Vintner’s Harvest Pectinase 75g

Description

Vintner’s Harvest Pectinase 75g is a pectic enzyme used when processing fruit for homemade wine. It breaks down naturally occurring pectin in fruit, helping release juice and flavour while improving overall yield.

Pectin can make extracting juice more difficult and may also contribute to persistent haze. Therefore, treating crushed fruit with pectinase before pressing can improve fruit extraction and help produce a clearer finished wine.

Why Use Pectinase in Fruit Wine?

Many fruits naturally contain pectin within their cell structure. The amount varies between different fruits, but higher pectin levels can make juice extraction more difficult.

Pectinase breaks down this pectin. As a result, it can provide several benefits when making fruit and white wines:

• Improves juice extraction from crushed fruit
• Helps release flavour from the fruit
• Improves overall juice yield
• Breaks down naturally occurring pectin
• Helps reduce pectin-related haze
• Supports improved clarity in the finished wine

It is particularly useful when processing fresh fruit where efficient juice extraction and good clarity are important.

How to Use Vintner’s Harvest Pectinase

Use 4g of Pectinase per 5kg of fruit.

First, prepare the required 4g of Pectinase in approximately 100ml of warm water. Add the prepared solution while crushing the fruit and stir thoroughly through the pulp.

Then leave the treated fruit for a minimum of 6–12 hours before pressing. This gives the enzyme time to work on the pectin before you extract the juice.

For pulp applications, add 1 teaspoon per 5 litres directly to the pulp. Follow the directions on the product packaging for the appropriate treatment method.

Vintner’s Harvest Pectinase Specifications

• Pack size: 75g
• Type: Pectic enzyme
• Primary dosage: 4g per 5kg of fruit
• Preparation: Mix into approximately 100ml warm water
• Treatment time: Minimum 6–12 hours before pressing
• Helps improve: Juice yield, flavour extraction and clarity
• Suitable for: Fruit and white wine making
• Storage: Keep refrigerated

Making Wine from Fresh Fruit

Good fruit preparation can make a noticeable difference when producing homemade wine. Breaking down pectin before pressing helps release more juice and flavour from the fruit.

Furthermore, reducing pectin early in the process can help minimise pectin-related haze later. This makes pectinase a useful processing aid when working with fresh fruit.

Wine Additives, Nutrients & Acids

Vintner’s Harvest Pectinase is one of several useful products for preparing fruit and supporting the winemaking process.

Browse our Wine Additives, Nutrients & Acids range for wine nutrients, stabilisers, acids and other products used when making homemade wine and mead.