Pectinase

Synonym(s): Carbohydrase, Cellulase, Hemicellulase, Polygalacturona 
CAS Number: 9032-75-1 
E Number: Not available at this time 
INS Number: Not available at this time

International Organisations 

Codex Alimentarius 

-Food Category, Functional Class and Recommended Usage is not available at this time. 

International Organisation of Vine and Wine (OIV) 

-Food Category, Functional Class and Recommended Usage is not available at this time. 

FIVS 

Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.

Usage in Winemaking: 

The presence of pectin in finished wine causes a haze or slight cloudiness. Pectinase is used to break this down and so clear the wine. Commercial wineries will often add in pectinase with their grapes during maceration to increase the amount of juice they can extract.

See FIVS technical papers for more information - click here.