Pectinase is the enzyme that dissolves pectin — the gluey fibre that holds fruit together and clouds its juice. A pinch turns a thick, hazy purée into more, clearer juice, which is why it's the workhorse of juice, cider and winemaking.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.