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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