Pectolytic Enzymes: High activity pectinase to extract juice from purée, boost yields & remove pectin haze. Great for Wine & Juice making. 

Instructions: Add 10-20 mL Pectolytic enzyme (1-2x lid full) per 10 kg of fruit pulp. Stir & leave at room temperature for 12 hours.

Ingredients: Pectinase, glycerol.

Storage: Store at 4-25°C away from sunlight. Use within 12 months.