emzyems
LETS reset the verbage,bentonite in the primary and when and if you have a problem with fruit wines or white wines clearing, enzymes can reduce pectin haze and promote clearing as well as help breakdown the fruits meat in the primary.
Pectinase
Pectinase is an
enzyme that breaks down
pectin, a
polysaccharide found in
plant cell walls. Commonly referred to as pectic enzymes, they include
pectolyase, pectozyme and
polygalacturonase. One of the most studied and widely used[
citation needed] commercial pectinases is
polygalacturonase. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of
fruit juice from
fruit, including
apples and
sapota. Pectinases have also been used in wine production since the 1960s.
[1] The function of pectinase in brewing is twofold, first it helps breakdown the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness, Pectinase is used to break this down and so clear the wine.
They can be extracted from fungi such as
Aspergillus niger. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues and insert fungal
hyphae. If pectinase is boiled it is denatured (unfolded) making it harder to connect with the pectin at the active site, and produce as much juice
Pectinase
bares repeating
Pectinase is an
enzyme that breaks down
pectin, a
polysaccharide found in
plant cell walls. Commonly referred to as pectic enzymes, they include
pectolyase, pectozyme and
polygalacturonase. One of the most studied and widely used[
citation needed] commercial pectinases is
polygalacturonase. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of
fruit juice from
fruit, including
apples and
sapota. Pectinases have also been used in wine production since the 1960s.
[1] The function of pectinase in brewing is twofold, first it helps breakdown the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness, Pectinase is used to break this down and so clear the wine.
They can be extracted from fungi such as
Aspergillus niger. The fungus produces these enzymes to break down the middle lamella in plants so that it can extract nutrients from the plant tissues and insert fungal
hyphae. If pectinase is boiled it is denatured (unfolded) making it harder to connect with the pectin at the active site, and produce as much juice