Pectic enzyme is a preparation that facilitates obtaining juice from fruit. It useful in home wine making. Directions for use: Pour a small amount of water (1 to 3 l / 10 kg) over ground fruit. Water temperature: 40°C (berries), 80°C (apples, pears, plums and quince fruit).
Ascorbic acid (vitamine C) is a popular antioxidant, it stabilizes the colour and the clarity of the wine and improves the aroma of the wine.
Two-component, efficient, effective and fast acting agent for clarification of wine, distilled spirits, and mash.