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PECTOCEL Pectic Enzyme

Helps to extract juice and flavour from the fruit you are using and gets rid of the pectin haze to give you a clearer looking wine or fruit beer. Pectin, found in a lot of fruits, is a gelling agent which is very easy to see when making jam or preservatives.

Pectic Enzyme

How to use:

Add the PECTOCEL solution uniformly to the mass, possibly by making use of a dosing pump.


2-3mL/100kg of grapes or hL juice, depending on the duration of contact and temperature. At lower temperatures, the dosage must be proportionally increased or the duration of the treatment must be prolonged. Higher doses will be applied when working in a limited timeframe.


Can be stored in a refrigerator at 5°C for up to 24 months. Also for oenological use in accordance with EEC regulations.

Additional information

Weight1 kg
Dimensions20 × 20 × 6 cm

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