why pectic enzyme?

Can someone please explain why the following recipe contains pectic enzyme?

I was under the assumption that pectic enzyme was needed when using whole fruit to break down the pectin.

http://winemaking.jackkeller.net/reques65.asp

Thanks!
John

Pectic enzyme works great to break down the pectin, and I use it in all of my juice wines as well as fruit wines.

During industrial juice extraction - they really crush the fruit hard.... They are trying to get every speck of liquid of of the pulp they can. If there is pectin in the grapes - it ends up in the juice.....

Pectin in juice makes for hazy wine..... or say you bottle it and the wine subsequently gets really cold... Pectin + alcohol + really cold = big gooey globs of pectin in the bottom of your bottle that look nasty.... Not appetizing...

Pectic enzyme prevents this...

Thanks

Awesome! Thank you both!