No, pectin is what you want to break down by adding the pectolase aka pectic enzyme during fermentation. Once wine is finished fermenting the pectolase does not work and simply drops as sediment. Pectin is naturally found in fruits, apples and quince being the most rich in pectin. Some fruits like papaya and pineapple are loaded with a naturally occurring enzyme, so those wines usually clear quite easily.
Pectin is what helps thicken jelly/jam as you make it. Pectin unaddressed in wine will almost always cause a hazy wine.
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