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Any benefit to adding this?
Pectic enzyme is added to almost every wine made with real fruit at the beginning of the ferment. It helps break down cell walls in the fruit, releasing the sugar and other components into the must. From what I read there are actually several different types/brands that work better with certain fruits or lead to different flavors in the wine. I have only used the standard pectic enzyme from LD Carlson.Any benefit to adding this?
Thanks, so being skeeter doesn't use whole fruit, its not necessary?Pectic enzyme is added to almost every wine made with real fruit at the beginning of the ferment. It helps break down cell walls in the fruit, releasing the sugar and other components into the must. From what I read there are actually several different types/brands that work better with certain fruits or lead to different flavors in the wine. I have only used the standard pectic enzyme from LD Carlson.
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