Complete ezyme is a mixture of 3 enzymes for fruit mash:
The Pectolase will break down cell structures and breakdown pectin, the amylase will breakdown starch and the Amylogrlucosidase take dextrins to fermentable sugars.

One cannot use this sachet for winemaking because dextrins are needed for the weight of a wine - except for diabetic wine. The main reason for this mixed enzyme sachet is for those who intend to distil. One uses a recipe which includes an element of fruit and an element of starch. He peels, cuts, boils (good not to forget the boiling bit!!) and ends up with a slurry at 50 C to which the enzyme is added.

Complete enzyme can also replace any of the 3 enzymes mentioned.