nope it is the opposite, it is pectin, which is what you don't want. Pectic enzyme breaks down pectin. Using it in your wine, at the very least would create a haze and at the worst, turn your wine in to jelly.
__________________ - "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."
Yes, you don't want to put that in. It's used to make jams.
And a pectic haze is a rubbish thing to get in your wine. No matter how great the wine tastes, you can't get over the fact that it looks terrible. I had to dump a whole batch of sloe wine because of it.