Vintner’s Harvest Pectinase – 75g

Vintner’s Harvest Pectinase breaks down pectin in fruit, helping release juice and flavour, improve pressing yield and reduce pectin haze in fruit and white-wine making.

How to use it

While crushing the fruit, dissolve one tablespoon (approximately 4g) per 5kg of fruit in 100ml warm water. Stir through the pulp and leave for at least 6–12 hours before pressing.

Follow the pack or recipe where a different dosage is specified. Avoid inhaling the powder and do not add it to very hot fruit, as excessive heat can reduce enzyme activity.

Choosing a pack size

This 75g pack suits occasional fruit and white-wine batches. For frequent or larger-scale processing, compare Vintner’s Harvest Pectinase – 1kg.

Use the directions and storage instructions on the selected pack; increasing the pack size does not change the measured dose required for a given fruit batch.