Pectic enzyme is a preparation that facilitates obtaining juice from fruit. It useful in home wine making.

Directions for use: Pour a small amount of water (1 to 3 l / 10 kg) over ground fruit. Water temperature: 40°C (berries), 80°C (apples, pears, plums and quince fruit). After mixing and cooling, add the 2 ml of the preparation per 10 kg of fruit. Leave the mixture covered in a warm place for 9 to 15 hours. Then start squeezing out the juice.