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Pectolase - Pectic Enzyme - 32g Pot
Pectolase / Pectic Enzyme - 400g
Pectolase Pectic Enzyme - 25g Treats up to 45 litres - Resealable Pouch
Pectinaze - Liquid Pectolase Pectic Enzyme - 15ml - Treats up to 90 Litres - Harris
Amylase Starch Reducing Enzyme - 15ml - Harris
Brut Force - Glucose Amylase Wort Enzyme To Produce a Dry Beer - Harris
Pectolase - Pectic Enzyme - 1kg Bag

Pectolase is an enzyme (pectic enzyme) that breaks down pectin found in many fruits. In a finished wine, pectin can cause a haze that will not clear and you will end up with a hazy wine.  Although it will be fine to drink, a hazy wine isn't quite as appetising as a crystal clear wine. 

To overcome the pectin haze, we use an enzyme that breaks pectin down into carbohydrates and sugars which the yeast can then eat.

Pectolase is also know as pectinase or pectic enzyme.

Pectolase enzyme also helps break down the cell walls in fruits.  This allows the cells to release more juice, flavour and colour

Amylase enzyme is similar, but works on Starch proteins and again breaks these down into sugars.  This protein haze can affect wines with starchy ingredients like potato or rice.

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