Amylase Powder  25g

Starch is present in many of the cereals and vegetables used in country winemaking, and this can cause a haze in the finished wine. The addition of Amylase, which is a starch destroying enzyme, to the initial must at the rate of one teaspoon per 4.5 litres will prevent this occurring. It can also be used to clear the starch haze in a finished wine.