Pectic enzyme

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Pectic Enzyme

The enzymes such as pectinase that hydrolyze the large pectin molecules.


An enzyme that catalyzes the hydrolysis of pectin molecules.


A heavy, colloidal substance found in most ripe fruit which promotes the formation of gelatinous solutions and hazes in the finished wine. Fermenting fruit pulps with high pectin content, such as apples, should be treated with pectic enzyme, especially if the pulp is boiled to extract the fruit flavor (boiling releases the pectin, while pectic enzymes destroy it)