Pectolase breaks down cell structures and pectin in fruits. Releases juices and flavor, juice and flavor yield is enhanced by 10-20%. Eliminates "pectin fog" in fruit beverages and simplifies clearing. Add enzyme to a fruit, water and sugar (if applicable) mash that is less than half of the total fermentation volume at a temperature close to or below 50ºC. After the addition of the pectolase enzyme leave to stand for 2 hours before topping up to the required volume.