Quantcast

PECTIC ENZYNE to clear haze

Wine Making Talk

Help Support Wine Making Talk:

MARKOSCUBA

Junior
Joined
Aug 5, 2008
Messages
10
Reaction score
0
Can pectic enzyne be added late in the fermatation to clear the haze up ?
 

Luc

Dutch Winemaker
Joined
Nov 5, 2006
Messages
1,615
Reaction score
33
Yes you can provided that sulphite levels
are not overwhelming high, alcohol is at
a normal level (not above 20%) and that the
fermentation has stopped.
It has to be of course a pectic haze :D

Yeast can stop the working of the enzymes
so that's why the fermentation has to be finished.

I wrote an essay on this in two parts starting at:

http://wijnmaker.blogspot.com/2008/02/het-belang-van-pecto-enzymen-need-for.html

and

http://wijnmaker.blogspot.com/2008/01/avonturen-op-het-pecto-pad-deel-2.html

Hope this helps
Luc
 

MARKOSCUBA

Junior
Joined
Aug 5, 2008
Messages
10
Reaction score
0
Thank you. I added pectic enzyne and the haze is clearing out now. I did not add at the start because I used frozen fruit.
I read your post on pectic enzine and have a good understanding on it now how it works.
 

Latest posts

Top