(ENZ110) Recommended for all fresh fruit wines. Added to juices prior to fermentation to enhance the clarification process. Destroys excessive pectin cells that like to bond to the liquid giving the wine a permanent milky appearance known as a "pectin haze". Also, added to crushed fruit to increase the extraction of juice and color from the pulp during primary fermentation and pressing. All fruits have pectin. The fruits typically containing the most are: peaches, plums, strawberries, but all fruits are candidates for pectin hazes. Comes in liquid form. Comes with complete directions.