Pectolase pectolytic enzyme is used to break down pectin in wine must allowing pulp fermentation fruit wines to clear pectin occurs naturally in fruit and although useful for making jams and jellies will cause wines to form a haze pectolase also increases the yield of juice by breaking down the cell walls in fruit pulp resulting in an increased flavour to your wine r r youngs home brewing pectolaser increases flavour r 32g pot