During the fermentation process, pectic enzyme helps to break down the pectins in the grape must (juice and crushed grapes), which can improve the clarity and stability of the wine. It can also help to release more juice from the grapes, which can increase the yield of the wine.
Pectic enzyme is typically added to the grape must at the beginning of the fermentation process, and it is important to follow the manufacturer’s instructions for its use, as the dosage and timing can vary depending on the specific product and the type of fruit being used.
In addition to pectic enzyme, other enzymes, such as amylase and protease, may also be used in the wine making process to achieve specific effects. It is important to use these enzymes carefully and in accordance with the manufacturer’s recommendations to avoid affecting the flavor and quality of the wine.