pectic enzyme for peach wine
I will definitely add pectic enzyme. Does this help keep the peachy color? Does adding the pectic enzyme in the freezer bad mean adding less in the mush? The white grape peach concentrate is a excellent idea.
Cybergirl,
Pectic enzyme plays two very distinct and important roles in the wine making process. First and foremost, pectic enzymes helps to break down the fruit's fiber or pulp. This allows more flavor and color to be extracted from whatever fruit is being used during the fermentation. Secondly, it helps to make sure the wine has a clearer, more translucent, appearance after the fermentation has completed and the wine has had the appropriate amount of time to clear up.
Pectic enzyme accomplishes these 2 things by breaking down the pectin cells in the fruit. Pectin is the gelatinous material that, for example, holds together the strands of fiber found within a particular fruit. Pectin is also the "stuff" that makes apple sauce thick. Some fruits have more pectin than others (crabapples are super rich in pectin).
When pectic enzyme is used it starts to break down the pectin cells and the fruit's pulp becomes less thick. This allows more of the fruit's character to be released when being pressed and/or during fermentation. Because pectin is somewhat opaque, if it isn't sufficiently broken down during the fermentation, the resulting wine will have a
pectin haze (cloudy appearance). This type of defect is
not correctable once the fermentation is complete.
When using pectic enzyme on fruit: you CAN opt to sprinkle it on the fruit just before freezing BUT the simple act of freezing and thawing will start to break down the cellular walls, so (in my humble opinion) save the PE application for the fermentation bucket. Use the amount indicated on your container. You can also add one more dose of PE with the very first racking---transferring your must from the fermentation bucket to carboy/airlock. As long as your wine is actively fermenting (that SG is actually decreasing) you are safe to dose with pectic enzyme, though the sooner the better.
IMPORTANT: When making wine from a
commercial wine kit that is 100% juice or made from concentrate, the flavor and color extraction has already been taken care of for you. No pulp is involved in this case, so PE would not be necessary. It's one more variable that these kits take out of the equation so that you can be a successful home wine maker. If PE is a necessary component in your kit, it will be provided and your instructions will tell you when to use it. If grape skins/pulp are part of your commercial kit, odds are your additive pak will include the PE--if in doubt you can always contact the manufacturer.
Hope that helped.