme helps break down these compounds, making fruit processing more efficient and improving the quality of the final product.

MAIN BENEFITS

• Improves juice extraction from crushed fruit
• Increases overall juice yield
• Supports wine, cider and must clarification
• Reduces pectin haze and gel formation
• Makes fruit pressing easier
• Improves filtration during fermentation
• Supports cleaner sediment separation

SUITABLE FOR

• Grapes
• Apples
• Currants
• Gooseberries
• Plums
• Pears
• Peaches
• Berries and other fruits used for home winemaking

HOW TO USE

Dilute the required amount in approximately 10 times the amount of water and mix thoroughly into crushed fruit or fruit mash before pressing or fermentation.

RECOMMENDED CONDITIONS

• Temperature: 40–50°C
• Reaction time: 2–8 hours
• Avoid temperatures above 60°C

INCLUDED IN THE SET

Each pack includes 20 g of French oak chips which can be used to enhance aroma and maturation character in homemade wine and cider.

STORAGE

Store in a cool place. Refrigerated storage is possible. Protect from direct sunlight and keep tightly closed after opening.

SAFETY INFORMATION

Contains enzymes and papain. Avoid inhalation of aerosol or vapour. Keep out of reach of children. Use only in well-ventilated areas.

AVAILABLE VARIANTS

• 1 x 50 ml VINA Pectic Enzyme + 20 g French Oak Chips
• 3 x 50 ml VINA Pectic Enzyme + 20 g French Oak Chips
• 5 x 50 ml VINA Pectic Enzyme + 20 g French Oak Chips

Ideal for home winemakers, cider makers and fruit juice producers looking to improve juice extraction, reduce pectin haze and achieve clearer, cleaner fermentation results.