Cellar Craft Enzyme Blend

[David219]

Does anyone know what is in the enzyme blend in the Cellar Craft Red Mountain Cab kit, and why do the instructions have you add it so late in the fermentation (SG 1.000)?


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[richmke]

It breaks down the Pectin, which causes haze. They tried to adjust in the beginning, but kits are still having haze. I presume it is being added after the first racking. That minimize what the enzyme needs to break down - works on what is suspended, and not the pulp.

 

[SouthernChemist]

There blend is likely a blend of peptic enzymes derived from fungi. It's used to break down any protein haze in the wine, which most likely would have trouble clearing out. Typically you would add these enzymes first before initiating fermentation, but doing this would a kit would probably complicate things for both the manufacturer and average consumer. Most likely they have you add it when fermentation is starting to wind down because of temperature. Higher temperature reduces the effectiveness of the enzymes, and by the time the SG is close to 1.000, the temperature is falling down to ambient temperature.