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Pectin, 1oz Bottle

  • 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.
Pectin, 1oz Bottle

Pectin, 1oz Bottle

  • £2.63
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  • 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.

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About this item

  • 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.

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