Definitions for "PECTIC ENZYME"
Keywords:  pectin, cloudy, fruit, enzyme, juice
Also known as Pectinase. This natural enzyme chemically breaks down the pectins in fruits, thereby allowing for a higher degree of juice extraction and greater wine clarity.
An enzyme often added to the wine to digest the pectin in the solution. Pectins are the substances that cause jelling and are abundant in fruits such as apples — especially if they are slightly underripe. Winemakers use pectic enzyme to convert pectins to sugars because these waxy substances stay suspended in the wine and cause cloudiness.
A liquid that is added to crushed fruit to increase juice extraction. Also used during fermentation to eliminate pectin hazes.