Pectinase can be used in winemaking to remove pectin haze in wines or ciders, creating a clearer product. The enzyme is usually added to the fruit/must mixture before introducing the yeast, allowing it time to act before fermentation begins.

It can also be used to increase juice extraction during fruit pulping.

• Instructions for pectin haze: Add 1 g (about one-third of a teaspoon) per 4.5 liters of liquid, stir well, and let it stand until clear.
• Instructions for juice extraction: add to the must/pulp at a rate of 1 g (about one-third of a teaspoon) per kilo of fruit and let it stand at 40-50 degrees Celsius for 1 hour – lower temperatures may require longer standing times.