1) Pectic enzyme is an organic material which will help you get rid of any haze produced by pectin in the fruit. It will also help you break down the cellular structure of a fruit therefore making it easier for you to extract more flavor and color from the fruit you are using and highly recommended when making any fruit wine even if it is a concentrate for the benefit of helping rid the pectin haze.
2) The grape concentrate is a good way to add extra body which most fruits may lack and leave a wine with very little body. Some of these have k-meta in them so adding the typical amount at start of making a wine may e over sulfiting your wine and result in a very hard to start fermentation.
