How to use pectinase

Pectinase is a game-changer when it comes to getting more juice out of fruits and making your wine clearer and smoother. It works by breaking down pectin, the stuff in fruit that holds everything together and makes juice thick and cloudy. Once you add pectinase, the juice flows more freely and the fruit softens up fast.

To use pectinase, start by chopping or crushing your fruit into a pulp. This gives the enzyme better access to the pectin. Then sprinkle the pectinase powder over the fruit or mix it into the juice. Make sure to stir it in well so it spreads evenly. Let it sit for 30 minutes to a couple of hours, depending on the fruit and what you’re trying to achieve.

Temperature matters too. Pectinase works best in a warm range—around 45°C to 50°C (113°F to 122°F). It’s okay if you’re not exact, just don’t boil it or you’ll kill the enzyme. If you're working at room temperature, just give it more time to do its thing.

If you’re making wine, you’ll usually add the pectinase right after crushing the grapes, before fermentation starts. This helps break down the skins and improves the color and flavor extraction. Just mix it in gently and wait for the magic to happen.

How much pectinase to use? For most fruits, about 1 to 2 grams of pectinase per kilogram of fruit pulp works well. In winemaking, it's usually around 0.1 to 0.3 grams per liter of must. Every enzyme product is a little different, so it's smart to check the label for specific instructions. If the fruit is very firm or high in pectin, you might need a bit more. Overripe fruit usually needs less.

Pectinase isn’t just for pros—it’s great for home use too. Whether you're juicing apples or fermenting your first batch of homemade wine, using pectinase can make the process smoother and the results way better.