Name the enzyme added to grapes to break down pectin and improve juice extraction.

Pectinase is the enzyme recognized for its role in breaking down pectin, a structural polysaccharide found in the cell walls of fruits, including grapes. During the winemaking process, especially in the initial stages of juice extraction, the presence of pectin can hinder juice flow and yield. By adding pectinase to the crushed grapes, the enzyme facilitates the breakdown of pectin, which allows for better juice extraction from the grape skins and pulp. This results in a clearer juice with improved extraction efficiency, ultimately enhancing the quality and yield of the wine.

Amylase, tannase, and protease serve different functions in winemaking. Amylase is primarily involved in breaking down starches into sugars, which is not the main focus during initial juice extraction. Tannase breaks down tannins, affecting astringency and mouthfeel, but does not contribute to pectin breakdown. Protease targets proteins and can clarify wine by removing haze, but it does not play a significant role in the extraction of juice from grapes. Therefore, for improving juice extraction through pectin breakdown, pectinase is the enzyme of choice.