Pectinase is an enzyme used in the brewing and fermentation industry. Pectinase breaks down pectin, which is a polysaccharide substrate found in the cell walls of plants. It is commonly used in the degradation of plant materials, such as speeding up the extraction of juice from fruit, including apples, grapest, and sapotin. Pectinase helps in two ways: 1) in the breakdown of fruit, releasing the natural juices, and 2) clearing up an unwanted haze or cloudiness in finished wine.
As with most enzymes, an increase in temperature increases the enzyme's activity. Pectinase has an optimum operating temperature range of 45 to 55 degrees Celsius. It also operates at peak efficiency when the pH is around 4.5 to 5.5.