Depectinisation is the process of removing the cloudiness from fruit juice using enzymes — the clarification step behind clear apple juice and clear grape juice. The haze comes from pectin, the natural gelling polysaccharide in fruit cell walls, which leaks into the juice during pressing and holds fine particles in suspension. Pectinase enzymes are added to break the pectin chains into small, soluble fragments; the cloud collapses, the particles settle or filter out easily, and the juice turns brilliantly clear. The treatment also improves juice yield and filtration speed, which is why it is standard in industrial pressing. Enzymes are processing aids rather than ingredients — they do their work and are removed — so the clarified juice needs no special labelling. Cloudy juices simply skip the step, keeping their pectin and their rustic opacity.