Pectolyic Enzymes

Synonym(s): Pectin enzymes, Pectinase 
CAS Number: Not available at this time 
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 Not available at this time

Usage in Winemaking: 

Pectic enzymes, also known as pectinase, are proteins used to break down pectin, a natural starch found in the cell walls of plants. In wines, pectin can cause troublesome “pectin haze” that is not easily cleared without the use of pectic enzymes. Pectin enzymes occur naturally in grapes as well as yeast, however, there is not enough of it to overcome the amount of pectin present in grape must.

See FIVS technical papers for more information - click here.