Pectic enzyme, also known as pectinase, is a crucial ingredient in winemaking. It is used to break down pectin, a complex polysaccharide found in fruit cell walls, including grapes. Pectin can cause cloudiness and haze in wine if not properly treated. Here's why pectic enzyme is used in winemaking:
 
Clarification: Pectinase is added to the must (crushed grapes or fruit juice) before fermentation. It breaks down pectin molecules, which can create a gel-like substance in the wine, making it cloudy. By breaking down pectin, the enzyme helps to clarify the wine, resulting in a clear and visually appealing final product.
Improved Juice Extraction: Pectinase also aids in extracting more juice from the fruit by breaking down the cell walls, allowing for better juice extraction during pressing. This is particularly important when working with high-pectin fruits like apples and certain grape varieties.
Enhanced Flavor and Aroma: The breakdown of pectin can release trapped flavor and aroma compounds in the fruit. This can contribute to a more aromatic and flavorful wine, as it allows for better extraction of these compounds during fermentation.
Reduced Bitterness: In some cases, pectinase can help reduce bitterness in the wine by breaking down compounds that contribute to bitterness, resulting in a smoother and more balanced flavor profile.