The Grape and Granary Website is offering Cinn-Free Enzyme and Color Pro Ensymes. Are these just Pectic Enzyme with a marketing twist, or are they substantually different. Would they be used in place of or in addition to the traditional Pectic Enzyme? Any help from someone enlightened would be appreciated.
Cinn-Free and Color Pro Enzymes
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smurfe
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I haven't used these products but here is a good article that may answer your question for you.
http://www.winemakermag.com/stories/techniques/article/indices/35-techniques/844-using-enzymes-tips-from-the-pros
BTW, welcome to the forums. Look forward to your posts. Also, I moved this to the General WInemaking forum. Might be seen by more and generate more input to your question.
http://www.winemakermag.com/stories/techniques/article/indices/35-techniques/844-using-enzymes-tips-from-the-pros
BTW, welcome to the forums. Look forward to your posts. Also, I moved this to the General WInemaking forum. Might be seen by more and generate more input to your question.
St Allie
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hello and welcome Doc,
great question.. we only get pectinase as a powder here.. and none available (as far as I know) .. specifically aimed at different coloured wines.
interesting article Steve .. I didn't realise oak stabilised the colour in wine.
if you buy some and give it a go Doc.. I'd love to hear your feedback on it.
Allie
great question.. we only get pectinase as a powder here.. and none available (as far as I know) .. specifically aimed at different coloured wines.
interesting article Steve .. I didn't realise oak stabilised the colour in wine.
if you buy some and give it a go Doc.. I'd love to hear your feedback on it.
Allie
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