not entirely a no no no
here is a general description:
"Pectic Enzyme is recommended for all fresh
fruit wines. Add it to the juice prior to fermentation to enhance the
clarification process. Destroys haze-causing pectin cells that can leave
a wine with a permanent milky appearance known as a "pectin haze". Also
add Pectic Enzyme to crushed fruit to increase the extraction of body
and color from the pulp during the primary fermentation and during
pressing. All fruits have pectin. It`s the milky gel that holds a
fruit`s fiber together, trapping the fruit`s character within. This is
why we recommend using Pectic Enzyme any time you are dealing with fresh
fruits. It allows the character of the fruit to be extracted into the
wine"
my assumption since he was going w a kit was that the manufacturer had already made adjustments such as ph, ta etc...and in their process that they also took care of the proteins...not much left to do w enzyme at that stage of the game w a kit....the grape pack he mentioned, color and body would be chief among pectic enzymes duties
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