Complete ezyme is a mixture of 3 enzymes: The Pectolase will break down cell structures and breakdown pectin, the amylase will breakdown starch and the Amyloglucosidase convert dextrins to fermentable sugars. One cannot use this sachet for winemaking because dextrins are needed for the weight of a wine - except for diabetic wine. The main reason for this mixed enzyme sachet is for those who intend to distil. One uses a recipe which includes an element of fruit and an element of starch. He peels, cuts, boils one and ends up with a slurry at 50ºC to which the enzyme is added. Complete enzyme can also replace any of the 3 enzymes mentioned.