Use of Pectic Enzymes

[Fly*guy]

The Question is this......
If there is not enough or no enzyme used at the beginning of wine production, and a haze persists, can pectic enzyme be added after fermentation has been completed and then progress with stabilizing, fining, and filtering, etc. ?
In other words will pectic enzyme be effective after fermentation has been completed?

 

[winemaker_3352]

You can add pectic at any time.

I have done it before and after fermentation.

So yes - you can.

 

[Luc]

Yes you can add it before and after fermentation but not DURING.
Yeast activities disable pectic enzymes.

Look here:

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

(scroll down for the english translation)

Luc

 

[SarahRides]

I have also used Pectic for those stubborn wines that just don't want to clear with good effect too.

 

[dangerdave]

Same as Sarah for me ^

 

[Fly*guy]

Same amount before and after based on Quantity of wine/Must ??