The enzyme that breaks down cell structure and break down pectin in fruits. Release the juice and flavor and enhance the juice and flavor yield 10-20%. Eliminates ""pectin fog"" in fruit beverages and simplifies clearing. Add enzyme to a fruit, water and sugar (if applicable) mixture that is less than half of the total fermentation volume and is at a temperature of approximately 50ºC or below. After addition of enzyme leave to stand for 2 hours before topping up to required volume.