Pectinase
Japanese: ペクチナーゼ（ペクチン分解酵素）
An enzyme that breaks down pectin found in fruits and vegetables. Involved in clarifying juice and wine, and in fruit softening.
Pectinase is an enzyme that breaks down pectin, the substance 'gluing' cells together in fruits and vegetables. When fruit becomes jam, the gel-like consistency comes from pectin's properties.
In winemaking, pectinase makes grape juice flow freely and produces clear liquid. In fruit vinegar production, adding pectinase increases juice yield for more efficient vinegar-making.
Koji mold also secretes pectinase, though in miso-making—where grains and soybeans are the main ingredients—it is less prominent than protease or amylase. In fruit-based fermentation like persimmon vinegar, however, pectinase is essential for breaking down fruit cells and setting the stage for fermentation.