Pectin, 1oz Bottle

Pectin, 1oz Bottle

WM-207
  • £2.63
  • The most common cause of haze in wine, especially fruit wine, is caused by pectin.
  • Pectin is a natural carbohydrate that occurs in fruit and is used to thicken jelly and other products.
  • If you boil the fruit initially to get better color or flavor for your wine, pectin haze is even more likely.
  • You can add pectic enzyme at the beginning of fermentation to avoid pectic haze.
  • In addition, many times you can clear a hazy wine by adding the pectic enzyme after fermentation, although prevention is the better solution.

Call us on (+44) 01227 833 807
if you need any help or advice on our products or email us

sales@burtscountrystore.co.uk

We Also Recommend