Hello!
I have had a thought for a while and I can't find much through internet searches or on this site (I have also been busy in the garden and with wine making so I haven't spent hours and hours looking, BUT...)
I want to know what happens to my wine when I add enzymes. I add pectic enzyme, amylase, lactic enzymes, etc.....sure I'm "breaking down" the pectin, the starch, lactose... But what's really happening to the wine?
Is there an adverse effect? Will enzymes change the color, the taste , the texture, or any other characteristics about the wine?
Will hazes clear on their own if you don't use enzymes?
Just my thought of the moment If I somehow missed an answer on the site, I apologize.....please point me in the right direction, if you could. My thoughts are a little jumbled and I might not have known what the type in the search bar.
THANK YOU!!!!
I have had a thought for a while and I can't find much through internet searches or on this site (I have also been busy in the garden and with wine making so I haven't spent hours and hours looking, BUT...)
I want to know what happens to my wine when I add enzymes. I add pectic enzyme, amylase, lactic enzymes, etc.....sure I'm "breaking down" the pectin, the starch, lactose... But what's really happening to the wine?
Is there an adverse effect? Will enzymes change the color, the taste , the texture, or any other characteristics about the wine?
Will hazes clear on their own if you don't use enzymes?
Just my thought of the moment If I somehow missed an answer on the site, I apologize.....please point me in the right direction, if you could. My thoughts are a little jumbled and I might not have known what the type in the search bar.
THANK YOU!!!!