Should I Use Pectolase In Winemaking?

Pectolase (pectinase) can be a real workhorse in small-batch, home winemaking by helping extract more juice, speed up clarification, and improve overall quality. This guide explains what pectolase is, why it matters, and how to use it effectively.

What is pectolase?

• Pectolase is an enzyme that breaks down pectin, a natural polysaccharide found in many fruits. Pectin can make juice viscous and slow to clear.
• By breaking down pectin, pectolase lowers viscosity, aids juice extraction, and helps clarification during and after pressing.

Why pectolase matters in winemaking

• Higher juice yield: In fruits with high pectin content (like apples, pears, and some berries), pectolase can help you squeeze more juice from your fruit.
• Faster and clearer clarification: Reducing pectin content speeds settling and filtration, leading to clearer juice sooner.
• Easier pressing: Softer, less viscous must is easier to press and handle, reducing wear on equipment.
• Consistency across batches: Enzyme-assisted clarification can make steady, repeatable results more achievable for beginners.

When to use pectolase

• At crush/maceration: Add pectolase to the crushed fruit or must before pressing to boost juice yield and begin gentle breakdown of pectin early.
• After crushing (pre-press): If you’re already pressing, a brief enzyme treatment in the must can still help clarify and reduce viscosity before pressing.
• In juice or must prior to fermentation: For fruit musts that are particularly cloudy or heavy, a short enzyme treatment can speed up clarity before fermentation begins.
• During stages where you’re aiming for rapid clarification: Enzymatic treatment is often used in tandem with other fining and clarification steps later in the process.

How to use pectolase (general guidelines)

• Follow the product label: Enzyme activity and recommended dosages vary by product. Always start with the label’s guidance.
• Typical dosing approach: A common starting point is a small dose spread over the must, dissolved in a little water or must and then evenly mixed. Dosages are usually expressed per liter (or per gallon) of must.
• Temperature and timing: Many pectolases work best at moderate temperatures (roughly 18–25°C / 64–77°F). Avoid boiling or very hot temperatures, which can degrade the enzyme. Allow time for the enzyme to act (often 30 minutes to a few hours, depending on the product and fruit).
• Compatibility: Pectolase generally works well with other winemaking enzymes and clarifying agents, but always test a small batch first if you’re combining multiple additives.
• Sensory considerations: While pectolase helps clarity, it can also change texture slightly by reducing pectin structure. This is usually a positive for clarity and mouthfeel, but note it if you’re aiming for a very specific texture.

Practical tips for beginners

• Start small: If you’re new to using enzymes, begin with a modest dose and increase only if you need more clarity or yield.
• Measure and mix well: Dissolve the enzyme in a little water or must and evenly mix to avoid concentrated pockets.
• Monitor clarity: After treatment, give the must time to clear before pressing or racking. Use gravity or simple visual checks to gauge progress.
• Sanitation matters: Keep all utensils and vessels clean and sanitized to prevent unwanted microbial activity during processing.
• Keep notes: Record must composition, dose, temperature, and timing so you can replicate successful batches.

Quick example walkthrough (fruit wine)

• Crush and measure fruit must; add pectolase at the recommended dose per liter.
• Stir thoroughly; maintain a comfortable temp (around 20°C / 68°F) during the enzyme activity window.
• After the recommended contact time (often 30–120 minutes, depending on the product), press or press-and-clarify as you normally would.
• Proceed with fermentation as usual, monitoring clarity and gravity.

Where to buy pectolase for winemaking (BrewCo)

• Specific product to consider: Handcraft Supplies Pectolase 30g
  Product link: https://brewco.uk/products/handcraft-suppectolase-30g?_pos=2&_sid=20ffa2d93&_ss=r

Final thoughts

• Pectolase can be a valuable addition for many fruit wines and fruit-forward musts, helping you optimize juice yield, speed up clearing, and achieve brighter, clearer wines with less effort.
• As with any additive, start with the label instructions, test on small batches, and adjust based on your fruit, equipment, and target style.